Cream Cheese Coffee Cake – Czech Tvarohový koláč

Here's a delicious Czech cream cheese coffee cake recipe, known as "Tvarohový koláč." While not entirely traditional, it will surprise you with its juiciness and great taste.

Course Sweet Pastry

Cuisine Czech

Keyword Fruit cake, Strawberry Recipes

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Calories 316kcal

Author Petra Kupská

Ingredients

For the crumble part:

2 cups all-purpose flour
1 ⅓ sticks unsalted butter
1 ¼ cups powdered sugar

Cream cheese filling:

18 ounces farmer's cheese in Czech, Tvaroh
1 cup milk
2 medium eggs
½ teaspoon vanilla paste (or vanilla extract)
2 Tablespoons powdered sugar

Misc.

2 cups fresh strawberries sliced
½ Tablespoon butter to grease the baking sheet
2 Tablespoon sifted breadcrumbs to dust the baking sheet

Cups - Metric

Instructions

First, grease a baking tray with ½ Tablespoon butter, then dust it with 2 Tablespoon sifted breadcrumbs. Preheat the oven to 360 °F.
Place 18 ounces farmer's cheese in a bowl and add 2 Tablespoons powdered sugar, ½ teaspoon vanilla paste, and 2 medium eggs. Mix by hand, gradually adding 1 cup milk until a creamy, semi-liquid mixture forms. Finally, beat the mixture briefly with an electric mixer on low speed to remove any lumps.
In another bowl, mix 2 cups all-purpose flour and 1 ¼ cups powdered sugar, then add 1 ⅓ sticks unsalted butter. Use your fingers to work it into loose crumbs. Pour about ⅔ of the crumbs into the prepared baking tray, spreading them evenly across the bottom.
Carefully pour the cream cheese filling over the entire surface, smoothing the top. Cover the cheese filling with pieces of 2 cups fresh strawberries.
Finally, evenly sprinkle the remaining ⅓ of the crumbs over the top of the cake.
Bake in the preheated oven for about 40-50 minutes, until the center of the cake is firm. When you gently touch the center with your finger, it should feel slightly springy, not runny.
Let the baked cake cool slowly in a slightly open oven for at least an hour. After that, remove it to the kitchen counter and let it cool completely before cutting.

Notes

The basic recipe makes about 12-15 slices.
SERVING: Cut the cooled cake into slices about 3 inches in size. Serve on a dessert plate with a cup of coffee or tea.
STORAGE: Let the remaining cake cool completely, cut into slices, and place in an airtight container. Store in the refrigerator where it will keep for up to 5 days.
EQUIPMENT: I baked the cake from the basic recipe on a 10x12 inch (25x30 cm) baking tray with higher rims.
According to this recipe, warm coffee cake tends to fall apart, so it's better to eat it with a dessert spoon. Once cooled, the cake holds together well. The temperature doesn't affect the flavor, and it tastes great every time!

Nutrition