Cottage cheese and honey cake

Cottage cheese and honey cake

Cottage cheese and honey cake


Egg – 2 pcs.
egg (yolk) – 2 pcs.
honey – 75 g
curd – 500 g
candied fruit – 250 g
ground cinnamon – 1 tsp
Sugar – 50 g

For the meringue:

Fresh egg whites – 2 pcs.
Sugar – 50 g

For the dough:

flour for dusting the work surface
butter – 150 g
flour – 250 g
sugar – 100 g
egg – 1 pc.


Prepare the dough.

Softened butter, grind it with sugar (sugar should completely disperse). Add egg and 1 tbsp flour, whisk until smooth.

Continuing to whisk, add the remaining flour. Knead the dough, roll it into a ball, wrap in plastic wrap and place in refrigerator for 20 minutes.

The shape of a diameter of 26 cm Lightly oil and sprinkle with flour. On work surface floured roll out the dough into a circle of the same diameter, put it into the form.

Make to frequent puncture of the test surface fork back in the refrigerator for another 20 min.

Cover the dough with parchment, pour dry beans and place in a preheated 200 ° C oven for 12 minutes. Remove beans and parchment and bake for another 5-7 minutes. Remove the form, and set aside. Decrease oven temperature to 180 ° C.

Cottage cheese through a sieve, mix with eggs, yolks, honey and cinnamon. Add the candied fruit and mix again.

Prepare meringue. Beat the whites into fluffy foam. Continuing to whisk, gradually add sugar. Whisk until the foam does not become thick and shiny.

Gently stirring very light movements from the bottom up, enter the meringue in the cottage cheese.

Put the resulting mixture into the dough. Bake in the oven until golden brown, 30-40 minutes.

Before serving, sprinkle cake with powdered sugar and decorate with candied fruits.

Bon Appetit!

Cottage cheese and honey cake

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