Crispy Cottage Cheese Cake
Crispy cottage cheese cake is a light yet filling dessert that is quite easy to prepare, always turns out well, and never gets old (as it disappears quickly). Prepare it for your guests – they will be delighted!
Details
- Preparation Time: 40 minutes
- Cooking Time: 45 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 12
Ingredients
Filling
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400 g Cheese, cottage cheese
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2 dl Sour cream
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180 g Sugar, white
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30 g Breadcrumbs, dried
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4 pieces Egg, fresh
Shortcrust pastry
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250 g Wheat flour, white, multi-purpose
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0.5 teaspoons Baking powder
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150 g Butter, unsalted
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100 g Powdered sugar
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2 piece Egg, egg yolk, fresh
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3 spoons Sour cream
Steps
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Separate the egg yolks from the egg whites. In a bowl, combine the flour, baking powder, sugar, and diced butter. Crumble the mixture with your hands into a paste, then add two egg yolks and cream, and knead into a dough. Let it rest in a cool place for half an hour.
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Preheat the oven to 200 °C. Grease a 26 cm diameter cake pan or line it with baking paper.
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Beat the egg whites into stiff peaks. Prepare the filling: mix the cottage cheese with sugar, cream, breadcrumbs, egg yolks, and finally fold in the stiff egg whites.
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Place the dough between two large sheets of baking paper and roll it out thinly. Line the cake pan with the dough. Pull the dough up along the edges and prick it with a fork. Spread the filling over the dough, smooth the top, and place the pan in the preheated oven. Bake for about 45 minutes. Let the baked cake cool in the pan, then slice and serve on a plate or platter.
Nutrition Information (Per 100g)
- Calories: 278.82 kcal
- Fat: 11.79 g
- Saturated Fat: 6.33 g
- Carbohydrates: 33.5 g
- Sugars: 19.31 g
- Protein: 7.39 g
- Fiber: 0.4 g
Advice
For crispy dough, use cold ingredients, and before kneading, cool your hands under cold running water. The cottage cheese cake will be easier to slice if you use a baking pan with a removable rim.