This recipe is a bit of an enigma – a DELICIOUS enigma!
I found it while poking around in a Russian cooking blog, and even with Google Translate’s quirky services, it was so different and so unusual, I just had to give it a try. It’s quite unlike anything I’ve ever come across before, and seems to be that rare thing – a unique recipe (at least with this title), for I have been unable to find any variation of it at all, and I’ve searched in several languages!
Amusingly, for all this talk of the unusual and unique, it’s name describes exactly what it is.
It’s a cake.
Made with cheese.
It’s a cheese cake.
But unlike the more usual crust-topped-with-rich-soft-cheese, it’s a cake-texture-tempered-with-curd-cheese-with-condensed-milk-soured-cream-topping cake. And it tastes AWESOME!
The differences don’t end there either – instead of mixing the cake batter together, and pouring into the pan, the cake is made by building up alternate layers of wet and dry ingredients, and then baked in a slow oven for an hour. Finally it is topped with a sweet cream and condensed milk topping, sharpened with lemon juice.
So what does it taste like? Like a cheese cake, to be honest. The ‘cake’ is like a firm sponge or madeira cake, but the sweetness and texture is tempered by the curd cheese layers to produce a crumbly, cakey mouthful that bizarrely (in a good way!) also tastes like cheesecake. It’s not an overly sweet cake, and I like that. I also love the fierce mix in the topping of the extremely sweet condensed milk and the sharp lemon juice *drools* My mouth is watering just at the thought – yum!
You can buy curd cheese in the supermarket, or it’s very easy to make yourself using vegetarian rennet and whole milk. For this recipe the curd needs to be dry and crumbly, so however you obtain your curd cheese, drain it well in a piece of muslin and then press it with a weight for at least an hour to squeeze out the moisture.
I’d love to know more about this recipe, so if anyone can fill me in, please do leave a comment below.