Cottage Cheese Cake Supelsaksad

Baking and Desserts | Estonian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cottage Cheese Cake Supelsaksad

Ingredients

Butter - 10.6 oz
Chicken Egg - 1 piece
Wheat Flour - 2 cups
Baking Powder - ½ teaspoon
Vanilla salt - to taste
Cottage cheese - 2 lbs
Sugar - 8.8 oz
Sour Cream - 7.1 oz
Egg white - 4 pieces
Roasted Peanuts - 3.5 oz
Candied fruits - 3 tablespoons
Citrus Zest Mix - 1 piece
Gelatin - 0.6 oz
Water - 3 fl oz
Ground Almonds - to taste
Fresh Berries - to taste

Step by Step guide

Step 1

Dissolve 16 grams of gelatin in 100 ml of water.

Step 2

Dough: melt 100 g of butter over low heat, remove from heat and mix with sugar. Let the mixture cool. Add the egg, vanilla sugar, and mix again. Sift the flour, combine with baking powder, mix everything, and knead the dough. Wrap the dough in plastic wrap and refrigerate for about 30–40 minutes. Then roll it out.

Step 3

In a 28 cm diameter mold, bake a crust from 250 grams of shortcrust pastry. Bake for 20 minutes at 356°F. This is the bottom of the cake.

Step 4

Filling: in a saucepan, melt 200 g of butter, add cottage cheese, whipped egg yolks, sour cream, vanilla sugar, candied fruits, chopped hazelnuts, and lemon zest, heat the mixture to 80–194°F. Do not boil! While stirring constantly, add the dissolved gelatin.