Curd cake
4 servings
90 minutes
Cottage cheese cake is a delicate and airy treat that combines the velvety texture of the cheese filling with the lightness of soufflé. Its origins trace back to European home baking traditions, where simple and accessible ingredients transform into an exquisite delicacy. The buttery crust, both crispy and soft at the same time, serves as a base for the rich cheese mixture that harmoniously blends vanilla notes and a hint of sweetness. The finishing touch is the airy soufflé baked to a golden crust that can enchant any gourmet. This cake not only delights with its taste but also impresses with its aesthetics—especially when mysterious 'tears' appear on its surface. It is served as a refined dessert, perfectly suited for cozy tea gatherings or festive occasions.
1
For the base, mix the flour with the baking powder and chop with cold butter.
- Baking powder: 1 teaspoon
- Wheat flour: 1 glass
- Butter: 80 g
2
Beat the eggs with sugar. Mix everything and knead the dough. Wrap the finished dough in plastic wrap and place it in the refrigerator for 30 minutes.
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
3
For the filling, blend all ingredients until smooth.
- Cottage cheese: 500 g
- Egg yolk: 3 pieces
- Sour cream: 100 g
- Semolina: 1 tablespoon
- Vanilla: pinch
4
For the soufflé, whip the egg whites into a strong foam, gradually adding powdered sugar. If the whites are not whipped well, you won't see the 'tears'.
- Egg white: 3 pieces
- Powdered sugar: 3 tablespoons
5
Take the dough out of the fridge and place it in a mold, making a border. Spread the cottage cheese filling on top. Bake at 180 degrees for about 20-30 minutes. Then remove, add the soufflé on top, and bake for another 10-15 minutes until golden.
- Cottage cheese: 500 g
- Egg white: 3 pieces
- Powdered sugar: 3 tablespoons
6
Turn off the oven, open the door, and leave the cake to cool in that state. After about 40 minutes, take it out and let it stand until completely cool.