Gourmet (South Africa) - - COOKING SCHOOL -

250g cot­tage cheese 250g cream cheese 200ml sour cream 2/3 cup cas­tor sugar 2T Maizena grated zest and juice of 1 lemon 3 jumbo eggs, beaten

2T poppy seeds

For the sauce

250g fresh straw­ber­ries 6T cas­tor sugar juice of 1/2 lemon

1. Heat oven to 150˚C.

2. But­ter and line a 24cm cake tin. 3. Place the cot­tage cheese, cream cheese, sour cream, sugar, Maizena and lemon in a food pro­ces­sor and pulse un­til smooth (add more lemon as re­quired). Pulse in the eggs, one at a time, then the poppy seeds. Pour the mix­ture into the pre­pared tin and bake un­til puffed up and just set, about 1 hour. Run a knife around the edge as soon as it is re­moved from the oven, as the torte shrinks as it cools and will split. 4. Make the sauce: whizz all the in­gre­di­ents to­gether to a smooth purée and ad­just flavour­ing. 5. Serve the torte, cooled, with the straw­berry sauce.

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