Fluffy flourless cottage cheese bake

Did you know that it is quite simple to turn an ordinary cottage cheese cake into a light, fluffy and mouth-watering dessert? Add grainy cottage cheese and a simple cottage cheese pie becomes a dessert. I tried this tip myself and I was impressed – the roast is fluffy and delicious like a dessert 🤩

This patty has another huge advantage – it is rich in protein, free of gluten and traditional semolina or wheat flour. And if you want an even healthier option, you can safely replace sugar with your favorite sugar-free alternatives (for example, erythritol, or erythritol – stevia mixture, you will definitely find these on the shelf next to sugar).

What will you need for a fluffy curd cake?

• Cottage cheese: 800g of grainy cottage cheese (4 Valis jars)
• Eggs: 6 pcs. (separate yolks and whites)
• Sugar: 5 years sh. (you can use less or replace with sweetener)
• Almond flour: 5 years sh. (instead of traditional semolina)
• Butter: 2 tbsp melted butter (and a little for greasing)
• Baking powder: 2nd century sh.
• Spices: a dash of vanilla extract and a pinch of salt

Cooking process: step by step

1. Preparation of yolks: Beat 6 egg yolks until white with 5 tablespoons of sugar (you can adjust the sweetness to your liking). Add vanilla, add 2 teaspoons of baking powder and add 2 tablespoons of melted butter. Mix everything well.
2. Mixing the cottage cheese and flour: Add grainy cottage cheese and 5 tablespoons of almond flour to the yolk mass.
3. Protein whipping: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
4. Ground connection: Carefully mix the beaten egg whites into the curd mass so that they do not collapse.
5. Baking: Grease a baking dish with butter and sprinkle with almond flour. Pour the prepared mass. Bake in an oven preheated to 180 °C for about 40-45 minutes, until the top is nicely browned.

Serve warm or completely chilled. Delicious with sour cream and berries, or whatever you want. Delicious! 😋