Curd cake with cream
8 servings
60 minutes
Cottage cheese cake with cream is an exquisite dessert that combines the tenderness of cottage cheese cream with airy layers. The origins of such cakes trace back to European baking traditions, where cottage cheese was used to impart rich flavor and a slight tang to desserts. The creamy texture is created by the harmonious blend of cottage cheese, whipped cream, and egg whites, while cognac adds a subtle note of noble aroma. Lemon zest provides freshness, and white chocolate completes the composition with a refined sweet accent. This cake is perfect as a festive dessert adorning the holiday table or as an elegant option alongside a cup of aromatic coffee.
1
Beat 2 eggs with 2 tablespoons of water. While continuing to beat, add lemon zest, 100 grams of sugar, and salt. Beat for 3 minutes, then add starch, flour, and baking powder.
- Chicken egg: 5 piece
- Lemon: 1 piece
- Sugar: 350 g
- Salt: pinch
- Potato starch: 50 g
- Wheat flour: 75 g
- Baking powder (raising agent): 2 teaspoons
2
Preheat the oven to 200 degrees. Grease the baking pan with oil or line it with parchment paper. Pour in the batter and bake the cake for about 25 minutes. Let the cake cool and cut it horizontally into two parts.
3
Beat the yolks of 3 eggs with sugar, add cottage cheese and cognac. Pour in the melted gelatin in a thin stream, stirring continuously. Whip the cream and egg whites separately and fold them into the mixture.
- Chicken egg: 5 piece
- Sugar: 350 g
- Curd cheese (tvorog): 500 g
- Cognac (brandy): 1 tablespoon
- Gelatin: 15 g
- Heavy cream 35% fat: 500 ml
4
Place one part of the cake in the mold, pour most of the filling on it, and cover with the second part of the cake. Put the cake in the refrigerator overnight. Before serving, remove the mold's edge and decorate the cake with grated white chocolate on top.
- White chocolate: 50 g
