Cheese cake
Description
Perfectly pairs with tea and coffee. Keep in mind that natural cottage cheese and dairy products have a short shelf life. If the cake is not eaten immediately, be sure to store leftovers in the refrigerator. Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Preheat the oven to 170 degrees. Beat the eggs with sugar until fluffy and tripled in volume.
- 3
Step 3
Mix the flour with the baking powder and sift over the eggs. Add a little grated lemon zest.
- 4
Step 4
Gently mix the flour with the egg mixture from top to bottom and in circular motions to form a light batter. Pour into a dry pan.
- 5
Step 5
Bake for about 20 minutes, checking the cake's readiness with a toothpick. Let the finished cake cool slightly in the pan. Then remove it, trimming the edges.
- 6
Step 6
Wrap the sponge cake in plastic wrap and refrigerate to mature, preferably overnight.
- 7
Step 7
Cut the rested sponge cake in half lengthwise and soak it with any light-colored juice.
- 8
Step 8
For the cream, blend the cottage cheese with a blender, adding half a cup of powdered sugar and the remaining lemon zest.
- 9
Step 9
Whip the cream with the remaining powdered sugar until stiff peaks form. Do not overwhip! Gently fold one-third of the whipped cream into the cheese mixture.
- 10
Step 10
Place one cake layer back into the pan and cover it with 2/3 of the cottage cheese cream. Top with the second cake layer, pressing down gently.
- 11
Step 11
Mix the remaining cottage cheese cream with the remaining whipped cream. Spread a thick layer over the top of the cake. Refrigerate for an hour to let it soak.
- 12
Step 12
Decorate the cake with fresh strawberries and lemon zest. You can use fresh mint.
- 13
Step 13
And serve immediately.
- 14
Step 14
Ready. Serve at the table.