Cottage cheese ( ricotta) crumbcake
I was tempted not to post this one. For we use hungarian “túró” in it, which is similar to cottage cheese, but not the same. Anyway, i thought the result would be also nice with ricotta (especially if you put lemon or orange zest in it) so i changed my mind.
If you can lay your hand on some fresh eastern european “cottage cheese” try that version. It is sour a bit, giving a nice contrast to the chocolate.
400 g all-purpose flour
150 g sugar
250 g ice cold butter
1 egg yolk (save the white)
4 tablespoon unsweetened cocoa powder
2 teaspoon baking powder
1 teaspoon vanilla extract
a pinch of salt
500 g cottage cheese or ricotta
125 g sugar
grated zest of 2 lemon or orange (you may put more according to your taste)
Preheat oven to 200 celsius degree.
Mix the ingredients of the pastry until you can form a ball. Put it in the fridge.
Mix the sugar with the egg yolks until pale and fluffy. Stir in the zest and the cottage cheese or ricotta. Whip the egg whites (all 3 of them) and combine with the cheese mixture.
Put baking paper in a smaller baking dish (i used an 18×25 cm one) and crumble half of the pasty in it. Layer the filling on it. Crumble the other half of the pastry on top.
Bake 40 minutes.