Recipe Cake with delicate cottage chese cream
You will need:
For the sponge:
– 5 eggs
– 1 tbsp. sugar
– 1 tbsp. flour
– 1 tsp grated lemon peel
For the cream:
– 20 g of gelatin
– 150 ml of water
– 300 grams of cottage cheese
– 5 tbsp caster sugar
– 250 ml cream
– Canned pineapple
1. Egg white Whip with sugar until firm peaks. One enter the yolks, beat well.
Often add the flour and stir gently.
Pour the dough into the shape of a split, the laid paper.
Be sure to twist the shape of a couple of times in any direction. Bake for 25-30 minutes at 180 degrees.
Take the cake out of the mold. Remove the paper. Allow to cool completely. Then, cut the cake into two
Soak gelatin in water.
Cottage cheese mixed with cream, powdered sugar and beat well in a blender. Gelatin heat to dissolve and mix with cottage cheese. Add pineapple.
The bottom half of the cake placed in a split mold, the sides lined paper.
When the curd begins to freeze, put on the cake.
Cover with second cake and put in the fridge for 6 hours.
Then, remove from the mold, remove paper.
Sprinkle with powdered sugar. Cut into pieces a la carte.
Enjoy your tea!