Wednesday, March 17, 2010

Mascarpone and curd cheese cake

Curd cheese cake / Mõnus kohupiimakook mascarponega
Every now and then I get a recipe translation request from somebody somewhere, who has spotted a recipe either on my Flickr photostream or on my Estonian recipe site. Yesterday Liza P. wrote me, asking for a translation of this recipe. Having translated the recipe and ready to click on the "Send Mail" button, I thought I'll blog about it instead. Easter is around the corner and various curd cheese/cream cheese desserts are traditionally enjoyed here in Estonia, so it's actually a very suitable time to blog about this cake anyway.

The recipe is from our friend Heli, though I've tweaked it a bit. Note it uses a popular Estonian cake mixture (Juubeli tordipulber), but any yellow cake mix should do.

This is for you, Liza ;)

Mascarpone and curd cheese cake
(Mõnus kohupiimakook mascarponega)
20-30 pieces

Crumb mixture:
450 g packet of Juubeli cake mix (ordinary yellow cake)
100 ml plain flour (55 grams)
150 g cold butter

Mascarpone-curd cheese filling:

500 g curd cheese (NOT the creamy type)
250 g mascarpone cheese
6 medium eggs
100 ml sugar (85 grams)
2 Tbsp cornflour
200 ml whipping cream (35% fat content)
2 tsp vanilla extract
3 Tbsp candied orange peel/zest

Line a deep 25x35 cm cake tin with parchment paper.
For the crumb mix, mix everything with a knife or in a food processor until fine crumbs form.
Scatter 2/3 of the crumb mixture into the cake tin, press with your hand until flattened.
For the filling, mix all ingredients until combined. Gently pour over the crumb base.
Scatter the rest of the crumb mixture on top.
Bake in pre-heated 200 C oven, then turn the heat to 180 C. Bake for 30 minutes, until the cake is lovely golden brown on top. /The filling will be wobbly, but it sets when it cools down/
Cool completely, then transfer onto a serving tray and cut into squares.


Cook said...

Dear Pille, thank you so much :)
That is what I will be baking this Friday!

Dina said...

Mascarpone is such a great ingredient -- I like to use it for breakfast, lunch or dinner dishes! This cake looks heavenly!

Liza Pearcy said...

Thank you again for kindly translating the recipe for the cheese cake. I have tried it last Friday and it came out very good- my family is very happy :).

Carol said...

I am going to try and make this cake for my Godsons fiance. It is her favorite. She is from Estonia and they will be getting married here in Michigan, USA. We don't have the curd cheese here, at least I have not been able to find it anywhere. Is there some other cheese that can be used in it's place or is there a way to make it? Let me know if you can help me.
Thank you,

Pille said...

Cook - great!

Dina - mascarpone makes this humble cake much creamier!

Liza - so pleased to hear that!

Carol- try looking for 'tvorog' in international/Russian shops, or use unsalted farmer's cheese (if the curds are very large, you could press it through a sieve first).