Cottage cheese cake

The cottage cheese cake is a dessert that carries a family story, a recipe passed down from generation to generation, full of memories and sweet moments. It is an easy dessert to prepare, but it will surely impress with its fine taste and fluffy texture. This recipe is perfect for any occasion, whether it's a family meal or a party with friends. With a total preparation time of about 2 hours, including cooling, this recipe yields 8 delicious servings.

Ingredients

For the dough:
- 250 g flour
- 125 g margarine (or 100 g lard)
- 2 eggs
- 1 teaspoon baking powder
- A pinch of salt
- 3 tablespoons sugar
- Grated zest of one lemon
- Cold milk, only if necessary

For the filling:
- 500 g cottage cheese
- 4-5 tablespoons sugar
- 2 eggs
- Raisins (optional)
- 1 teaspoon rum essence
- Grated zest of one lemon
- 1 packet vanilla sugar
- 2 tablespoons semolina

Preparation time
- Preparation time: 30 minutes
- Cooling time: 1-2 hours (or overnight)
- Baking time: 30-40 minutes
- Total: 2 hours (including cooling)

Step-by-Step Instructions

1. Preparing the dough:
Start by sifting the flour into a large bowl. Add the baking powder and margarine or lard, which should be left at room temperature to soften. Use your fingers to rub the margarine into the flour until you achieve a homogeneous and consistent paste. It's important not to rush this step, as a good dough texture will make the cake fluffier.

2. Adding wet ingredients:
Add the eggs, salt, and grated lemon zest to the flour mixture. Mix well by hand until the dough becomes homogeneous. If you notice the dough is too dry, you can add a little cold milk, but be careful not to make it sticky; the consistency should be suitable for rolling out.

3. Chilling the dough:
Form the dough into a ball, cover it with plastic wrap, and refrigerate for 1-2 hours, or even overnight. This step is essential as it allows the gluten in the flour to relax, making the dough easier to handle.

4. Preparing the filling:
In another bowl, mix the cottage cheese with the egg yolks, sugar, vanilla sugar, lemon zest, rum essence, semolina, and a pinch of salt. Ensure the mixture is well homogenized. If you want to add raisins, let them soak in a little rum essence for a few minutes before adding them to the mixture.

5. Assembling the cake:
Remove the dough from the refrigerator and divide it into two parts. Roll out one part into a thin sheet, large enough to cover a 20x20 cm baking tray. Grease the tray with butter or margarine, then place the sheet of dough in it. Pour the cottage cheese filling over the dough in the tray.

6. Adding the top layer:
Roll out the second part of the dough and grate it with a large grater over the filling. This will create a pleasant texture for the cake and will ensure the filling is well bound.

7. Baking:
Preheat the oven to 180°C (medium heat) and place the tray in the oven. Bake the cake for 30-40 minutes, or until the surface turns golden. It is important not to open the oven door in the first 20 minutes of baking to avoid affecting the rising process.

8. Cooling and serving:
Once baked, let the cake cool slightly before dusting it with powdered sugar. This adds an elegant look and a sweet taste.

Serving Suggestions
The cottage cheese cake is delicious both warm and cold. You can serve it plain or alongside a scoop of vanilla ice cream or a dollop of sour cream. A cup of tea or coffee will perfectly complement this delicacy.

Calories and Nutritional Benefits
One serving of cake contains approximately 220-250 calories, depending on the ingredients used. Cottage cheese is an excellent source of protein, calcium, and vitamins, while eggs contribute to the intake of vitamins B and D. If you want to reduce the calories, you can replace the margarine with a healthier ingredient or reduce the amount of sugar.

Frequently Asked Questions

1. Can I use low-fat cottage cheese?
Yes, you can use low-fat cottage cheese to reduce the fat content, but make sure the texture remains fluffy.

2. What can I use instead of raisins?
If you don't like raisins, you can add pieces of dried fruit or even chocolate.

3. Can the cake be frozen?
Yes, this cake can be frozen. Make sure it is well covered to prevent excessive freezing.

4. How can I customize the recipe?
You can experiment with different flavors, such as orange essence or adding chopped nuts to the filling.

This cottage cheese cake is not just a dessert, but a true culinary experience. Each bite will take you back to moments spent around the table with loved ones. So don't hesitate to prepare it and delight your family and friends with this delicacy!

In a bowl, put the sifted flour together with the baking powder and the margarine, which has been left at room temperature for a while, and mix them until homogenized to obtain a consistent paste. Add the eggs, salt, grated lemon zest, and knead the dough by hand. There was no need to add milk; I achieved a dough with a perfect consistency for rolling out sheets, but if necessary, add a little milk or even a tablespoon of flour (depending on the absorption power of the flour) to have a dough that is firm enough not to be sticky but not too soft that it cannot be rolled out with a rolling pin. Cover the formed dough ball with plastic wrap and refrigerate for an hour or two, or even overnight. Mix the cottage cheese with the egg yolks, sugar, vanilla sugar, lemon zest, rum essence, semolina, and salt, and homogenize. Whip the egg whites until foamy and add them at the end, mixing gently. If you add raisins, soak them in a little rum essence for a few minutes and add them to the mixture. Take the dough ball out of the fridge and divide it into two. Roll out one piece into a sheet, just enough to fit a 20/20 cm tray. Grease the tray with butter/margarine and place the sheet. Pour the filling and evenly distribute the remaining dough on top, grated through a large grater. You can break it into pieces; that's what I did. Place the tray in the preheated oven and bake the cake at medium heat until it turns golden brown on the surface. Let it cool slightly and dust with sugar.

 Ingredients: Dough: 250 g flour, 125 g margarine/100 g lard, 2 eggs, 1 teaspoon baking powder, a pinch of salt, 3 tablespoons sugar, grated lemon zest, a little cold milk only if necessary. Filling: 500 g cottage cheese, 4-5 tablespoons sugar, 2 eggs, raisins optional (I didn't add them, as my little one doesn't like them much), 1 teaspoon rum essence, grated lemon zest, a packet of vanilla sugar, 2 tablespoons semolina.

 Tags:  cottage cheese cake