Cottage Cheese Creamy Cake is a light, rich, and tangy dessert that combines the creaminess of cottage cheese and cream cheese with a hint of vanilla and the sweetness of raspberries. This cake is easy to make and perfect for any occasion. Whether served on its own or with a dollop of whipped cream, this cake is sure to impress. Below is the detailed recipe and step-by-step instructions for making this delectable treat.
Ingredients
For the Cake:
- 600 g (3 cups) cottage cheese (ensure it’s smooth and not lumpy for a creamy texture)
- 250 g (1.1 cups) cream cheese (plus an additional 70 g for coating the mold)
- 4 large eggs (separate the egg yolks and whites)
- 90 g (0.4 cup) sugar
- 20 g (4 tsp) vanilla sugar (or use regular sugar with vanilla extract)
- 30 g (0.3 cup) corn starch (helps give the cake structure)
- 300 g (1.2 cups) fresh raspberries (or substitute with your favorite berries)
- A pinch of salt (to balance the sweetness and enhance flavor)
Directions
Step 1: Prepare the Cheese Mixture
- Whisk the cottage cheese and cream cheese: In a large mixing bowl, combine the cottage cheese, cream cheese, corn starch, and egg yolks. Use a whisk or a hand mixer to blend the ingredients together until smooth and creamy. The mixture should be free of lumps, so take your time to blend the cheeses thoroughly.
- Add sugar and vanilla: Mix in the sugar and vanilla sugar (or vanilla extract). Continue whisking until the mixture is smooth, and the sugar is fully incorporated. The mixture should have a creamy consistency that is thick but pourable.
Step 2: Prepare the Meringue
- Whisk the egg whites: In a separate clean bowl, whisk the egg whites with a pinch of salt. Start whisking on low speed, gradually increasing to medium speed. Once the egg whites begin to froth, add the sugar and vanilla sugar gradually. Continue whisking until the meringue forms stiff peaks. This means the egg whites should hold their shape when the whisk is lifted, without falling or spreading.
Step 3: Combine the Mixtures
- Fold the meringue into the cheese mixture: Carefully fold the whipped egg whites into the cheese mixture. Use a spatula to gently combine the two mixtures. Be careful not to deflate the meringue – the airiness in the egg whites is what gives the cake its light, fluffy texture. Mix until just combined and smooth.
Step 4: Bake the Cake
- Prepare the mold: Grease and coat your baking mold with 70 g of cream cheese or butter. This will help the cake not stick to the pan during baking and ensure an easy release.
- Pour the mixture into the mold: Once the cheese mixture is ready, pour it into the prepared mold. Smooth the top with a spatula for an even surface.
- Bake the cake: Preheat the oven to 320°F (160°C). Place the mold into the preheated oven and bake for 45-50 minutes. The cake should be golden on top, and when a toothpick or knife is inserted, it should come out clean or with just a few moist crumbs. If the cake is browning too quickly, cover the top loosely with aluminum foil and continue baking.
Step 5: Cool and Refrigerate
- Cool the cake: Once baked, allow the cake to cool in the mold at room temperature. This helps the cake set and prevents it from collapsing. Do not remove the cake from the mold while it is hot to avoid breaking.
- Refrigerate: After the cake has cooled to room temperature, cover the mold with foil or plastic wrap and refrigerate it for at least 2 hours. This step helps the flavors meld together and ensures the cake firms up to the perfect texture.
Step 6: Serve
- Garnish and serve: Once the cake has chilled, it is ready to serve. You can serve it plain, or for an added touch of luxury, top it with whipped cream and fresh raspberries, or your favorite fruit. The cake’s smooth texture pairs wonderfully with the freshness of the berries, making it an ideal dessert for any occasion.
Helpful Tips
- Use fresh cottage cheese: For the best texture, use fresh, smooth cottage cheese. If your cottage cheese is too lumpy, blend it before using it in the recipe.
- Whisk the egg whites to stiff peaks: The meringue needs to be whipped to stiff peaks, as this gives the cake its airy, light texture. Be sure not to overmix the egg whites, as this can cause them to become dry.
- Chill before serving: Allowing the cake to chill in the refrigerator for a few hours improves the texture and allows the flavors to develop.
Nutritional Benefits
- Cottage Cheese: Cottage cheese is a great source of protein and calcium, making it beneficial for bone health and muscle repair.
- Cream Cheese: While cream cheese adds a creamy texture, it also provides some fat, which adds to the cake’s richness.
- Eggs: Eggs provide essential protein and healthy fats, contributing to the overall nutrition of the cake.
- Raspberries: These berries are packed with antioxidants, vitamin C, and fiber, offering a boost to your immune system and digestive health.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians, as it does not contain any animal-based ingredients other than dairy.
- Gluten-Free: The cake is naturally gluten-free, as it does not use flour or wheat-based ingredients.
- Low-Carb Option: If you need a lower-carb version, you can substitute the sugar with a sugar alternative like stevia or erythritol.
Storage Tips
- Refrigeration: Store any leftover cake in the refrigerator in an airtight container for up to 3 days. This helps maintain the cake’s creamy texture and keeps it fresh.
- Freezing: The cake can also be frozen. Wrap it tightly in plastic wrap and foil, then place it in a freezer-safe container. It will keep for up to 1 month. To thaw, leave it in the refrigerator overnight.
FAQs
1. Can I use a different fruit instead of raspberries?
Yes! You can use any fresh fruit that you like. Blueberries, strawberries, or blackberries all make excellent alternatives. You can also skip the fruit entirely if you prefer a plain cake.
2. Can I make this cake ahead of time?
Yes, this cake actually benefits from being made ahead of time. Prepare it the day before and refrigerate it overnight for the best results.
3. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese if you prefer a lighter version of this cake. Keep in mind that the texture may be slightly different, but it will still taste delicious.
4. Is there a way to make this cake without eggs?
If you need an egg-free version, you can substitute the eggs with a flaxseed meal or chia egg replacement. Use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water to replace each egg.
Conclusion
This Cottage Cheese Creamy Cake is a perfect combination of lightness, creaminess, and flavor. The smooth texture from the cottage cheese and cream cheese is complemented by the sweetness of the raspberries, making each bite a delightful experience. It’s an easy-to-make, refreshing dessert that’s sure to become a favorite at any gathering. Whether you serve it plain or with toppings, this cake is sure to impress with its simple elegance.