Indulge in this delightful Cottage Cheese and Coconut Flake Cake, a perfect blend of creamy cottage cheese and the tropical hint of coconut. This recipe is simple yet exquisite, making it an excellent dessert for any occasion.
Preparation Time:
- Prep time: 20 minutes
- Bake time: 50-60 minutes
- Total time: 1 hour 20 minutes
Ingredients:
- Cottage cheese: 600 grams
- Eggs: 4 pcs (separated into yolks and whites)
- Vanilla sugar: 1 tsp
- Sugar: 130 grams
- Sour cream (or natural yogurt): 250 grams
- Corn starch: 30 grams
- Salt: a pinch
- Coconut flakes: 50 grams
- Almond flakes (optional)
- Powdered sugar (for garnish)
Directions:
- Preheat the oven: Preheat your oven to 160°C (320°F).
- Prepare the egg yolk mixture:
- In a large bowl, combine the cottage cheese, egg yolks, vanilla sugar, corn starch, and sour cream (or natural yogurt).
- Beat the mixture until it is smooth and well-combined.
- Prepare the egg white mixture:
- In a separate bowl, add a pinch of salt to the egg whites and beat until they become fluffy.
- Gradually add the sugar while continuing to beat until the mixture forms stiff peaks.
- Combine mixtures:
- Gently fold the beaten egg whites into the cottage cheese mixture until well incorporated.
- Add coconut flakes:
- Stir in the coconut flakes gently.
- Prepare the baking mold:
- Grease a 20 cm diameter baking mold.
- Pour the batter into the prepared mold.
- If using, sprinkle almond flakes on top.
- Bake:
- Bake in the preheated oven at 160°C (320°F) for 50-60 minutes until the cake is set and lightly golden on top.
- Cool:
- Allow the cake to cool in the oven with the door slightly open for about 10 minutes, then transfer to a wire rack to cool completely.
- Garnish:
- Once cooled, dust with powdered sugar.
Serving Suggestions:
- Serve this cake chilled or at room temperature.
- It pairs wonderfully with a cup of coffee or tea.
Cooking Tips:
- Ensure the egg whites are beaten to stiff peaks for a light and airy texture.
- Gently fold in the egg whites to maintain the fluffiness of the batter.
Nutritional Benefits:
- Cottage cheese provides a good source of protein and calcium.
- Using natural yogurt or sour cream adds probiotics beneficial for digestion.
Dietary Information:
- This recipe can be made gluten-free by ensuring the corn starch used is certified gluten-free.
Storage Tips:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Why You’ll Love This Recipe:
- The combination of cottage cheese and coconut gives a unique and delightful flavor.
- It’s a light and airy cake that feels indulgent without being overly rich.
Conclusion: This Cottage Cheese and Coconut Flake Cake is sure to become a favorite in your dessert repertoire. Its creamy texture and tropical notes make it a delightful treat for any occasion. Enjoy!
Bon appétit!