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Print Recipe
Two-Color Cottage Cheese-Nut Cake Recipe
Dear cooks, in the days of quarantine imprisonment, when you do not know what else to come up with to pamper yourself and your loved ones, I suggest baking a delicious cupcake that is perfect for a Cup of coffee or tea.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Divide the eggs into yolks and whites. Whisk the whites with a pinch of salt to tight peaks. If the eggs are small, it is better to use 4 pieces.
    Divide the eggs into yolks and whites. Whisk the whites with a pinch of salt to tight peaks. If the eggs are small, it is better to use 4 pieces.
  2. RUB the butter with sugar, add the yolks, beat a little with a whisk. Add the cottage cheese and mix.
    RUB the butter with sugar, add the yolks, beat a little with a whisk. Add the cottage cheese and mix.
  3. Sift the flour with baking powder, add to the butter and egg mass and mix.
    Sift the flour with baking powder, add to the butter and egg mass and mix.
  4. Add two-thirds of the whipped whites to the dough. In two or three steps, enter the proteins into the dough, carefully mixing. Put half of the dough in a cake tin. If you do not have a silicone mold, grease it with butter and sprinkle with flour. Silicone is enough to sprinkle a little water.
    Add two-thirds of the whipped whites to the dough. In two or three steps, enter the proteins into the dough, carefully mixing. Put half of the dough in a cake tin. If you do not have a silicone mold, grease it with butter and sprinkle with flour. Silicone is enough to sprinkle a little water.
  5. In the second half of the test, add the cocoa powder sifted through a sieve, the dough turns out to be tight, so you need to add a couple of spoons of kefir, milk or yogurt that is available at hand. Add the roughly ground nuts, mix and then add the rest of the whipped whites. The consistency of the dark dough should be the same as that of the light one. If necessary, add another spoonful of kefir or milk.
    In the second half of the test, add the cocoa powder sifted through a sieve, the dough turns out to be tight, so you need to add a couple of spoons of kefir, milk or yogurt that is available at hand. Add the roughly ground nuts, mix and then add the rest of the whipped whites. The consistency of the dark dough should be the same as that of the light one. If necessary, add another spoonful of kefir or milk.
  6. Put the dark dough on top of the light one and smooth the surface. Put the form in the preheated oven and oven at 180 degrees for about 40-45 minutes. Look at your oven.
    Put the dark dough on top of the light one and smooth the surface. Put the form in the preheated oven and oven at 180 degrees for about 40-45 minutes. Look at your oven.
  7. Ready to cool the cake in the form, then remove it from the form, turning it on a plate. Completely cooled cake sprinkle with powdered sugar.
    Ready to cool the cake in the form, then remove it from the form, turning it on a plate. Completely cooled cake sprinkle with powdered sugar.
  8. Bon Appetit!
    Bon Appetit!

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