Our festive table for the holiday Shavuot was decorated with a delicious cottage cheese cake, which is not at all difficult
to cook.
And also for a round of "cottage cheese" held in the community
gotovim_vmeste2 The basis of the cake is the sandwich cake:
150 g butter at room temperature
3 tbsp sugar
2 yolks
1 and 1/2 cup flour
1 tsp baking powder
10 g vanilla sugar
Curd filling:
600 g smooth cottage cheese
400 g sour cream (I made it with fresh cream)
3 yolks
150 g sugar
75 g flour
juice and zest from half a lemon (we do not like baking citrus fruit so we did not add it)
3 squirrels
20 g vanilla sugar
10 g sugar (I took 20)
for decoration:
whipped cream with icing sugar
sweet cherries
form 24 or 26
Cooking:
heat the oven to 180 degrees.
Put butter, sugar, vanilla sugar, yolks, sifted into the mixer bowl
flour and baking powder.
Using the nozzle knead the dough,
so that it becomes homogeneous.
Fill the bottom of the form with dough, leveled.
We bake in a heated oven for 20-25 minutes or until golden brown.
Without taking out of the form, let cool for 15 minutes.
Cooking toppings:
The temperature of the oven is lowered to 100 degrees.
In a bowl, mix cottage cheese, sour cream, sugar, yolks, zest and lemon juice.
Add the sifted flour and combine to a smooth, smooth mass.
In a separate bowl, beat the whites with sugar and vanilla to a fluffy, stable mass.
Gradually add whipped proteins to the curd mass and gently using a scapula.
connect together.
We spread the resulting mass on the cake in the form, the form is filled completely.
We bake for 1 hour 30 minutes or until the edges are grabbed, and the middle will be
stay mobile. This process took me 2 hours and 15 minutes.
We take out of the oven and leave to cool in the form, and then in the refrigerator (preferably
for the night).
Decoration:
cover the top of the cake with whipped cream with a thin layer, spread cherry on top or
other berries according to the season.
I saw the recipe for a cake in an Israeli culinary program "אוכל טוב", interested
cooking process at low temperature.
When cooling itself departs from the walls of the form.
The cake is very tasty, delicate, high (does not fall) and festive.
I strongly recommend cooking.
The article is based on materials .
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