Cheese cake-orange "Apple trees in bloom"

Description

I want to offer You a delicious cupcake. Delicate cheese, with a bright hint of orange. The citrus aroma drives you crazy. Tea party outdoors with this cake will be remembered for a long time. Your friends back home will want to immediately cook it themselves.

Ingredients

Orange

1 piece
Cheese

200 g
Milk

100 ml
Vegetable oil

0.5 cup
Butter

120 g
Sugar

260 g
Flour

2 cup
Leavening agent

2 tsp
Vanilla
Soy sauce

1 tsp
Cream

4 Tbsp
Cocoa powder

4 tsp
Lemon

1 piece
Cherry

100 g
Water

4 Tbsp
Lemon juice

4 Tbsp

Cooking

Prepare the necessary products.

Melt the butter and cool slightly.

Orange is good to take with thin skin. Orange wash, cut, remove seeds.

Pass through a meat grinder together with peel.

The cheese are gonna wipe thoroughly, add milk and grind into a homogeneous mass with the aid of a blender. Weight should be on density, as sour cream.

Eggs will beat into a soft mousse with sugar, vanilla in a solid foam with a mixer

Continuing to mix the mass, add cottage cheese with milk.

Add both types of oil, and the chopped orange mix.

Add flour with baking powder.

Gently stir the whole mass with a spoon.

At the very end add dried cherries.

A rectangular shape will setelem baking paper and place the dough. Put in the oven and bake at 180 degrees for about 50 minutes. In this time, prepare impregnation for cake. Mix the juice of a freshly squeezed lemon, water and sugar, bring to a boil and set aside. Optionally, you can add alcohol.

Take products for the icing.

Prepare the chocolate glaze. Mix the clotted cream, sugar, cocoa and cook for a few minutes stirring constantly until the mixture thickens. Put into it a piece of butter and cook for another few minutes.

Cool a little glaze and add soy sauce, thoroughly mix up. Soy sauce brings out the taste of chocolate, the frosting adding it becomes dull after curing. The frosting freezes well, and without refrigeration, does not melt, if you take the clotted cream, not sour cream. So I came to the conclusion. Clotted cream is a dairy product in taste and density reminiscent of sour cream, fat content 20 %.

The finished cake out of the oven without removing from the mold, let's do it on top of a puncture with a toothpick, pour on top of impregnation, using half the norm of the syrup and let the cake cool down in the form within 30 minutes. Then take it out of the mold over on a plate. Make punctures on the other side and popitem the remaining syrup. Cool completely and cover with hot icing.

The cake I baked the night before and in the morning put the dessert directly on the plate in the basket and took her on a picnic. Cake turned out with a citrus flavor, soft and yellowish, so bright as day when we arrived at the picnic. Bon appetit!

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