Cottage Cheese Cake with Dried Fruit and Walnuts

1. 1 Eggspack 10 pcs ≈ $1.93 1 pcs
2. 2 Sugar 25 g
3. 3 Wheat flour 50 g
4. 4 Baking powder 2 g
5. 5 Kefirpack 900 ml ≈ $2.13 45 ml
6. 6 Butterpack 180 g ≈ $1.58 15 g
7. 7 Dried fruit mixpack 300 g ≈ $4.00 10 g
8. 8 Walnutspack 150 g ≈ $4.00 7 g
9. 9 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the dried⁷ fruit in boiling water for 10 minutes, drain, and finely chop.

2. Separate the egg whites from the yolks. Whisk the whites with the sugar until stiff peaks form.

3. Add the yolks and whisk on low speed. Pour in the kefir⁵ and melted butter⁶, mixing gently.

4. Fold in the flour and baking powder until smooth.

5. Chop the walnuts⁸ and toast in a dry pan for 2–3 minutes.

6. Fold in the soaked dried⁷ fruit and toasted walnuts⁸ until evenly distributed.

7. Grease the cake pan with sunflower oil, then pour in the batter.

8. Bake for 25–30 minutes at 350°F (180°C) until a toothpick comes out clean.