Rudy Cake

I made the Rudy cake over a weekend, starting with a large piece of ricotta that I didn't want to go to waste. I had tasted it at a gathering of cooking enthusiasts and noted down the idea. It's the kind of simple dessert, without complications, but with an interesting texture, distinct layers, and cream cheese.

Quick Info

Total time: approx. 1 hour
Preparation time: 20 minutes
Baking time: 40 minutes
Servings: 12
Difficulty: medium
Recipe type: cheesecake for occasions or quiet weekends

Ingredients

For the dough:
- 400 g flour
- 250 g butter
- 150 g sugar
- 1 egg yolk
- 1 packet baking powder
- 2 tablespoons cocoa

For the cream:
- 900 g ricotta
- 4 eggs
- 1 egg white (in addition to the 4 whole eggs)
- 250 g sugar
- 1 tablespoon vanilla extract

Preparation method

1. Start with the dough. Sift the flour into a larger bowl, add the cocoa and baking powder. Mix all the dry ingredients.
2. Add the diced butter, sugar, and egg yolk. Knead until you have a dough that no longer sticks to your hands. If the butter is cold, it might be harder to work with, but it comes together quickly.
3. Divide the dough into two equal pieces. Wrap each part in plastic wrap and transfer them to the freezer for 10 minutes. They shouldn’t freeze, just firm up.
4. While the dough is chilling, prepare the cream. In a large bowl, combine the ricotta, sugar, eggs, the additional egg white, and vanilla extract. Mix until you have a smooth mixture; there's no need to overdo it.
5. Line a suitable baking tray with parchment paper. Take one of the pieces of dough out of the freezer.
6. Grate the dough directly into the tray using a large grater. Spread it evenly without pressing; the layer should remain airy.
7. Pour the cream over the grated dough and level it out.
8. Take the second piece of dough from the freezer and grate it over the cream, covering as evenly as possible.
9. Place the tray in the preheated oven at medium heat and bake for about 40 minutes. The edges should firm up, and the top should take on color, but the cream should not dry out completely.
10. Allow the cake to cool well before slicing. It cuts easier and holds its shape.

Why I make the recipe often

It’s practical if you have fresh cheese to use up, and the ingredients are simple. The cake keeps well and isn't overly sweet. The layers come out clear and do not mix, so it looks good when sliced.

Tips and variations

Tips

- For the dough, the butter should be cold. Don’t substitute with margarine, it won’t turn out the same.
- If you want the cake to slice perfectly, let it cool completely, even in the fridge.
- Use a large grater, not a small one; otherwise, the dough sticks or melts too quickly.
- The tray used shouldn’t be too large, otherwise the dough becomes too thin and the layer won't be consistent.

Substitutions

- Ricotta can be replaced with well-drained cottage cheese. However, ricotta gives a finer texture.
- You can use vanilla sugar if you don’t have vanilla extract, but the taste is more subtle.

Variations

- You can add grated lemon or orange zest to the cream for a little extra flavor.
- Some add soaked raisins to the cream if you like.
- For a more rustic look, sprinkle a little powdered sugar on top after cooling.

Serving ideas

- The Rudy cake can be cut into squares or rectangles, simply, without additional decoration.
- If you want it to look festive, you can place it on a platter and add a fine layer of powdered sugar.
- It can be served with coffee or alongside tea.

Frequently asked questions

1. My dough is sticking, what should I do?
If the dough is too soft or sticking to your hands, wrap it in plastic and let it chill a bit longer in the freezer. A few extra minutes will help it firm up.

2. Can I use store-bought cottage cheese?
Yes, but make sure to drain the whey well first, otherwise the cream will become too soft.

3. What type of tray should I use?
A medium-sized tray, not too large, to achieve a generous layer of dough. The parchment paper helps to remove the cake without breaking it.

4. Can I freeze the cake?
I do not recommend it; the texture of the cream cheese changes after freezing and becomes watery when thawed.

5. How do I know when it’s done?
The cake should be firm to the touch, and the top layer should be slightly browned. Do not overbake it, otherwise, the cream will become crumbly.

Nutritional values

Approximately, for one serving (out of 12), the Rudy cake has about 320-350 kcal, with approximately 16 g of fat, 40 g of carbohydrates, and 7-8 g of protein. The values are indicative and depend on the exact type of cheese and butter used. It is not a diet dessert, but neither is it heavy, considering the amount of protein in the cream.

Storage and reheating

The Rudy cake is stored in the refrigerator, covered, for up to 4 days. It does not need reheating, served cold or at room temperature. It does not freeze well. If you cut it after it has cooled completely, it won’t crumble.

Sift the flour and mix it with cocoa powder and baking powder. Add the butter cut into pieces, sugar, and egg yolk, and knead a dough that no longer sticks to your hands. Divide the dough into two equal parts, wrap them in plastic wrap, and place them in the freezer for 10 minutes. Meanwhile, prepare the cream. Mix the cottage cheese with sugar, eggs, and vanilla until smooth. Line a baking tray with parchment paper. Take a small piece of dough and grate it directly into the tray using a coarse grater. Spread the grated dough evenly over the surface of the tray, being careful not to press too hard. Pour the cream over the grated dough and level it out, then grate the other piece of dough on top. Bake in the oven at a moderate temperature for about 40 minutes. Let it cool, then portion it out.

 Ingredients: Dough: 400 g flour, 250 g butter, 150 g sugar, 1 egg yolk, 1 teaspoon baking powder, 2 tablespoons cocoa. Cream: 900 g ricotta, 4 eggs, 1 egg white, 250 g sugar, 1 tablespoon vanilla extract.

 Tags:  rudy cake cheese pie