Description
Sponge cake with tender curd-cereal cream in a crispy rice coating.
Ingredients
-
Chicken egg
4 piece
-
Sugar
1 cup
-
Flour
1 cup
-
Vanilla sugar
1 tsp
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Leavening agent
1.5 tsp
-
Salt
-
Compote
-
Flakes cereal
3 Tbsp
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Cheese
300 g
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Powdered sugar
3 Tbsp
-
Sour cream
2 Tbsp
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Vanilla
-
Strawberries
0.5 cup
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Yolk egg
1 piece
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Milk
80 ml
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Butter
180 g
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Cocoa powder
1 Tbsp
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Sugar
0.5 cup
-
Vanilla
-
Corn starch
1 Tbsp
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Cocoa powder
1.5 Tbsp
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Milk
1 cup
-
Sugar
4 Tbsp
-
Rice flakes
3 Tbsp
Cooking
Prepare biscuit dough. Egg whip the egg yolks with plain and vanilla sugar.
Gently stir all of the flour mixed with baking powder and a pinch of salt.
Add the beaten egg whites and stir.
Pour the batter into the form. I have shape diameter 16 cm put the Form in a preheated 200 degree oven. Bake the cake for about 30 minutes. Cool.
Prepare the chocolate cream. To combine the egg yolk with the milk and sugar.
Boil on low heat for 1-2 minutes. Cool.
Beat butter. Pour the cooled mixture, and beat.
Add vanilla and cocoa powder - whisk. Put the cream in the refrigerator.
Prepare curd cream. Cereal, pour with water and allow to steam.
The cheese thoroughly mash with a fork.
Add the powdered sugar and vanilla to taste. mix well.
Add sour cream, if the cheese is dry.
Add the cereal and carefully whisk mass. The cream is ready.
The cooled cake cut into three parts. Korzhi to impregnate the sweet warm compote.
Cover the first layer of cottage cheese and cereal cream.
Spread the strawberries.
Cover with a second Korzh coat with cream and cover third Korzh.
For chocolate pudding: mix corn starch, cocoa powder, sugar and milk. Boil for 2-3 minutes, so that the mixture thickens. Cool slightly and cover the top half of the cake.
The side of the cake liberally to cover the chocolate cream.
Rice flakes to pour on a heated dry pan.
Rice flakes are dried in a pan until crispy and the emergence of brown. Cool cereal.
The side of the cake sprinkle the rice cereal. Cake decorating remnants of chocolate cream and strawberries at their discretion.
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