Description
Delicate, airy dessert with a light lemon flavor, on a thin biscuit. The dessert is decorated with chocolate icing, which perfectly complements and brings a final touch.
Ingredients
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Sugar
2 Tbsp
-
Flour
2 Tbsp
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Chicken egg
2 piece
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Leavening agent
-
Cheese
200 g
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Sugar
6 Tbsp
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Lemon
-
Cream
100 g
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Gelatin
20 g
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Sour cream
2 Tbsp
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Sugar
2 Tbsp
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Cocoa powder
1 Tbsp
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Butter
1 Tbsp
Cooking
Prepare the sponge cake. Eggs to mix with sugar.
Add the flour, baking powder, milk and mix well. To prepare gelatin for the filling(as indicated on the package).
Pour into mold (I have a form with a diameter of 25 cm). If necessary, pre-grease the pan with margarine. Bake in the oven until Golden brown about 7-10 minutes at a temperature of 200C.
While baked cake, prepare the lemon lot. Lemon RUB on a fine grater (you can grind in a blender). Add in cheese and lemon, sugar and whisk in a blender.
The cake is baked, remove it from the oven and allow to cool.
Whisk the cream in a solid foam.
Then, whipped cream, gradually added to the curd and continue to beat. Gently pour in the gelatin,
carefully stir the resulting mass.
Pour the mass into the form on the biscuit,and put in cold to freezing.
When the cheesecake is frozen, turn the form and remove it. Then gently shift to the dish, the biscuit down.
Now you can start icing. Sour cream mix with sugar and cocoa and cook over low heat, stirring constantly, 10 minutes.
Add the butter, remove from heat and allow to cool.
We decorate our dessert. Draw a spiral in a circle from the edge to the center. Then the edge of a spoon from the center draw the strips to the edge.
Cut into pieces and enjoy. Bon appetit!
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