Description
This double layered cheesecake with plums refers to German cuisine. Delicate vanilla sponge cake is combined with sour plums and a layer of curd made a wonderful moussavou touch. Don't pass it by!
Ingredients
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Butter
125 g
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Sugar
125 g
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Chicken egg
2 piece
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Flour
250 g
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Leavening agent
0.5 pack
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Salt
1 pinch
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Milk
75 ml
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Vanilla essence
1 tsp
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Drain
250 g
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Chicken egg
2 piece
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Cheese
400 g
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Cream
100 ml
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Corn starch
20 g
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Lemon
1 piece
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Butter
40 g
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Leavening agent
0.5 pack
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Salt
1 pinch
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Sugar
125 g
Cooking
Softened butter (125 grams) beat with a mixer for a few seconds. Continuing to whisk, gradually add the sugar (125 grams) eggs one (2 pieces) and vanilla essence (1 tsp). In a separate bowl sift the flour (250 grams) baking powder (5 g) and a pinch of salt.
Flour mixture add the oil and whisk. Add the milk (75 ml), and again whisk until smooth.
To prepare the form, the bottom lay a parchment, Boca grease drain. oil. The form is better to take detachable with a diameter of 26 cm Put the dough evenly into the form.
Plums (250 g) cut in half and remove the seeds. My plums were very large, so each half I cut another 2 pieces along. But it can not do.
With lemon (1 piece) to remove the zest and squeeze the juice.
Cottage cheese (400 g) with cream (100 ml) to break the blender. I already had a local moist spreadable cheese, so I took it 500 grams and no added cream. To the curd add the egg yolks (2 PCs), sugar (125 g), juice and lemon zest.
Whisking, add the melted and slightly cooled butter (40 g), corn starch (20 g) and baking powder (5 g). Whisk until smooth.
Beat the whites with the pinch of salt until stiff peaks and pour in the cheese mass. On the dough to form even layer place the cottage cheese, then plums, slightly pushing them.
Bake in a preheated oven at 180 degrees for 50 minutes. Then the oven off and leave cake in it for 20 minutes to rest.
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