Cheese and egg cream cake

Cheese and Egg Cream Cake – a delicacy that combines the fluffy texture of a leavened dough with the richness of a cheese cream and the sweetness of an egg cream. This recipe is not only a pleasure for the taste buds but also a true challenge for cooking enthusiasts who want to impress their family and friends with something special.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 40-50 minutes
Number of servings: 12

Ingredients:

*For the dough:*
- 350 g flour
- 150 ml milk
- 25 g fresh yeast
- 50 g butter
- 50 g sugar
- 1 egg
- a pinch of salt

*For the cheese cream:*
- 500 g cottage cheese
- 200 ml sour cream
- 150 g sugar
- 1 packet vanilla sugar
- 3 eggs

*For the egg cream:*
- 5 eggs
- 350 ml milk
- 1 packet vanilla pudding (or caramel)
- 150 g sugar
- 150 g butter

The history of the cheese and egg cream cake:
This cake has its roots in the culinary traditions of many cultures, where cheese and eggs are staple ingredients often used in desserts. The leavened dough adds a rustic note, while the rich creams provide a delicious contrast. It is a perfect dessert for special occasions or simply to bring a smile to the faces of loved ones.

Step by step – Your culinary guide:

1. Preparing the dough:
Start by sifting the flour into a large bowl, adding a pinch of salt to enhance its flavor. In a small bowl, dissolve the fresh yeast in 50 ml of warm milk, mixing with a spoonful of sugar and one of flour. Let the mixture sit for 10 minutes until it becomes frothy. This is a sign that the yeast is active.

Heat the remaining milk together with the butter and sugar until the butter completely melts. Combine all ingredients, including the yeast mixture, with the flour. Knead the dough for about 10 minutes until it becomes elastic and smooth. Cover it with a clean towel and let it rise in a warm place for about 1 hour or until it doubles in size.

2. Preparing the egg cream:
While the dough is rising, prepare the egg cream. Follow the instructions on the pudding packet, but use only 350 ml of milk. When the pudding is still warm, add the diced butter and mix until it completely melts. Separate the eggs, and incorporate the yolks one by one into the warm pudding with butter. Beat the egg whites with a pinch of salt until they form stiff peaks, then add them to the pudding mixture, folding gently with a spatula to retain the airiness.

3. Preparing the cheese cream:
In a bowl, combine the cottage cheese with the sour cream, sugar, and eggs. If desired, you can add raisins, orange zest, or cranberries for extra flavor. Mix well until you obtain a smooth, aromatic, and fine cream.

4. Assembling the cake:
Preheat the oven to 180 degrees Celsius. Prepare a 20x30 cm baking dish or a round one with a diameter of 22 cm, lining it with parchment paper. When the dough has risen, roll it out with a rolling pin, leaving edges of about 2 cm. Place it in the dish, making sure to cover the edges as well.

Pour the cheese cream over the dough, smoothing it out, then add the egg cream on top. Fold the edges of the dough over the creams so that they are partially covered. This step will create a rustic appearance and a delicious texture.

5. Baking:
Place the dish in the preheated oven and bake the cake for 40-50 minutes, until it is nicely browned and a knife inserted in the center comes out clean. Let the cake cool in the dish for 15 minutes, then transfer it to a rack to cool completely.

Serving and suggestions:
The cheese and egg cream cake is delicious both warm and cold. You can serve it plain or with a dollop of sour cream and some fresh fruit – strawberries, raspberries, or blueberries are excellent choices that add a touch of freshness. Additionally, a glass of sweet wine or a fragrant tea will perfectly complement this delicacy.

Practical tips:
- Make sure all ingredients are at room temperature before using them; this helps achieve a better texture.
- If you want to experiment, try adding spices like cinnamon or nutmeg to the cheese cream for a more complex flavor.
- Store the cake in an airtight container in the fridge, where it will stay fresh for a few days.

Frequently asked questions:
1. Can I use a different type of cheese?
Yes, you can use ricotta or mascarpone for a richer cream.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the creams, adjusting to your preferences.

3. Is this cake suitable for vegans?
This recipe is not vegan, but you can experiment with plant-based alternatives for eggs and cheese for a vegan version.

Calories and nutritional benefits:
This cake is rich in protein due to the eggs and cheese, while also providing carbohydrates from the flour. A serving contains approximately 350-400 calories, but it may vary depending on the ingredients used and the serving size.

In conclusion, the cheese and egg cream cake is a recipe that not only delights the taste buds but also brings joy to any home. By experimenting with ingredients and flavors, you can transform this cake into a personalized masterpiece. So gather your ingredients and let your culinary imagination run wild!

 Ingredients: For the dough: 350 g flour, 150 ml milk, 25 g fresh yeast, 50 g butter, 50 g sugar, 1 egg, a pinch of salt. For the cheese cream: 500 g cottage cheese, 200 ml sour cream, 150 g sugar, 1 packet vanilla sugar, 3 eggs. For the egg cream: 5 eggs, 350 ml milk, 1 packet vanilla pudding, caramel, 150 g sugar, 150 g butter.