Cottage cheese cake with blueberries according to Petra Burianová
A delicious cottage cheese cake with blueberries according to Petra Burianová's recipe will win you over from the first bite. The dough is soft and juicy thanks to the cottage cheese, the blueberries add freshness and the lavender a beautiful aroma. This cake is perfect for a sunny afternoon in the garden.
Ingredients · Servings 1 where
- Dough:
- 4 large eggs
- 200 g caster sugar
- 1 tablespoon vanilla sugar
- 250 g full-fat cottage cheese in a tub
- 250 g softened butter
- 130 g plain flour
- 120 g semi-coarse flour
- 1 baking powder
- 1 pinch of dried crushed lavender
- 250 g blueberries
- 1 pinch of salt
- a little flour to coat the blueberries
- Further:
- butter (for greasing the mold)
- coarse flour (for lining the mold)
Method · 1 h 25 min
- Grease the cake tin with butter and sprinkle with coarse flour. Preheat the oven to 170 °C.
- Separate the eggs into yolks and whites. Beat the whites with a pinch of salt until stiff peaks form.
- Beat the egg yolks with sugar, vanilla sugar and softened butter until foamy.
- Add the cottage cheese, flour mixed with baking powder and mix. Finally, mix in the egg whites, blueberries coated in plain flour and a pinch of lavender.
- Transfer the dough to the prepared pan, place in the oven and bake for 50–60 minutes. Check with a skewer to make sure the cake is cooked through.
- After baking, turn the cake out onto a wire rack and let it cool.
