Crispy Baked Potato Rounds

Ingredients:

• 2 pounds small to medium potatoes (Yukon Gold or red potatoes work well)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon dried thyme
• Salt and pepper to taste
• ½ cup shredded cheddar cheese (or a blend of cheddar and mozzarella)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat Oven and Prepare Potatoes:
   Preheat your oven to 400°F (200°C). Thoroughly wash the potatoes and scrub them clean. You can peel them if you prefer, but leaving the skins on adds fiber and nutrients.
2. Slice the Potatoes:
   Slice the potatoes into ½-inch to ¾-inch thick rounds. Try to keep the slices as uniform as possible for even cooking.
3. Season the Potatoes:
   In a large mixing bowl, toss the potato slices with olive oil, garlic powder, onion powder, paprika, thyme, salt, and pepper. Ensure the potatoes are well-coated with the oil and seasonings.
4. Arrange on Baking Sheet:
   Line a baking sheet with parchment paper or a silicone mat. Arrange the potato slices in a single layer, making sure they’re not overlapping, to help them crisp up during baking.
5. Bake the Potatoes:
   Bake the potato rounds for 20-25 minutes, then flip them over to ensure even crisping. Sprinkle the shredded cheddar cheese evenly over the potatoes. Continue baking for an additional 10-15 minutes, or until the potatoes are tender, and the cheese has melted and is bubbly. The edges should be golden brown and crispy.
6. Garnish and Serve:
   Once the potatoes are done baking, remove them from the oven and let them cool slightly. Garnish with freshly chopped parsley and serve immediately.

Tips and Variations:

• Soaking: For extra crispy potatoes, soak the sliced potatoes in cold water for 30 minutes before seasoning. This helps to remove excess starch. Be sure to pat them dry thoroughly before tossing with oil and seasonings.
• Cheese: Experiment with different cheeses like Monterey Jack, pepper jack, or even a sprinkle of Parmesan for a flavor twist.
• Herbs: Feel free to swap the thyme for oregano, rosemary, or any of your favorite herbs.
• Spices: Add red pepper flakes or chili powder for a little extra heat.
• Garlic: If you prefer fresh garlic, substitute the garlic powder with minced garlic, but add it during the last 10 minutes of baking to prevent burning.
• Toppings: After baking, get creative with toppings! Add bacon crumbles, caramelized onions, sour cream, or a drizzle of your favorite dipping sauce for extra flavor.
• Yields: About 24-30 rounds, depending on size
  Prep Time: 20 minutes
  Cook Time: 30-40 minutes

These crispy baked potato rounds are a delicious, easy-to-make treat that’s perfect as an appetizer, side dish, or snack. Enjoy them with your favorite toppings for a satisfying bite!

Healthy Oatmeal Cocoa cups

Ingredients:

• • 1 cup (100 g) oatmeal
  • 1 cup (240 ml) milk of your choice
  • 2 eggs

• • 1/3 cup (100 g) Greek yogurt
  • 1 tablespoon stevia or any other sweetener of your choice
  • 1 teaspoon baking powder

• A pinch of salt
• 1 tablespoon unsweetened cocoa powder

Directions:

1. 1. Preheat the Oven:
      • Preheat your oven to 360°F (180°C).
   2. Prepare the Oat Mixture:
      • • In a bowl, combine 1 cup of oatmeal and 1 cup of milk. Let it sit for a few minutes to allow the oats to soak.

       

   3. Combine Ingredients:
      • Add 2 eggs, 1/3 cup of Greek yogurt, 1 tablespoon of stevia, 1 teaspoon of baking powder, a pinch of salt, and 1 tablespoon of unsweetened cocoa powder to the oat mixture. Mix well until all ingredients are combined.

1. 1. Pour into Baking Dish:
      • Pour the mixture into greased muffin cups or a baking dish.
   2. Bake:
      • • Bake in the preheated oven for 20-25 minutes, until the tops are set and a toothpick inserted into the center comes out clean.

       

   3. Cool and Serve:
      • Allow to cool slightly before serving.

Serving Suggestions:

• • Serve these muffins warm with a dollop of Greek yogurt or a drizzle of honey.
  • Pair with a cup of coffee or tea for a delightful breakfast or snack.

