Cottage Cheese Cake based on the Italian Soffioni Recipe
I suggest you bake a wonderful cake made of crispy shortbread dough and a delicate cream filling of cottage cheese with a light citrus note. This cake is baked together with the cream. It turns out something like a souffle in a crispy dough. Very tasty! Try it!)
Let's start with the shortbread dough. For it, mix 1 egg, 40 g of sugar, 1/3 tsp of vanilla, a pinch of salt and 50 ml of olive (sunflower) oil. Mix everything well, preferably until the sugar dissolves.
In the resulting mass, sift 180 g of wheat flour.
Gently knead the soft elastic dough with light movements. We transfer it to a bag or wrap it in plastic wrap and send it to the refrigerator.
At this time, we will prepare the filling. Previously, the yolks of 2 eggs are separated from the whites. First, using a mixer, mix 2 egg yolks, 50 g of sugar and the zest of 1 medium lemon. Whisk until the mass is lighter.
In the resulting mass, add 250 g of cottage cheese (I have 10%, the fatter the cottage cheese, the better). Rub the cottage cheese first with a spoon, then beat it again with a mixer. Egg-curd mass should be lush and homogeneous.
In a separate bowl, whisk 2 whites with a few drops of lemon juice until firm peaks.
Add the whipped whites to the yolk-curd mass and mix gently, with light movements, so that it does not lose its splendor.
We put the oven to preheat to 180 degrees. We take the dough out of the refrigerator and sprinkle the work surface with flour. The dough is rolled out into a rectangular layer. I got a rectangle about 22 by 33 cm in size. The resulting layer of dough is cut into 6 approximately identical squares with a side of about 11 cm.
We arrange the squares in the cells. I use a metal cupcake mold. Try not to press the dough itself, but gently lower it into the cells, holding the edges.
Evenly distribute the curd cream. Gently lift the edges of the dough and cover the filling. At the same time, you do not need to press hard.
We send the cake to the oven preheated to 180 degrees for 30 minutes, then reduce the temperature to 160 degrees and bake for another 15 minutes. My oven works in the "bottom-top" mode without convection. During baking, the filling will rise well. But, when you take the pastry out of the oven, it will drop slightly.
Let the cakes cool in the mold and sprinkle them liberally (if desired) with powdered sugar. Bon Appetit!