Cottage cheese cake with red Kampot pepper
Ingredients – dough and cocoa crumble
- 100 g whole wheat flour
- 60 g almond flour (or finely chop blanched almonds in a mixer)
- 50 g dried grated coconut
- 60 g cane sugar
- 100 g butter
- 2 g baking powder
- 2 g Kampot salt
- 2 g cocoa (add later)
Ingredients – curd
- 2× 250 g low-fat curd (e.g. Madeta in a tub)
- 2 egg yolks
- 20 g chicory syrup / honey
- zest of half a lime
- 1 teaspoon vanilla extract
- seeds from half a vanilla pod
Ingredients – fruit
- 200 g blackberries
- 10 g cane sugar
- 8 turns of the grinder with red Kampot pepper
- 15 g cognac
Procedure
1. In a medium bowl, mix both flours, dried coconut, cane sugar, baking powder, and salt. Add butter taken from the fridge and cut into smaller rectangles. Work the dough with your fingertips. Work quickly and do not warm the mixture with your palms. Then place it in the fridge to chill.
2. In a larger bowl, whip the curd, egg yolks, chicory syrup (or honey), grated lime zest, vanilla extract, and vanilla pod seeds with a hand mixer or other whisk.
3. In a bowl, mix the blackberries with cane sugar, cognac, and crushed red Kampot pepper.
4. Place a 15 cm round baking pan on a baking sheet lined with parchment paper. Cut a long strip from the leftover parchment paper according to the height of the pan, and place it inside the pan against the sides. You can secure the parchment paper on the sides with clothespins or dip your finger in oil and run it around the pan so the parchment sticks to the oil.
5. Preheat your oven to fan 160 °C. Put 3/4 of the dough into the pan. Using your fingers, try to spread the dough evenly over the entire surface of the pan. Also, press the dough upwards along the edges of the pan with your fingers to create a better rim for the cream.
6. Mix the remaining dough in the bowl with cocoa and set aside. Pour the curd cream onto the dough and smooth the surface with a spatula. Arrange the blackberries in the pan side by side. Do not press the fruit into the curd. If there is any remaining cognac in the bowl, pour it into the pan. Now it’s time for the cocoa crumble. Evenly crumble it over the fruit with your fingers.
7. Put the cake into the oven to bake. It will take about 35 minutes. But our oven bakes like a dragon. Don’t be alarmed if the crumble on top is soft when you take it out of the oven. Because it contains butter, it will harden only after cooling. Let the cake cool almost completely on the baking sheet and in the pan. Then carefully open the pan and remove the parchment paper from the sides.
Since the dough contains curd, and we like it chilled, we let the cake cool before slicing.
Enjoy your meal!
Author: lubojatzky_couple
