Cottage Cheese Plum Cake

Cook Time: 45
Servings: 8


For a dough:
1 egg
0.5 cup of sugar
1 tb spoon sour cream
100 gr unsalted butter
1 tea spoon soda with 1 tb spoon of white vinegar
250 gr farmer cottage cheese
2.5 cups flour

For a filling:
2 eggs
3/4 cup sugar
250 gr farmer cottage cheese
1 tb spoon sour cream
2 plums


I would say this cake is a kind of a Russian style of a cheesecake with fruits. Instead of a crust there is a soft dough with a tender texture. The filling is made with a home made cottage cheese, which is dense, unlike regular American cottage cheese. It can be bought at a Russian grocery store.
It’s a perfect idea for a variety of breakfast meals.

Bring butter to a room temperature, so it becomes soft and easy to work with.

We will start with preparing a bottom layer of a cake:
Whist an egg with sugar,

Stir in a sour cream and  butter.

Add cottage cheese.

In a table spoon combine soda with vinegar, let it bubble and add this solution to the mixture as well.

Add cottage cheese and blend it all. Add flour and blend it all together well.

Add flour and knead into a ball. Put a dough in a refrigerator for 20-30 minutes, while working with a filling.

For the filling: Whisk eggs with sugar;

add sour cream and cottage cheese.

Blend all together and set aside.

Get a dough out of refrigerator and press it into the bottom and sides of a baking form.
I’ve used 9in round spring form.

Wash plums, cut them into 1-inch pieces, and put them on the bottom.

Pour a filling over plums.

Bake it at 350F for 40-45 minutes.
The cake is ready when filling is not shaky.

Let the cake cool completely and serve it with fruit syrup.


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