Description
Air cake with cottage cheese filling
Ingredients
-
Chicken egg
4 piece
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Sugar
1 cup
-
Flour
1 cup
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Vanilla essence
-
Cheese
600 g
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Sour cream
200 g
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Sugar
1.5 cup
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Gelatin
1 Tbsp
-
Vanilla
Cooking
Prepare the sponge cake. For this, separate the whites from the yolks and whisk whites adding sugar.
When proteins should be well beaten, one by one add the egg yolks, beating well after each.
Add a drop of vanilla essence (can be vanilla). And sift the flour.
The dough mix gently with a spatula from top to bottom. The bottom of the form (I, diameter 24 cm) lay a parchment paper or grease with butter, Boca is not necessary, so the cake will rise better.
Bake in the oven preheated to 180 degrees for about 30 minutes. We all have different ovens so check readiness of a wooden stick ( gently pierce the cake with a toothpick, if it has no test and it is completely dry, then cake is ready)
Prepare curd. Cheese ( I grain) grind in a blender add sugar and sour cream until creamy. Add sugar to your taste. You can also add vanillin.
Gelatin pour 3/4 Cup of boiling water and leave to swell. When it swells, put on the fire until dissolved. In no case do not boil!
A thin stream pour gelatin into the cream, stirring quickly.
Sponge cake cut into 2 parts. At the bottom of a split form put part of the biscuit, quickly pour the cream and cover the second part. On top cover the cake with a small residue of the cream.
We put our cake in the fridge overnight and decorate with chocolate.
The cake turns out very tender and very tasty :)))
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