A delicate pumpkin and cottage cheese cake. It's low in sugar and flourless, but high in protein and has a soft, almost yogurt-like texture.
Ingridients
Pumpkin half:
Pumpkin — 700 g Eggs — 2 pc Sugar — 40 g Cinnamon - 1 tsp. Corn starch 50 g
Cottage cheese half:
Cottage cheese - 500 g Eggs - 2 pcs Sugar - 60 g Vanilla sugar or vanilla powder - 1 tsp Cornstarch - 20 g Milk - 100 ml
How to cook
Peel the pumpkin, cut into cubes and place in the oven at 180 degrees for 20-30 minutes, until the pumpkin is soft.
In a large bowl, mix: cottage cheese, two eggs, sugar, vanilla sugar, 20 g of corn starch.
Mix with a fork, then with an immersion blender, add milk, and mix again until smooth.
Remove the pumpkin from the oven, transfer it to a second bowl, add two eggs, 40 g of sugar, cinnamon and 50 g of cornstarch.
Mix with an immersion blender.
Grease a baking pan with butter. Then, using a spoon, spoon the pumpkin and cottage cheese mixtures one over the other, creating streaks. Do not overmix.
Then place the pan with the mixture in the oven at 180 degrees for an hour.
The cake is ready, bon appétit! This dessert goes perfectly with dark oolong or red teas.