• Top with fresh berries or a sprinkle of nuts for added texture and flavor.

Cooking Tips:

• • Ensure the oats are fully soaked in the milk for a moist and tender muffin texture.

• Use silicone muffin cups or line your baking dish with parchment paper to prevent sticking.
• Experiment with add-ins like chocolate chips, nuts, or dried fruits for a personalized touch.

Nutritional Benefits:

• • High in protein from the eggs and Greek yogurt, supporting muscle repair and growth.
  • Rich in fiber from the oats, promoting healthy digestion.
  • Low in added sugars, thanks to the use of stevia as a sweetener.

Dietary Information:

• • This recipe is vegetarian.
  • Can be made dairy-free by using a plant-based milk and dairy-free yogurt.

Storage:

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week or freeze for up to a month. Thaw before serving.

Homemade Nut and Date Energy Bars

Ingredients:

Cashews: 70 g (1/2 cup)
Walnuts: 70 g (1/2 cup)
Almonds: 70 g (1/2 cup)
Pine nuts: 40 g (1/4 cup)
Hazelnuts: 70 g (1/2 cup)
Pumpkin seeds: 70 g (1/3 cup)
Dates: 150 g (1 cup), soaked in cold water for 15 minutes
Oatmeal: 50 g (1/2 cup), chopped
Olive oil: 3 tablespoons
Salt: 1/2 teaspoon
Honey: 160 ml (1/2 cup)

Directions:

Toast the nuts and seeds:
In a frying pan over medium heat, lightly toast the cashews, walnuts, almonds, pine nuts, and hazelnuts until they are fragrant and slightly golden. Set aside.
Toast the pumpkin seeds separately in the same pan until they start to pop. Set aside.

Prepare the dates:
Drain the soaked dates, remove the pits, and chop them into small pieces.

Cook the dates:
Heat the olive oil in a frying pan over medium heat. Add the chopped dates and cook, stirring occasionally, until they are soft and slightly caramelized.

Combine all ingredients:
Add the toasted nuts, seeds, and oats to the pan with the dates. Season with salt and mix well.
Pour in the honey, stir to combine, and remove from heat. Continue mixing until everything is evenly coated.

Shape the bars:
Line a mold or baking dish with parchment paper or grease it lightly with olive oil. Transfer the mixture into the dish, pressing down firmly with the back of a spoon to pack it tightly.

Chill and cut:
Allow the mixture to cool slightly at room temperature, then refrigerate for 1 hour.
Once firm, use a wet knife to cut the mixture into bars or squares. Return to the refrigerator for another 30 minutes before serving.

Store:
Wrap each bar in cling film or parchment paper for easy storage and portability.

Serving Suggestions:
Enjoy these bars as a quick breakfast on busy mornings.
Perfect as a pre-workout snack or post-workout recovery bite.
Pair with a cup of aromatic tea for a relaxing and energizing treat.

Cooking Tips:
Ensure the nuts are toasted lightly to enhance their flavor without burning them.
Avoid overheating the honey to retain its natural nutrients and sweetness.
Wetting the knife before cutting will help achieve clean slices without sticking.

Nutritional Benefits:
Rich in healthy fats from nuts, providing essential omega-3 fatty acids.
High in fiber from oats and dates, supporting digestive health.
Natural sweeteners like dates and honey offer a healthier alternative to refined sugar.
Great source of protein and energy to keep you satisfied between meals.

Embrace the Art of Hand-Rolled Crispy Pastries

Have you ever craved a crispy, golden pastry that melts in your mouth with each bite? Join me in uncovering the magic of hand-rolled crispy pastries, a culinary adventure that combines simplicity with irresistible flavor.

Ingredients

Gather these simple yet essential ingredients to embark on your pastry-making journey:

• 2 cups of water
• 2 eggs
• 1 egg yolk for spreading
• 1 teaspoon of salt
• 5.5 teaspoons of flour
• 125 grams of cow butter or margarine
• 200 grams of cow’s cheese

Mixing the Dough

1. In a bowl, combine the water and eggs, then gradually add the sifted flour and salt. Mix until a cohesive dough forms. Knead by hand until the dough becomes smooth and no longer sticks to your hands or the bowl.
2. Divide the dough into two equal parts and roll each into thin crusts. Spread softened butter or margarine evenly over the surface, then fold the dough like an envelope. Repeat the folding process, ensuring to butter between each fold, until you achieve a compact rectangle. Refrigerate the dough for an hour.

