Cheese and raspberry cake
Sweet-salty cake with cottage cheese and raspberries – a delicacy for Santa Claus
Welcome to the magical world of holiday treats! Today, I will guide you step by step through a captivating and delicious recipe, a cake from the series "I have too much country cheese and no one eats it." Inspired by traditions, this cake that combines salty cheese with sweet raspberries and a cocoa base promises to become the star of the Christmas table. Perfect for bringing a smile to the faces of your loved ones, this quick and simple dessert will surely win you over.
Preparation time: 30 minutes
Baking time: 40-45 minutes
Total: 1 hour and 15 minutes
Number of servings: 12-15 servings
Ingredients
For the dough:
- 6 large eggs
- 180 g sugar
- 150 ml oil (preferably sunflower oil)
- 150 ml milk
- 150 g sour cream (15-20% fat)
- 3 tablespoons high-quality cocoa
- 400 g flour
- 10 g baking powder (about one packet)
- A pinch of salt
- Vanilla essence
For the filling:
- 1 kg unsalted cottage cheese (country cheese is ideal)
- 1 egg
- 250 g sugar
- 1 tablespoon sour cream
- Vanilla essence
- 1 packet of vanilla pudding powder
- 300 g raspberries from compote (or fresh raspberries, if available)
Preparing the cake
1. Preparing the oven and the tray:
Start by preheating the oven to 180°C (medium). Prepare a tray measuring 27/37 cm, greased with oil and lined with baking paper. This will ensure easy release of the cake after baking.
2. Preparing the dough:
In a large bowl, mix the eggs with the sugar, vanilla essence, and a pinch of salt. Use an electric mixer to obtain a fluffy and light-colored mixture. Then, gradually incorporate the oil and sour cream, mixing continuously.
3. Adding dry ingredients:
Sift the cocoa, flour, and baking powder over the egg mixture and gently mix with a spatula or with the mixer on low speed. Alternatively, add the milk and flour. It is important to mix until there are no lumps, but without over-mixing.
4. Baking the first half of the dough:
Pour half of the dough mixture into the prepared tray and place it in the oven. Bake for about 15 minutes, just until the base sets, but does not bake completely.
5. Preparing the filling:
Meanwhile, in another bowl, grate the unsalted cheese. Add the egg, sugar, sour cream, vanilla essence, and pudding powder. Mix well until you obtain a homogeneous mixture. If the cheese is too salty, you can rinse it with cold water and then squeeze it well.
6. Assembling the cake:
After the cocoa base has cooled slightly, remove the tray from the oven. Evenly spread the cheese filling over the bases, followed by the raspberries from the compote (or fresh raspberries). Pour the remaining cocoa dough over the filling, ensuring it is evenly distributed.
7. Final baking:
Place the tray back in the oven and bake the cake for 25-30 minutes, or until it passes the toothpick test. When you insert a toothpick in the center, it should come out clean.
8. Cooling and serving:
After the cake is baked, let it cool in the tray it was baked in, then transfer it to a rack to cool completely. Cut the cake into squares and serve it plain or with a dollop of sour cream on top. A glass of sweet wine or a fragrant tea would perfectly complement this delicacy.
Chef's tip
To achieve an even more intense flavor, you can add a few drops of almond essence to the cheese mixture. Also, if you prefer a less salty taste, you can use fresh cottage cheese and combine it with a bit of Greek yogurt for a creamier texture.
Nutritional details (per serving)
- Calories: approximately 250-300 kcal
- Protein: 8 g
- Fat: 15 g
- Carbohydrates: 30 g
Frequently asked questions
1. Can I use a different type of cheese?
Yes, you can experiment with ricotta or mascarpone cheese for a smoother texture, but the taste will be different.
2. What can I use instead of raspberries?
Other berries, such as blackberries or blueberries, are excellent alternatives. You can use fresh or canned fruits.
3. Can this cake be made gluten-free?
Yes, you can replace the wheat flour with gluten-free flour. Make sure to check if the baking powder is also gluten-free.
Possible variations
To add a personal touch, you can replace the raspberries with a mix of dried fruits or chopped nuts. Additionally, adding dark chocolate to the dough can completely transform the taste and appearance of the cake.
Conclusion
This sweet-salty cake with cottage cheese and raspberries is perfect for bringing a touch of joy and tradition to the holidays. Whether you prepare it for Santa Claus or simply to indulge yourself, it is an easy recipe that will surely impress. Enjoy every slice and cherish the moments spent with your loved ones!
Ingredients: Dough: 6 eggs; 180 g sugar; 150 ml oil; 150 ml milk; 150 g sour cream; 3 tablespoons cocoa; 400 g flour; one packet of baking powder (10 g); a pinch of salt; vanilla essence. Filling: 1 kg of unsalted cow cheese; 1 egg; 250 g sugar; 1 tablespoon sour cream; vanilla essence; one packet of vanilla pudding powder; 300 g raspberries from compote. Tray size: 27/37 cm.
