For me cottage cheese and apples looked like a strange duet, but something kept pushing me to try this recipe. And the cake is juicy and refreshing but also not very sweet. It’s really good.

Base:

240 g wheat flour

1 tsp. baking powder

150 g butter

1 egg

2 tbsps. brown sugar

2-3 tbsps. sour cream

Filling:

3-4 apples or 400 g rhubarbs

200 g cottage cheese

40 g sugar

1 kiaušinis

2 v.š. sour cream

2 tbsps. melted butter

Mix flour, baking powder and butter in a blender till crumbs. Add an egg, sugar and sour cream. Mix till the solid dough. Put in a fridge for an hour or more. In the meantime peel apples and cut them in slices or in small cubes. If using rhubarbs, clean them and chop. Mix other filling ingredients in a bowl. Devide dough into two parts. Put one part again in a fridge and the other roll and put in baking dish, 30×20 cm size. Put on dough cottage cheese mixture and then apples. Take the second dough part and grate it on top of the cake. Bake in 180-190°C preheated oven.

Source: Nebrangi namų virtuvė (2009)

One more recipe from the book Simple recipes III. There are three books published in this serie. And almost all recipes that I’ve tried were really simple and were admited by my family. This cake is really late, because rhubarbs season ended long time ago. But my coworkers liked it – cake disappeared in half an hour So next year I will really repeat it, and only next time I will bake top a little bit more – to get really brown top.

600-700 ml rhubarb chunks

2 tbsps. sugar

1 tsp. cinnamon

Coffeecake:

2 eggs

150 ml sugar

50 g butter, melted

50 ml milk

200 ml wheat flour

1 tsp. baking powder

Topping:

75 g butter, melted

100 ml sugar

2 tbsps. wheat flour

1 tbsp. milk

Clean and cut rhubarbs. Mix them with sugar and cinnamon. For the batter beat eggs with sugar. Mix in cooled butter, milk and flour mixed with baking powders. Pour batter to the 24 cm diameter form, lined with baking paper. Bake at 200°C oven 10 minutes. Put rhubarbs and the cake and bake 10 minutes more. Mix topping ingredients. Heat till it boils and pour over coffeecake. Bake 10-15 minutes more – till topping will be nicely golden brown.

Source: Lengvi receptai III

This cake is really simple. Only the base is very crumbly. Next time I will add a little bit more butter. But… maybe it’s because I used not oat cookies but shortbread cookies. My hubbe even frightened me – took one bite and moved plate toward me… The first thought – he didn’t like it. BUT I was very happy when he asked to put MORE!

(24 cm diameter cake form)

Base:

150 g oat cookies

50 g melted butter

50 g almonds

Cream:

200 g mascarone or othre creame cheese

10 ml sugar powders

300 ml fat cream

100 ml fresh mashed blueberries or their jam

1 tbsp. gelatine

Grind cookies and almonds and mix with melted butter. Press the mixture to the cake form, lined with baking paper, botton. Put form to the fridge. Pour some water over gelatine and let to bloat. Mix room temperature cream cheese with sugar powders and disolved gelatine. Carefully mix in beated cream. Put mashed blueberries and mix only a little bit. Put prepared cream on the base of cake and chill for a few hours or overnight in a cool place. Before serving decorate by your fantasy or possibilities

Source: Lengvi receptai III