Cheese and vanilla cake
Cheese and vanilla cake: a delight that combines the creamy texture of cheese with the unmistakable aroma of vanilla and a hint of cocoa. This classic recipe, loved by many, is a perfect choice for weekend desserts or for moments when you want to impress family and friends. I will guide you step by step on how to prepare this delicious cake, providing you with some tips to achieve the best results.
Total time: 2h
Preparation time: 30 min
Baking time: 40 min
Number of servings: 8-10
Ingredients
For the dough:
- 175 g flour
- 2 teaspoons baking powder
- 75 g sugar
- 1 packet vanilla sugar
- 1 tablespoon cocoa
- 1 egg
- 75 g butter (at room temperature)
For the filling:
- 350 g cottage cheese (ideally well-drained)
- 75 g sugar
- 2 eggs (separate yolks from whites)
- 100 g butter (soft)
- ½ packet vanilla pudding (powder)
- 1 packet vanilla sugar
Step by step preparation
1. Preparing the dough: Start by mixing flour, baking powder, granulated sugar, vanilla sugar, and cocoa in a bowl. This mixture will provide good structure and delicious flavor to the dough.
2. Forming the dough: Make a well in the center of the dry ingredients. Here, add the egg and diced butter. Use your fingers or a spatula to quickly knead the ingredients until you obtain a homogeneous dough. It is important not to knead too much to keep the dough tender.
3. Chilling the dough: Wrap the dough in plastic wrap and refrigerate for 60 minutes. This step is essential to give the dough a good texture when baked.
4. Preparing the filling: In a small bowl, beat the cottage cheese with sugar until creamy. Make sure the cheese is well-drained so that the filling is not too wet.
5. Adding ingredients to the filling: Separate the yolks from the whites. In the cheese mixture, incorporate the yolks, soft butter, vanilla pudding, and vanilla sugar. Use a mixer to achieve a smooth mixture.
6. Beating the egg whites: In another clean bowl, beat the egg whites until frothy. This will help aerate the filling, giving it a fluffy texture. Once the egg whites are well beaten, gently fold them into the cheese mixture using a spatula to avoid losing the air from the whites.
7. Arranging the dough: Remove the dough from the refrigerator. Choose to keep a small portion of the dough (about one-third), which you will use later for decoration. Roll out the remaining dough in a removable-bottom baking pan, raising the edges to form a small wall. Using your hands to spread the dough is an excellent method as it quickly becomes soft.
8. Adding the filling: Pour the cheese filling into the pan, leveling it evenly. From the remaining dough, form small balls that you will use to decorate the cake.
9. Baking: Preheat the oven to 180°C. Bake the cake for about 40 minutes or until it becomes slightly golden on top. You can check if it is baked by inserting a toothpick in the center; if it comes out clean, the cake is ready.
10. Cooling and serving: Let the cake cool completely in the pan, then cut it into pieces. I advise you to let it cool in the refrigerator for a few hours before cutting, as the texture improves.
Practical tips and variations
- For an even more intense flavor: You can add a few drops of vanilla essence to the cheese filling, which will enhance the aroma. You can also add chocolate chips or raisins for an extra flavor note.
- Alternative for cheese: If you don't have cottage cheese on hand, you can use ricotta or mascarpone, which will provide a different but equally delicious texture.
- Serving: This cake pairs wonderfully with a scoop of whipped cream or vanilla ice cream. A cup of aromatic tea or coffee will perfectly complement the dessert.
Nutritional information
This cheese and vanilla cake is a good choice compared to other heavier desserts. One serving (approximately 100 g) contains:
- Calories: 250 kcal
- Protein: 6 g
- Fat: 12 g
- Carbohydrates: 30 g
Cottage cheese is an excellent source of protein and calcium, and this dessert contains no additives or preservatives, making it a healthier choice.
Frequently asked questions
1. Can I use store-bought cottage cheese?
Yes, make sure it is well-drained to avoid excess moisture in the filling.
2. What can I do with the leftover dough?
You can make cookies from the leftover dough or freeze it for later use.
3. Can I prepare the cake a day in advance?
Absolutely! The flavor improves as it sits in the refrigerator, as the flavors meld together.
4. How can I prevent it from browning too much?
Check the cake halfway through the baking time, and if it becomes too golden, cover it with aluminum foil.
5. What other recipes can it be combined with?
This cake pairs perfectly with a fresh fruit salad or a caramel sauce for an extra touch of sweetness.
Personal note
This cheese and vanilla cake reminds me of my childhood when my mother would make it on weekends for the whole family. The aroma of vanilla and cheese perfectly blended with moments of joy spent together. I hope this recipe becomes a pleasant memory for you too, full of flavor and warmth. Enjoy!
Ingredients: Dough: 175 g flour, 2 teaspoons baking powder, 75 g sugar, 1 packet vanilla sugar, 1 tablespoon cocoa, 1 egg, 75 g butter. Filling: 350 g cottage cheese (I think I had more), 75 g sugar, 2 eggs, 100 g butter, 1/2 packet vanilla pudding (powder), 1 packet vanilla sugar.
