To offer your loved ones a sweet treat, you don’t need to spend a lot of time in the kitchen. This pie recipe is more than just simple, and takes little time to cook. It’s a kind of sponge cake with cottage cheese filling and simple sugar powder decoration. Overall, it takes 50 minutes to make.
The sponge cake turns out moist enough, so there is no need to add syrup. If you like your sponge cake really moist, you can of course go ahead and do that.
Ingredients
3 large eggs
1 cup sugar
2 cups flour
1 bag baking powder
pinch of salt
215 ml cream, milk or water
oil for greasing baking form
coarse-ground flour for the baking form
For filling
2 packs cottage cheese
a bit of preserve or jam (in my case – cloudberry jam)
1 tbsp gelatin or 1 tsp agar-agar
vanilla
sugar to taste
lemon juice, rind of ½ lemon
1. Preheat the oven to 180 degrees.
2. Beat eggs with sugar until white. Slowly add sifted flour mixed with baking powder and a pinch of salt, gently mixing in. Add cream/milk/water and mix well once again
3. Pour batter into a deep baking tray or collapsible form, previously greased and sprinkled with flour.
4. Place into the center of the oven and bake for approximately 25 minutes, checking for readiness with a wooden skewer.
The batter will get at least twice the original size.
5. Take out sponge cake from the oven, take off the baking tray and let cool.
6. While sponge cake is cooling, prepare filling.
Beat cottage cheese with sugar at high speed, add vanilla and lemon juice with lemon rind. Dissolve gelatin in hot water and add to cottage cheese, beating mixture once again.
7. If sponge cake was baked on a tray, cut it into two halves and place filling on the bottom part, covering with the other one and sprinkling with sugar powder. Make sure you spread some jam over the two halves of sponge cake before joining them.
Cut sponge cake baked in a round collapsible form into two halves and spread cottage cheese cream. While baking, you can add cardamom, nutmeg or cinnamon, depending on what you like best.
Enjoy!!