This flourless cottage cheese cake is a delightful fusion of creamy texture and subtle sweetness, perfect for those seeking a gluten-free, high-protein dessert. Made without flour, this cake relies on whipped eggs and cottage cheese for structure and richness. It’s airy, moist, and lightly sweetened—ideal for breakfast, tea time, or a guilt-free dessert. Serve it plain, with a drizzle of berry compote, or a dusting of powdered sugar for an elegant finish.
Ingredients:
- Cottage Cheese – 3 cups (preferably full-fat, well-drained)
- Eggs – 6 large, separated
- Vanilla Extract – 1 teaspoon
- Sweetener of Choice – 3 tablespoons (honey, maple syrup, or erythritol)
- Cornstarch (optional) – 2 tablespoons (for added structure, can be omitted for a fully flourless version)
- Raisins or Dried Fruit (optional) – ⅓ cup
- Pinch of Salt
- Butter or Oil – for greasing the pan
Instructions:
1. Prep the Ingredients
- Preheat your oven to 350°F (180°C).
- Grease a 9-inch springform pan or line it with parchment paper.
- If your cottage cheese is watery, place it in a sieve or cheesecloth and drain for 15–20 minutes. This step is crucial to avoid a soggy cake center.
2. Separate the Eggs
- Crack the eggs and separate the yolks from the whites.
- Place the yolks in a large mixing bowl and the whites in a separate clean, dry bowl.
3. Make the Cheese Base
- To the egg yolks, add:
- 3 tablespoons of your chosen sweetener
- 1 teaspoon vanilla extract
- A pinch of salt
- Beat until the mixture turns pale and creamy.
- Add the drained cottage cheese and optional cornstarch. Mix until smooth. You can use a hand mixer or food processor for a silkier texture.
4. Whip the Egg Whites
- Using an electric mixer, beat the egg whites until stiff peaks form. This will give the cake its airy, soufflé-like lift.
5. Fold Gently
- Gently fold the whipped egg whites into the cottage cheese mixture in three batches. Use a spatula and fold carefully to retain the airiness.
- If using raisins or dried fruit, sprinkle them in now. They may sink during baking, but that’s perfectly fine.
6. Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- The cake will puff up while baking and settle slightly as it cools.
7. Cool and Serve
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Chill in the refrigerator for at least 1 hour before slicing for best texture.
- Serve plain, or with:
- Fresh berries
- Raspberry or blueberry compote
- A dusting of powdered sugar
- A dollop of Greek yogurt or whipped cream
Serving Suggestions:
- Breakfast Boost: Pair with a spoonful of nut butter and banana slices.
- Elegant Dessert: Serve with a drizzle of honey and toasted almonds.
- Festive Flair: Top with citrus zest and pomegranate seeds for a holiday vibe.
Tips & Variations:
- Texture Tip: For a smoother cake, blend the cottage cheese before mixing.
- Flavor Twist: Add lemon zest or almond extract for a different aroma.
- No Cornstarch? No problem! The cake will be softer but still delicious.
- Make it Savory: Skip the sweetener and add herbs, sun-dried tomatoes, and feta for a savory brunch version.
This cake is a celebration of simplicity and nourishment—no flour, no fuss, just wholesome ingredients baked into a cloud-like treat. Would you like a no-bake version next or maybe a chocolate twist on this?