Cottage Cheese Pudding Cake

This is basically the same cottage cheese bake, but there's something special about it - maybe it's the lemon zest that's to blame. You won't believe it: the result is an amazingly delicious, airy, soft cottage cheese pudding cake. So all cottage cheese lovers, come to the kitchen!

Cottage Cheese Pudding Cake

An airy, soft cottage cheese bake with butter, semolina and lemon zest. Bakes for 45 minutes and cools right in the oven.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Cooling in the oven 1 hour hr

Total Time 2 hours hrs

Servings: 8 servings

Ingredients Method

Ingredients

  

• 500 g cottage cheese
• 4 eggs
• 135 g butter room temperature
• 4 tbsp sugar
• 1.5 tbsp semolina
• 1 tbsp lemon zest
• vegetable oil for greasing the pan

Method

 

1. Place the room-temperature butter into a deep bowl, add the sugar and beat with a mixer until pale and fluffy.
2. Add the lemon zest and keep beating. Add the eggs one at a time.
3. Add the semolina and finally the cottage cheese. That's it, the mixture is ready.
4. Transfer the mixture into a pan greased with vegetable oil. I recommend a small one, 16-18 cm.
5. Bake in a preheated 180 °C (355 °F) oven for 45 minutes.
6. Once the time is up, turn off the oven and leave the pudding cake inside until it has cooled completely. Then slice into pieces - ready to eat. Enjoy!
   

Tips

• Pan: I recommend a small one, 16-18 cm - that way the pudding cake comes out tall and airy.
• Don't take the pudding cake out of a hot oven: it needs to cool completely inside, so it won't collapse and will slice evenly.