Cottage cheese creamy cake: every bite will be heaven!

published on 11 September, 2020 at 17:49

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INGREDIENTS

Mold diameter 21 cm

600g (3 cups) Cottage cheese

250g (1.1 cups) cream cheese (+ 70g coating)

4 eggs

90g (0.4 cup) Sugar

20g (4 tsp) Vanilla sugar

30g (0.3 cup) Corn starch

300g (1.2 cups) Raspberries

1 pinch of salt

METHOD

Whisk in cottage cheese, cream cheese, starch and egg yolks.
Beat the egg whites with a pinch of salt, sugar, vanilla sugar. Pour the whipped egg whites into the cheese mixture and combine the two masses with light movements.
Pour the prepared mixture into a mold and bake in an oven preheated to 160 degrees for 45-50 minutes.
Allow the cake to cool in the mold to room temperature, then cover the mold with foil and leave in the fridge for 2h.
Coat the surface of the cake with cream cheese and arrange the raspberries.

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