Flourless Curd Cake
by Editorial Staff
Delicious homemade pastries with cottage cheese and semolina are always a success. Flourless curd cake prepared according to this recipe turns out to be very tasty, sweet, and fluffy. Such a muffin with cottage cheese is ideal for breakfast or afternoon tea.
Ingredients
- Semolina – 220 g
- Cottage cheese – 100 g
- Butter – 100 g
- Sugar – 160 g
- Sour cream (20% fat) – 30 g
- Eggs – 2 pcs.
- Baking powder – 1 teaspoon
- Lemon (medium size) – 1 pc.
- Powdered sugar – to taste
Directions
- Break eggs into a bowl, add sugar. Beat eggs and sugar until fluffy. Add softened butter to the beaten eggs. Beat everything together.
- Add cottage cheese and sour cream there. Mix well so that the mixture is homogeneous, without grains of cottage cheese.
- Wash the lemon thoroughly, pour boiling water over it. Then dry the lemon and remove the zest (only the yellow part) from it with a fine grater. Add the zest to the dough, mix.
- Add semolina and baking powder. Mix. Leave the dough for 30 minutes to swell the semolina. The muffin dough should be thick.
- Preheat the oven to 175 degrees. Transfer the dough to a baking dish, flatten. It is convenient to bake curd cake in a silicone mold (the volume of my mold is 2 liters), it does not need to be oiled. A metal or glass dish should be greased with a little butter.
- Put the form with the dough in an oven heated to 175 degrees. Bake the curd cake without flour for 25-30 minutes. Check the readiness of the cake with a wooden skewer.
- Cool the finished cake in the form and turn it over on a plate. Sprinkle the cottage cheesecake with the icing sugar to taste and serve.
Enjoy your meal!
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