Cottage Cheese and Coconut Flake Cake

Cottage Cheese and Coconut Flake Cake

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:

1. 1. Preheat the oven: Preheat your oven to 160°C (320°F).

1. 1. 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.

1. 1. 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.

1. 1. Combine mixtures:
      • Gently fold the beaten egg whites into the cottage cheese mixture until well incorporated.
   2. Add coconut flakes:
      • • Stir in the coconut flakes gently.

   3. 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.
   4. 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.

   5. 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.

1. 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.