Divine yeast, cottage cheese and rhubarb cake: a perfect companion for your coffee break

Indulge in the comforting and delicious flavors of this divine yeast cake with cottage cheese and rhubarb, a perfect treat to accompany your coffee. This cake is a wonderful fusion of moist yeast dough, creamy cottage cheese and tangy seasonal rhubarb, all topped with a sweet, crumbly streusel. Whether it's spring rhubarb or any other fruit of your choice, this versatile cake adapts beautifully, making it a year-round favorite for any occasion.

Why you'll love it:

This yeast cake is irresistible with its soft, airy texture and its rich, creamy filling enhanced by the acidity of rhubarb. The combination of sweet and tangy flavors is perfectly balanced, ensuring that every bite is as satisfying as it is delicious. The streusel topping adds a delicious crunch, contrasting beautifully with the moist interior. Easy to make and even easier to love, this cake is sure to become a staple in your baking repertoire.

Perfect occasion:

This yeast cake with cottage cheese and rhubarb is perfect for any gathering, from casual coffee gatherings to elaborate brunches or afternoon tea. It's also a great choice for potlucks, family dinners, or as a comforting treat to brighten up an ordinary day. Its attractive look and universal appeal make it a fantastic choice for festive occasions and holiday celebrations.

Decorating Tips:

For a truly indulgent finish, pour a thick frosting on top once the cake has cooled slightly. This not only enhances its softness but also adds to its visual appeal. Garnish with a few slices of fresh rhubarb or a sprinkle of powdered sugar to enhance its appearance. Serving it with a dollop of whipped cream on the side or a scoop of vanilla ice cream can also turn each serving into a decadent dessert.

Ingredients:

• Dough:
  • 500g flour
  • 1/2 cup lukewarm milk
  • 35g fresh yeast
  • 200 g melted butter (cooled)
  • 3 eggs
  • 3/4 cup sugar
• Filling:
  • 2 blocks of ground cottage cheese
  • 4 tablespoons of sugar
  • 100 ml heavy cream (36%)
  • 5 branches of rhubarb, chopped
• Streusel topping:
  • 60g butter
  • 5 tablespoons of sugar
  • 5 tablespoons of flour

Method:

1. Prepare the yeast mixture: In warm milk, dissolve a tablespoon of sugar and add yeast. Let sit for 10 minutes until foamy.
2. Make the dough: In a large bowl, combine the flour and sugar. Add the yeast mixture, melted butter and eggs. Knead for 5 minutes, then leave to rise in a warm place for an hour.
3. Prepare the cake: Spread the dough on a 25×33 cm baking tray, cover and leave to rise for another 20 minutes.
4. Add Filling: Mix the fromage blanc with the sugar and cream. Spread this mixture over the dough, add the chopped rhubarb and sprinkle with streusel topping.
5. Cook: Preheat the oven to 170°C (338°F) and bake for 45 minutes until golden brown.

Enjoy this divine yeast, cottage cheese and rhubarb cake, a delight as delicious to look at as it is to eat!