Cheese and meringue dessert cake
The dessert that reminds us of childhood, full of flavor and with a delicious texture, is the Cottage Cheese and Meringue Cake. This recipe has been passed down from generation to generation, originating from my mother's recipe book, a place filled with memories and love. Preparing this cake is a true art, and every step is essential to achieve a perfect result.
Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 12
Ingredients
For the shortcrust pastry:
- 80 g butter (at room temperature)
- 80 g sugar
- 200 g flour
- 1 egg
- 1/2 packet baking powder
For the filling:
- 3 egg yolks
- 1 whole egg
- 200 g sugar
- 100 g oil (preferably sunflower oil or light olive oil)
- 2 packets vanilla sugar
- 500 g cottage cheese (ideally well-drained)
- 1 packet vanilla pudding (from Dr. Oetker)
- 500 ml milk
For the glaze:
- 3 egg whites
- 3 tablespoons sugar
Preparation Steps
1. Preparing the dough:
In a large bowl, add the softened butter and sugar. Use a mixer to combine them until you get a fluffy cream. It is important that the butter is at room temperature to incorporate well. Then, add the egg and continue mixing until fully incorporated.
2. Adding dry ingredients:
In another bowl, sift the flour together with the baking powder. Gradually add the flour mixture to the butter mixture, stirring with a spatula or by hand. Don’t overmix; you want a crumbly dough, not an elastic one. When the dough is homogeneous, press it with your fingers into the baking tray (preferably a 30x20 cm tray), leveling it out.
3. Preparing the filling:
In a large bowl, mix the egg yolks and whole egg with sugar and vanilla sugar until the mixture becomes light in color and fluffy. Then, gradually add the oil, like making mayonnaise, mixing constantly. This step is crucial for achieving a creamy and airy filling.
4. Incorporating the cheese and pudding:
Add the cottage cheese, which should be well-drained, and the milk mixed with the vanilla pudding. Mix well until all ingredients are well integrated. The filling should be soft and creamy, perfect for pouring over the dough.
5. Assembling the cake:
Pour the cheese filling over the dough in the tray, ensuring it is evenly distributed. Place the tray in the preheated oven at 180°C and bake for 30-40 minutes, or until the filling sets and becomes slightly golden on top.
6. Preparing the glaze:
While the cake is in the oven, you can prepare the glaze. Beat the egg whites with a mixer until foamy, then gradually add the sugar, continuing to mix until you achieve a firm meringue. It is essential that the egg whites are at room temperature to achieve a perfect meringue.
7. Finishing the cake:
After the cake has baked, remove it from the oven and evenly cover it with the meringue. Put the tray back in the oven and leave it to bake for another 10 minutes, until the meringue becomes slightly golden. This step will give the cake an elegant look and a crunchy taste.
8. Cooling and slicing:
Let the cake cool completely in the tray. This is essential as the meringue will set better and avoid collapsing. Once cooled, cut the cake into squares or rectangles and serve it with a cup of tea or coffee.
Useful Tips
- Cottage cheese: Choose a low-fat cottage cheese for a healthier option. Make sure it is not too wet; otherwise, the filling will be too runny.
- Vanilla sugar: If you don't have vanilla sugar on hand, you can use vanilla extract. About a teaspoon would be sufficient.
- Healthier option: You can replace part of the oil with applesauce for a less fatty version that still holds up well in texture.
- Storing the cake: It keeps very well in the fridge for a few days, but it is best consumed on the day it is made to enjoy the crunchiness of the meringue.
Nutritional Benefits
This cottage cheese and meringue cake is not only a delight but also a source of protein due to the cottage cheese and eggs. It also contains carbohydrates from the flour and sugar, which provide energy. When consumed in moderation, it is a dessert that can be integrated even into varied diets.
Frequently Asked Questions
- Can I use another type of cheese?
Yes, you can try ricotta or mascarpone cheese, but the result will be different in texture and taste.
- Can I replace the eggs?
Yes, you can use an egg replacer or banana puree for a vegan option, although the texture will be different.
- How can I tell when the cake is done?
The filling should be firm to the touch and slightly golden at the edges. Do a toothpick test; if it comes out clean, the cake is ready.
Serving and Combinations
This cake is delicious on its own, but you can serve it with a fruit sauce, such as a strawberry sauce or raspberry coulis. Additionally, a scoop of vanilla ice cream or a dollop of whipped cream will perfectly complement the sweet and creamy taste of the cake.
Enjoy making this cottage cheese and meringue cake and every delicious bite! This is not just a recipe, but an invitation to create memories with loved ones.
Ingredients: Shortcrust pastry: 80 g butter, 80 g sugar, 200 g flour, 1 egg, 1/2 packet baking powder. Filling: 3 egg yolks, 1 egg, 200 g sugar, 100 g oil, 2 packets vanilla sugar, 500 g cottage cheese, 1 packet vanilla pudding, 500 ml milk. Glaze: 3 egg whites, 3 tablespoons sugar.
