OMG.. This roughly describes how we feel about this cake.
The whole family just LOVES it! It is light, not too sweet, full of eggs, cheese, butter and everything that's healthy.
On top of that, it's ready in less than an hour (unfortunately it is also gone in less than in hour :D), so what not to love about it? The 45 minute preparation time includes preps and baking, making it one of my favorites.
This time I spiced it up with sour cherry (Moreno cherry) compote to make hubby even happier, however, the original recipe doesn't ask for any.
Summery, fresh, healthy, and nothing else! Enjoy!
300 g (2 cups) all purpose flour
1 tsp baking powder
100 g butter (1 stick)
150 g (3/4 cup) sugar (I alway add 100g or less, that'd be 1/2 cup)
4 tbs sour cream
1 egg for eggwash
100 g (1 cup) powdered sugar (again, I tend to stay below the suggested amount)
1 tsp vanilla extract
500 g farmers cheese (unsalted old fashioned farmers cheese), again, they sell the 16 oz, 1 pound packages, and that's what I'll use
3 tbsp breadcrumb, or grits
1-2 tbsp powdered sugar
Preheat the oven to 350F (180C).
In a medium bowl mix the flour with the baking powder and sugar, then with the butter and finally with the egg. Add as much sour cream as needed to get a soft, smooth, but workable dough.
Divide in two, and roll out in two sheets with the help of some parchment paper and/or flour, and place one sheet at the bottom of a 8"x10" (20cmx30cm) 2" high tray.
Spread the bread crumbs / grits on top of the pastry layer, evenly.
Mix the egg yolks with the sugar, vanilla extract until foamy, and finally add the cottage cheese. Optionally you can add some raisins, as well.
Meanwhile, beat the egg whites until soft peaks form. Do not overbeat.
Mix it slowly, by first adding only a few tbsp to lighten the egg batter, and then mixing it in fully, but try not to "break" the egg whites.
Pour the filling into the tray, and cover with the second pastry sheet. This is the point when I dropped in the sour cherry.
Poke holes in the pastry (to make way for the steam and get a nice and even cake), dabble the top with the eggwash and bake the cake for 25 minutes on the middle shelf, or until light golden brown.
When ready cover with a kitchen cloth, let it cool and serve with powdered sugar sifted on top.
Have a happy Rooster year!