Description
The recipe comes from the Polish culinary website, thanks to the author Joannakucharecka. Actually, I noticed that in the Polish cuisine many recipes of cakes, jelly and pudding cakes. This recipe is for lovers of jelly cake, it turns out he's refreshing, light and not too sweet. The cake I really liked its beautiful cut - a gentle transition from three pastel colors cottage cheese and jelly layer.
Ingredients
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Butter
125 g
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Flour
100 g
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Sugar
100 g
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Vanilla
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Chicken egg
2 piece
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Leavening agent
1 tsp
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Jelly
3 pack
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Cheese
500 g
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Cream
400 g
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Powdered sugar
3 Tbsp
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Gelatin
3 tsp
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Vegetable oil
-
Water
900 ml
Cooking
Whisk the eggs well with the sugar.
Add the softened butter, vanilla, flour, sifted with baking powder, stir.
The dough is spread in a split form (I have a form with a diameter of 26 cm), greased with vegetable oil, distribute evenly,
Bake about 15 minutes at 180 degrees, allow to cool.
Contents each pack of jelly pour into individual bowls, add one teaspoon of instant gelatin (this is my retreat from the author, because I felt that this amount of liquid gelatin from the jelly will not be enough).
In every bowl of Jell-o and gelatin add 300 ml of hot boiled water, stir well until dissolved jelly.
The original was used Quark cheese (but we did not find), I read that you can substitute cottage cheese. I took 9% cottage cheese, rubbed through a sieve. Added powdered sugar and stirred.
The curd is divided into three parts and add each part of the jelly, and stir. Put in refrigerator until Jell-o begins to congeal. Chilled cream beat with a mixer (start whisking on a low speed).
Jelly, which took out of the fridge, you need to carefully stir. In each part, add one third of whipped cream, mix gently.
On cooled cake spread alternately with 3 tbsp of each color until the cheese and jelly mass. Remove the cake, the jelly in the refrigerator so that it is well stuck. I left for the night. Bon appetit!
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