Haniela's: Cheese Bundt Cake

Cheese Bundt Cake

Sunday, September 16, 2012





Life is an adventure. We used to be  pen pals as teenagers. Then we lost touch. And then 2 years ago we met in person for the first time. Rachel my pen pal from the past, my friend in the present was celebrating her birthday last month. I decided to make a her a  nontraditional birthday cake. A bundt cake.
Bundt cakes are great, they transport fairly easily, they make a beautiful presentation  (pretty pan does all the work). I added some fondant roses and a candle for a festive look and  a Birthday Bundt Cake was done.



Blow out the candle and make wish


Cheese Bundt Cake

1stick + 3 tbl butter
1 1/4 cup granulated sugar
4eggs, separated
1tsp vanilla extract
lemon zest from one lemon
fresh lemon juice from 1/2 lemon
2 1/2 cup  room temperature farmer's cheese, How to make farmer's cheese from scratch or substitute for ricotta cheese
1 1/2 cup  all purpose flour
2 tsp baking powder
1/8tsp salt

Chocolate  Ganache Glaze
1cup(200grams)semisweet chocolate chips
1/3cup(70grams) heavy cream


  • Butter and flour bundt cake pan
  • Preheat oven to 335F
  • In a medium bowl sift together flour, baking powder and salt, set aside
  • In the clean bowl of your mixer, whip the egg whites with a pinch of salt, once soft peaks are formed, gradually add 1/2 cup of granulated sugar, beat until stiff and glossy peaks are formed. Spoon whipped egg whites into a separate bowl. Set aside.
  • Using the same bowl you used to whip the egg whites(no need to wash it) just add butter and remaining sugar and cream butter until pale in color.
  • Gradually add egg yolks to the butter and beat until smooth and doubled in volume.
  • Add vanilla extract, lemon zest and lemon juice.
  • Add in 3 additions room temperature farmer's cheese, beat until combined.
  • On low speed, stir in flour and lastly very lightly fold in the whipped egg whites.
  •  Pour the batter into the prepared pan.
  • Bake for 45-55 minutes, until tooth pick comes out clean. Don't open the oven for the 1st 30 minutes.
  • Remove from the oven and let cool on the cooling rack for 10 minutes. Then unmold the cake onto a serving plate.
  • Enjoy dusted with powdered sugar or glazed with chocolate ganache.
Chocolate Ganache
  • Heat heavy cream  until it is hot and bubbles are forming on the surface, pour over small pieces of chocolate, cover and let stand for 2 minutes. Stir with a wooden spoon until smooth.Pour over the cooled bundt cake. Let set for 20 minutes and serve.



Malachi - enjoying the first bite.

Pretty Josie.


Keegan








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