August 08, 2011

Creamy Cottage Cheese Cake

This is a delicious cake; light and creamy and the perfect dessert to end a dinner. 
For best results use creamy cottage cheese, the type that you would buy fir baking. I like to make my own cottage cheese whenever I can. It's easier than you think. If you want to give it a try just click the link; Making Cottage Cheese 


8 eggs, separated
8 Tbsp sugar
2 tbsp vegetable oil
10 Tbsp flour, rounded
1 tsp baking powder

2 cups butter, unsalted (250 gr.)
3/4 cups icing sugar
2 cups creamy style cottage cheese (500 gr.)
1 tsp vanilla
2 Tbsp lemon rind

Mix with electric mixer,  egg yolks and sugar until creamy. Add oil and mix until  light yellow in color. Mix in baking powder.

Beat egg whites until soft peaks form.

Add flour to the egg yolks and fold in the egg whites.

Pour into a 9x13 inch prepared pan (greased and floured),  and bake at 350 F for 15 to 20 minutes or until slightly browned and toothpick inserted comes out clean.  Set aside to cool. Loosen cake from pan and remove it to a board.

Cut  it horizontally in 2 or 3 layers.

For the filling, beat together butter and icing sugar until is creamy and fluffy. 

Add cottage cheese and vanilla and continue beating until is creamy. Stir in lemon rind and mix until well incorporated. Fill the layers with this filling.

To serve, dust top with icing sugar.

TIP: If you want a taller cake, cut it in two and place the two sides on top of each other, as showed in the picture.

Leia’s Culinary Treasures

1 comment:

  1. Ploua, Leia! Ploua gura! ;))) Si asta doar vazand poza! Thank you again for sharing with us your recipes!
    Love, Daniela


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