Urda cheese cake

Name: Urda cheese cake
Ingredients: 3 eggs; 8 tablespoons sugar; 5 tablespoons oil; 12 tablespoons milk; 18 tablespoons flour; 1 1/2 teaspoons baking soda; 1 teaspoon vinegar; Zest of 1/2 a lemon; 500 g urda; 2 eggs; 2 packets vanilla sugar; 400 g farmer’s cheese; Zest of 1/2 a lemon; 4 heaped tablespoons honey

Dessert - Urda cheese cake by Aida A. - Recipia

Urda cheese cake brings urda, a Romanian whey cheese, and farmer’s cheese together in a soft filling, with browned edges on the cake. The batter is thicker than loaf-cake batter, and lemon zest goes into both the cake and the honey-sweetened filling. I prefer a thin slice with black tea. Prep: 25 minutes. Cook: 60 minutes. Rest: 120 minutes. Total time: 205 minutes. Servings: 10. Approximately 350 kcal and 16 g protein per serving.

Ingredients

For the cake

3 eggs
8 tablespoons sugar
5 tablespoons oil
12 tablespoons milk
18 tablespoons flour
1 1/2 teaspoons baking soda
1 teaspoon vinegar
Zest of 1/2 a lemon

For the filling

500 g urda
2 eggs
2 packets vanilla sugar
400 g farmer’s cheese
Zest of 1/2 a lemon
4 heaped tablespoons honey

Preparation

1. Heat the oven to 180°C and line a round pan with baking paper. Separate the 3 eggs. Beat the egg whites with the 8 tablespoons of sugar until the sugar dissolves. 2. Mix the yolks with 5 tablespoons of oil, then pour them over the egg whites. Add 12 tablespoons of milk and mix everything together. 3. Gradually add the 18 tablespoons of flour, mixing as you go. After adding half the flour, stir in the zest of 1/2 a lemon and the baking soda mixed with 1 teaspoon of vinegar. Add the remaining flour. The batter should be a little thicker than loaf-cake batter. 4. Pour the batter into the pan and set it aside while you prepare the filling. 5. Put the urda in a bowl with the 2 eggs and the vanilla sugar. Mash the urda with a fork, then add the farmer’s cheese, the zest of 1/2 a lemon and the honey. Mix until smooth. 6. Pour the filling over the batter, leaving the edges uncovered. Bake the cake for about 60 minutes, until the edges are browned and the filling is set. 7. Turn off the oven and leave the cake inside for about 120 minutes, until it cools. Cut it only once it has cooled completely.

Notes

Keep covered in the refrigerator for up to 3 days. Sweet strawberries go well alongside, freshly sliced next to a piece. For this mixture, use a 26 cm round pan; in a smaller one, the filling layer will be thicker. Choose fresh, drained urda; if it has a lot of whey, leave it in a sieve before adding it to the bowl. Cooling is the easy step to rush, but the slices hold together better when the cake has reached room temperature. If you don’t have urda, replace the 500 g with the same amount of well-drained farmer’s cheese for a denser filling. Contains gluten, dairy and eggs.