Curd cake with prunes

8 servings

30 minutes

Cottage cheese cake with prunes is a refined combination of airy shortcrust pastry, sweet prunes, and crunchy walnuts soaked in soft cottage cheese cream. This dessert has deep roots in Russian cuisine, where cottage cheese has long been valued for its tenderness and nutritional properties. The protein layers give the cake elegance, while agar-agar makes the cream firm and rich. Coconut flakes add a light exotic touch, and lemon zest provides a refreshing tang. This cake is perfect for festive tea parties and cozy evenings, offering a rich flavor with the noble sweetness of prunes and creamy tenderness of cottage cheese. Storing it in the refrigerator allows it to soak up and reveal all the nuances of flavor, turning it into a true culinary delight.

Energy value per serving

• Calories: 589.4
• Proteins: 24.7g
• Fats: 30.3g
• Carbohydrates: 60.3g

Ingredients

• Chicken egg: 2 pc
• Wheat flour: 200 g
• Sugar: 50 g
• Baking powder: 0.5 tsp
• Salt: 0.5 tsp
• Butter: 70 g
• Sour cream: 1 tbsp
• Prunes: 300 g
• Walnuts: 150 g
• Skim milk: 100 ml
• Low-fat cottage cheese: 700 g
• Coconut flakes: 100 g
• Agar-agar: 4 tsp
• Agave syrup: 2 tbsp
• Lemon: 1 pc

Cooking steps

1. Mix flour with salt and baking powder. Separate the yolks from the whites. Beat the butter, yolks, sour cream, and sugar with a mixer. Add the flour mixture while continuing to beat: it should form a soft crumbly dough. If it's dry and crumbles, add more sour cream.

   Required ingredients:

   • Wheat flour: 200 g
   • Salt: 0.5 teaspoon
   • Baking powder: 0.5 teaspoon
   • Chicken egg: 2 pieces
   • Butter: 70 g
   • Sour cream: 1 tablespoon
   • Sugar: 50 g

2. Divide the dough into three parts, roll it out, and place the sheets in baking forms. On each layer, add prunes and walnuts. Whip the egg whites into a strong foam and generously coat the layers — especially the top one. The egg whites will make the cake beautiful and also bind the nuts and prunes.

   Required ingredients:

   • Prunes: 300 g
   • Walnuts: 150 g
   • Chicken egg: 2 pieces

3. Bake the layers in an oven preheated to 180 degrees for seven to eight minutes. The top layer should be baked on the top shelf of the oven.

4. For the cream, mix agar-agar with milk, bring to a boil, and simmer on low heat, stirring, for two minutes.

   Required ingredients:

   • Agar-agar: 4 teaspoons
   • Skim milk: 100 ml

5. Mix cottage cheese with coconut flakes, add agave syrup and lemon zest.

   Required ingredients:

   • Low-fat cottage cheese: 700 g
   • Coconut flakes: 100 g
   • Agave syrup: 2 tablespoons
   • Lemon: 1 piece

6. Mix the agar-agar mixture with the cottage cheese, spread the cottage cheese cream on the layers, combine them into a cake, and place it in the refrigerator for two hours.