How to make
Oven - 360°F (180°C); Rectangular mold - 13x9″ (33x23 cm); height - 2.4″ (6 cm); Work with a wire whisk.
Mix the eggs and sugar with a wire whisk, add the vanilla, milk and beat until smooth. Leave the mixture aside.
Mix the dry mixture with a wire whisk.
Beat or mash the cottage cheese with a fork.
Half of the melted butter is poured into the baking mold.
Spread half of the dry mixed mixture over the butter. Spread the cottage cheese on top and scatter the cherries. The other part of the dry mixture is poured again and the egg mixture is poured on top evenly, a larger ladle can be used. Pour the remaining butter.
Let it sit for 30 minutes and then bake at 360°F (180°C) for about 40-45 minutes. The baked cake is left at room temperature for about 2-3 hours and then served in rectangular pieces.
Note: A lovely light fruit cake. The preparation is very interesting and that's what made me want to make it and I don't regret it.
I'm very happy, but the only thing I changed is the sugar in the dry mix, it's half because the sweet cherries and that much sugar is too much for me, but it's a matter of taste, but the important thing is that it didn't affect the taste of the the cake.
I share this only as a advice, but the cottage must be unsalted and above all, good quality, without a bad aroma and completely dry.
The Cottage Cheese and Cherry Cake is great.
