A cake that gathered a lot of praise from colleagues, conquered with a strong aroma and a fine and moist texture inside - and the taste of cheese is not felt at all.
What's impressive is that the cake, which I mostly associate with English speakers, appeared in ancient Rome. Initially, barley puree was mixed with raisins, nuts, pomegranate, and other ingredients.
It became more popular in the 16th century; historians link this to the appearance of sugar, and its name comes from English - "cake", while in Polish it is identical to the Russian name "keks".
Ingredients
- 400 gr of baking cheese (I used 16% fat)
- 1 packet of butter
- 4 eggs
- 1 packet of baking powder
- 1 packet of vanilla sugar
- 170 gr flour
- 200 gr superfine sugar
- salt
- powdered sugar
Method of preparation
- Preheat the oven to 180 degrees C and separate the egg whites and yolks.
- Beat the egg whites with a little salt until you get a light foam.
- In another bowl, beat the vanilla sugar, a little salt, soft butter, sugar, and egg yolks until you get a fine cream.
- Add the cheese in 3 stages (preferably sieved).
- Gently incorporate the egg whites into the cream in 2 stages.
- Pour the mixture into a buttered pan and bake for 60 minutes at 170 degrees C.
Bon Appetit!
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