Delicate curd cake

Description

Can't wait for the holidays, and to indulge in simple and sooooo delicious cake on a weekday. Layers of tender cheese, immersed in a delicate creamy jelly with a subtle raspberry flavor, the top is decorated with Jell-o chocolate flavor. The cake melts in your mouth! I highly recommend to try!

Ingredients

Cheese

650 g
Corn starch

2 Tbsp
Chicken egg

4 piece
Orange zest

1 tsp
Cinnamon
Cream

400 g
Gelatin

20 g
Sugar

150 g
Syrup berry

3 Tbsp
Condensed milk

4 Tbsp

Cooking

To start grind cheese with sugar, orange zest, vanilla/vanilla, cinnamon, and add starch.

For a more creamy consistency it is better to break the curd in a blender.

Separate eggs into whites and yolks. 3 egg yolks to leave for cream, 1 egg yolk stir in the cheese.

Proteins whisk in a solid foam, gently mix up them into cottage cheese.

Put the cottage cheese in prepared pan and bake in pre-heated to 160-170 degrees oven for 40 min.

Then the cheese cake completely!!! cool, even better to put in the fridge for a while. I have no forms of greater and lesser diameter, so I cooled cheesecake layer evenly cut 1 cm around the circle and then cut horizontally in half.

Now prepare the cream. The idea of the cream is very grateful to Olga orudakva (cake "Tenderness"). RUB the yolks with sugar, cream heat but do not boil,

Soak gelatine in a few tablespoons of water. Here I want to explain where did the raspberry syrup. Cheese cake I baked the day, and the cream was later in the evening, and to my regret suddenly discovered that the sugar in the house over all. A little sugar managed to scrape together for the yolks, but it wasn't enough. Therefore, in the course went the syrup from raspberry jam. The color of the cream is not affected, but the taste became much more interesting. Next time, even in the presence of sugar, will do just as well). Raspberry syrup I added directly to the gelatin.

Heated the cream to enter the yolks, mix thoroughly and cook on very low heat possible, stirring constantly, until the cream thickens a bit.

Then the cream from heat, add gelatin and mix thoroughly to gelatin is fully dissolved. In split form, put the cake, generously pour half of the cream, then gently lay the 2nd layer and pour the remaining cream, put the cake in the fridge until fully cured (2-3 hours).

5g of gelatine soaked in a few tablespoons of water, put in microwave or steam bath until dissolved gelatin.

Add to dissolved gelatin, condensed milk with cocoa, mix until smooth.

Pour into a container for freezing, put in the refrigerator.

The finished cake remove from the form (I quickly went through the side forms a hot dryer), mold cookie cutter to cut out chocolate jelly hearts (can stars and diamonds to cut) and to decorate the cake.

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