Not Just a Cake, But Gold! Learned from an Arabic Chef! This is the Best Cake I’ve Ever Tasted!
Ingredients
- 3 eggs + 1 egg (for the filling)
- 150 grams (3/4 cup) sugar
- A pinch of salt
- 100 ml (1/2 cup) vegetable oil
- 70 ml (1/3 cup) milk
- 200 grams (1 2/3 cups) all-purpose flour
- 1 tablespoon baking powder
- 250 grams (1 cup) cottage cheese
- 3 tablespoons sugar (for the filling)
- 1 tablespoon cornstarch
- Powdered sugar for dusting
Equipment
- Baking pan (22×22 cm / 9×9 inches)
- Mixing bowls
- Whisk or electric mixer
- Sifter
- Spatula
- Measuring cups and spoons
Instructions
- Prepare the Baking Pan:
- Preheat your oven to 180°C (350°F).
- Grease a 22×22 cm (9×9 inches) baking pan with a bit of vegetable oil or line it with parchment paper to prevent the cake from sticking.
- Prepare the Baking Pan:
- Mix the Cake Batter:
- In a large mixing bowl, crack 3 eggs. Add 150 grams of sugar and a pinch of salt.
- Using a whisk or an electric mixer, beat the eggs and sugar together until the mixture becomes pale and fluffy.
- Gradually add 100 ml of vegetable oil and 70 ml of milk, continuing to mix until well combined.
- Sift 200 grams of all-purpose flour and 1 tablespoon of baking powder into the wet mixture. Fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix to keep the batter light and airy.
- Prepare the Filling:
- In a separate bowl, combine 250 grams of cottage cheese, 3 tablespoons of sugar, 1 tablespoon of cornstarch, and 1 egg. Mix until smooth and creamy. The cornstarch will help to thicken the filling and keep it from becoming too runny during baking.
- Assemble the Cake:
- Pour half of the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Spoon the cottage cheese filling over the batter, spreading it evenly but leaving a small border around the edges to prevent the filling from leaking out.
- Pour the remaining cake batter over the filling, carefully spreading it to cover the filling completely.
- Bake the Cake:
- Place the assembled cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- The top of the cake should be golden brown and the edges should start to pull away from the sides of the pan.
- Cool and Serve:
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar for an elegant finish.
- Mix the Cake Batter:
Cooking Tips
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature before you start. This helps the batter mix more evenly and results in a better texture.
- Avoid Overmixing: When combining the wet and dry ingredients, fold gently to keep the batter light and airy. Overmixing can result in a dense cake.
- Smooth Filling: For a smoother filling, you can blend the cottage cheese mixture until completely smooth. This ensures a more even texture in the cake.
Nutritional Benefits
- Eggs: Provide high-quality protein, essential vitamins, and minerals such as vitamin B12 and vitamin D. Eggs also contribute to the cake’s structure and moisture.
- Cottage Cheese: A good source of protein and calcium, cottage cheese adds creaminess and nutrition to the cake.
- Milk: Provides calcium and vitamin D, which are important for bone health.
- Vegetable Oil: Contains healthy fats that provide energy and help with the absorption of vitamins.