Easy Cherry and Cottage Cheese Sponge Cake
I wanted a cake with cherries, but also one with cottage cheese. Combining them turned out to be the perfect solution, resulting in a delightful cake with a fresh cherry flavor. My family loved it.
For the best results in this cheese and cherry cake recipe, use cottage cheese with well-drained whey, which is readily available in most stores. You can also substitute the cherries with your favorite seasonal fruits like blueberries or currants.
In a large bowl, mix 4 eggs, 250g of sugar, and vanilla extract.
Gradually incorporate 100ml of oil.
Pour in 250ml of kefir or liquid yogurt and mix.
Add 350g of flour and 10g of baking powder. Mix well with a whisk or mixer until smooth.
Line a large oven tray with baking paper.
Pour the batter into the tray and spread it evenly with a spoon.
Spread the cottage cheese over the batter with your hands, distributing it evenly.
Do the same with the cherries.
Bake the cake in a preheated oven at 180°C for about 40 minutes or until evenly browned.
Let it cool in the tray for at least 30 minutes after baking.
Before slicing and serving, sprinkle a little powdered sugar on top. This adds a touch of sweetness to the cheese.
Cut, serve, and enjoy this delicious and aromatic cake.
