Cake-souffle with cherry hearts

Description

Offer to cook a light protein cake-souffle with cherry cheesecake hearts that will adorn Your table for tea. Turned out very light and delicious dessert with a heart cut.

Ingredients

Dark chocolate

100 g
Egg white

4 piece
Powdered sugar

8 Tbsp
Jam

100 g
Gelatin

2 Tbsp
Cheese

150 g
Yogurt

70 g
Jam

3 Tbsp
Gelatin

1 tsp

Cooking

Whip low-fat cottage cheese with yogurt, add 3st. L. cherry is a low-calorie jam D arbo and beat again.

Soak 1H. L. gelatin 2st. L. of cold water for 10 mine, dissolving it in a water bath and add to cottage cheese, mix well. Pour into mold, lined with cling film, put into the refrigerator for 40 minutes to stabilize

Melt dark chocolate in a water bath and fluff them bottom and walls of a soft silicone mold. Put in refrigerator for freezing.

Beat 4 protein with powdered sugar in a stable, "rigid" foam. Add 100g apricot low-calorie jam D arbo and beat again. To postpone 4-5 tbsp for cake decorating. Dissolve in a water bath 2st. L. gelatin, soaked in 5CT. L. water. Add gelatine to whites and beat again.

Put half of the protein mass in chocolate-coated form. Slice cutting for biscuit hearts of cheese-cherry souffle and put into a form in a circle. The remaining protein souffle to put on top and put into the refrigerator for 1 hour.

After an hour, remove from refrigerator and carefully remove from the mold. You can write in such a beautiful chocolate form.

But I wanted the cake to decorate the remaining protein cream, adding 1/2H. L. gelatin, dissolved in a water bath. Pink cream made by adding cherry jam. Also give pleasant taste and aroma and decorate with berries cranberries. Pour a fragrant tea and entertained their loved ones.

Comments and reviews

Leave a comment or a recipe review