Vanilla cottage cheese cake

Name: Vanilla cottage cheese cake
Ingredients: 450 g well-drained cottage cheese; 180 g sugar; 3 medium eggs; 3 tablespoons flour; 400 ml whipping cream; 1 vanilla pod; 15 ml lemon or orange juice (optional)

Dessert - Vanilla cottage cheese cake by Consuela I. - Recipia

Fold in the whipped cream gradually, then bake the vanilla cottage cheese cake, made with cottage cheese and eggs, for 30 minutes. The top starts to brown, while the center stays soft and settles as it cools, so serve it at room temperature. I use a vanilla pod and cut it once it has cooled. Prep: 20 minutes. Cook: 30 minutes. Rest: 30 minutes. Total time: 80 minutes. Serves: 8. About 350 kcal and 14 g protein per serving.

Ingredients

450 g well-drained cottage cheese
180 g sugar
3 medium eggs
3 tablespoons flour
400 ml whipping cream
1 vanilla pod
15 ml lemon or orange juice (optional)

Preparation

1. Heat the oven to 180°C. Line a cake pan with baking paper or get an ovenproof dish ready. 2. Whip the cream until it holds soft peaks; it becomes airy and holds its shape. 3. In the mixer bowl, beat the eggs with the sugar. Gradually add the cottage cheese and flour, then the seeds scraped from the vanilla pod and, if you like, the lemon or orange juice. Fold in the whipped cream. 4. Pour the mixture into the pan and bake for 30 minutes, until the top starts to brown. 5. Leave the cake to cool for 30 minutes, then serve it at room temperature.

Notes

The cottage cheese should be well drained and smooth; if it has a lot of whey, the mixture will be softer. If it is lumpy, push it through a sieve before you start so there are no little specks in the slice. In a wider dish, the mixture spreads out and browns faster, so keep an eye on the top towards the end of baking. The center may still wobble a little when you take it out while it is hot; leave it to set as it cools. The step I don't rush is cooling, because the slices cut more neatly once the cake is no longer warm. For a gluten-free version, replace the flour with 1½ tablespoons of cornstarch. The original version contains gluten, dairy and eggs. I serve it with a few fresh, tart berries alongside the sweet cheese. Keep it covered in the fridge and eat it within 3 days.