Honeysuckle Cottage Cheese Cake

Delicate cottage cheese cake with honeysuckle for tea. To keep the berries as intact as possible, you can not mix them into the dough, but alternate the dough and berries when placing them in the mold. The last layer should be dough.
cook time: 1h 30 min
Freya Ashford
Honeysuckle Cottage Cheese Cake

Nutrition Facts (per serving)

300
Calories
16g
Fat
30g
Carbs
8g
Protein

Ingredients (10 portions)

Dough:

Cottage cheese 300 g
Wheat flour 250 g
Sugar 200 g
Butter 200 g
Eggs 3 pc
Vanilla sugar 1 tbsp
Baking powder 1 tsp

Filling:

Honeysuckle 200 g

Recipe instructions

Step 1

Step 1
Measure out ingredients.

Step 2

Step 2
Combine cottage cheese with soft butter and beat with a blender.

Step 3

Step 3
Add the eggs one at a time, beating the dough until smooth each time.

Step 4

Step 4
Add sugar and vanilla sugar. Mix.

Step 5

Step 5
Sift the flour with baking powder and add to the dough.

Step 6

Step 6
Wash the honeysuckle, sort and dry. Add to the dough and mix gently.

Step 7

Step 7
Bake the cake at 180°C for about 50 minutes. Cool the finished cake, remove from the pan and sprinkle with powdered sugar. Place honeysuckle on top.

Additional rubrics

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