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Mirinda-Cottage Cheese Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The absolute favourite of my hubby-to-be, because it has a lot of cottage cheese and the top is so refreshing and fruity!

The absolute favourite of my hubby-to-be, because it has a lot of cottage cheese and the top is so refreshing and fruity!

Ingredients

Serves: 6

Metric Cups

For the Cheesecake

  • 6 medium egg yolks
  • 4 tablespoons flour
  • 4 tablespoons sugar
  • 2 tablespoons cocoa
  • 5 grams baking powder
  • 100 millilitres oil
  • 6 medium egg whites (beaten)

For the Cream

  • 500 grams cottage cheese
  • 250 grams butter
  • 250 grams icing sugar

For the Topping

  • 2 tablespoons vanilla sugar
  • 2 packets french vanilla pudding mix
  • lemonade (or fizzy drink of your choice)

For the Cheesecake

  • 6 medium egg yolks
  • 4 tablespoons flour
  • 4 tablespoons sugar
  • 2 tablespoons unsweetened cocoa
  • ounce baking powder
  • 3½ fluid ounce oil
  • 6 medium egg whites (beaten)

For the Cream

  • 18 ounces cottage cheese
  • 9 ounces butter
  • 9 ounces confectioners' sugar

For the Topping

  • 2 tablespoons vanilla sugar
  • 2 packets french vanilla pudding mix
  • lemonade (or fizzy drink of your choice)

Method

Mirinda-Cottage Cheese Cake is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Stir the egg yolks with the sugar. Then mix the flour, baking powder and cocoa in a separate bowl and add to the yolk-sugar mixture.
  • Stir well and add the oil bit by bit (very slowly, indeed). Then add the beaten egg whites and stir gently without breaking it too much.
  • Put it in a baking pan with baking paper (about 35cmX25cm) and bake on 180C. It's ready if you put in a toothpick and no batter sticks to it.
  • For the cream, stir the soft butter with the icing sugar and add the cottage cheese. Spread on the top of the cool cake.
  • To make the top, pour the fizzy drink in a pot, add the sugar and the pudding and stir and boil until it's jelly-like.
  • Wait until it's almost cool and spread on top of the cottage cheese. Put in the fridge for 1-2 hours until the jelly freezes.
  • Stir the egg yolks with the sugar. Then mix the flour, baking powder and unsweetened cocoa in a separate bowl and add to the yolk-sugar mixture.
  • Stir well and add the oil bit by bit (very slowly, indeed). Then add the beaten egg whites and stir gently without breaking it too much.
  • Put it in a baking pan with baking paper (about 35cmX25cm) and bake on 180C. It's ready if you put in a toothpick and no batter sticks to it.
  • For the cream, stir the soft butter with the confectioners' sugar and add the cottage cheese. Spread on the top of the cool cake.
  • To make the top, pour the fizzy drink in a pot, add the sugar and the pudding and stir and boil until it's jelly-like.
  • Wait until it's almost cool and spread on top of the cottage cheese. Put in the fridge for 1-2 hours until the jelly freezes.
  • Tell us what you think