Description
Sponge cakes with cottage cheese-marshmallow cream (use with the use of stocks of jam)
Ingredients
-
Citric acid
-
Jam
250 g
-
Egg white
5 piece
-
Flour
8 Tbsp
-
Sugar
-
Chicken egg
8 piece
-
Gelatin
15 g
-
Cheese
300 g
Cooking
Make the biscuit: whisk whites with a mixer until stiff foam
Not stopping to whisk, add the sugar and beat for a few moments, the egg yolks - whisk until smooth. Add the sifted flour and gently knead by hand
Even out the dough on a sheet lined with paper and bake at 180 degrees until cooked
Ready the cooled cake cut lengthwise into 2 halves
Make the cream cheese razmerchik blender or grinder
Whites, jam, sugar, pineapple put in a bowl
Beat with a mixer until stiff, add the sugar and whisk, add melted gelatin (previously soaked in cold water for 15 minutes) and whisk for another 3 minutes.
Even out the cream on the cake and close the second part of the biscuit. Leave in the fridge for a few hours to froze. Frozen cake cut into brownies.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.