Cheetah Cake
This cake gets its name from its distinctive appearance, which resembles the pattern on a cheetahs fur. The rich and smooth cake filling is sprinkled with pieces of crispy chocolate crust.
Details
- Preparation Time: 145 minutes
- Cooking Time: 60 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 12
Ingredients
dough
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350 g Flour, Wheat, bread flour
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280 g Sugar, white
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2 teaspoons Baking powder
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45 g Cocoa, powdered, unsweetened
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2 piece Egg, fresh
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380 g Butter, unsalted
filling
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230 g Sugar, white
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1 teaspoon Vanilla, extract, natural
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3 pieces Egg, fresh
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230 g Cheese, cottage cheese
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750 ml Yogurt, plain, from whole milk
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1 pinch Salt, table
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375 ml Sweet cream
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110 g Butter, unsalted
Steps
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Preheat the oven to 175 °C. In a bowl, mix the flour, sugar, cocoa, and baking soda. Make a well in the center, crack the eggs into it, and add the butter cut into pieces. Knead everything together into a dough and shape it into a ball. Pinch off about 1/4 of the dough to have two pieces, one larger and one smaller.
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Grease a round cake pan. Roll out the larger piece of dough on a lightly floured surface and line the bottom and sides of the pan with it. Press the dough gently with your fingers against the bottom and sides, and trim off any excess dough.
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Melt the butter for the filling in a small pot, then let it cool slightly. In a larger bowl, mix the filling ingredients until you get a uniform mixture. Pour the filling into the pan. Tear the remaining dough into pieces and scatter them over the surface of the filling.
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Bake the cake in the preheated oven for 1 hour. Let the baked cake cool to room temperature, then refrigerate for 2 hours.
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Remove the cooled cake from the pan, transfer it to a larger serving plate, slice, and serve.
Nutrition Information (Per 100g)
- Calories: 364.43 kcal
- Fat: 18.5 g
- Saturated Fat: 10.79 g
- Carbohydrates: 42.16 g
- Sugars: 27.12 g
- Protein: 6.01 g
- Fiber: 0.85 g