Oatmeal Cake with Cottage Cheese and Mascarpone
Baking and Desserts • European
Description
Prepare the cake in the evening, refrigerate it overnight, and in the morning, you will have an unusual, healthy, and most importantly, delicious breakfast :)
Ingredients
- Water 5 fl oz
- Oat flakes 5 oz
- Sunflower Seeds 0 oz
- Safflower Oil 2 tablespoons
- Butter 0 oz
- Honey 4 tablespoons
- Oat flakes 0 oz
- Semi-soft cream cheese 15 oz
- Mascarpone Cheese Unagrande 10 oz
- Poppy seed paste 2 teaspoons
- White Chocolate 5 oz
Step-by-Step Guide
Step 1
Mix the oat flakes with honey and sunflower seeds, heat the sunflower oil in a pan, and toast the mixture for about 5 minutes. Remove from heat, let it cool for a couple of minutes, and then mix in the flour and 100 ml of water. Stir the dough well and evenly spread it in a greased 20–24 cm cake pan with butter. Bake in an oven preheated to 390°F for 10 minutes.
Step 2
Melt the chocolate in a water bath. In a bowl, mix the cottage cheese, mascarpone, melted chocolate, and dry toasted poppy seeds, and beat everything well with a mixer.
Step 3
Carefully spread the resulting cream on top of the cooled oatmeal base, smooth the edges with a spatula, and refrigerate for at least 5 hours.
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