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Cottage Cheese Creamy Cake
Table of Contents
INGREDIENTS:
600g (3 cups) Cottage cheese
250g (1.1 cups) cream cheese (+ 70g coating)
4 eggs
90g (0.4 cup) Sugar
20g (4 tsp) Vanilla sugar
30g (0.3 cup) Corn starch
300g (1.2 cups) Raspberries
1 pinch of salt
METHOD:
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Whisk in cottage cheese, cream cheese, starch and egg yolks.
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Beat the egg whites with a pinch of salt, sugar, vanilla sugar until the meringue reaches a stiff peak.
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Pour the whipped egg whites into the cheese mixture and combine the two until they are well mixed and smooth.
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Pour the prepared mixture into a mold and bake in an oven preheated to 320F (160 C) for 45-50 minutes.
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Allow the cake to cool in the mold to room temperature, then cover the mould with foil and leave in the fridge
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for 2 hours.
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Serve the cake plain or top with whipped cream and raspberries of your favourite fruits.