Description
Air custard cake with soft cheese and cherry filling will be a good dessert for those watching their waistlines!
Ingredients
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Water
120 ml
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Butter
50 g
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Fructose
2 tsp
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Salt
0.25 tsp
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Flour
70 g
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Chicken egg
2 piece
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Cheese
300 g
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Jam
50 g
Cooking
In a saucepan pour water, add butter, salt, fructose. Bring to a boil. Sift the flour and pour at once into the boiling liquid, stirring with a spatula in a circle until the dough begins to gather in the com, easily trailing from the sides of the pan. Remove from the heat.
Put the dough into another container for faster cooling down. In slightly chilled dough to drive eggs one by one, stirring with a spatula.
The batter should be fairly thick.
Next, put the dough a tablespoon into silicone molds. Send in the oven, preheated to 190 degrees for 25 minutes, then reduce temperature to 170 degree and bake for 20 minutes, then reduce temperature to 150 degrees and bake for another 20 minutes. Switch off the oven and leave the form with the cakes to cool down the oven (for baking the oven do not open!!!).
While baked cakes, prepare the filling. To do this, mix cottage cheese with low-calorie cherry confiture d"arbo.
Add fructose and beat with a mixer.
Finished cakes remove from the oven, remove from the molds.
Using a pastry syringe to fill the cakes with filling.
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