Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Grandma's Two-Fifty Cottage Cheese Bundt Cake
· 8 servings
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.
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.
Add the cottage cheese and margarine
Add the cottage cheese and the slightly cooled melted margarine to the mixer bowl.
Add the flour
Mix on a lower speed. Stir the baking soda and baking powder into the flour, then add this dry mixture to the mixer bowl.
Fold in the almonds and chocolate
Finely chop the almonds (or any nuts you like). Chop the chocolate too, using a sharp knife — pieces of different sizes are fine. Carefully fold both into the batter.
Pour the batter into the tin
Grease the bundt tin lightly with margarine and dust it with fine plain flour. Pour in the batter.
Bake
Bake in an oven preheated to 190°C for 30 minutes, then reduce to 170°C and bake for a further 20 minutes. After this time, insert a skewer into the centre of the cake — if it comes out with batter still clinging to it, bake for a few more minutes.
Dust with sugar once cooled
Turn the baked cake out of the tin and, once it has cooled, dust it lightly with icing sugar.