Indulge in this delightful Cottage Cheese and Coconut Flake Cake, a perfect blend of creamy cottage cheese and the tropical hint of coconut. This recipe is simple yet exquisite, making it an excellent dessert for any occasion.
Preparation Time:
Prep time: 20 minutes
Bake time: 50-60 minutes
Total time: 1 hour 20 minutes
Ingredients:
Cottage cheese: 600 grams
Eggs: 4 pcs (separated into yolks and whites)
Vanilla sugar: 1 tsp
Sugar: 130 grams
Sour cream (or natural yogurt): 250 grams
Corn starch: 30 grams
Salt: a pinch
Coconut flakes: 50 grams
Almond flakes (optional)
Powdered sugar (for garnish)
Directions:
Preheat the oven: Preheat your oven to 160°C (320°F).
Prepare the egg yolk mixture:
In a large bowl, combine the cottage cheese, egg yolks, vanilla sugar, corn starch, and sour cream (or natural yogurt).
Beat the mixture until it is smooth and well-combined.
Prepare the egg white mixture:
In a separate bowl, add a pinch of salt to the egg whites and beat until they become fluffy.
Gradually add the sugar while continuing to beat until the mixture forms stiff peaks.
Combine mixtures:
Gently fold the beaten egg whites into the cottage cheese mixture until well incorporated.
Add coconut flakes:
Stir in the coconut flakes gently.
Prepare the baking mold:
Grease a 20 cm diameter baking mold.
Pour the batter into the prepared mold.
If using, sprinkle almond flakes on top.
Bake:
Bake in the preheated oven at 160°C (320°F) for 50-60 minutes until the cake is set and lightly golden on top.
Cool:
Allow the cake to cool in the oven with the door slightly open for about 10 minutes, then transfer to a wire rack to cool completely.
Garnish:
Once cooled, dust with powdered sugar.
Serving Suggestions:
Serve this cake chilled or at room temperature.
It pairs wonderfully with a cup of coffee or tea.
Cooking Tips:
Ensure the egg whites are beaten to stiff peaks for a light and airy texture.
Gently fold in the egg whites to maintain the fluffiness of the batter.
Nutritional Benefits:
Cottage cheese provides a good source of protein and calcium.
Using natural yogurt or sour cream adds probiotics beneficial for digestion.
Dietary Information:
This recipe can be made gluten-free by ensuring the corn starch used is certified gluten-free.
Storage Tips:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Why You’ll Love This Recipe:
The combination of cottage cheese and coconut gives a unique and delightful flavor.
It’s a light and airy cake that feels indulgent without being overly rich.
Conclusion: This Cottage Cheese and Coconut Flake Cake is sure to become a favorite in your dessert repertoire. Its creamy texture and tropical notes make it a delightful treat for any occasion. Enjoy!