Cottage cheese and strawberry cake

Cottage Cheese and Strawberry Cake - A Refreshing Delight for Summer Days

Every year, when the sun shines brighter and seasonal fruits make their appearance, the thought of delicious desserts fills our hearts with joy. The cottage cheese and strawberry cake is a perfect choice to end a summer meal. This recipe is not only simple but also combines fine textures, fresh flavors, and a touch of elegance that will impress anyone who tastes it. Let’s embark together on the preparation of this light and refreshing dessert!

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12

Necessary ingredients:

*For the base:*
- 4 eggs
- 5 tablespoons of sugar
- 4 tablespoons of flour
- 2 tablespoons of cocoa
- 4 tablespoons of hot water
- 4 tablespoons of oil
- 1 packet of baking powder
- 1 packet of bourbon vanilla sugar
- 50 g of dark chocolate (preferably Milka, but any quality chocolate will do)

*For the cream:*
- 250 g of cottage cheese
- 250 g of mascarpone
- 200 ml of heavy cream
- 80 g of powdered sugar with vanilla flavor
- 200 g of sugar
- 1 packet of gelatin
- 300 g of fresh strawberries

*For the glaze:*
- 200 g of strawberries
- 1 packet of red jelly (e.g., Dr. Oetker)

Preparing the base:

1. Preheating the oven: Start by preheating the oven to 180°C. This will ensure even baking.

2. Mixing the ingredients: In a large bowl, beat the eggs with the sugar and bourbon vanilla sugar until the mixture becomes light in color and frothy. This step is essential for achieving a fluffy and airy base.

3. Adding the wet ingredients: Incorporate the hot water and oil, mixing gently. It is important that the water is hot, as it helps activate the baking powder.

4. Incorporating the dry ingredients: Sift the flour, cocoa, and baking powder over the mixture. Mix with a spatula, being careful not to overmix.

5. Adding the chocolate: Grate the dark chocolate and add it to the mixture, gently stirring to distribute the chocolate evenly.

6. Baking the base: Pour the mixture into a greased and parchment-lined baking pan. Bake for about 25 minutes. Check for doneness with a toothpick: if it comes out clean, the base is ready.

Preparing the cream:

1. Mixing the cheese: In a bowl, combine the cottage cheese with the sugar and mix well. Add the mascarpone and the whipped heavy cream with powdered sugar. Mix gently to obtain a smooth and creamy mixture.

2. Hydrating the gelatin: In another small bowl, hydrate the gelatin in 100 ml of water for about 10 minutes. Then, heat it on low, without letting it boil, just until it dissolves completely.

3. Adding the gelatin: Once the gelatin is dissolved, let it cool slightly and add it to the cheese cream, mixing gently to incorporate.

4. Incorporating the strawberries: Cut the strawberries into small cubes and add them to the cheese cream, mixing carefully to avoid crushing them.

Assembling the cake:

1. Layering the cream: Once the base has completely cooled, pour the cheese cream over it, smoothing it out with a spatula.

2. Decorating with strawberries: Arrange halved strawberries on top of the cream artistically for an appealing look.

3. Preparing the glaze: Prepare the jelly according to the instructions on the package and carefully pour it over the strawberries, ensuring even coverage.

4. Cooling the cake: Leave the cake in the fridge for at least 2-3 hours to allow the gelatin to set and the flavors to meld.

Serving:

To serve the cake, cut it into squares and place each portion on a plate. You can garnish it with fresh mint leaves for an extra touch of color and freshness. This cake pairs perfectly with a scoop of vanilla ice cream or a glass of cold lemonade, creating a delightful contrast of flavors.

Tips and useful advice:

- Choosing strawberries: Select ripe and fragrant strawberries, preferably local. Smaller strawberries are often sweeter and more flavorful.
- Gluten-free option: You can replace regular flour with gluten-free flour to make a cake suitable for those on a gluten-free diet.
- Customizing the cream: Experiment with flavors by adding a few drops of vanilla extract or a pinch of cinnamon to the cheese cream for an extra flavor boost.
- Caring for the gelatin: Ensure that the gelatin is well-hydrated and not exposed to high temperatures to avoid lumps.

Calories and nutritional benefits:

This cake contains approximately 250-300 calories per serving, depending on the specific ingredients used. It is a good source of protein due to the cottage cheese and mascarpone, while strawberries provide an important intake of vitamins (especially vitamin C) and antioxidants. This makes it a healthier choice compared to many other sugar-rich desserts.

Frequently asked questions:

- Can I replace cottage cheese? Yes, you can use goat cheese or ricotta, but the taste will be different.
- How long can the cake be stored in the fridge? The cake can be stored in the fridge for 3-4 days, but it is best within the first 2 days after preparation.
- Can I use other fruits? Absolutely! This recipe can easily be adapted using seasonal fruits like raspberries or blueberries.

So, don’t hesitate to try this simple and flavorful recipe! The cottage cheese and strawberry cake is perfect for bringing a touch of joy to every summer day. Give it a special place in your recipe book and share it with your loved ones!

 Ingredients: Base: 4 eggs, 5 tablespoons sugar, 4 tablespoons flour, 2 tablespoons cocoa, 4 tablespoons boiled water, 4 tablespoons oil, 1 packet baking powder, 1 packet bourbon vanilla sugar, 50 g dark Milka chocolate. Cream: 250 g cottage cheese, 250 g mascarpone, 200 ml whipping cream, 80 g powdered sugar with vanilla flavor, 200 g sugar, 1 packet gelatin, 300 g strawberries. Glaze: 200 g strawberries, 1 packet red jelly (Dr. Oetker).

 Tags:  desserts cheese cake strawberries