Cottage Cheese Creamy Cake

Every bite of this cake will taste like heaven. This Cake contains both cottage cheese and cream cheese which gives this cake a nice flavor and a tender texture when baked. You can serve the cake plain as it is or tops with cream and fruits.

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:

Whisk in cottage cheese, cream cheese, starch and egg yolks.

Beat the egg whites with a pinch of salt, sugar, vanilla sugar until the meringue reaches a stiff peak.

Pour the whipped egg whites into the cheese mixture and combine the two until they are well mixed and smooth.

Pour the prepared mixture into a mold and bake in an oven preheated to 320F (160 C) for 45-50 minutes.

Allow the cake to cool in the mold to room temperature, then cover the mould with foil and leave in the fridge for 2 hours.

Serve  the cake plain or top with whipped cream and raspberries of your favourite fruits.

Enjoy your Cottage Cheese Creamy Cake.

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