Cake with Cottage Cheese Cream and Meringues
Baking and Desserts | World cuisine
⏳ Time
2 hours 10 minutes
🥕 Ingredients
11
🍽️ Servings
10
Description
Enjoy your meal!
Ingredients
- Wheat Flour - 21.2 oz
- Natural Yogurt - 14.1 oz
- Activated Baking Soda - 2 teaspoons
- Milk - 13 fl oz
- Custard - 7.1 oz
- Sugar - 10.6 oz
- Vanillin - 1.1 oz
- Egg white - 2 pieces
- Butter - 3.5 oz
- Semi-soft cream cheese - 4.4 oz
- Vegetable Oil - 7 fl oz
Step by Step guide
Step 1
Mix the butter, yogurt, and sugar in the specified proportions and beat well with a mixer, blender, or spoon until you achieve a white, homogeneous, and frothy mass.
Step 2
Pour this mixture into the flour mixed with baking soda, add the milk, and beat the dough with a spoon (preferably a whisk) for 1 minute.
Step 3
Prepare the baking pan (preferably a springform pan). Grease it with oil and sprinkle with flour. Pour the dough into the prepared pan(s) and bake at 374°F for 25–30 minutes. Remove the cake from the oven and let it cool.
Step 4
While your cake is cooling, prepare the custard (for convenience, you can buy instant custard). Once it's ready, set it aside to cool.
Step 5
After the cake has cooled, divide it into two parts, spread the custard in between, and use the remaining custard to cover the top of your cake (after doing this, it's better to place it in the refrigerator).
Step 6
Prepare the meringues. Beat the 2 egg whites with sugar (add sugar to your taste) until stiff peaks form. Then, using a teaspoon, drop them onto a baking sheet (line the baking sheet with parchment paper). Toss them lightly in your hands (be careful not to hit the ceiling) so that your meringues flatten slightly, and bake at 356°F for 30–40 minutes. Once they are ready, leave them to cool for 20 minutes.
Step 7
While your meringues are baking, let's prepare another cream. In a bowl, using a mixer on low speed, beat the softened butter, cottage cheese, and vanilla until you achieve a homogeneous mass. Occasionally stop the mixer to scrape down the mixture from the sides and continue beating.
Step 8
Take the cake out of the refrigerator.
Step 9
Distribute the meringues over the surface of the cake and cover everything with the cottage cheese cream. After that, take a couple of meringues and use the prepared cream as a binding material to make double meringues. Decorate the cake with the double meringues.
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