Cottage cheese cake
Description
Delicious baked goods for the whole family. If the cottage cheese is wet, you can add about 50 ml of milk. Adjust the amount of sugar to taste. For the base it’s best to use waffle shells without cream or layers for waffle cakes. But if you use sweet waffles, reduce the amount of sugar you add to the cottage cheese. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Let's prepare the ingredients.
- 2
Step 2
In a sauté pan, pour 100 ml of milk and add 100 g of coconut flakes.
- 3
Step 3
Add coconut oil and place it over the heat. Bring to a boil, stirring periodically.
- 4
Step 4
Pour water over the gelatin and let it sit for 5 minutes.
- 5
Step 5
Combine the cottage cheese, sugar, and 100 ml milk.
- 6
Step 6
Mix with a blender.
- 7
Step 7
The coconut flakes have cooled slightly after boiling. They have swelled, having absorbed the milk and oil.
- 8
Step 8
Add the shavings to the cottage cheese mixture.
- 9
Step 9
Crush the waffles and spread them on the bottom of the pan.
- 10
Step 10
Heat the gelatin with water to 60 °C and pour it into the bowl with the cottage‑cheese mixture and coconut. Mix everything.
- 11
Step 11
Carefully transfer the cottage cheese mixture into the waffle mold.
- 12
Step 12
Place the mold in the refrigerator for 3–4 hours.
- 13
Step 13
When the cake has set, transfer it to a plate. If needed, add a little dry waffle to the bottom layer. Sprinkle coconut flakes on top and garnish before serving.
- 14
Step 14
"Raffaello" cake with cottage cheese is ready.