Preparing the Filling

Roll out the dough into a large rectangle and cut into squares. Crumble the cheese and place it in the center of each square.

Assembly

• Enclose the cheese with the dough squares, pressing firmly to seal the edges. Arrange the pastries on a baking dish lined with parchment paper.

Baking

• Beat the egg yolk and brush it over each pastry for a golden finish. Bake in a preheated oven at 200 degrees Celsius for 20-25 minutes or until they turn golden brown.

Serving

• Serve the crispy pastries warm, allowing the irresistible aroma to tantalize your senses. Pair with your favorite beverage and enjoy every crispy, cheesy bite.

Conclusion

• Hand-rolled crispy pastries are more than just a recipe; they’re a testament to tradition, craftsmanship, and the joy of savoring simple pleasures. Embrace the art of pastry-making and delight in the satisfaction of creating something truly special.

Cheap and Delicious Tuna Casserole Dinner

Ingredients

• 2 cans of tuna (about 280 g each)
• 1 onion, cut into slices
• 5 medium potatoes, cut into large chunks
• 2 tablespoons (30 g) tomato paste
• 3/4 cup (180 ml) hot milk
• 1 1/2 tablespoons (25 g) butter
• 1/4 cup (25 g) shredded Parmesan cheese
• Olive oil, as needed
• Salt, to taste
• Black pepper, to taste

Directions

Step 1: Prepare the Potatoes

1. Cut the potatoes into large chunks and place them in a pot of salted water.
2. Cook the potatoes until tender, about 15 to 20 minutes.
3. Drain the potatoes and transfer them to a mixing bowl.
4. Add 1 1/2 tablespoons of butter, salt, and black pepper to taste. Mash the potatoes until smooth.
5. Gradually add 3/4 cup of hot milk while mashing until the mixture is smooth and creamy.

Step 2: Prepare the Tuna Mixture

1. Heat some olive oil in a large pan over medium heat.
2. Add the sliced onion and sauté until browned.
3. Add the two cans of tuna and 2 tablespoons of tomato paste mixed with one ladle of potato broth.
4. Mix well and cook for two to three minutes on low heat.

Step 3: Assemble the Casserole

1. Preheat your oven to 375°F (190°C).
2. Add half of the mashed potatoes to the bottom of a casserole dish and spread it out evenly.
3. Layer half of the tuna mixture over the mashed potatoes.
4. Add the remaining mashed potatoes over the tuna, followed by the remaining tuna mixture.
5. Top with 1/4 cup of shredded Parmesan cheese.

Step 4: Bake the Casserole

1. Place the casserole dish in the preheated oven.
2. Bake for 10 to 15 minutes, or until the top is golden brown and the cheese is melted.

Nutrition Information (Per Serving):

• Calories: 350
• Protein: 25g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 4g
• Sugar: 3g

White Bun Recipe

Ingredients

• • 700 grams of wheat flour
  • 1 teaspoon of salt

• • 400 ml warm milk
  • 4 tablespoons of sugar
  • 8 grams of dry yeast

• • 2 eggs
  • 80 ml sunflower oil
  • 10 grams of baking powder

• • 10 ml apple cider vinegar
  • 50 grams of butter, melted
  • 1 egg yolk

• Milk (for brushing)
• Sesame seeds (for topping)

Directions

1. 1. Activate Yeast: In a small bowl, mix the warm milk and sugar. Sprinkle the dry yeast over the top and let it sit for 5-10 minutes until it becomes frothy.

1. 1. Mix Dry Ingredients: In a large mixing bowl, combine the wheat flour, salt, and baking powder.
   2. Combine Wet Ingredients: In a separate bowl, whisk the eggs, sunflower oil, and apple cider vinegar. Add the melted butter and mix well.
   3. Form Dough: Add the yeast mixture and the wet ingredients to the dry ingredients. Mix until a dough forms.

