Despite the long name, the cake is relatively simple to prepare. The whole process can be divided into two stages: baking a nut biscuit and cooking blueberry-curd mass. You can decorate the cake with blueberries, mint and nuts.
Ingredients
- Chicken eggs - 4 pieces
- Flour - 220 g
- Honey - 3 tbsp.l .
- Walnuts - 100 g
- Baking powder dough - 0,5 tsp.
- Sugar - 100 g
- Salt - 0,25 tsp.
- Blueberries - 1 glass
- Cottage cheese - 300 g
- Sour cream - 150 ml
- Cream (33% fat content) – 200 ml
- Sugar - 200 g
- Gelatin - 25 g
- Water - 100 ml
Step-by-step cooking recipe
Dry the walnuts in a frying pan and lightly chop them in a blender.
Beat eggs with salt and sugar until fluffy.
Add honey, sifted flour, baking powder and nuts. Gently mix with a spatula.
Put the dough in a split form, covered with baking paper, and bake for 35-40 minutes at 180 degrees.
Fill the gelatin with water and put it aside for 15 minutes.
Chop blueberries with sugar in a blender.
In a small saucepan, mix the cream and the swollen gelatin. Heat the mass over low heat, but do not bring it to a boil.
In a separate bowl, whisk sour cream and cottage cheese grated through a sieve.
Add the creamy gelatin mixture and mix.
Select a little for decoration, add blueberry mass to the rest.
Put the sponge cake in a detachable mold of a suitable diameter.
Pour the blueberry-curd mass on top and smooth it out. Put the cake in the refrigerator for 1 hour.
Spread the remaining white mass over the surface with a spoon and send the cake back to the refrigerator. It will be ready in 2-3 hours.
