Delicious gluten-free cottage cheese slices
Cottage cheese lovers will love this cake.
Ingredients
Add to cart
Print recipe
Share on Facebook
Sponge cake
- 6 eggs
- pinch of salt
- 6 tablespoons powdered sugar
- 6 PL Cake mix Liana
- 2-3 PL Liana dark cocoa
- 2 tbsp oil
Cream
- 250 g butter 82%
- 500g soft cottage cheese
- 140 g powdered sugar
- 40 g Liana vanillin sugar
- 1-2 tbsp rum aroma
Frosting
Next we need
- plate 28x38 cm
- Beat the egg whites with a pinch of salt until stiff.
- Beat the egg yolks with sugar, gradually add oil, cake mix and cocoa. Finally, lightly stir in the beaten egg whites with a wooden spoon.
- Pour onto a greased or paper-lined baking sheet. Bake for about 20 minutes at 170°C.
- Prepare the cream: In a bowl, beat the softened butter with vanilla and powdered sugar until smooth. Add cottage cheese and rum aroma.
- Spread it on the baked, cooled sponge cake and let it harden in the cold.
- Prepare the frosting: Melt the butter and chocolate in the microwave or over steam. Add milk and pour over the cream cheese. Let it harden.
A good tip:
The milk in the frosting softens the taste of the cake beautifully. Thanks to the milk, the slices will also be easier to cut.
The milk in the frosting softens the taste of the cake beautifully. Thanks to the milk, the slices will also be easier to cut.
Add a review
Ingredients
Add to cart
Print recipe
Share on Facebook
Sponge cake
- 6 eggs
- pinch of salt
- 6 tablespoons powdered sugar
- 6 PL Cake mix Liana
- 2-3 PL Liana dark cocoa
- 2 tbsp oil
Cream
- 250 g butter 82%
- 500g soft cottage cheese
- 140 g powdered sugar
- 40 g Liana vanillin sugar
- 1-2 tbsp rum aroma
Frosting
Next we need
- plate 28x38 cm
Products to recipe
Delete
