Raspberry-Cottage Cheese Cake

Posted by whilehewasout on February 10, 2012 · 7 Comments 

I have to apologize for 2 things: 1st, that this cake is truly not resolution friendly. (see amount of butter and sugar?) 2nd is that there is no picture that shows how a slice of this amazing cake looks like – I have a good reason for that, this cake was prepared for the birthday of a colleague, and was cut up only at the office. Forgive me  I did not cut a slice out of it to make a nice picture 🙂 But let me describe it instead, there is a nice soft cocoa pie crust topped with a creamy cottage cheese filling with a hint of lemon, finished off with a decent amount of raspberries pulled together by a glossy layer of jelly.

Although my colleagues are not picky when it comes to birthday cakes, I have received several compliments on this one! Recipe adapted from Felhőlányka.

Raspberry-Cottage Cheese Cake

Ingredients:

For the crust:
220g flour
140g cold butter
20g unsweetened cocoa
70 g sugar
1 egg

For the filling:
250g cottage cheese
150g sour cream
100g sugar
zest of 1 lemon
1 pack vanilla sugar
3 eggs
50g soft butter
25g flour

For the fruit jelly topping:
fresh or frozen (thawed) raspberry or any berry of your liking
1 pack cake jelly powder

Preparation:

1. In a bowl, mix together the flour, sugar, cocoa powder and butter pieces.
2. Add the egg and bring it together to form a soft dough
3. On a floured surface, roll out the dough and place it in the pie pan, prick holes in the crust with a fork (this allows the steam to escape while it’s baking), place it in the fridge while preparing the filling
4. For the filling, combine all ingredients (after mashing the cottage cheese if it is too chunky), pour it on the crust and bake for an hour in pre-heated oven at 150°C.
5. WHen the cake is cool, mount the fruits on top and finish it off with the prepared jelly. Let it cool in the fridge until the jelly is stiff (I left it overnight).

Do share it with your loved ones as this cake is quite dense : )

 

Filed under Food, Recipes · Tagged with butter, cheesecake, cocoa pie crust, cottage cheese, jelly, raspberry