Lemon-Cottage Cheese Cake
Baking and Desserts • Estonian
Description
Lemon-Cottage Cheese Cake
Ingredients
- Wheat Flour 1 cup
- Sugar 1½ cups
- Farm fresh eggs 6 pieces
- Lemon 3 pieces
- Milk 0 fl oz
- Semi-soft cream cheese 15 oz
- Gelatin 0 oz
- Fruit Marmalade to taste
Step-by-Step Guide
Step 1
For the sponge cake, separate the egg whites from the yolks of 3 eggs. Whip the egg whites until stiff peaks form with 100 g of sugar. Gently fold in 1 cup of flour. Line a baking tray with parchment paper. Evenly spread the batter in a layer of 1.5–2 cm. Bake for about 15 minutes at 355°F.
Step 2
For the cottage cheese cream, soak the gelatin in milk and let it swell for 30–40 minutes. Dissolve the gelatin in a water bath until completely melted. Whip the cottage cheese with sugar and gelatin. Place in the refrigerator to let the cream set slightly.
Step 3
For the lemon curd, zest the lemons and squeeze out all the juice. Mix the lemon juice, zest, 150 g of sugar, and 3 eggs. Let it sit for about half an hour to allow the zest to infuse its flavor. Then strain the mixture through a sieve. Cook over low heat until thickened. Cool down.
Step 4
Cut the sponge cake into 3 equal layers. Generously spread lemon curd on each layer. Place 1 layer in a springform pan (or create a high edge with foil). Pour 1/3 of the cottage cheese cream onto the layer, smooth it out, and place in the freezer for 10–15 minutes to set the cream. Repeat with the remaining layers. After the top layer of cottage cheese cream has set, cover the cake with lemon curd and decorate with marmalade lemon slices.
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