20x20 cm baking pan

4 large slices

 

500g cottage cheese

½ sachet vanilla sugar

½ sachet baking powder

50g butter

1 yolk

3 tbsp semolina

50g raisins

 

+butter & flour -> baking pan

A new day, a new recipe. This was apparently brought into our family by one of my mother’s friends. The truth is that both my grandmothers and my mother used to bake this cottage cheese cake pretty often. Here’s how—

Mix the well-drained cottage cheese with the vanilla sugar and the baking powder and leave it rest in a bowl overnight.

The next day, boil on a steam bath (I have an item from Ikea which is of real help) on low-medium heat, stirring continuously. You will notice that the cottage cheese thins and then thickens (like vanilla custard – it took 10 minutes in my case). Mix in the butter, the yolk, and the semolina, stirring well.

After removing the mixture from the heat, add the raisins and bake in a buttered and floured baking pan, in the preheated oven, at 140°C, for 15 minutes.

The cake will be very moist (resembling the texture of pudding), but it is very tasty and filling! Even if you end up keeping a couple of slices in the fridge, warm them before savouring them. J