This Cottage Cheese Cake is light, fluffy, and packed with a delicious creamy flavor. The coconut flakes add a delightful texture, while the sweet and smooth batter creates a perfect balance. Whether you’re preparing it for a special occasion or just want a cozy treat, this cake is a great option that’s easy to make and full of taste.
Preparation, Cook, and Total Times
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Preparation Time: 15 minutes
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Cooking Time: 50-60 minutes
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Total Time: 1 hour 15 minutes
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Servings: 8
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Calories per Serving: Approximately 250 kcal
Full List of Ingredients
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600 grams cottage cheese
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4 eggs (separated into yolks and whites)
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1 teaspoon vanilla sugar
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130 grams sugar
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250 grams sour cream (or natural yogurt)
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30 grams corn starch
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A pinch of salt
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50 grams coconut flakes
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Almond flakes (optional)
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Powdered sugar (for garnish)
Step-by-Step Instructions
1. Preheat the Oven
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Preheat your oven to 160°C (320°F).
2. Prepare the Egg Yolk Mixture
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In a large bowl, combine the cottage cheese, egg yolks, vanilla sugar, corn starch, and sour cream (or natural yogurt).
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Beat the mixture until it is smooth and well-combined.
3. Prepare the Egg White Mixture
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In a separate bowl, add a pinch of salt to the egg whites and beat until they become fluffy.
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Gradually add the sugar while continuing to beat until the mixture forms stiff peaks.
4. Combine Mixtures
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Gently fold the beaten egg whites into the cottage cheese mixture until well incorporated.
5. Add Coconut Flakes
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Stir in the coconut flakes gently. If desired, you can also sprinkle almond flakes on top for added texture.
6. Prepare the Baking Mold
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Grease a 20 cm diameter baking mold.
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Pour the batter into the prepared mold.
7. Bake
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Bake in the preheated oven at 160°C (320°F) for 50-60 minutes, until the cake is set and lightly golden on top.
8. Cool
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Allow the cake to cool in the oven with the door slightly open for about 10 minutes.
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Then, transfer the cake to a wire rack to cool completely.
9. Garnish
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Once cooled, dust the cake with powdered sugar for a delicate finish.
Nutritional Information (Per Serving)
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Calories: 250
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Fat: 14g
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Protein: 10g
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Carbohydrates: 23g
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Fiber: 2g
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Sugars: 16g
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Sodium: 120mg
Note: Nutritional information may vary depending on specific ingredients used.
The Origins and Popularity of the Recipe
This cottage cheese cake is inspired by traditional European desserts, which often incorporate cottage cheese as a main ingredient for its smooth texture and mild flavor. It’s a classic dessert in many countries, beloved for its lightness and rich taste. The addition of coconut flakes is a modern twist, giving the cake a tropical flavor.
Reasons Why You’ll Love the Recipe
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Light and Fluffy: The combination of beaten egg whites and cottage cheese gives the cake its airy texture.
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Tropical Flavor: The coconut flakes add a hint of tropical sweetness that complements the creaminess of the cheese.
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Easy to Make: With minimal ingredients and simple steps, this cake is easy to prepare, making it perfect for a weeknight treat or a special occasion.
Health Benefits
Cottage cheese is high in protein and calcium, which supports muscle repair and bone health. Coconut flakes provide healthy fats and fiber, while the egg whites add extra protein without extra fat. This cake is a great way to enjoy a sweet treat without feeling guilty.
Serving Suggestions
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Serve Chilled or at Room Temperature: This cake is delicious whether served chilled or at room temperature.
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Pair with Coffee or Tea: It makes a wonderful companion to a cup of coffee or tea.
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Add Fresh Berries: Garnish with fresh berries for a burst of color and extra antioxidants.
Cooking Tips
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Ensure the Egg Whites are Stiff: Make sure the egg whites are beaten to stiff peaks before folding them into the mixture for a light, airy texture.
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Avoid Overmixing: When folding the egg whites into the cottage cheese mixture, be gentle to maintain the fluffiness of the batter.
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Use Full-Fat Cottage Cheese: For a richer flavor and smoother texture, opt for full-fat cottage cheese instead of low-fat versions.
Variations to Try
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Add Fruit: Mix in your favorite fruit, like berries or diced mango, to the batter for added sweetness and flavor.
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Lemon Zest: Add a tablespoon of lemon zest to the batter for a fresh citrus twist.
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Make it Vegan: Substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free yogurt and coconut cream.
Conclusion
This Cottage Cheese Cake is a delicious and light dessert that will satisfy your sweet cravings while providing a good source of protein and healthy fats. Whether you’re serving it for a family gathering or enjoying it on your own, this cake is sure to impress. Enjoy its smooth, creamy texture and tropical flavor, and feel good about indulging in a treat that’s both satisfying and nutritious!
10 Comprehensive FAQ Section
1. Can I make this cake ahead of time?
Yes, you can prepare the cake in advance and store it in the refrigerator for up to 3 days. It also freezes well for up to 1 month.
2. Can I use low-fat cottage cheese?
Yes, you can use low-fat cottage cheese, but the texture may be slightly less rich than using full-fat cottage cheese.
3. Can I skip the coconut flakes?
Yes, if you don’t like coconut, you can skip it or substitute it with crushed almonds or other nuts.
4. Can I add a different flavor to the cake?
Yes, you can experiment with different flavors like vanilla extract, cinnamon, or nutmeg.
5. Can I use yogurt instead of sour cream?
Yes, you can substitute sour cream with natural yogurt. It will still provide a creamy texture.
6. How do I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
7. Can I make this cake gluten-free?
Yes, you can substitute the corn starch with a gluten-free flour blend to make the cake gluten-free.
8. Can I add a glaze on top?
Yes, you can drizzle a simple sugar glaze or honey over the cake for an extra sweet touch.
9. Can I make this cake in a different pan?
Yes, you can use a larger or smaller pan, but adjust the baking time accordingly.
10. Can I make this cake without eggs?
Yes, you can use flax eggs or chia eggs as a substitute for the eggs in this recipe.