75g butter (room temperature),
130g creamed cottage cheese,
2 small eggs (room temperature),
1/2 tsp baking powder,
100g frozen raspberries,
Powdered sugar for sprinkling.
I found this cake recipe in the Journal of Irina Chadeevoy. Irina called it “Standard cake with cheese”. I must say that the cake turned out extremely tender and very homely, and my love for baking cheese, as well as cake, has grown even stronger! I just tuned down the sugar a little, as well as adding frozen raspberries, although in this cake, you can add any fruit – fresh or dried.
8. Carefully add the raspberries. It is better to use them when they’re frozen hard, so that the juices don’t flow. Mix very gently. Lubricate the cake tin with oil and sprinkle it with flour. Put the batter into the tin, bake for 50-60 minutes.
11. Cut the cake and invite your friends over for morning tea! I’m definitely going to bake this cake again, with different fillings, and possibly in a muffin tin for a change. This is another excellent recipe for my collection of baking with curd!
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