Cottage cheese cake with red Kampot pepper

Ingredients – dough and cocoa crumble

  • 100 g whole wheat flour
  • 60 g almond flour (or you can finely chop peeled 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 (added 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

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 with a whisk or another whisk.

3. In a bowl, mix blackberries with cane sugar, brandy, and crushed red Kampot pepper.

4. Place a 15 cm round cake pan on a baking sheet lined with parchment paper. Cut a long strip of parchment paper from the leftover piece, according to the height of the pan, and place it inside the pan against the sides. You can secure the paper on the sides of the pan with clothespins or dip your finger in oil and trace the pan's edge so the parchment sticks to the oil.

5. Preheat your oven to convection 160 °C. Put 3/4 of the dough into the pan. Use your fingers to spread the dough evenly across 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. Scatter the blackberries into the pan so that they are placed side by side. Do not press the fruit into the curd. If there is any leftover brandy 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. However, 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, which we like chilled, we let the cake cool before cutting.

 

Enjoy your meal!

Author: lubojatzky_couple

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