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Simple Cottage Cheese Cake

Posted By Alina On March 21, 2010 @ 01:02 In Russian | 23 Comments

You should never reveal your talents or skills at work if you want to reserve some time for your hobbies. Your boss and colleagues will immediately find a way to apply them. I don’t belong to that type of people for whom career is synonym of happiness; I do my job for a living. That’s why I panic every time I get included in a new project, a working group or in a brainstorming team. I wish I had never said I could edit web pages or make banners. I wish I had never said I could use the computer. I wish I were tiny and invisible. But you cannot be invisible if you’re a press officer and it’s the pre-election period. You must be optimistic, fresh and bursting with energy and ideas. Which eventually brings me to a state of complete stupor, so when I come home from work, all I want is hide under my blanket, sleep, and dream about being invisible to co-workers. Over the last weeks, I’ve been eating frozen string beans and other type of meals you can prepare in 10-15 minutes. I haven’t even opened my last issue of Bon Appetit. I haven’t been checking Tastespotting and Foodgawker…

This is just a recipe for a simple cottage cheese cake my Mum makes. It’s good fresh from the oven or cooled, with crème fraiche or berry jam. One of its main advantages is that it’s very simple to make.

I’m thinking of making lemon&lime sorbet tomorrow – that’s the most complicated dish for me to handle at this time. Wish me luck.


600g cottage cheese
½ cup + 2tbsp semolina
½ cup white sugar
2 eggs
½ tsp baking soda+a drop of vinegar
5 tbsp sour cream
50g butter
Vanilla and cinnamon sugar to taste


Blend eggs with sugar until pale. Add cottage cheese, ½ cup semolina, vanilla, and soda mixed with a drop of vinegar. Add sour cream and stir well.
Grease your baking pan with approximately ½ of the butter and sprinkle it with remaining semolina. Pour the batter into the baking pan and spread it evenly. Put the remaining butter, cut in small pieces, on top of the batter. Sprinkle the batter with cinnamon sugar.
Bake on a low heat until ready (30-40 minutes depending on the thickness of your cake, check readiness with a toothpick).
Serve with crème fraiche or homemade jam.

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