This recipe is quite complicated and it will require culinary skills. But if you arm yourself with patience and carefully repeat all the steps described, you will certainly get a delicious cake. It can be decorated with berries or pieces of fruit.
Ingredients
- Flour - 100 g
- Sugar - 120 g
- Chicken eggs - 3 pieces
- Salt - at the tip of the knife
- Butter (for lubrication) – 10 g
- Cottage cheese - 350 g
- Cream (33% fat content) – 250 ml
- Chicken eggs - 2 pieces
- Corn Starch - 2 art.l.
- Sugar - 100 g
- Vanilla Extract - 2 drops
- Powdered sugar - 2 art.l.
Step-by-step cooking recipe
Break the eggs into a bowl, separating the yolks from the whites.
Mix the yolks with sugar and beat with a mixer until fluffy.
In a separate container with a clean mixer, beat the whites with salt thoroughly. Stable peaks should form.
Add the yolk mass in small portions, gently stirring with a spatula.
In the same way, pour in portions of the sifted flour and gently mix until smooth.
Cover the split form with parchment paper, brush with butter and sprinkle with flour.
Pour in the dough and send it to the oven preheated to 180 degrees for 40 minutes. You can't open the oven for the first 30 minutes!
Cool the finished cake on the grill and cut it across into two identical parts.
Rub the cottage cheese through a sieve or grind it in a blender.
Add starch, sugar and beat with a mixer on medium speed.
Continuing the mixer, add one egg at a time. Beat for 2-3 minutes.
In a separate container, whisk the cooled cream.
Mix the curd mass, cream and vanilla extract. This should be done carefully and quickly!
Place one biscuit cake in a split mold, put the curd-cream mass on top and smooth it out.
Wrap the mold in plastic wrap and put it in a deep frying pan or a bowl of hot water.
Bake the cake for 1 hour at a temperature of 170 degrees. Then cool at room temperature for 1 hour.
Sprinkle with powdered sugar, put the remaining sponge cake on top and send it to the refrigerator for 4-5 hours.
