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Wednesday, November 25, 2009

Farmers Cheese and Berries Coffee Cake

Taste 2 (out of 5)

Difficulty 2 (out of 5)

For the dough
- 200 g margarine at room temperature (1400 cal)
- 1/2 cup sugar (385 cal)
- 2 cups all purpose flour (910 cal)
- 1 tsp baking powder
For the filling
- 150 g farmers cheese (220 cal)
- 250 g frozen berries (140 cal)
- 1/2 cup sugar (385 cal)
- 4 eggs (280 cal)
- 1 tsp vanilla extract (12 cal)
Total 3730 calories (9 inch/ 22 cm round cake pan), 12 servings, 311 cal / serving

1. For the filling, in a small sauce pan warm the frozen fruits together with 1/2 cup of sugar, bring to room temperature and set aside to cool.
2. In a medium bowl mix the cottage cheese with the eggs and the vanilla extract using hand mixer. When the berries are cool add them to the bowl and mix with a spoon.
3. For the dough, using a mixer, mix first the margarine with the sugar. Once smooth, add the flour and the baking powder. Mix with the mixer, until crumbs form. If the dough becomes too smooth, form crumbs using your fingers.
4. Grease a 9 inch/ 22 cm round cake pan. Pour 2/3 of the crumbs into the pan. Do not press. Add the filling and top with the remaining crumbs.
5. In an oven preheated to 375F bake for 25 minutes, then cover the top with aluminum paper and bake on 350F for another 15 minutes, or until a toothpick inserted into the cake is dry.
6. Remove from the cake pan when cool.

- The cake turned out to be a little bit too dry, maybe I should have baked it for 30-35 minutes.
- Mixed berries might not be the best filling for this cake, they are too liquid once you defrost them, so by the time the middle of the cake bakes the crumbs become too dry. It should be better with apples or peaches/apricots or with cheese alone.
- The cake tastes better when warm.

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