Go Back
czech cream cheese coffee cake recipe
Print

Cream Cheese Coffee Cake – Czech Tvarohový koláč

Here I am presenting you a delicious Czech cream cheese coffee cake recipe, which is not quite traditional but will surprise you with its juiciness and great taste. This sweet pastry made on a baking sheet in the Czech Republic is called "tvarohový koláč".
Course Sweet Pastry
Cuisine Czech
Keyword Fruit cake, Strawberry Recipes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices

Ingredients

For the crumble part:

  • 2 cups (260 g) all-purpose flour
  • 1 and ⅓ stick (150 g) unsalted butter
  • 1 and ¼ cups (150 g) powdered sugar

Cream cheese filling:

  • 18 oz (500 g) farmer's cheese in Czech tvaroh
  • 1 cup (240 ml) milk
  • 2 eggs
  • ½ tsp vanilla paste
  • 2 Tbsp powdered sugar

Misc.

  • 2 cups (500 g) sliced strawberries
  • 1 Tbsp butter to grease the baking sheet
  • 1 Tbsp sifted breadcrumbs or coarse flour to dust the baking sheet

Instructions

  • First, grease a baking tray with butter, then dust with breadcrumbs or coarse flour.
  • Preheat the oven to 360 °F (180 °C).
  • Put the farmer's cheese (tvaroh) in a bowl, add the sugar, vanilla, and eggs. Mix by hand and gradually add the milk until a creamy semi-liquid mixture is formed. Finally, beat everything shortly with an electric mixer on low speed to remove any lumps.
  • In another bowl, mix the flour and sugar and add the cubed butter. Using your fingers, work it into loose crumbs.
  • Pour about ⅔ of the crumbs into the prepared baking tray and spread them evenly across the bottom of the tray.
  • Carefully pour the cream cheese filling over the entire surface, smoothing the top.
  • Cover the cheese filling with pieces of strawberries or other fresh fruit.
  • Finally, top the cake evenly with the remaining ⅓ of the crumbs.
  • Bake in the preheated oven for about 40-50 minutes until the center of the cake is firm. If you carefully touch the center of the cake with your finger, it will not be runny but slightly springy.
  • Let the baked cake cool slowly in a slightly open oven for at least an hour. Only then remove it to the kitchen counter and let it cool completely before cutting into it.

Notes

  1. Makes about 12-15 slices.
  2. SERVING: Cut the cooled cake into slices about 3 inches in size. Serve on a dessert plate with a cup of coffee or tea.
  3. 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.
  4. EQUIPMENT: I baked the cake from the basic recipe on a 10x12 inch (25x30 cm) baking tray with higher rims.
  5. According to this recipe, warm coffee cake tends to fall apart; it is better to eat it with a dessert spoon. A cooled cake then holds together without any problem. The temperature does not affect the flavor at all, and the cake tastes great every time!