Pufulica

Pufulica: A fluffy and delicious cake

Do you dream of a cake that brings a smile to your face and makes you feel like a child again? I invite you to discover Pufulica, a soft, delicious cake full of flavors, perfect for any occasion. This recipe has evolved over time, inspired by a recipe book, but I made some modifications to give it a unique texture and taste. Let's get started!

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 12-15

Ingredients for the base:
- 5 eggs
- 150 g Unirea margarine (or other soft margarine)
- 250 g sugar
- 150 g coconut
- 200 g flour
- 1 teaspoon baking powder
- 250 ml full-fat yogurt
- 1 teaspoon almond essence
- 1 can of pineapple

Ingredients for the cream:
- 500 g cottage cheese
- 100 g powdered sugar
- 150 g Unirea margarine (or other soft margarine)
- 1 teaspoon vanilla essence
- 50 g coconut
- 4-5 tablespoons milk
- Apricot jam (for flavor and decoration)

Preparation:

1. Preparing the base:
Start by preheating the oven to 180°C. Make sure you have a 25 cm x 35 cm tray greased with a little oil or margarine and lined with baking paper. This step is essential to prevent the cake from sticking.

In a large bowl, mix the soft margarine with 200 g of sugar until you get a creamy and fluffy mixture. Gradually add the egg yolks, mixing well after each addition. This will help achieve an airy texture.

Alternately, incorporate the yogurt and the flour mixed with the baking powder. Mix gently, without overdoing it, to keep the air in the dough.

In another bowl, beat the egg whites with a pinch of salt until stiff. Gradually add the remaining sugar and continue mixing until you get a glossy meringue. This will give the cake a light consistency. Fold the meringue into the flour mixture in three stages, using a spatula or a large spoon, mixing gently from the bottom up.

Finally, add the 150 g of coconut and mix delicately.

Pour the mixture into the prepared tray and bake at 180°C for 30-35 minutes, or until it passes the toothpick test. The cake should be lightly browned and elastic to the touch.

2. Preparing the cream:
In a bowl, mix the soft margarine with the powdered sugar until you get a smooth cream. Add the cottage cheese, vanilla essence, and coconut, mixing well. If the cream seems too thick, you can add 4-5 tablespoons of milk to adjust its consistency.

3. Assembling the Pufulica:
Once the base has completely cooled, cut it in half. Soak the first half with half of the pineapple syrup to give it a fresh and moist taste.

Spread 3/4 of the prepared cream on the soaked base, then add a thin layer of apricot jam for extra flavor. Cover with the other half of the base, which will also be soaked with the remaining syrup.

Finally, smooth the remaining cream on top and decorate with pieces of pineapple from the can and, if desired, sprinkle a little coconut on top.

4. Serving and suggestions:
Let the Pufulica sit in the fridge for a few hours before cutting it, to allow the flavors to meld and to achieve a cleaner cut. It is delicious served cold, alongside a cup of tea, coffee, or even a glass of milk.

5. Tips and variations:
- If you want to personalize your Pufulica, you can add chocolate pieces or different dried fruits to the cheese cream.
- An interesting variant would be to replace the apricot jam with raspberry or blueberry jam for a flavor contrast.
- You can experiment with different types of essences, such as orange or rum essence, to add a flavor twist.

Frequently asked questions:
- What should I do if the base doesn’t rise well? Make sure you used fresh ingredients and that you whipped the egg whites sufficiently. Also, do not open the oven during baking to prevent the air from escaping.
- Can it be prepared a day in advance? Definitely! Pufulica becomes even tastier after sitting in the fridge, as the flavors have time to blend.
- How do I store Pufulica? It can be stored in the fridge, covered with plastic wrap or in an airtight container, to prevent it from losing moisture.

The nutritional benefits of Pufulica are varied. Cottage cheese is an excellent source of protein, while coconut adds healthy fats and fiber. Additionally, yogurt adds beneficial probiotics for digestion.

I wish you happy cooking and enjoy every bite of this wonderful cake! Pufulica is more than just a cake; it is a family story, a moment of joy, and a sweet memory.

 Ingredients: Base: 5 eggs, 150g Unirea margarine, 250g sugar, 150g coconut, 200g flour, 1 baking powder, 250ml full-fat yogurt, 1 tsp almond essence, 1 can of pineapple. Cream: 500g cottage cheese, 100g powdered sugar, 150g Unirea margarine, 1 tsp vanilla essence, 50g coconut, 4-5 tbsp milk, apricot jam.

 Tags:  cheese cake