You get great pleasure when, after reading the recipe, you internally feel that this recipe will produce the effect of " Wow!"And in fact, expectations do not let you down! Moreover, you experience a buzz from the verified recipe and each successful step. The incredible cake of some sort! This technology of preparation I used for the first time. Is anyone familiar with this? Even if someone does not have to taste all this prefabricated "construction", its individual components can be used in other preparations. I liked everything!
Eggs, sugar, honey, salt and vanilla mix and put in a water bath. Warm up to 40-45 degrees, stirring.
Also, in a water bath, mix butter, cream cheese and milk. Set aside.
Beat in a warm state until the volume increases and the lush state (if you draw a pattern with a flowing dough, it should not disappear immediately).
In the beaten mass gently, folding movements, enter the flour.
A small part of the whipped mass mixed with milk-curd mixture (for its further uniform distribution in the main mass and that did not have to knead for a long time and not to disturb the splendor)
Enter into the main mass and gently mix.
Put the dough in a form, the bottom of which is covered with baking paper, lightly hit the table, on which, in several layers, lay a kitchen towel.
Bake at 170 degrees for about 35 minutes. When ready, the cake slightly springs from light pressure and the toothpick comes out dry.
Removing the form from the oven, turn it on the grill to cool.
It is best to leave the biscuit overnight, wrapped in plastic wrap, for "ripening". Top (ruddy) cut a thin layer or clean with a knife.
Conventionally, the cake is divided into three parts. The upper third cut and trim the ruddy side edge of the cake, so that the weight of the cake became white. Cut it into small cubes (about 1 cm)
Make the first curd layer: mix cream cheese with sugar and vanilla. Stir until smooth. Add egg and mix well. Add the cream and stir in the flour until smooth.
The remaining cake put in the form (I have a ring with a diameter of about 16 cm). and pour the first layer of cottage cheese on it. Bake in the oven according to the rule of cheesecake: the edges should grasp, and the middle trembles slightly.
Soak the gelatin in ice water while you cook the second layer. Mix until smooth cold mascarpone, sugar and cream. Lightly beat (do not beat to peaks!) and add the gelatin melted in a water bath.
In order not to form lumps or threads of gelatin when injected into the bulk, mix a small part of the cream with gelatin and enter it into the bulk.
Pour the second layer on the cooled first. Sprinkle with part of the biscuit cubes to make them stick. Send in the refrigerator for 2 hours.
When baking the first layer, the bottom was browned even more. I cut it without sacrificing the quality of the cake. The base became even more tender!
Sidewall cheesecake grease "adhesive" composition and decorate with cubes of biscuit.
It can be any cream, jam, glaze, etc. I prepared this mixture: dissolved in 1 tbsp. l. sour cream 1 tsp. (without top) instant gelatin and sugar to taste. Melted in a water bath. I waited for the mixture to thicken slightly.
From orange chocolate glaze I made leaves for decoration.