Cottage cheese cake

Ingredients for 1 servings:

• 200 g wheat flour type 405
• 1 tsp baking soda
• 1 pinch of salt
• 225 g sugar
• 4 eggs, size M
• 100 g sour cream
• 100 g butter, liquid
• 400 g cottage cheese
• 1 tsp lemon zest
• Powdered sugar for dusting
• Grease and baking paper for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Sift together the flour, baking soda, and salt. Beat the eggs and sugar with a hand mixer until the sugar has dissolved. Beat in the cream, butter, and optionally lemon zest. Stir in the cottage cheese at low speed. Fold in the sifted flour with a wooden spoon, ensuring that the cottage cheese crumbs are still visible. Preheat the oven to 180°C (top/bottom heat). Line the bottom of a 25 cm springform pan with baking paper and grease the sides. Pour in the batter, smooth it out, and bake for about 35 minutes. Then let the cake stand in the closed oven for 10 minutes. Let it cool on a wire rack. Remove the baking paper and dust the cooled cake with powdered sugar.