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Cottage Cheese and Semolina Cherry Cake

Posted By Alina On May 8, 2010 @ 23:02 In Beyond Eastern Europe, Pastry | 8 Comments

I have no idea of how this happens, but when I look through my blog archives I see we’ve been baking and cooking a lot of sweet dishes recently. I really have no idea why we’re doing this, because when I eat out, I almost never order a dessert these days. I used to have a super sweet tooth, but lately my food cravings have changed and I have eaten no chocolate bars since my birthday, which was in January. I didn’t try the chocolates my parents brought from Venice. I didn’t eat any truffles offered at birthday parties. The only thing I still like is hot chocolate, especially half-and-half dark and white. In fact, I just don’t see chocolates as something edible any longer. They just bring no emotion to me - I stay impassive even if I feel the smell of my one-time favourite milk chocolate. Strange, isn’t it? Instead, I’ve been enjoying savoury foods like pizza, lasagna, polenta, and huge bowls of fresh salads. Perhaps the organism is running out of vitamins and asking for something healthier than sweets. I drool over your rhubarb and asparagus recipes guys – I’m so impatient for fresh greens and berries.

But, while I day-dream about fresh vegetables, my hands do quite the opposite thing. They leaf through recipe books and magazines, pick sweet dishes and cakes, and cook them. Yeah… they lead a pretty independent life!

Today’s cherry cake was actually Mom’s idea. She found the recipe in her notes, it had been copied from some newspaper, the title of which, unfortunately, we can’t recollect now. The cake is something similar to cobbler or clafoutis; berries are covered with cottage cheese and semolina batter, but you don’t turn the cake upside down when ready. Of course I’d prefer fresh cherries to canned, but welcome to reality girl :) The weird thing about this recipe was that the cake baked for an hour and 20 minutes instead of 25 minutes!! The recipe didn’t mention how hot the oven should be, but we decided to cook it on a low heat so that the cherries wouldn’t burn… as a result the cake was ready in more than an hour!

Before I go to have a slice of this mild-flavoured, moist cake and a glass of milk, I just wanted to ask: what are your spring food cravings? I’m really curious to know!


150g cottage cheese
2 eggs, yolks and whites separated
50g flake almonds
250ml milk
60g semolina
100g sugar
Your favourite vanilla flavouring
1 tbsp fresh lemon juice
40ml cream
A pinch of salt
2 tbsp butter
1 can pitted cherries (720ml with syrup)

Makes a 24cm diameter cake


Blend egg yolks with sugar and salt (reserve 1 tbsp sugar for the egg whites). Add lemon juice, semolina, flake almonds, vanilla, and 4 tbsp milk.

Beat the egg whites with 1 tbsp sugar until soft peaks form.

In a saucepan, combine milk, cream, and cottage cheese and bring to a boil. Add the egg yolk mixture, stir and bring to a boil again. Leave to cool for about 7-10 minutes.

In the meantime, drain off syrup from the canned cherries and place the cherries in your baking form (we used a deep skillet in fact).

Add whipped egg whites to the batter, gently stir and pour into your baking form. Put small pieces of butter on top of the batter and bake on a low heat (we baked ours for 1 h 20 min).

Serve lukewarm with a scoop of ice-cream. You might want to try home-made Honey&Cream ice-cream [1] for this!

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[1] Honey&Cream ice-cream: http://www.russianseason.net/index.php/2010/04/machine-free-honey-ice-cream/

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