Usuba
Cottage Cheese Cake with Plum and Nuts
A multi-layered cake with a shortbread base, cottage cheese cream, prunes, and walnuts. A light and delicate treat bound together with whipped egg whites and agar-agar. Perfect for festive occasions and everyday tea time.
- Total
- 30 min
- Standard serving
- 237.4 g
Ingredients
Total 15- Chicken egg
12.5 g≈ 1/4 pcs - Wheat flour
25 g≈ 3 tbsp - Sugar
6.25 g≈ 1.5 tsp - Baking powder
0.27 g - Salt
0.3 g - Butter
9.615 ml≈ 1.5 slice - Sour cream
1.95 ml≈ 1/3 tsp - Prune
37.5 g≈ 5.5 pcs - Walnuts
18.75 g≈ 2 pcs - Skim milk
12.5 ml≈ 2.5 tsp - Fat-free cottage cheese
87.5 g≈ 1/3 cup - Coconut shavings
12.5 g≈ 2.5 tbsp - Agar-agar
1.5 g≈ 1/2 tsp - Agave syrup
5.25 g≈ 3/4 tsp - Lemon
6.5 g≈ 2/3 slice
Instructions
- 1
Step 1
Mix flour with salt and baking powder.
Separate the egg yolks from the whites.
Beat butter, egg yolks, sour cream and sugar with a mixer until smooth.
While adding the flour mixture, continue beating. You should get a soft shortbread dough. If it's dry and crumbly, add more sour cream.
- 2
Step 2
Divide the dough into three parts and roll out each one.
Place the sheets in baking pans.
Place prunes and walnuts on each layer.
Beat the egg whites into stiff peaks and generously coat the cake layers, especially the top one. The egg whites will bind the filling and give the cake a beautiful appearance.
- 3
Step 3
Bake the cake layers in a preheated oven at 180 degrees for seven to eight minutes.
Place the top cake layer on the top shelf of the oven.
- 4
Step 4
For the cream, mix agar-agar with milk.
Bring to a boil and simmer over low heat, stirring, for two minutes.
- 5
Step 5
Mix cottage cheese with coconut shavings.
Add agave syrup and lemon zest.
- 6
Step 6
Combine the agar-agar mixture with the cottage cheese and stir.
Spread the curd cream on the cake layers and assemble the cake.
Refrigerate for two hours.
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