Description
Very tender bean cakes made from sponge cake with chocolate-raspberry soufflé cream
Ingredients
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Beans
200 g
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Bran
3 Tbsp
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Chicken egg
2 piece
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Apple
1 piece
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Leavening agent
0.5 tsp
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Cocoa powder
2 Tbsp
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Vanilla
-
Brown sugar
2 Tbsp
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Cheese
350 g
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Jelly
1 pack
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Brown sugar
2 Tbsp
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Milk
100 ml
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Powdered sugar
-
Vegetable oil
Cooking
Beans Blanche small white TM"Mistral" soak in enough water for 3-4 hours, I soaked overnight. In the morning boil until tender, put in a deep bowl and cool slightly
To the beans add the eggs -beat with a blender until creamy
Apples clear from the skin and seeds, grate on a grater for potato pancakes and add in the bean-egg mixture
Add bran, mixed with baking powder, vanilla and cocoa
Add the brown sugar-I used from TM"Mistral"-it will give the dough a sweet taste
Mix well until smooth and put in greased baking dish (I have size 32 cm X 12 cm). Bake in a preheated oven at 180 degrees for 30-40 minutes (focus on your oven)until dry matches.
The finished cake to get out of shape, cool and cut into 2 parts. The form does not wash, she will need it
To prepare the cream. In the microwave heat the milk until hot and pour into it the mixture for the preparation of raspberry jelly. Mix well for several minutes (so it says on the box jelly) and cool slightly
Put in a bowl the cottage cheese (regular and soft), add the sugar-I used brown TM"Mistral". Add jelly, dissolved in milk-mix well.
In the form to put the top layer of the cake
Him put cooked cream
Cover bottom layer of cake, lightly press and refrigerate for 1-2 hours to harden cream. After hardening of the cream gently with a knife go around the edges and easily release from the shape of the received workpiece and flip with Board.
Sprinkle with icing sugar and using a sharp knife, cut into brownies
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