At a glance
This vintage Czech bundt cake celebrates the magic of cottage cheese with a wonderfully moist crumb and crisp crust—you'll whip eggs and sugar into pale foam, fold in melted margarine and cottage cheese, then mix in chopped almonds and chocolate. The baking itself involves a temperature drop midway through (starting at 190°C then dropping to 170°C), so keeping an eye on a skewer test toward the end ensures you nail that perfect doneness.
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The batter
Fit your stand mixer with the whisk attachment. Put the whole eggs, sugar and vanilla-rum sugar into the bowl, if you're using it. If you'd rather skip it, use a splash of rum instead.
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Whip to a pale yellow foam
Turn the mixer to its highest speed and whip for several minutes, until you get a beautifully fluffy, pale yellow foam. While it's whipping, melt the margarine and let it cool slightly.
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Add the cottage cheese and margarine
Add the cottage cheese and the slightly cooled melted margarine to the mixer bowl.
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How it went
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