This Pumpkin and Cottage Cheese Layered Cake is a delightful, creamy dessert that combines the tangy richness of cottage cheese with the warm, autumnal flavors of pumpkin and orange zest. It’s both light and comforting, perfect for seasonal celebrations or any occasion. The cake is baked in layers, giving it a visually appealing look that is both elegant and appetizing. With a smooth pumpkin layer and a sweet cottage cheese layer, this dessert offers a beautiful balance of flavors and textures that’s sure to impress.

Full Recipe:

Ingredients

For the Cottage Cheese Layer (23×23 cm pan):

• 600 g cottage cheese
• 2 large eggs
• 120 g sugar
• 1.5 tbsp potato starch
• 4 g vanilla sugar
• 1.5 tsp milk (if needed to thin)

For the Pumpkin Layer:

• 660 g pumpkin puree
• 2 large eggs
• 90 g sugar
• 1.5 tbsp potato starch
• 1.5 tbsp orange zest

For the Topping:

• 100 g pumpkin puree
• 2 large eggs
• 100 g sour cream
• 30 g sugar

Steps to Make Pumpkin and Cottage Cheese Layered Cake

1. Prepare the Cottage Cheese Layer:
   • Preheat your oven to 180°C (350°F) and grease a 23×23 cm baking pan or line it with parchment paper.
   • In a large mixing bowl, combine the cottage cheese, eggs, sugar, vanilla sugar, and potato starch. Blend until smooth, using a hand mixer or blender.
   • If the mixture is too thick, add milk one teaspoon at a time to reach a smooth, spreadable consistency.
2. Prepare the Pumpkin Layer:
   • In another bowl, combine the pumpkin puree, eggs, sugar, potato starch, and orange zest. Mix well until all ingredients are fully incorporated.
3. Layer the Cake:
   • Pour the cottage cheese mixture into the prepared pan, spreading it evenly across the bottom.
   • Carefully pour the pumpkin mixture on top of the cottage cheese layer, using a spatula to smooth the surface.
4. Prepare the Topping:
   • In a separate bowl, whisk together the pumpkin puree, eggs, sour cream, and sugar until smooth.
   • Pour this topping over the pumpkin layer, gently spreading it with a spatula.
5. Bake the Cake:
   • Place the baking pan in the preheated oven and bake for 45-50 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
   • Remove the cake from the oven and let it cool to room temperature. For the best texture, refrigerate the cake for at least 2 hours before serving.
6. Serve:
   • Slice the cake into squares and serve chilled. Garnish with a sprinkle of cinnamon or powdered sugar for an extra touch.
     

     Recipe Overview

     This cake is a unique, savory-sweet dessert featuring layers of spiced pumpkin and creamy cottage cheese. It’s ideal for fall and has a texture that balances the softness of pumpkin with the creamy cottage cheese filling.

     Ingredients

     • Pumpkin Layer: Pumpkin purée, eggs, and warm spices like cinnamon, nutmeg, and ginger, which add an aromatic, cozy flavor.
     • Cottage Cheese Layer: Smooth cottage cheese, eggs, and a touch of honey or maple syrup for natural sweetness.

     Preparation Tips

     1. Pumpkin Purée: For best results, use homemade or canned pumpkin purée that’s smooth and well-drained.
     2. Layering: Alternate layers of pumpkin and cottage cheese in a greased baking dish, beginning and ending with the pumpkin mixture.
     3. Even Spreading: Spread each layer evenly with a spatula to create distinct layers.

     Cooking Process

     • Baking: Bake in a preheated oven at 350°F (175°C) for 40-45 minutes. Baking at a moderate temperature ensures even cooking without over-browning the top.
     • Cooling: Let it cool in the pan before slicing, which helps each layer set and makes it easier to serve.

     Serving Suggestions

     • Garnish: Sprinkle cinnamon, pumpkin seeds, or a drizzle of honey for added flavor and presentation.
     • Pairings: Serve with a dollop of Greek yogurt or whipped cream, or enjoy it on its own as a wholesome treat.

     Storage and Reheating

     • Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
     • Freezing: Freeze portions for up to a month, wrapped well. Thaw in the refrigerator before reheating gently in the oven.

     This Pumpkin and Cottage Cheese Layered Cake makes a delightful autumnal dessert, balancing warm pumpkin flavors with creamy cottage cheese for a light yet satisfying treat!

