Curd-coconut cake

Description

Delicious, easy cooking, dough-like sand, the top part is a soft cream-cheese-coconut souffle. The top is white chocolate.

Ingredients

Butter

100 g
Sugar

1 cup
Flour

1.5 cup
Leavening agent

0.5 tsp
Chicken egg

2 piece
Cognac

1 Tbsp
Cream

400 ml
Cheese

400 g
Coconut shavings

60 g
Gelatin

5 g
Milk

100 ml
Chocolate milk

50 g

Cooking

For the crust, mix the butter at room temperature, 0.5 Cup granulated sugar, flour, baking powder, eggs, brandy. The dough is tender, place it in a form (if there is a split, very good). Baked quickly, 20-25 minutes (at 200 degrees).

The baked cookie is cooled, if a split form, we keep straight to it, I baked in a regular rectangular shape, shook out her honey monster, put plastic wrap, and on top of the cooled cake. It is possible, probably, and without it, but don't know how difficult it will be to get ready the cake, so I decided to play it safe. The edges of the film it is better to leave more.

Now the stuffing. Whisk the cream with the remaining half Cup of sugar, then, continuing to whisk, spread cheese and coconut flakes.

Stir gelatin in 100 ml cold milk, leave to stand for that amount of time indicated on the package (it is different at different firms-manufacturers), then heat (not boil!!!), until it dissolved completely. In General, the process is simple and quick.

Add the dissolved gelatin in cottage cheese and cream mass, mix everything properly and pour on top of cake. Put in the fridge for a few hours, and safer – at night.

When the top layer hardens, sprinkle the top with powdered chocolate directly in the form

And take out, release from the film (that's where I was glad that I left the edges a little more!), cut it into pieces.

Bon appetit!

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