Description
Impressive, tasty, festive. Delicious sponge cake with pineapple soaked with liqueur and covered with cream made of condensed milk, and on top of... Tender, melting in the mouth cheese souffle with white chocolate. Try to cook this dessert and you will have to repeat this masterpiece.
Ingredients
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Chicken egg
4 piece
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Yogurt
0.5 cup
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Liqueur
0.5 cup
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Flour
1 cup
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Soda
1 tsp
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Salt
-
Cream
375 g
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Milk
200 g
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White chocolate
200 g
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Cheese
500 g
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Sugar
0.25 cup
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Starch
3 Tbsp
Cooking
Knead the dough for sponge cake and bake in the form in diameter 28 cm (I specifically baked in great shape, so the cake was thin). Cool the sponge cake and soak with the liqueur.
Melt the chocolate in cream. Allow to cool slightly.
Mix the cheese, egg yolks, sugar and starch. Add chocolate to cottage cheese. Beat with a mixer.
Beat egg whites in a solid foam, gently stir whites into cottage cheese. Put into a form, greased and sprinkled with semolina properly. Bake in the oven at 160*C for about 45-50 minutes.
Leave cheese souffle to cool in the oven for about an hour, and then overnight in the fridge. The next day put the cheese soufflé soaked sponge cake. Prepare cream: whip the condensed milk with cream (according to taste add sugar). Coat with cream biscuit and cheese souffle. Decorate to taste.
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