Honey cake with cottage cheese filling
Description
Perfectly pairs with tea and coffee. For this cake, it's best to use dark honey with a pronounced flavor and aroma, such as buckwheat or chestnut honey. The cottage cheese should be dry and crumbly. This way, the taste of the cake will stay with you for a long time. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare the baking pan in advance and preheat the oven to 180 degrees. Add two egg yolks and sugar to the cottage cheese (I used 2% fat). Mash the cottage cheese well with a fork. Use sugar to taste, depending on the tartness of the cottage cheese.
- 2
Step 2
Pour in the melted and cooled butter, add the starch, and mix well once again. The cottage cheese should remain quite crumbly.
- 3
Step 3
Separate the whites from three eggs and beat them into a stiff foam with a pinch of salt.
- 4
Step 4
Beat the egg yolks with honey until fluffy.
- 5
Step 5
Add the flour sifted with baking soda to the egg yolks and mix the thick dough with a mixer at low speed.
- 6
Step 6
Add the sour cream and lemon juice, mix with a blender.
- 7
Step 7
Using a spatula, gently fold in the beaten egg whites in two to three batches, using a cutting and folding motion from the bottom up and around.
- 8
Step 8
Pour part of the batter into the pan, then evenly spread the cottage cheese filling on top.
- 9
Step 9
Pour the remaining batter and place in the oven to bake. Bake for half an hour, then check the pie's readiness with a toothpick. Do not overbake the pie.
- 10
Step 10
Let the finished cake cool on a wire rack and dust with powdered sugar. If you think it will be too sweet with powdered sugar, my advice is to sprinkle the cake with good-quality dry milk – it will be very delicious!