Nutrition Facts (Per Serving, Approximate)

• Calories: 280 kcal
• Carbohydrates: 25 g
• Protein: 12 g
• Fat: 14 g
• Saturated Fat: 7 g
• Fiber: 2 g
• Sodium: 100 mg
• Sugar: 15 g

Frequently Asked Questions (FAQs)

1. Can I substitute the cottage cheese? Yes, you can substitute ricotta cheese for a slightly different texture but similar flavor.
2. Can I make this cake vegan? Replacing eggs and dairy would be challenging, but you could try a vegan cream cheese and egg substitutes like flax eggs.
3. How long does this cake last? Stored in an airtight container in the refrigerator, it will stay fresh for up to 3 days.
4. Can I use canned pumpkin puree? Absolutely. Just make sure it’s unsweetened for the best results.
5. What can I serve with this cake? Serve with whipped cream, a drizzle of honey, or a sprinkle of cinnamon for added flavor.

Tips for Making the Best Pumpkin and Cottage Cheese Layered Cake

1. Use Fresh Pumpkin Puree: Freshly made pumpkin puree gives a better flavor and texture, though canned is convenient and works just as well.
2. Control the Consistency: Both the cottage cheese and pumpkin mixtures should be smooth but not too thin. Adjust with a bit of milk or additional starch as needed.
3. Layer Carefully: Pour each layer gently to keep the layers distinct. Use a spatula to smooth the surface without mixing the layers.
4. Cool Before Serving: This cake tastes best when it has had time to set in the refrigerator, enhancing its texture and flavor.
5. Experiment with Spices: Add a pinch of cinnamon, nutmeg, or ginger to the pumpkin layer for extra warmth and flavor.

Storage Tips

• In the Refrigerator: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
• In the Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

Conclusion

This Pumpkin and Cottage Cheese Layered Cake is a delightful blend of creamy cottage cheese and smooth pumpkin layers, accented with a hint of orange zest. It’s a wonderful dessert that’s perfect for fall and holiday gatherings, offering a unique twist on traditional pumpkin treats. Easy to make and packed with flavor, this cake is sure to impress both family and friends. Whether served with a dollop of whipped cream or enjoyed on its own, this layered cake is a deliciously satisfying way to celebrate the season. Enjoy every creamy, comforting bite!

Pumpkin and Cottage Cheese Layered Cake

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• Author: Olivia
• Total Time: 1hr

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Description

This Pumpkin and Cottage Cheese Layered Cake is a delightful, creamy dessert that combines the tangy richness of cottage cheese with the warm, autumnal flavors of pumpkin and orange zest. It’s both light and comforting, perfect for seasonal celebrations or any occasion. The cake is baked in layers, giving it a visually appealing look that is both elegant and appetizing. With a smooth pumpkin layer and a sweet cottage cheese layer, this dessert offers a beautiful balance of flavors and textures that’s sure to impress.

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Ingredients

Units MUS Scale 1x2x3x

For the Cottage Cheese Layer (23×23 cm pan):

• 600 g cottage cheese
• 2 large eggs
• 120 g sugar
• 1.5 tbsp potato starch
• 4 g vanilla sugar
• 1.5 tsp milk (if needed to thin)

For the Pumpkin Layer:

• 660 g pumpkin puree
• 2 large eggs
• 90 g sugar
• 1.5 tbsp potato starch
• 1.5 tbsp orange zest

For the Topping:

• 100 g pumpkin puree
• 2 large eggs
• 100 g sour cream
• 30 g sugar

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Instructions

1. Prepare the Cottage Cheese Layer:
   • Preheat your oven to 180°C (350°F) and grease a 23×23 cm baking pan or line it with parchment paper.
   • In a large mixing bowl, combine the cottage cheese, eggs, sugar, vanilla sugar, and potato starch. Blend until smooth, using a hand mixer or blender.
   • If the mixture is too thick, add milk one teaspoon at a time to reach a smooth, spreadable consistency.
2. Prepare the Pumpkin Layer:
   • In another bowl, combine the pumpkin puree, eggs, sugar, potato starch, and orange zest. Mix well until all ingredients are fully incorporated.
3. Layer the Cake:
   • Pour the cottage cheese mixture into the prepared pan, spreading it evenly across the bottom.
   • Carefully pour the pumpkin mixture on top of the cottage cheese layer, using a spatula to smooth the surface.
4. Prepare the Topping:
   • In a separate bowl, whisk together the pumpkin puree, eggs, sour cream, and sugar until smooth.
   • Pour this topping over the pumpkin layer, gently spreading it with a spatula.
5. Bake the Cake:
   • Place the baking pan in the preheated oven and bake for 45-50 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
   • Remove the cake from the oven and let it cool to room temperature. For the best texture, refrigerate the cake for at least 2 hours before serving.
6. Serve:
   • Slice the cake into squares and serve chilled. Garnish with a sprinkle of cinnamon or powdered sugar for an extra touch.

• Prep Time: 25mins
• Cook Time: 45mins