1. 1. Knead Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
   2. First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
   3. Shape Buns: Punch down the dough and divide it into equal portions. Shape each portion into a bun and place them on a baking sheet lined with parchment paper.

1. 1. Second Rise: Cover the buns with a towel and let them rise for another 30 minutes.
   2. Preheat Oven: Preheat your oven to 180°C (350°F).
   3. Prepare for Baking: In a small bowl, beat the egg yolk with a little milk. Brush the tops of the buns with this mixture and sprinkle with sesame seeds.

1. Bake: Bake the buns in the preheated oven for 30-35 minutes, or until golden brown.
2. Cool: Let the buns cool on a wire rack before serving.

Serving Suggestions

Enjoy these white buns fresh out of the oven with butter, or use them for sandwiches and burgers. They also make a great accompaniment to soups and stews.

Cooking Tips

• • Ensure the milk is warm, not hot, to activate the yeast properly.
  • For a richer flavor, you can replace some of the milk with cream.
  • Knead the dough well to develop gluten, which helps the buns rise and become fluffy.

Nutritional Benefits

These white buns provide carbohydrates for energy and some protein from the eggs. Using sunflower oil and butter adds healthy fats, making these buns a more nutritious option compared to store-bought varieties.

Dietary Information

• Vegetarian: This recipe is suitable for vegetarians.
• Nut-Free: There are no nuts in this recipe, making it safe for those with nut allergies.

Cream Puff Pastry with Rich Cream Filling

Ingredients

The Dough:

• • 200g flour

• • 100ml milk
  • 100ml water
  • 100g butter

• • 1/2 tsp baking powder
  • Pinch of salt
  • 4 eggs

The Cream:

• • 2 eggs
  • 180g sugar

• • 100g flour
  • 500ml milk
  • 200g butter

Directions

Prepare the Dough:

1. 1. Heat Liquid Ingredients:
      • In a medium saucepan, combine the milk, water, and butter. Heat over medium heat until the butter melts and the mixture begins to boil.
   2. Mix the Dough:
      • • Remove the saucepan from the heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.

       

   3. Cool and Add Eggs:
      • Let the dough cool for about 5 minutes. Add the baking powder and salt, then beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

• • • Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
    • Using a spoon or piping bag, place small mounds of dough onto the prepared baking sheet.
    • Bake for 20-25 minutes, or until the puffs are golden brown and firm. Allow them to cool completely on a wire rack.

1. Bake the Puffs:

Prepare the Cream Filling:

1. 1. Heat the Milk:
      • In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.

1. Mix the Eggs and Sugar:
   • In a separate bowl, whisk together the eggs and sugar until well combined. Gradually add the flour, mixing until smooth.
2. Combine and Cook:
   • • Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

    

   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and let cool slightly.
3. Add Butter:
   • • Once the mixture has cooled, beat in the butter until smooth and creamy.

    

Assemble the Cream Puffs:

1. 1. Fill the Puffs:
      • Slice each puff in half and fill with the prepared cream using a spoon or piping bag.

1. Serve:
   • Arrange the filled cream puffs on a serving plate and dust with powdered sugar if desired. Enjoy your meal!

Serving Suggestions

• • Serve these cream puffs as a dessert at parties or gatherings.

• Pair with a cup of coffee or tea for a delightful afternoon treat.

Cooking Tips

• • Ensure the dough is cool before adding the eggs to prevent them from cooking.
  • Use a piping bag for a more uniform and professional appearance of the cream puffs.

• Allow the cream to cool completely before filling the puffs to ensure it holds its shape.

Nutritional Benefits

• Eggs: Provide high-quality protein and essential vitamins.
• Milk: Adds calcium and a creamy texture to both the dough and filling.

