Fely cake with cheese and meringue

Fely cake with cheese and meringue: a sweet delight that combines the fluffy texture of meringue with the creamy filling of sweet cheese. This recipe has been passed down through generations, becoming a symbol of joy in many households. Whether you prepare it for a special occasion or simply to indulge yourself, this cake will surely impress anyone who tastes it. Let's discover together how to make it step by step!

Total preparation time: 1 hour (15-20 minutes for the base, 30-35 minutes for the filling and meringue)
Number of servings: 12

Necessary ingredients:

Base:
- 4 egg yolks
- 6 tablespoons of sugar
- 6 tablespoons of oil
- 6 tablespoons of sweet milk
- 6 tablespoons of flour
- 1 teaspoon of baking powder

Filling:
- 500 g sweet cheese (preferably well-drained cottage cheese)
- 2 eggs
- 1 packet of vanilla sugar
- Grated zest of one lemon
- 2 tablespoons of semolina
- Sugar to taste (depending on the sweetness of the cheese)

Meringue:
- 4 egg whites
- 5 tablespoons of sugar

Preparation:

1. Preparing the base: Start by preheating the oven to 180°C. In a large bowl, add the 4 egg yolks and sugar. Use a whisk or mixer to combine the ingredients until you obtain a homogeneous and light-colored mixture. This step is essential to ensure a fluffy texture for the base.

2. Add the wet ingredients: Continue by incorporating the oil and sweet milk, mixing well after each addition. The oil will provide extra moisture, while the milk will make the base softer.

3. The dry ingredients: Start adding the flour and baking powder. Sifting the flour beforehand is an excellent method to avoid lumps. Gently mix with a spatula until everything is well integrated. Avoid overmixing to prevent a dense base.

4. Baking the base: Grease a baking tray with oil and dust it with flour to prevent sticking. Pour the base mixture into the tray and level the surface with a spatula. Place the tray in the oven for 15-20 minutes, or until the base is half-baked; this will be the perfect foundation for the cheese filling.

5. Preparing the filling: While the base is baking, prepare the filling. In a bowl, combine the sweet cheese, the 2 eggs, vanilla sugar, lemon zest, and semolina. Mix well until you obtain a smooth paste. This filling will give the cake a refined taste, and the lemon zest will add a touch of freshness.

6. Adding the filling: Once the base is half-baked, remove the tray from the oven and pour the cheese filling over it, leveling with a spatula. Return the tray to the oven, but reduce the temperature to 160°C. Allow the cake to bake until the filling sets and becomes slightly golden.

7. Preparing the meringue: In a clean bowl, beat the egg whites with a whisk or mixer until frothy. Gradually add the sugar, continuing to mix until you obtain a firm and glossy meringue. This texture will give the cake a particularly attractive topping.

8. Finishing the cake: When the cheese filling is well set, remove the tray from the oven and add the meringue on top, leveling it gently. Put the tray back in the oven for the last time and let it bake until the meringue turns golden and slightly crispy, about 10-15 minutes.

9. Cooling and serving: Once the cake is ready, let it cool completely in the tray. This will allow the flavors to develop and make slicing easier. Serve the cake after it has cooled, and the slices can be garnished with a little powdered sugar or a fruit sauce for a more appealing look.

Practical tips:
- Choose quality sweet cheese, preferably fresh, for the best flavor. If you prefer, you can use a combination of sweet cheese and ricotta for a smoother texture.
- If you want a more intense flavor, you can add a few drops of vanilla essence to the filling.
- The meringue can be flavored with a little cinnamon or cocoa for an interesting twist.
- For a pleasant contrast, serve the cake with a fruit compote or a caramel sauce.

Nutritional values (per serving, estimated):
- Calories: 250 kcal
- Protein: 6 g
- Fat: 10 g
- Carbohydrates: 35 g

Frequently asked questions:
1. Can I use cottage cheese?
Yes, make sure it is well-drained to avoid a too-wet filling.

2. How can I prevent the meringue from collapsing?
Ensure the egg whites are beaten well and add the sugar gradually, without overmixing after adding it.

3. Can I prepare the cake a day in advance?
Yes, it keeps very well in the fridge; the flavor becomes even richer.

4. What other desserts can I make with sweet cheese?
Sweet cheese is versatile and can be used in cheesecakes, pancakes, or tarts.

This Fely cake with cheese and meringue is not just a dessert, but a sweet family story, a moment of joy shared with loved ones. So put on your chef's clothes and prepare this delicacy to bring a touch of happiness to your home!

 Ingredients: Base: 4 egg yolks, 6 tablespoons of sugar, 6 tablespoons of oil, 6 tablespoons of sweet milk, 6 tablespoons of flour, 1 baking powder. Filling: 500 g of sweet cheese, 2 eggs, 1 packet of vanilla sugar, grated zest of one lemon, 2 tablespoons of semolina, sugar to taste. Meringue: 4 egg whites, 5 tablespoons of sugar.

 Tags:  cake cheese with raisins meringue