Cottage cheese cake with strawberries
4 servings
85 minutes
Cottage cheese cake with strawberries is a delicate, aromatic dessert that combines an airy cottage cheese base and juicy freshness of strawberries. This recipe has roots in Russian cuisine, where cottage cheese products have always held a special place. The sweet taste of cottage cheese is complemented by a subtle vanilla note, while the sour cream topping adds softness and richness to the bake. Strawberries baked in the creamy mass reveal their natural aroma, creating a harmonious balance between tartness and sweetness. This dessert is perfect for morning tea or as an ornament for a festive table. Due to its simplicity of preparation and natural ingredients, the cottage cheese cake remains a beloved treat for the whole family.
1
Combine the cottage cheese with milk, melted butter, and salt.
- Curd cheese (tvorog): 220 g
- Milk: 0.3 glass
- Butter: 50 g
2
Sift the flour with the baking powder and add it to the cottage cheese mixture, knead a soft dough.
- Baking powder (raising agent): 1 teaspoon
3
Grease the mold (20–25 cm) with oil and spread the dough, making edges. For the filling, mix the egg with sugar and vanilla sugar, add sour cream, and stir. Chop the berries, place them on the dough, and pour the sour cream-egg mixture over them.
- Chicken egg: 1 piece
- Sugar: 0.5 glass
- Vanilla sugar: 2 tablespoons
- Sour cream: 200 g
- Strawberry: 220 g
- Butter: 50 g
4
Bake for 40-50 minutes at 150 degrees, the center should set. Cool completely before cutting.