Moist Chocolate Cake with Chocolate Cream Filling Recipe

Ingredients

For the Cake:

• 3 eggs
• A pinch of salt
• 8 g (1 tablespoon) vanilla sugar
• 150 g (3/4 cup) sugar
• 120 ml (1/2 cup) oil
• 150 ml (2/3 cup) milk
• 230 g (1 3/4 cups) flour
• 20 g (3 tablespoons) bitter cocoa powder
• 15 g (1 tablespoon) baking powder

For the Coffee Mixture:

• 100 ml (1/3 cup + 1 tablespoon) milk
• 1 tablespoon instant coffee
• 1 teaspoon cocoa powder

For the Chocolate Cream Filling:

• 60 g (1/4 cup) sugar
• 25 g (3 tablespoons) cornstarch
• 20 g (3 tablespoons) bitter cocoa powder
• 250 ml (1 cup) milk
• 100 g (3.5 oz) dark chocolate
• 30 g (2 tablespoons) butter

For Decoration:

• Chocolate vermicelli

Instructions

Prepare the Cake

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F). Grease a round cake pan and line it with parchment paper to ensure the cake doesn’t stick and releases easily after baking.
2. Mix the Wet Ingredients: In a large mixing bowl, combine 3 eggs with a pinch of salt, 8 g vanilla sugar, and 150 g sugar. Beat the mixture until it becomes light, fluffy, and pale in color. This will help create a soft, airy texture in the cake.
3. Add Oil and Milk: Gradually add 120 ml oil and 150 ml milk to the egg mixture, stirring continuously until everything is well blended. This will add moisture and richness to the cake batter.
4. Incorporate the Dry Ingredients: Sift together 230 g flour, 20 g bitter cocoa powder, and 15 g baking powder. Slowly fold the dry mixture into the wet ingredients, mixing gently to avoid overworking the batter, which could result in a dense cake. The batter should be smooth and lump-free.
5. Bake: Pour the prepared batter into the greased and lined cake pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. This ensures the cake is fully cooked and will have a perfect texture. Allow the cake to cool completely in the pan on a wire rack.

Make the Coffee Mixture

6. Prepare the Coffee Soak: In a small saucepan, heat 100 ml milk over medium heat. Stir in 1 spoon instant coffee and 1 teaspoon cocoa powder until fully dissolved and smooth. Set the mixture aside to cool slightly. This coffee soak will add depth and enhance the chocolate flavor of the cake.

Prepare the Chocolate Cream Filling

7. Mix the Cream Ingredients: In a medium saucepan, combine 60 g sugar, 25 g cornstarch, and 20 g bitter cocoa powder. Gradually whisk in 250 ml milk, stirring constantly to prevent lumps from forming. The mixture should be smooth before heating.
8. Cook Until Thickened: Place the saucepan over medium heat, and cook the mixture, stirring constantly, until it thickens to a pudding-like consistency. This will serve as the creamy filling for the cake.
9. Add Chocolate and Butter: Once thickened, remove the saucepan from the heat and immediately add 100 g dark chocolate and 30 g butter. Stir until the chocolate and butter are completely melted and the mixture is smooth and glossy. Allow the cream filling to cool to room temperature before using it to fill the cake.

Assemble the Cake

10. Soak the Cake: Once the cake has cooled, use a fork or skewer to poke holes all over the surface. This will help the cake absorb the coffee mixture. Slowly pour the prepared coffee mixture evenly over the cake, allowing it to soak in thoroughly for a moist and flavorful base.
11. Spread the Chocolate Cream: Once the coffee mixture has been fully absorbed, spread the cooled chocolate cream filling over the top of the cake. Use a spatula to smooth it evenly across the surface, creating a luscious, creamy layer.

Decorate the Cake

12. Add the Finishing Touches: For decoration, generously sprinkle chocolate vermicelli over the top of the cake. This adds a delightful crunch and enhances the chocolatey appearance of the cake.

Chill and Serve

13. Refrigerate: Place the assembled cake in the refrigerator and chill for at least 2 hours. This will allow the cream filling to set and the flavors to meld, resulting in a perfectly textured and flavored cake.
14. Serve: Slice the chilled cake into portions and serve. Each bite offers a rich, moist cake with a creamy, chocolate-filled center that’s sure to delight anyone with a love for chocolate.

Nutrition Information

• Serving Size: 1 slice (assuming 12 slices per cake)
• Calories: 340 kcal
• Total Fat: 20 g
• Saturated Fat: 10 g
• Cholesterol: 50 mg
• Sodium: 60 mg
• Total Carbohydrates: 36 g
• Dietary Fiber: 3 g
• Sugars: 22 g
• Protein: 5 g

Indulge in this Moist Chocolate Cake with Chocolate Cream Filling for an unforgettable dessert experience. The combination of a tender, coffee-infused cake and a velvety chocolate filling makes this dessert a must-try for any chocolate aficionado. Enjoy every bite of this rich, satisfying treat!

