Cottage Cheese Cake with Raspberries
Description
Perfect with tea and coffee. To make this loaf cake, choose dry, low-acid cottage cheese. If the curds in the finished bake bother you, blend it beforehand with a blender. Otherwise, the loaf is quick and easy to make. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a bowl, combine the sugar and softened butter. Mash with a fork.
- 3
Step 3
Add the egg. Stir.
- 4
Step 4
Pour in the milk and stir with a fork.
- 5
Step 5
Add the cottage cheese and a pinch of salt. Mix with a fork. If you don’t like bits of cottage cheese in the finished baked goods, at this stage blend the mixture with an immersion blender until smooth.
- 6
Step 6
Add the flour and baking powder. Mix thoroughly.
- 7
Step 7
The finished dough should turn out airy, stretchy, and uniform.
- 8
Step 8
Take a baking pan, grease it with butter or line it with parchment paper. Visually divide the dough into three parts. Place one part into the pan. Smooth it out.
- 9
Step 9
Spread half of the raspberries over the dough.
- 10
Step 10
Next, another portion of dough and the remaining raspberries.
- 11
Step 11
Spread the remaining batter over the raspberry layer. Smooth it out. Place the cake in a preheated 170-degree oven and bake for 50 minutes.
- 12
Step 12
When the time is up, remove the cake from the oven. Leave it in the pan for 15 minutes.
- 13
Step 13
Then turn it over, remove it from the mold, and leave it to cool on a board or a platter.
- 14
Step 14
Sprinkle the cooled cake with powdered sugar and serve it at the table.
- 15
Step 15
The baked goods are ready. Serve with tea.