Sponge cake with cherries and cottage cheese

Submitted by enr on 09 Jun 2014
3 eggs
200 g cottage cheese
1 cup +2 Tbsp sugar
1/2 cup flour
1/2 cup cornstarch
1/2 cup sunflower oil
1 tsp baking powder
4 tbsp coconut
400-500 g cleaned cherries or 2 cups drained canned
zest of half a lemon
Sponge cake with cherries and cottage cheese
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Beat the eggs with 1 cup sugar to graying. Add the cottage cheese, the oil and lemon rind. If necessary, use a blender to break up well the cottage cheese. Add sifted flour and baking powder with the starch. Beat well and pour into pie pan with a diameter of 26 cm, pre-greased with sunflower oil. Sprinkle the mixture with 2 tbsp coconut. Arrange cleaned cherries and sprinkle on them with the remaining coconut mixed with 2 tbsp sugar. Bake for 45-50 minutes in a preheated oven 180C degrees or until a wooden stick out from the dry center of the tray. The last 2 minutes to leave or upper wire grill to get a nice golden color. After baking let cool completely before you cut. * In the recipe I used canned cherries, which unfortunately almost no flavor, so I added the rind of half a lemon. If you use fresh cherries can reduce the amount of zest. * The amount of cherries depends on the size of the tray and how tightly rank. Personally I like more fruits and use 2 cans or about 80 cherries, drained that weighed almost a pound. * Can be used rectangular tray with dimensions 20x30 cm. * 1 cup = 250 ml.
1 user
09 Jun 2014


STTEL, congratulations for the recipe. So well written, consistent and clear. Certainly will do no doubt that the cake is delicious. GOOD DAY!

Awesome! Great taste! Acted exactly the recipe. I put him and grated lemon peel, although the cherries were fresh. Keep us happy with such quick, easy and delicious recipes!

Thanks! The feeling is amazing when I read these comments about my recipes.