photo: Cottage Cheese Cake with Mango and Apple

Cottage Cheese Cake with Mango and Apple

If you have not yet practiced baking cupcakes and pies with cottage cheese in the dough, I recommend try this technique in the end. The crumb of this kind of baking turns out to be quite different from the classic cupcake dough – yes, it is heavier, but it is moister and ... juicy, or something. Mango in this recipe can be used frozen. And you can remove and leave only apples. But with mango, of course, the flavor and taste will be more rich and interesting.


  • Butter
    200 g
  • Cottage cheese
    200 g
  • Apple
    1 pcs
  • Mango
    150 g
  • Sugar
    180 g
  • Egg
    2 pcs
  • Whole wheat flour
    250 g
  • Potato starch
    70 g
  • Baking powder
    1 tsp
  • Baking soda
    1/4 tsp
  • Salt
    1/4 tsp


  • 1. Prepare the dough. Beat the butter with sugar and cottage cheese until a creamy mass is obtained. One by one, add eggs, whisk after each well. Add the sifted flour with starch, soda, salt and baking powder, knead the dough.
  • 2. Clean apple, remove the core. Cut cubes. Just cut the mango. Add sugar and starch, stir.
  • 3. Lubricate mold for a cupcake with oil or cover with parchment. Spread half the dough, make a longitudinal groove. Put a fruit filling in it.
  • 4. Cover with the second half of the dough. I did this through a confectioner's bag with a straight nozzle, it is easier to distribute a thick dough.
  • 5. Put into the oven preheated to 180 degrees and bake until ready for about 45-50 minutes. Cool, cut and serve.
  • 6. Have a nice tea! The cake is kept well for about a week, wrapped in a film and hidden in a fridge.