Cottage cheese pound cake (Творожний кекс) is a GOST recipe — a chemically leavened cake with cottage cheese (tvorog/quark) as the primary enrichment ingredient. This is the plain version without raisins or other inclusions, allowing the clean dairy flavor of the cottage cheese to be the dominant taste.
Recipe (industrial formulation)
- Top-grade wheat flour — 100.0 kg
- Cottage cheese (quark/tvorog) — 55.0 kg
- Butter (TS 84%) — 22.0 kg
- Granulated sugar — 32.0 kg
- Mélange — 12.0 kg
- Sodium bicarbonate — 0.5 kg
- Ammonium bicarbonate — 0.2 kg
- Salt — 0.3 kg
- Vanilla flavoring — 0.1 kg
- Powdered sugar (for dusting) — as needed
Technological notes
The production process is similar to the raisin version: cottage cheese is creamed with sugar and butter, eggs added gradually, then flour and chemical leavening agents. The higher cottage cheese ratio compared to the raisin version compensates for the absence of fruit inclusions. The batter is deposited into greased molds and baked at 170–190 °C for 40–55 minutes. After cooling, dusted with powdered sugar. Final moisture: 22–26%.
TS = total solids.