Traditional European Strawberry Cottage Cheese Cake
A traditional European-style dry cottage cheese, also known as Tvorog, cake made with dry cottage cheese and layered with a light strawberry cream. Rich, creamy, and perfect for celebrations or summer gatherings.
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line two cake pans or baking trays with parchment paper.
- Beat the butter, egg yolks, and 400 g sugar until light and fluffy.
- Add the finely processed cottage cheese and semolina. Mix until well combined.4. In a separate bowl, whip the egg whites to stiff peaks.
- In a separate bowl, whip the egg whites to stiff peaks.
- Gently fold the egg whites into the cottage cheese mixture.
- Divide the batter evenly and bake two cake layers for 30–35 minutes, or until lightly golden and set.
- Allow the cake layers to cool completely.
- For the strawberry cream, bloom the gelatin in cold water according to package directions.
- Mash or blend the strawberries and mix with 4 tablespoons sugar.
- Dissolve the gelatin and stir it into the strawberry mixture.
- Whip the cream until soft peaks form and gently fold it into the strawberry mixture.
- Refrigerate the strawberry cream until slightly thickened.
- Place one cake layer on a serving plate and spread with strawberry cream.
- Add the second cake layer and cover the top with additional cream if desired.
- Decorate with whipped cream and fresh strawberries.
- Chill before serving
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