Coffee cake with curd cream
10 servings
60 minutes
Coffee cake with cottage cheese cream is an exquisite blend of rich coffee flavor and the tenderness of cottage cheese cream. This dessert is inspired by Armenian cuisine, which values deep, warming aromas and soft textures. The sponge soaked in strong coffee takes on a pronounced hint of bitter chocolate, while the airy cottage cheese and cream balance sweetness and lightness. This cake is perfect for cozy family evenings or special occasions when something refined yet homely is desired. The harmony of coffee, chocolate, and creamy tenderness makes it an ideal accompaniment to a cup of hot drink.
1
For the biscuit, brew coffee in hot water. Grate the chocolate bar.
- Instant coffee: 4 teaspoons
- Water: 0.7 tablespoon
- Dark chocolate: 1 piece
2
In a large bowl, mix flour, sugar, salt, and baking powder.
- Wheat flour: 2.5 glasss
- Sugar: 2 tablespoons
- Salt: 1 teaspoon
- Baking powder: 1.5 teaspoon
3
In the center of the flour mixture hill, we make a well and pour in vegetable oil, egg yolks, coffee, and vanilla.
- Vegetable oil: 0.5 glass
- Chicken egg: 6 pieces
- Instant coffee: 4 teaspoons
- Vanilla: 1 teaspoon
4
We knead well.
5
Add grated chocolate and mix again.
- Dark chocolate: 1 piece
6
In a separate bowl, beat the egg whites with lemon acid until stiff peaks form.
- Chicken egg: 6 pieces
- Citric acid: 0.5 teaspoon
7
We add egg whites to the dough. Gently mix the dough with a spatula to avoid losing air.
8
Line the bottom of the baking pan with parchment. Pour in the batter. Bake in an oven preheated to 180 degrees for 60-70 minutes. Remove and cool. After cooling, cut into layers.
9
For the cream, mix cottage cheese with powdered sugar and sour cream, and blend to achieve a smooth consistency.
- Soft cottage cheese: 250 g
- Powdered sugar: 100 g
- Sour cream: 180 g
10
Whip the cream in a separate bowl until soft peaks form.
- Cream 35%: 600 ml
11
Carefully combine the cottage cheese mixture with the whipped cream.
12
We grease the layers.