Cottage cheese cake with strawberries and nictarine
11 servings
20 minutes
Cottage cheese cake with strawberries and nectarines is a delicate treat that combines the softness of cottage cheese, the sweetness of strawberries, and the juiciness of nectarines. This dessert has roots in traditional Russian cuisine, where cottage cheese has been used in baking for its nutritional value and gentle flavor. Eggs whipped with fructose create an airy texture, while semolina adds a light graininess and prevents sticking to the mold. Strawberries bring a pleasant tartness and aroma, while nectarines add sunny sweetness. This cottage cheese cake is perfect for a cozy tea time or as a light breakfast, filling the day with fresh fruity notes and a soft creamy consistency.
1
Beat the eggs with fructose or sugar until frothy
- Chicken egg: 9 pieces
- Fructose: 100 g
2
Add the cottage cheese and mix together.
- Fat-free curd cheese: 800 g
3
We add strawberries during the mixing stage, either whole or in pieces as a filling.
- Strawberry: 150 g
4
We cut the nectarine into small pieces.
- Nectarine: 330 g
5
Grease the baking dish with oil and sprinkle with semolina.
- Semolina: 20 g
6
Pour out part of the mixture, add the nectarine, and pour in the remaining mixture.
7
Put in the oven for 30-40 minutes.
