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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
Cook Time 45 minutes
Cooling in the oven 1 hour
Total Time 2 hours
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!