Perfect for evening tea (in our family even at night drink tea), not ashamed to serve guests, and for the holiday. For the top will fit the usual melted chocolate, if you do not want to cook the glaze. The quality of cookies and cottage cheese will depend on the taste of the cake.
| Cook Time | 30 minutes |
| Servings |
Ingredients
Filling:
- 700 gram Cottage cheese 9%
- 5 tablespoons Sugar
- 1 handful Raisin
- 1 handful Dried apricot
- 1 handful Dried plum
- 0,5 teaspoon Vanilla sugar
- 2 tablespoons Cocoa powder
- 80 gram Butter
Glaze:
- 1 handful Candied fruit pineapple
- 1 handful Walnuts roasted
- 50 ml Milk
- 2 tablespoons Cocoa powder
- 2 tablespoons Sugar
- 2 tablespoons Butter
Ingredients
Filling:
Glaze:
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Instructions
- From supplements today wanted to take such dried fruits. But you can make do with one raisin.
- Wash and squeeze raisins always in advance for morning cheesecakes and keep them in the refrigerator in a closed box. But dried apricots and prunes had to asperity and allow to stand.
- For the filling is better suited cottage cheese from the pack, and not grains. Also, baby cheeses (100 g without glaze) - also excellent. I have big packs of cottage cheese on 350 g, such sell in Latvia.
- Add the soft butter. It is possible and without it if the curd is elastic and well spread and holds its shape.
- The amount of sugar depends on the cottage cheese. Vanilla on request. Cottage cheese mix and divide in half in different bowls.
- Prunes squeeze and cut into.
- Along with the raisins add half of the cheese.
- The first filling-spread is ready.
- For the second filling, squeeze and cut the dried apricots.
- Pour into another part of the cottage cheese.
- Also add the cocoa.
- Cookies in advance try on, to have enough for all layers. You can make a square cake. The number of layers can also be different: from 2 to 5.
- The technology is familiar to everyone: heat the milk and dip the cookies in hot, quickly get out and transfer to a tray or flat plate
- Half of the brown filling smeared on the liver.
- Continue to dip the cookies in the milk and spread the next layer, lightly pressing, on the cottage cheese.
- On the second layer of cookies, apply half of the white cottage cheese.
- Again a layer of milk soaked cookies.
- Next, cottage cheese with cocoa (this step I missed), a layer of cookies and the remains of cottage cheese with raisins. Finish with a layer of cookies.
- For decoration, take, for example, candied fruits.
- In the same bowl where I heated the milk for the cookies, I'll make the icing. In the remnants of milk added sugar, cocoa and butter.
- Melt the glaze over a low heat and add any roasted nuts or seeds. If the glaze seems very liquid, just boil it over the fire.
- Add candied fruits. You can cook just glaze, without additives, and then sprinkle, for example, coconut or sesame seeds or sprinkle for decoration.
- Mix and apply on top.
- The sides are covered with glaze as desired.
- The cake is ready to serve, but it is better to let stand soaked. I usually make it overnight and put it in the fridge. In the morning we get a surprise for the family for Breakfast! Try it!
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