Berry-Cottage Cheese Cake Recipe
For the first time I come across such cakes that are prepared only on proteins and with a lot of cream. As a result, they turn out to be denser than a biscuit made from whole eggs, and quite moist. Impregnation was not required. And again! Be sure to use some kind of flavor additive or flavor to avoid the smell of eggs. Berries in the cream can be added seasonally or according to preferences. I liked this pie better on the second day, after stabilization in the refrigerator.
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
Dough:
Cream:
Instructions
  1. Whisk the whites with sugar.
  2. Whisk the cream separately.
  3. Carefully connect both masses.
  4. Add flour with baking powder and flavoring (optional). Mix everything carefully.
  5. Spread evenly over the molds (two molds with a diameter of 18 centimeters).
  6. Bake for about 30 minutes at 180 degrees (check with a toothpick) until light yellow. The cakes will not be ruddy! Cool on a wire rack and cut into 2 pieces each.
  7. Beat the yolks with powdered sugar.
  8. Add the curd-berry mass.
  9. Dissolve the gelatin in 100 grams of water and warm it in a water bath until completely dissolved. Cool. Mix with cottage cheese.
  10. Add the whipped cream to the cream and mix gently.
  11. We collect the cake (I collected it in a ring), smearing each cake with cream.
  12. On the top of the cake, leave the “bottom”, which is more even than the “tops”. Put the pie in the refrigerator for four hours.
  13. If you make the cake “naked” (i.e. without smearing the sides), like me, then you can reduce the amount of cream being prepared by a quarter!
  14. Decorate the way you like. You can use fresh berries.
  15. Bon appetit)
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