Description
Cheese, whipped cream, custard cream, cherry filling is insanely delicious!!! Well, what else can I say! Gently and not at all saccharine. Today waiting for the guests. Think they will be happy. Cooks, come on in!
Ingredients
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The dough is flaky yeast
250 g
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Butter
1 Tbsp
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Yolk egg
4 piece
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Milk
1 cup
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Sugar
250 g
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Cheese
500 g
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Cream
500 ml
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Gelatin
45 g
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Peach
1 can
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Cherry
500 g
Cooking
Soak in separate bowls of gelatin 30 g and 15 g in a small amount of cold water (very little water is necessary, it is better to swell). Set aside to swell. From peaches to drain the juice.
Take the dough and roll out into a thin layer. Cut on it a circle of 32cm (the dough after baking will be reduced in size, and we need a size 26cm)
On a baking sheet lined with paper and greased with oil, spread our circle and make frequent punctures with a fork. Put in oven 220*C for 10 min.
Prepare the custard. I want to say, who has his signature recipe for this cream, use it. I have it for some reason and thickens when cooked, but the taste and quality is not affected. Gelatin has done its job, and everything turned out fine. In a bowl, stir the milk, sugar and yolks. Put in a water bath and cook, stirring constantly, until thickened. If you fail to thicken, remove it. Remove from heat and add swollen gelatin 30 g. Stir until full dissolution. Cool.
To wipe cottage cheese through a sieve, or like me, a little beat with a mixer.
Beat well with a mixer cream
peaches finely chopped
To enter into the cooled custard cheese, cream and peaches. If you have a very liquid mass (like me), don't worry. Put this mixture in the fridge for 20-30 minutes. The mass thickens, and it's easy we put on our cake.
Put the cherries in a saucepan, add about 5-6 tbsp of sugar (here according to your taste, sweeter and better to do because curd is not very sweet) and pour water to almost cover the cherries. Bring to a boil, remove from heat and 1 minute to enter 15 g of gelatin. Stir well and allow to cool.
We start to gather our cake. Take a detachable form 26 cm in diameter. Put our cake.
On it lay a little thickened cream. And put in the fridge for 30-40 minutes, so it thickens.
When the cream hardens (this straps slightly thickens our cherry), pour on top of our cherry.
And set overnight in the refrigerator for 7-8 hours.
Wake up. Take our cake, carefully going through the sides with a knife and remove the side walls.
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