Gingerbread cottage cheese cake
A simple juicy cake, without the use of a mixer or scale.
Ingredients
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- 1 cup granulated sugar
- 2 cups semi-coarse flour
- 1 Golden cream Liana
- 1 Liana gingerbread leavening powder
- 1 mug of milk
- 3/4 cup oil
- 2 eggs
- 250 g soft or lumpy cottage cheese
- 1 PL Liana dark cocoa
- Mix all ingredients except cocoa by hand with a whisk.
- Separate half of the dough into the second container. Add a spoonful of cocoa to this dough and mix well.
- We rub the metal form with oil and sprinkle it with flour. First pour the white dough into the mold, then the cocoa and finish with the white dough again. The density of the dough depends on the cottage cheese used. If the dough seems too thick for pouring, we can add a little milk to thin it out.
- Bake in a convection oven at 165°C for about 50 minutes.
- Leave the baked cake to cool and turn it out of the mold.
- Sprinkle with powdered sugar and serve.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 1 cup granulated sugar
- 2 cups semi-coarse flour
- 1 Golden cream Liana
- 1 Liana gingerbread leavening powder
- 1 mug of milk
- 3/4 cup oil
- 2 eggs
- 250 g soft or lumpy cottage cheese
- 1 PL Liana dark cocoa
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