This Cottage Cheese and Berry Jam Cake is the perfect balance of creamy, airy, and slightly tangy goodness wrapped in a buttery, tender crust. It’s a homey, comforting dessert that brings a sense of warmth and nostalgia with every bite. The base is soft and golden with a delicate crunch, while the filling is a dreamy blend of whipped cottage cheese, cream, and a swirl of sweet berry jam. The texture is smooth yet light, like a cross between a cheesecake and a custard tart. This cake is ideal for afternoon tea, brunches, or family gatherings—it’s elegant yet effortlessly simple to prepare. It’s one of those recipes that feels like a secret family treasure: minimal ingredients, simple steps, and an impressive result that makes everyone think you spent hours in the kitchen.
Ingredients
120 g all-purpose flour
2 teaspoons baking powder
A pinch of salt
70 g unsalted butter, softened
1 egg yolk (for the dough)
Vegetable oil spray (for greasing)
400 g cottage cheese
2 egg yolks (for the cottage cheese mixture)
2 tablespoons sugar
100 g heavy cream
1/4 teaspoon vanilla extract
3 egg whites (beaten until stiff)
3–4 tablespoons of your favorite berry jam (strawberry, raspberry, or blueberry work beautifully)
Cooking Directions
Prepare the base: Preheat your oven to 180°C (350°F). Line your baking pan with damp parchment paper and lightly spray it with vegetable oil to prevent sticking. In a bowl, mix flour, baking powder, and a pinch of salt. Add in softened butter and 1 egg yolk. Mix or knead gently until a soft dough forms—it should be smooth and pliable but not sticky.
Shape and bake the crust: Press the dough evenly into the bottom of the prepared pan using your fingers or the back of a spoon to create a uniform layer. Bake the base for about 10–12 minutes, just until lightly golden around the edges. This step sets the crust so it holds the creamy filling later. Remove from the oven and let it cool slightly while you prepare the filling.
Make the cottage cheese mixture: In a large bowl, combine cottage cheese, 2 egg yolks, sugar, cream, and vanilla extract. Use an immersion blender (or regular blender) to mix until smooth and creamy. The goal is to eliminate the grainy texture of the cottage cheese and achieve a velvety consistency.
Whip and fold: In a separate clean bowl, whip the 3 egg whites until they form stiff peaks. Gently fold the whipped egg whites into the cottage cheese mixture using a spatula. Be careful not to overmix—you want to keep the filling light and airy.
Assemble the cake: Spread 3–4 tablespoons of your favorite berry jam evenly over the pre-baked crust. Then carefully pour the cottage cheese mixture over the jam layer, spreading it evenly across the top. The jam will create beautiful fruity swirls once baked.
Bake the cake: Reduce the oven temperature to 170°C (340°F) and bake for 30–40 minutes. The center should still jiggle slightly when you gently shake the pan—this ensures the interior remains moist and creamy as it cools.
Cool and serve: Once baked, remove the cake from the oven and let it cool completely before cutting. This cooling time allows the filling to set and the flavors to blend together. Serve it chilled or at room temperature with a dusting of powdered sugar or a dollop of whipped cream for a decadent finish.
Nutrients
Calories: 260 kcal per serving (1 slice)
Protein: 10 g
Carbohydrates: 20 g
Fat: 16 g
Saturated Fat: 9 g
Calcium: 130 mg
Sugar: 8 g
Fiber: 0.5 g
Why You’ll Love This Recipe
You’ll love this cake because it’s the perfect harmony of simplicity and sophistication. It’s light, creamy, and not overly sweet, which makes it ideal for any time of day—breakfast, dessert, or even a snack with coffee. The combination of buttery crust, velvety cottage cheese filling, and fruity jam creates a comforting balance of textures and flavors. Plus, it’s a foolproof recipe that uses basic ingredients found in most kitchens. It’s wholesome, satisfying, and feels like something your grandmother would proudly serve fresh out of the oven.
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