Irresistibly Simple and Tasty Cake

Ingredients

• Eggs – 2 large
• Sugar – 100 g (1/2 cup or 4 large tablespoons)
• Vanilla sugar – 1 tsp
• Salt – A pinch
• Butter – 80 g (5 1/2 tbsp)
• Cottage cheese (or cream cheese) – 130 g (4.6 oz)
• Flour – 150 g (1 1/4 cups)
• Baking powder – 1 tsp
• Dried candied fruit – 80 g (2.8 oz)

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Start by preheating your oven to 180°C (350°F). This ensures the oven is at the right temperature by the time the batter is ready.

Break the two eggs into a deep bowl. Add 100 g of sugar, 1 tsp of vanilla sugar, and a pinch of salt. Mix thoroughly with a spoon or whisk until the eggs are fully incorporated with the sugar and the mixture is smooth and slightly frothy. This step helps to dissolve the sugar and evenly distribute the flavors.

Step 2: Combine the Wet Ingredients

Next, melt the butter either using a double boiler (steamer) or by gently heating it on the stove. Let the butter cool slightly before adding it to the egg mixture. Stir in the melted butter until it is well combined and the mixture is smooth.

Now, add 130 g of cottage cheese (or cream cheese) to the egg and butter mixture. Mix thoroughly to ensure the cheese is evenly incorporated, creating a rich and creamy batter.

Step 3: Prepare the Dry Ingredients

In a separate bowl, sift 150 g of flour and 1 teaspoon of baking powder through a sieve to remove any lumps. This step ensures the dry ingredients are light and evenly mixed, helping the cake rise evenly in the oven.

Gradually add the sifted flour mixture to the wet ingredients, stirring gently with a spatula or cake spoon. Mix just until combined, forming a thick, smooth batter. Be careful not to overmix, as this can result in dense cake.

Step 4: Add the Final Touches

Fold in 80 g of dried candied fruit into the batter, ensuring it is evenly distributed throughout the mixture. The dried fruit will add pops of sweetness and texture to each cake, making them even more irresistible.

Step 5: Bake the cake

Grease a 23×11 cm (or similar-sized) baking tin with a little softened butter to prevent sticking. Alternatively, you can use a muffin tin for individual cake.

Transfer the batter into the prepared tin, smoothing the surface with a spatula to ensure an even layer. Place the tin in the preheated oven and bake for 35-40 minutes. The cake are done when they are golden brown on top, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 6: Finishing Touches

Once baked, remove the cake from the oven and let them cool slightly in the tin before transferring them to a wire rack to cool completely.

For an extra sweet finishing touch, lightly dust the top of the cake with powdered sugar. This adds a touch of elegance and sweetness to the final presentation.

Serving Suggestions

These cake are perfect on their own, but you can also serve them with a variety of toppings:

• Whipped cream or buttercream frosting for added richness.
• Fresh fruit on top for a burst of freshness.
• Drizzle of honey or chocolate sauce for an indulgent touch.

Tips:

• Mix-ins: Feel free to substitute the candied fruit with chocolate chips, nuts, or dried berries for different flavor variations.
• Substitute cottage cheese: If you don’t have cottage cheese, cream cheese or ricotta works well as a substitute, giving the cake a slightly different, but equally delicious, texture.
• Check for doneness: Make sure to test the cake with a toothpick after 35 minutes to avoid over-baking. If the toothpick comes out with a few moist crumbs, the cake are perfectly done.

Nutrition Information:

• Calories: 180 kcal
• Fat: 9 g
• Carbohydrates: 22 g
• Protein: 4 g
• Sugar: 10 g
• Sodium: 120 mg

These cake are simple, tasty, and perfect for any occasion. The combination of soft butter, creamy cottage cheese, and sweet candied fruit creates a moist, flavorful dessert that’s sure to satisfy any sweet tooth. Enjoy them with a hot cup of coffee or tea, or share them with friends and family for a delightful treat!