Russian Cottage Cheese Cake

I don't know why it is Russian, but that's what the author of the recipe calls her, so that's how it should be. However, the name does not matter, given the fact that it is one of the most delicious cakes, it was appreciated by all members of the family - and know that it is made very quickly and beautifully.

It would be something similar in taste to a cheescake, but easier to prepare and faster - plus the cocoa top.

Ingredients
Butter
380 g
200g harder butter for the dough and 180g of soft butter at room temperature
Sugar
300 g
Farmers cheese
500 g
Egg
5 pieces
White flour
350 g
Cacao powder
30 g
Vanilla pudding powder
1 piece
I put an envelope from the one from Dr. Oetker, see the picture in steps
Baking powder
10 g
Vanilla Extract
1 tbsp
Step by step
Step 1

In a robot or blender put 200 g of chopped butter, plus 150 g of sugar.

Russian Cottage Cheese Cake - Step 1
Step 2

Then add flour, 1 egg, cocoa and baking powder.

Russian Cottage Cheese Cake - Step 2
Step 3

And let the blender do its job.

Russian Cottage Cheese Cake - Step 3
Step 4

You need to make a more crumbly dough, like lumps or crumbs.

Russian Cottage Cheese Cake - Step 4
Step 5

Put 2/3 of the dough in an oven tray (I used one with 28cm removable walls), spread the dough all over the bottom of the tray and about 2 cm on the walls - press a little with your fingers.

Russian Cottage Cheese Cake - Step 5
Step 6

For the filling you have to get some commercial pudding - much like Dr. Oetker's, simple vanilla.

Russian Cottage Cheese Cake - Step 6
Step 7

And we make the filling, also in the robot's tub, of course washed from the dough cake :)

So put 180g of soft butter at room temperature - plus cottage cheese and 150g of sugar.

Russian Cottage Cheese Cake - Step 7
Step 8

Then add 4 eggs, vanilla pudding and vanilla essence.

Russian Cottage Cheese Cake - Step 8
Step 9

Blend the whole composition well, so that it is homogeneous.

Russian Cottage Cheese Cake - Step 9
Step 10

Pour the cheese filling over the previously prepared top.

Russian Cottage Cheese Cake - Step 10
Step 11

The remaining 1/3 of the dough is broken into pieces and thrown randomly on the entire surface of the cake, over the cheese.

Russian Cottage Cheese Cake - Step 11
Step 12

Put it in the oven for 45-50 minutes, at 160-180 degrees.

Leave it until it starts to brown on the edges - I tanned it a bit - so be careful.

Russian Cottage Cheese Cake - Step 12
Step 13

Allow to cool completely, so that the cheese filling sticks well.

Russian Cottage Cheese Cake - Step 13
Step 14

Serve it with great pleasure, it will surely be a delight for the whole family.

Good appetite!

Russian Cottage Cheese Cake - Step 14
Quantity: 1 kg (10-12 servings)
Prep time:
50 min
Difficulty: easy
Ready in: 20 min