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Estonian Layered Curd Cheese Cake
Kihiline Kohupiimakook
This layered curd cheese cake, known as 'kihiline kohupiimakook', is a popular dessert in Estonia. It features layers of a cake-like base and a creamy, slightly sweet curd cheese filling. It's often made with a store-bought cake mix for simplicity, but this version uses a scratch base for a more authentic experience.
🧂 Ingrédients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 4 separated Large eggs
- 500 g Curd cheese (kohupiim) or Quark
- 200 ml Sour cream
- 1 teaspoon Vanilla sugar
- 1/2 cup Raisins (optional)
👨🍳 Instructions
- 1
Preheat oven to 200°C (400°F). Grease and flour a 26 cm (10 inch) round cake tin or springform pan.
- 2
In a large bowl, whisk together the all-purpose flour, 1/2 cup of the granulated sugar, baking powder, and salt. Cut in the softened butter until the mixture resembles coarse crumbs.
- 3
In a separate bowl, whisk the egg yolks with the remaining 1/2 cup of granulated sugar until thick and pale. Gently fold the curd cheese and sour cream into the egg yolk mixture. If using, stir in the raisins and vanilla sugar.
- 4
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the curd cheese mixture until just combined.
- 5
Assemble the cake: Sprinkle about 1/3 of the dry cake mixture onto the bottom of the prepared cake tin. Dot with small pieces of butter. Gently pour or spoon half of the wet curd cheese mixture over the dry layer.
- 6
Scatter half of the remaining dry cake mixture over the curd cheese layer, then cover with the rest of the wet mixture. Finally, top with the remaining dry cake mixture and dot with the remaining butter.
- 7
Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- 8
Let the cake cool in the tin for about 10-15 minutes before inverting it onto a wire rack to cool completely.
💡 Conseils de pro
- ✓Ensure your curd cheese is well-drained for a less watery filling.
- ✓For a lighter texture, beat the curd cheese filling for a few minutes before adding the egg whites.
- ✓This cake is delicious served slightly warm or at room temperature.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a tablespoon of lemon zest to the curd cheese filling for a brighter flavor.
- Use a mix of dried cranberries and raisins for a different fruity note.
- For a richer cake, you can add a tablespoon of heavy cream to the filling.