Cocoa Crumble Cake with Cottage Cheese and Sour Cream

In a bowl, sift together the flour, cocoa powder, and baking powder to avoid lumps.

Melt the butter over low heat and then let it cool.

In another bowl, beat the egg with sugar until light and fluffy.

Mix the cooled butter with the egg mixture, then add the dry ingredients.

Knead the dough until smooth, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Meanwhile, mash the cottage cheese with a fork. In another bowl, beat the eggs with sugar until well combined.

Stir the cottage cheese, starch, vanilla sugar, and sour cream into the egg mixture until smooth.

Divide the dough into two equal parts. Grate one part directly into the baking dish to form the base.

Pour the cottage cheese filling over the base, then grate the remaining dough on top.

Bake in a preheated oven at 175 °C (347 °F) for about 45–50 minutes until the top is nicely browned.

Let the cake cool completely before serving — this allows the filling to set and the flavors to develop.

Chef’s tip: For an extra special flavor, add a handful of raisins, dried cranberries, or some grated lemon zest to the cottage cheese filling. This adds a refreshing note and natural sweetness to the cake