Use this easy-to-follow recipe to make a cake with a delicate filling and crispy crust.

Ingredients for pastry:
Rolled oats – 13 OZ
Regular flour – 13 OZ
Unsalted butter – 4 OZ
Sugar – 3 OZ
Sea salt – 1 tsp.
Baking powder – 1 tbsp.

Ingredients for chocolate cream:
Single cream – 12 OZ
Bitter chocolate (more 80% cocoa) – 9 OZ
Sugar – 3 OZ
Honey – 2 tbsp.

Ingredients for the bottom layer:
Eggs – 3
Sugar – 3 OZ
Soft cottage cheese – 20 OZ
Vanilla extract – 1 tbsp.
Walnut – 2 OZ

1. Stir with a spatula rolled oats, flour, sugar, salt and baking powder. Add the melted butter and mix well with a spatula or with your hands.
2. Put the ⅔ of dough into a mold and spread it evenly.
3. Bake in preheated oven 340°F (170 °C) for 15 minutes.
4. Warm single cream in a pan (do not boil) and add chocolate, sugar and honey. Stir until become creamy and remove from heat.
5. Beat eggs, gradually adding 100 grams of sugar. Add cottage cheese and vanilla extract. Mix.
6. Put cottage cheese layer into chilled pastry.
7. Spread the chocolate cream, some walnuts and the remaining pastry.
8. Bake in a preheated oven 340°F (170 °C) for 45-50 minutes.
9. Let the cake to cool. Optionally, Carmelita can be served with melted caramel.


Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution License ()


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