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Cottage cheese cake

Cottage cheese cake



For the sponge cake:

  • 250 g of Bake-Free sponge cake-muffin flour mixture
  • 10 g sweetener (1:10)
  • a pinch of  black salt (because of the eggy taste, but can be omitted)
  • half a packet of baking powder (6 g)
  • 15 g of melted coconut oil
  • 50 g very thick coconut cream
  • 260 g room temperature, sugar-free almond drink
  • 1 tablespoon of vanilla flavoring
  • 30 g of freshly squeezed lemon juice
  • grated rind of half an untreated lemon


For the cream:

  • 200 g of millet
  • 550 g sugar-free almond drink
  • 150 g very thick coconut cream
  • 16 g sweetener (1:10)
  • 1 tablespoon of vanilla flavoring
  • Grated rind of 1 untreated lemon
  • 30 g of freshly squeezed lemon juice
  • 8 g of agar-agar


On the top:

100 g sugar-free coconut yogurt



For the sponge cake, mix the ingredients (mix first the dry and then the wet ingredients) and spoon them into the lightly oiled baking dish (I used a 20 cm diameter one). Bake in a preheated oven at 180 degrees for 45 minutes (pin test). Let it cool on a wire rack, then cut off the raised parts so that the top is completely horizontal (I got 55 g). Grind the cuttings with a knife into crumbs and, if you want, fry them in a dry pan (I didn't do it now, but it's tried and tested, both versions are great). Cut the sponge into 2 equal sheets. For the filling, rinse the millet thoroughly under hot water and mix it with the other ingredients, apart from 100 g of almond drink and agar-agar (so 450 g of almond drink goes into it). Cook with a slightly open lid on low heat until soft. Measure out 100 g of it (this will make the dumplings). Mix the agar-agar with the remaining 100 g of almond drink, pour it into the millet and boil for a few minutes, stirring constantly. Let it cool a little. In the meantime, put the bottom sheet in the mold (it should have detachable sides or a removable bottom), spoon the millet over it, put the top sheet on top and let it cool (do not put it in the fridge, because the sponge cake will harden). When this is done, take it out of the mold and spoon the yogurt over it. I didn't sweeten it, because the cookie turned out to be quite sweet, but you can do it according to your taste and increase the amount. Form 10 or 12 identical balls from the measured 100 g of millet and roll them in the cookie crumbs. Sprinkle the remaining crumbs on top of the yogurt, then decorate with the balls. Cut into 12 equal slices.

Cottage cheese cake

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