Curd cake with whipped egg whites
8 servings
60 minutes
Cottage cheese cake with whipped egg whites is a tender and airy dessert that combines the softness of the cottage cheese filling and the lightness of the protein soufflé. This recipe originates from European cuisine, where cottage cheese and whipped egg whites are traditionally used to create exquisite desserts. The base of the cake consists of crumbly shortcrust pastry topped with creamy cottage cheese mass and an airy protein cloud on top. After baking, the soufflé takes on a golden color with caramelized droplets appearing on its surface. The taste of the cake features a slight tanginess from the cottage cheese, sweetness from vanilla, and softness from the protein texture. It is perfect for cozy family tea times and celebrations, enhancing the atmosphere of warmth and enjoyment.
1
For the base, mix the butter with 2 tablespoons of sugar, add flour and baking powder, mix, and add 1 egg. Knead the dough. Wrap it in plastic wrap and place it in the refrigerator for 30 minutes.
- Butter: 80 g
- Sugar: 1 glass
- Wheat flour: 1 glass
- Baking powder: 1 teaspoon
- Chicken egg: 4 pieces
2
For the filling, blend cottage cheese, 3 yolks, remaining sugar, sour cream, semolina, and vanilla until smooth.
- Cottage cheese: 500 g
- Chicken egg: 4 pieces
- Sugar: 1 glass
- Sour cream: 100 g
- Semolina: 1 tablespoon
- Vanilla: to taste
3
Take the dough out of the fridge and spread it evenly in the mold, making small edges.
4
Spread the filling evenly over the base and bake in a preheated oven at 180 degrees for 30 minutes.
5
Meanwhile, take the egg whites and powdered sugar, and beat with a mixer until stiff peaks form.
- Chicken egg: 4 pieces
- Powdered sugar: 5 tablespoon
6
Take the base out of the oven.
7
Spread the soufflé over the cottage cheese filling, evenly distributing it across the entire surface.
8
Bake for another 10-15 minutes until golden brown.
9
Remove and let cool well. After cooling, droplets appear on the surface.