Description
The result of my long experiments. On the one hand, I love cottage cheese and cream cakes. On the other – try to make them as light. As a result of trial and error, was born a great recipe – the delicate cream-chocolate treat of low-fat cottage cheese, the lightest cream, and fruits, without oil, without flour... the Taste of the holiday should be easy and sweet! And the preparation should not take too much time. This cake put up in commemoration of our victory in the competition "Thing for all hands." And once again I want to thank our team, consultants, support group and administrator of the website Jane. Ended the competition – it's a great, interesting, busy days and overall victory.
Ingredients
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Cream
250 ml
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Gelatin
10 g
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Curd
200 g
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Cheese
550 g
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Flour
3 Tbsp
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Soda
0.25 tsp
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Cocoa powder
3 Tbsp
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Sugar
-
Chicken egg
4 piece
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Fruit
1 can
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Dark chocolate
50 g
Cooking
For the dough, eggs are divided into yolks and whites. To the yolks add 1 tablespoon of sugar, whisk.
Protein whisk in the foam with the remaining sugar (5 tablespoons)
In protein mass spread the beaten egg yolks, cocoa powder, flour, soda (to repay vinegar or lemon juice), very quickly and gently mix (with a mixer on the slowest speed) until then, until the dough is smooth (about 30 seconds). Biscuit dough after adding the flour to mix not to long, otherwise it will not turn out light and airy.
Next, take the separable form for the cake grease with vegetable oil and spread the dough. Put it in the preheated oven and bake at 180 deg. for about 30 minutes. The first 15-20 minutes the oven should not be opened.
Readiness biscuit check wooden skewer for barbecue: stuck in the middle, it should come out dry. Allow the cake to cool and remove from forms.
Then cut it into two layers, one needs to be thinner. Thin layer put on the bottom of the form (split form if not, you can take a normal, but it should be covered with cling film, leaving the free edge, so you can get them for the cake). A thicker crust cut into cubes.
Begin making filling. Cheese, if it with grains, I have a couple of minutes promenyayu in a food processor with a knife together with sugar. The recipes are often advised to RUB through a sieve, but, in my opinion, this is a very long and difficult. Gelatin pour the syrup from the fruit (you will need half Cup), then cook according to instructions. The main rule – the solution of gelatin can not be boiled. In pounded sugar-curd mixture add the pack of curds, pour prepared gelatin (just warm) and cream, mix everything. Add the fruit.
In the last turn of the layer in the stuffing cubes of cake, quickly stir.
Pour the filling in the form, on top of the cake. Put in the fridge overnight.
In the morning take out the cake, pour the glaze. Half chocolate put in a bowl, add a few tablespoons of water and put on low heat, stirring constantly. Seconds for twenty to thirty a homogeneous mass, her spoon slowly pour on the cake. Then put the cake in the refrigerator to glaze froze.
Before you remove the form, draw a knife along the edges to separate the cake. Here such it turned out.
The most interesting in the section.
And a piece this long.
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