Cottage cheese cake with fruit
This cake is traditionally made with “tvaroh”, European cheese similar to cottage cheese. It adds a lot of moisture to the batter and also protein, which makes it a more nutritious breakfast pastry. You can use any fruit but stone fruit and berries work the best. I love apricots!
Equipment
- Mixer
Ingredients
- 150 g butter (11 tbsp), softened
- 150 g powdered sugar
- 4 eggs
- 250 g cottage cheese
- 200 g flour sifted
- 4 tsp baking powder
- Fresh or frozen fruit such as apricots, peaches, strawberries
Crumb topping:
- 160 g flour
- 80 g sugar
- 80 g butter cold
Instructions
- Preheat the oven to 350°F. Grease a baking sheet with butter.
- I like to start the batter with whipping the egg whites so that I can reuse the mixer later without having to wash it. Using an electric mixer, whip the egg whites until stiff peaks form.
- Use the mixer to cream the butter, sugar and eggs until fluffy. Add the cottage cheese and half of the flour and continue mixing. Mix in the remaining flour together with baking powder and gently fold in the egg whites.
- Make the topping by mixing the flour, sugar and butter, crumbling it with your fingers.
- Spread the batter into the baking sheet, cover with fruit and sprinkle with the crumb topping.
- Bake for about 20 minutes until a wooden skewer inserted in the middle comes out clean.