An incredibly delicious snow cake, filled with cottage cheese and vanilla custard, ready in 10 minutes!
Ingredients:
✅ Biscuits:
4 eggs (L)
100 g sugar
1 teaspoon baking powder
✅ Cheese Filling (Snow):
500 g low-fat cottage cheese in jars (e.g. Piątnica, President)
250 ml 30% cream (fresh)
Ingredients:
✅ Shortcrust pastry:
4 eggs (L)
100 g sugar
1 teaspoon baking powder
80 g cake flour
1 tablespoon potato starch
✅ Cheese Filling (Snow):
500 g low-fat cottage cheese in jars (e.g. Piątnica, President)
250 ml 30% cream (cold)
2 ss liar
2 teaspoons yeast + 4 tablespoons warm
✅ water Vanilla Pudding:
2 packages sugar-free vanilla pudding (e.g., Winiary)
750 ml milk
4 tablespoons sugar
100 g butter
✅ To sprinkle:
Melis
Instructions:
More on next page
1️⃣ Sweet bread:
Whisk the eggs and sugar until fluffy (about 7 to 8 minutes with an electric mixer). Gently fold in the sifted flour and baking powder with a spatula. Pour the mixture into a 24 to 26 cm diameter springform pan, previously lined with parchment paper, and bake for 20 minutes at 180 °C. Let cool.
2️⃣ Cheesecake filling:
Dissolve the cottage cheese in warm water and leave to cool. Mix the cottage cheese with the icing sugar, then add the whipped cream. Finally, slowly pour the cottage cheese mixture into a thin stream at low speed. Coat the cooled cake with this mixture and place in the fridge for 30 minutes.
3️⃣ Pudding:
Bring the milk and sugar to the boil, add the pudding mix and cook according to the instructions. Once cooled slightly, stir in the butter and mix until smooth. Pour the cooled pudding over the cheesecake. Return to the refrigerator for at least 3 hours (ideally overnight).
4️⃣ Finally: Dust the cake with icing sugar and cut it with a large hot knife – the cut will be perfect.
This cake is a dream come true for all sweet tooths: moist, creamy and simply divine! ✨
SHARE if you also like homemade cream and Polish cottage cheese desserts!
