Ingredients
Dough:
- 4 pieces Chicken eggs
- 300 gram Cane sugar
- 240 gram Flour wheat / Flour
- 160 gram Butter
- 3 tablespoons Cocoa powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking powder
Filling:
- 400 gram Cottage cheese fat-free soft
- 80 gram Sugar
- 7 pieces Mint
Glaze:
- 200 gram Sugar powder
- 3 tablespoons Milk
- 3 pieces Mint
- 1 piece Food coloring green, 2-3 drops
Instructions
- Prepare all the necessary ingredients.
- Cover the cake pan (20 * 28 cm) with parchment paper and lightly oil it. Preheat the oven to 175C.
- Beat the eggs and sugar until fluffy.
- Melt the butter (in a microwave oven or in a saucepan on fire) and stir it with cocoa powder.
- Add the chocolate mixture to the egg and whisk together.
- Add the sifted flour with baking powder and salt. Beat with a mixer until smooth.
- To prepare the filling, chop the mint in a blender or finely chop with a knife. Mix cottage cheese with sugar and mint.
- Pour half of the dough into the mold and smooth the surface. Carefully distribute the curd mass over the dough (it is convenient to use a pastry syringe), then pour in the remaining dough.
- Bake for 35-40 minutes. I baked according to the instructions of my oven (for a biscuit): 150C 45 minutes on the lower level. Let cool in the mold.
- To make powdered sugar, grind mint in a blender (or cut with a knife), mix with milk and pour into powdered sugar with constant stirring. Add the green food coloring and mix thoroughly. The glaze should acquire the consistency of sour cream.
- Put the glaze on the cooled cake. I didn't wait for the glaze to cool down, so I cut it into squares. Delicious mint glaze flowing down the sides...
- Bon appetit.