Description
Tender cake with cottage cheese cakes and lemon cream on the condensed milk. "Retro," because the cream in this recipe makes it even my mom (when she was less than years than me now), and the recipe of cheese cakes are taken from the old magazine of the Soviet era.
Ingredients
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Cheese
250 g
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Sugar
1 cup
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Chicken egg
3 piece
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Leavening agent
1 tsp
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Flour
2 cup
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Liqueur
30 ml
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Butter
180 g
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Condensed milk
1 can
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Lemon
1 piece
Cooking
For the cake whisk eggs with sugar, add cottage cheese, whisk until smooth, add flour and baking powder and knead the dough.
The furnace can be in the form, then the cake will need to cut the height to 2 – 3 parts. I bake on baking sheet in 1 layer, to accelerate the process. It is better to lay baking paper, a little oil and spread the dough. It is quite sticky.
Bake 25 minutes – 30 (if in small form, then longer). The surface should be slightly Golden.
Cut into several layers.
Jagged edges cut and grind into crumbs.
Make the cream. Butter beat with a mixer (or in a food processor) on low speed, then gradually put the milk, continuing to whisk. It is quite light and airy cream. Then remove the lemon peel. Thick white pelt throw away. Take out the bones and grind a lemon along with the zest. Pour what turned a lemon into the cream.
Then each cake impregnated, preferably with both sides. I take liqueur, half-and-half mixed with water. In principle, when the hand is nothing, you can and strong sweet tea to soak, nothing to worry about. Importantly, the cakes were soaked and not dry. And coat the cream every cake, stacked on top of each other. Coat the remaining cream on sides of cake.
The finished cake sprinkle with crumbs.
I love cake, when he will sit overnight in the fridge. The more that I bake in the evening. So we put the cake in the fridge, in the morning take it out and cut a slice – Bon appetit!
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