Cheese cake "Belfort"

Description

In the Austrian kitchen is a cheese cake "Gouda". I'm a little poeksperimentirovat with biscuit and cheese souffle and it created this delicious cake, which I have named the main ingredient. Siromani and Tortoli, please visit!

Ingredients

Chicken egg

3 piece
Sugar

75 g
Flour

60 g
Carob

15 g
Leavening agent

0.5 tsp
Chicken egg

4 piece
Cream

200 ml
Cheese

150 g
Flour

2 Tbsp
Sugar

100 g
Vanilla sugar

1 pack
Butter

100 g
Lemon juice

1 Tbsp
Lemon peel

1 piece
Peach

1 can

Cooking

Beat eggs with sugar until fluffy foam

Add the flour, sifted with baking powder and carob (you can substitute cocoa). Gently stir with a spatula without disturbing the lush structure of the test.

Pour into mold with a diameter of 20cm, bake at 180C for 20-25 minutes until dry kindling.

Without removing the finished cake from the form, cool.

For cheese souffle, I used cheese'for Belaruskogo MK. Its exquisite sweet nutty taste with subtle fruity notes, as best suited to this dessert. Grate cheese on a fine grater.

Heat the cream in a water bath, add the cheese, stirring, dissolve it in cream.

Add the sugar, flour and butter, intensively stir all with a whisk to avoid lumps and remove the pan from the water bath.

Divide the eggs into yolks and whites, put the latter in the fridge. When the mixture is little cool, enter the egg yolks, mixing intensively. If there are lumps, strain and RUB them through a sieve.

With a little lemon remove the zest and vanilla along with sugar grind in a coffee grinder, add in the cheese soufflé. Pour lemon juice, stir.

Whip the egg whites with a pinch of salt in a dense foam, gently stir them into the cheese soufflé.

Wrap form foil in two layers, put the cake slices of canned peach.

Pour the souffle in the form, place it in a baking pan filled with hot water and bake at 120C for 1.5-2 hours. The water should reach the middle of the form.

The surface of the souffle is slightly browned, the match will go dry. Do not remove the cake immediately from the oven, open the door slightly to let cool slightly. Then let the cake cool completely at room temperature and refrigerate for 8-10 hours.

Decorate in Christmas theme - briquette chocolate wafers cut in triangles, it will be Christmas trees.

From scraps do penechki, glue them on the icing, decorate with the same icing and pastry topping. If you make these trees a lot, you can put them around the perimeter of the cake, along the side wall. Is very elegant, beautiful and will help to conceal any unsightly end of the cake.

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