The authentic recipe is made with cream cheese. I substituted this with paneer or cottage
cheese.I searched the web for the cottage cheese version,but didn’t find any .As i love to
make new recipes ,and try out twists,i went ahead ..( waiving all fears of a grainy
mix.).and succeeded too.The fact is ,the taste and texture was awesome..and i love to
share this with you all.
Looking forward to your valuable comments !
200 gms.cottage cheese or paneer (room temperature)
50 ml /1/2 cup curd or yoghurt.
1 heaped cup fine sugar(100-125 gm)
6 egg yolks
6 egg whites
1/4 tsp.white vinegar /lime juice
1 cup milk
1 tblsp.lemon juice
2 oz flour (1/2 cup)
1 oz.cornflour(1/4 cup)
50 gm.unsalted butter
a pinch of salt
Blend the cheese,curd and milk together well.(if it’s lightly crumbled at this stage,don’t mind it).
Melt the butter and the paneer mixture ,over a double boiler.Once the butter is
melted,remove from heat.
Lightly beat the egg yolks,and lemon juice,and mix into the paneer mixture(after it is
lightly cool),with the flours.
Blend all these together again in a food processor or mixie for 2-3 minutes.At this stage
you will see the paneer blended well.
Transfer this to a bowl.
Beat egg whites to a light stiff froth(not too stiff),with vinegar.Add sugar gradually.When you see the soft stiff peak forming stop the beater immediately.
Fold in the egg whites gradually into the paneer mixture.
Pour into a greased tin (8-10 inches)lined with butter paper at the sides if using a small
tin.I buttered only the base of the tin.Immerse in a bigger tray 1/2 filled with hot water.
You could use a spring form pan.As the cake has to be baked immersed in a hot water bath
you have to make sure you cover the bottom well with aluminium foil to avoid seepage.
Bake at 160 degrees-155 degrees preheated oven for 1hour and 10 minutes.
Leave the oven door open with the cake inside for another hour.(To prevent the cake from sinking)
Refridgerate for minimum three hours.
This is awesome,served plain.