Use well-drained cheese. Serve it plain or with a little apricot preserve, as you like.
Cottage cheese cake
A cake without pastry layers, made with cottage cheese, full-fat sour cream and butter, flavoured with vanilla and lemon zest.
Prep time: 15 minCook time: 35–45 minServings: 24 pieces
Classic method
Ingredients
- 900 g cottage cheese, well drained
- 450 g Artesana full-fat sour cream
- 100 g soft butter
- 8 medium eggs
- 100 g flour
- 90 g sugar
- 10 g baking powder
- Grated zest of one lemon
- 1 tsp vanilla extract
- 1 g Celtic sea salt
- For the tin: a little butter and flour
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How to make it
- Preheat the oven to 180°C, without the fan. Grease the tin with butter and dust it with a little flour.
- Beat the soft butter with the sugar, then add the eggs one at a time, mixing after each one.
- Stir in the well-drained cottage cheese, the sour cream, vanilla, lemon zest and salt. Mix until smooth.
- Mix the flour with the baking powder and fold them into the mixture.
- Pour into the tin and level the top. Bake for 35–45 minutes, until the top is golden and the centre is set. If it browns too quickly, cover it loosely with baking paper.
- Let it cool in the tin before cutting.
Thermomix adaptation TM6
The TM6 makes the mixture in two equal batches; baking is done in the oven.
Ingredients
- For each of the two batches: 450 g cheese, 225 g Artesana full-fat sour cream, 50 g butter, 4 eggs, 50 g flour, 45 g sugar and 5 g baking powder
- Divide the flavourings and salt between the two batches
How to make it
- Heat the oven to 180°C and get the 25 × 35 cm tin ready. Divide the ingredients into two equal batches.
- For the first batch, put 50 g soft butter and 45 g sugar into the mixing bowl: 30 sec / speed 4. Scrape down the sides of the mixing bowl with the spatula, with the appliance stopped.
- Add 4 eggs, 450 g drained cheese, 225 g sour cream and half the flavourings and salt: 30 sec / speed 4.
- Add 50 g flour and 5 g baking powder: 15 sec / speed 3.5. Transfer to a bowl.
- Repeat for the second batch. Mix the two batches together by hand and pour into the tin.
- Bake for 35–45 minutes, until the centre is set. Let it cool before cutting it into 24 pieces.
Estimated nutritional values*
Per serving: 1 piece out of 24.
- Energy
- approx. 190 kcal
- Protein
- approx. 6,9 g
- Carbohydrates
- approx. 8,4 g
- Fat
- approx. 14,1 g
Values vary with the ingredients and the portion size. Salt added to taste is not included.
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