Cottage cheese creamy cake: every bite will be heaven!
published on 11 September, 2020 at 17:49
Save this recipe and you won't regret it!
INGREDIENTS
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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