Red Currant Cake with Cottage Cheese

We offer you a great tip: prepare this juicy red currant cake and invite your friends for a relaxed afternoon chat over a glass of cold drink. On the home terrace, balcony, or under the shade of trees in the garden, the gathering will be even more enjoyable!

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dough

  • 275 g Butter, unsalted

  • 375 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 200 g Sugar, white

  • 1 bag Sugar, white

  • 1 pinch Salt, table

Filling

  • 25 g Butter, unsalted

  • 2 piece Egg, fresh

  • 80 g Sugar, white

  • 250 g Cheese, cottage cheese

  • 1 teaspoon Lemon zest, fresh

  • 2 spoons Koruzni škrob

  • 500 g Red currant, fresh

  • 1.5 spoons Powdered sugar

  • 1.5 teaspoons Butter, unsalted

Steps

  1. Preheat the oven to 200 degrees Celsius. Grease the cake pan well with butter. In a small cup, melt the butter for the dough over moderate heat. Remove the cup from the heat and let the butter cool slightly. In a larger bowl, mix the sifted flour (reserve 2 tablespoons for later), baking powder, sugar, vanilla sugar, and a pinch of salt. Pour in the melted butter and mix everything with an electric mixer (use dough hooks) until it resembles crumbs. Sprinkle with the remaining flour and shake the bowl well. Spread half of the buttery crumbs over the bottom of the greased pan. Press the crumbs firmly against the bottom of the pan with your fingers.

  2. In a cup, melt the butter for the filling and let it cool. Separate the egg yolks and whites into two bowls. Whisk the egg yolks with 50 g of sugar using an electric mixer (use whisk attachments) until frothy. Mix the cottage cheese, lemon zest, cornstarch, and melted butter into the frothy egg yolk mixture. Beat the egg whites with 30 g of sugar until stiff peaks form. Gently fold the egg whites into the cottage cheese and egg yolk mixture. Pour the filling into the pan and spread it evenly over the dough base.

  3. Wash the red currants, clean them, and remove the berries from the stems. Distribute the red currant berries evenly over the cottage cheese mixture. Finally, sprinkle the remaining buttery crumbs evenly over the top.

  4. Bake the cake in the preheated oven for about 55 minutes. Remove the baked cake from the oven and let it cool in the pan.

  5. Once cooled, dust the cake with powdered sugar and cut it into approximately 12 pieces. Serve the cake slices on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 289.19 kcal
  • Fat: 13.94 g
    • Saturated Fat: 8.37 g
  • Carbohydrates: 35.25 g
    • Sugars: 17.73 g
  • Protein: 4.47 g
  • Fiber: 1.42 g

Advice

Slices of the cake can be served with whipped cream and almond flakes. If necessary, cover the cake after 40 minutes of baking to prevent it from burning. Instead of butter, you can use margarine.