It will take:
For sponge cake:
– 5 eggs
– 1 tbsp. sugar
– 1 tbsp. flour
– 1 tsp. grated lemon peel
– 20 g of gelatin
– 150 ml of water
– 300 grams of cottage cheese
– 5 tbsp sugar powder
– 250 ml of cream
– canned pineapple
1. Protein whip with sugar until hard peaks. Enter yolks one at a time, beat well.
Add flour parts and mix gently.
Pour the dough into a separable form, covered with paper.
Do not forget to twist the form a couple of times in any direction. Bake for 25-30 minutes at 180 degrees.
Remove the sponge cake from the mold. Remove the paper. Allow to cool completely. Then cut into two shortcakes
Soak gelatin in water.
Mix cottage cheese with cream, powdered sugar and beat well in a blender. Heat gelatin to dissolve and mix with cottage cheese. Add pineapples.
Place the bottom half of the cake in a split form, lay out the paper on the sides.
When the curd mass starts to harden, put on the cake.
Cover with a second cake and refrigerate for 6 hours.
Then remove from the form, remove the paper.
Sprinkle with powdered sugar. Cut into portions.
Have a nice tea party!
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Categories: Light Snack