Cottage Cheese Cake with Prunes

Baking and Desserts | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cottage Cheese Cake with Prunes

Ingredients

Chicken Egg - 2 pieces
Wheat Flour - 7.1 oz
Sugar - 1.8 oz
Baking Powder - ½ spoons
Salt - ½ spoons
Butter - 2.5 oz
Sour Cream - 1 tablespoon
Prunes - 10.6 oz
Walnuts - 5.3 oz
Skim Milk - 3 fl oz
Low-fat lactose-free milk - 24.7 oz
Coconut flakes - 3.5 oz
Agar-Agar - 4 spoons
Agave Syrup - 2 spoons
Lemon - 1 piece

Step by Step guide

Step 1

Combine the flour with salt and baking powder. Separate the egg yolks from the whites. Using a mixer, beat the butter, yolks, sour cream, and sugar together. Gradually add the flour mixture while continuing to beat until a soft crumbly dough forms. If the dough is dry and crumbly, add more sour cream.

Step 2

Divide the dough into three parts, roll them out, and place the sheets into baking pans. On each layer, spread out prunes and walnuts. Whip the egg whites until stiff peaks form and generously brush the layers with them — especially the one that will be on top. The egg whites will make the cake beautiful and will also help to bind the nuts and prunes.

Step 3

Bake the layers in an oven preheated to 356°F for seven to eight minutes. The top layer should be baked on the upper rack of the oven.

Step 4

For the cream, mix agar-agar with milk, bring to a boil, and simmer on low heat, stirring for two minutes.

Step 5

Mix the cottage cheese with the coconut flakes, then add the agave syrup and lemon zest.

Step 6

Combine the agar-agar mixture with the cottage cheese mixture and stir well. Spread the cottage cheese cream over the layers, assemble them into a cake, and refrigerate for two hours.