Supelsaksad Curd Cake
8 servings
90 minutes
Supelsaksad cottage cheese cake is an exquisite dessert of Estonian cuisine that combines the tenderness of cottage cheese, rich creamy flavor, and a crunchy shortcrust base. Its origin is linked to traditional Baltic sweets where cottage cheese plays a key role in dessert culture. This cake enchants with its airy filling texture enriched with the aroma of vanilla, lemon zest, and the rich sweetness of candied fruits and hazelnuts. The gelatin base gives it a velvety density while almond crumbs and fresh berries add noble elegance. Perfect for festive tables and cozy family tea gatherings where harmony of flavors and subtlety of textures are appreciated. Supelsaksad is not just a dessert but a true gastronomic journey into the atmosphere of Estonian culinary traditions.
1
Dissolve 16 grams of gelatin in 100 ml of water.
- Gelatin: 16 g
- Water: 100 ml
2
Dough: melt butter (100 g) over low heat, remove from heat and mix with sugar. Let the mixture cool. Add eggs, vanilla sugar and mix again. Sift flour, combine with baking powder, mix everything and knead the dough. Wrap the dough in plastic wrap and refrigerate for about 30-40 minutes. Then roll it out.
- Butter: 300 g
- Sugar: 250 g
- Chicken egg: 1 piece
- Vanilla sugar: to taste
- Wheat flour: 2 glasss
- Baking powder (raising agent): 0.5 teaspoon
3
Bake a crust from 250 grams of shortcrust pastry in a 28 cm diameter mold. Bake for 20 minutes at 180 degrees. This is the bottom of the cake.
- Wheat flour: 2 glasss
4
Filling: melt butter (200 g) in a pot, add cottage cheese, beaten egg yolks, sour cream, vanilla sugar, candied fruits, chopped hazelnuts and zest, heat the mixture to 80–90 degrees. Do not boil! While stirring constantly, add gelatin dissolved in water.
- Butter: 300 g
- Cottage cheese: 1.2 kg
- Egg yolk: 4 pieces
- Sour cream: 200 g
- Vanilla sugar: to taste
- Candied fruit: 3 tablespoons
- Roasted hazelnuts: 100 g
- Lemon zest: 1 piece
- Gelatin: 16 g
- Water: 100 ml
5
Cool the mixture and pour it over the cake. Decorate with almond crumbs and berries.
- Ground almonds: to taste
- Fresh berries: to taste
