Two-Color Cottage Cheese-Nut Cake Recipe
Dear cooks, during the days of quarantine detention, when you don’t know what else to come up with to pamper yourself and your loved ones, I suggest baking a delicious cupcake that is perfect for a cup of coffee or tea.
Servings
12
Cook Time
60minutes
Servings
12
Cook Time
60minutes
Ingredients
Instructions
  1. Divide the eggs into yolks and whites. Whisk the whites with a pinch of salt to dense peaks. If the eggs are small, it is better to use 4 pieces.
  2. Grind butter with sugar, add yolks, beat a little with a whisk. Add the cottage cheese and mix.
  3. Sift the flour with baking powder, add to the butter-egg mixture and mix.
  4. Add two-thirds of the whipped whites to the dough. In two or three steps, enter the proteins into the dough, mixing thoroughly. Put half of the dough in a cake pan. If you don’t have a silicone mold, brush it with butter and sprinkle with flour. It is enough to sprinkle silicone with a small amount of water.
  5. In the second half of the dough, add the cocoa powder sifted through a sieve, the dough turns out tight, so you need to add a couple of spoonfuls of kefir, milk or yogurt that are at hand. Add the coarsely chopped nuts, mix, and then add the rest of the whipped whites. The consistency of the dark dough should be the same as that of the light one. If necessary, add another spoonful of kefir or milk.
  6. Put the dark dough on top of the light one and level the surface. Place the mold in a preheated oven and bake at 180 degrees for about 40-45 minutes. Look at your oven.
  7. Cool the finished cake in the mold, then remove it from the mold, turning it onto a plate. Sprinkle the completely cooled cake with powdered sugar.
  8. Bon Appetit!
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