Description
Yay! It's the anniversary of my hundredth recipe! And I want to share a recipe for one of my most favorite cakes. This cake is simple to prepare, consists of sponge cake with soft cheese and cranberry layer. The cake is very delicious, I hope you will like it and.
Ingredients
-
Butter
125 g
-
Sugar
4 Tbsp
-
Chicken egg
2 piece
-
Leavening agent
1 tsp
-
Flour
150 g
-
White chocolate
50 g
-
Vegetable oil
-
Sauce
4 Tbsp
-
Gelatin
10 g
-
Cheese
350 g
-
Sour cream
100 g
-
Powdered sugar
1 Tbsp
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Almonds
-
Cranberries
Cooking
Beat the eggs with the softened butter and sugar.
Add baking powder, flour and mix well.
White chocolate to grate on a fine grater.
Add to the batter and mix well.
The form in diameter 24 see lay a baking paper, greased with vegetable oil and spread the dough evenly on the form. Bake at 170-180 degrees for 20-25 minutes.
Ready cake to release from the paper, cool and spread on the dish or in the same form, where it was baked, but if it is split.
Next, prepare the cheese-cranberry mass. For this we need cranberry sauce "TM D arbo".
Gelatin cover with water and leave for 20-30 minutes. Cranberry sauce bring to a boil, but not boil, add the dissolved gelatin over low heat and dissolve in the sauce.
Then add curd, sugar and mix.
Cottage cheese - cranberry weight evenly spread on the cake and put the cold for a few hours to solidify.
When the cheese - cranberry layer hardens, you can decorate the cake. For this you will need sour cream: the sour cream to mix with powdered sugar.
Sour cream to cover sides of cake.
Cake to make almond and cranberries. Ready!
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