Grated cocoa nibs
Los clásicos para el desayuno o la merienda —pastel rallado o rebanadas con requesón— nunca pasan de moda. Las rebanadas están más ricas al día siguiente, cuando la masa ha reposado y la capa inferior está maravillosamente suave.
Ingredientes · Raciones For a 20 x 30 cm baking dish
- 150g butter
- 90 g caster sugar
- 2 egg yolks
- 280 g plain wheat flour
- 30 g Dutch-style cocoa
- 1 pinch salt
- 3 tbsp milk
- 2 egg whites
- 1 pinch salt
- 100 g powdered sugar
- 750 g soft cottage cheese
- 1 tsp vanilla extract
Método · 3 h 15 min
- Put the butter in a bowl and beat it with the sugar and egg yolks until the mixture is light. Then sift in the dry ingredients and quickly process into a dough. Add milk as needed to bring the dough together. Separate a third of the finished dough, then wrap both parts and let them set in the refrigerator for at least 2 hours, or you can put them in the freezer for 30 minutes.
- Preheat the oven to 180 °C. Line a 20 x 30 cm baking dish with baking paper. Beat the egg whites with a pinch of salt and half the sugar until stiff. Beat the cottage cheese with the remaining sugar and vanilla extract and fold in the stiff peaks.
- Remove the hardened dough. Grate the larger piece on a coarse grater onto the bottom of a baking sheet lined with baking paper. Spread the cottage cheese filling over the dough and grate the second smaller piece of dough on top. Place in a preheated oven and bake for about 45 minutes. Let the slices cool completely before slicing and store in the refrigerator.
Classics for breakfast or afternoon coffee – grated cake or slices with cottage cheese – never get old. The slices taste best the next day, when the dough has rested and the bottom layer has become wonderfully soft.