The original recipe consists of a cocoa biscuit, to which the coconut filling is added before it is baked in piles. Due to its simple preparation, it is extremely popular among housewives and this recipe can attract your attention even more. It hides a curd-vanilla filling, and the biscuit is enriched with yogurt and therefore promises even more freshness.
A wonderful cube cut cake is especially suitable when we expect more people, so it will come in handy during picnics and other celebrations that take place in the warmer part of the year.
- 200 gr flour
- 45 g ground hazelnuts
- 25 g of dark bitter cocoa powder
- 30 g chocolate powder or sweet cocoa powder
- 6 eggs
- 130 g sugar
- 120 ml vaj
- 200 gr plain yogurt (can be Greek)
- orange peel
- 2 tablespoons rum
- 250 g of cottage cheese
- spoons of powdered sugar
- 20 gr vanilla pudding powder
- 1 egg white
1. Prepare a baking tray measuring approximately 20 x 30 cm and grease with baking paper. Turn the oven to 180 degrees.
Mix flour, hazelnuts, baking powder and cocoa.
3. Divide the eggs; beat the snow from the egg whites,
4. Add sugar to the yolks and beat them in a light cream (about 4 minutes), then add the oil, stirring, then the yoghurt, rum and orange peel.
5. Mix the dry ingredients into the foamy yolks and finally add the egg whites with a spatula.
Separately mix the cottage cheese, sugar, vanilla pudding powder, egg white.
7. Put the dark mass in the baking pan, then add the “inserts” of the cheese with a spoon.
8. Bake for 45 minutes, then cool it a bit and take it out of the paper pan. We turn the cake into a new piece of paper, cut it into cubes and sprinkle it with powdered sugar.
We also recommend: Sunday dessert: roulette without baking
Photo and video: Sonja Ravbar