Cottage cheese and cream cake "Tenderness"

Description

I wonder why love is so rare in cooking blue and blue tones. This delicate sponge cake with curd cream soufflé and air protein cream.

Ingredients

Flour

100 g
Leavening agent

3 tsp
Potato starch

25 g
Sugar

125 g
Salt

0.5 tsp
Vanilla sugar

1 pack
Margarine

80 g
Chicken egg

3 piece
Gelatin

15 g
Water

70 ml
Cheese

200 g
Sugar

100 g
Vanilla

1 g
Lemon juice

2 Tbsp
Cream

1 cup
Egg white

3 piece
Sugar

3 Tbsp
The food dye

0.5 tsp
Topping pastry

1 tsp
Walnuts

1 Tbsp

Cooking

Prepare the ingredients. For the dough: eggs; flour; salt; sugar; potato starch; leavening agent, vanilla sugar, margarine. For the cream: cream 33%; powdered sugar; gelatin; water; sugar; cottage cheese 9%; vanilla sugar; lemon juice.

DOUGH: mix the sifted flour, salt, sugar, potato starch, vanilla sugar.

DOUGH: beat eggs with a mixer.

DOUGH: to the dry ingredients, add melted margarine.

The DOUGH: pour the test with margarine eggs and beat with a mixer at low speed until smooth.

The DOUGH: pour the batter into the pan, covered with oiled paper.

DOUGH: bake at 180 degrees for 25 - 30 minutes. Willingness to check the wooden torch.

CAKE: the Cooled cake cut into 2 parts.

SOUFFLE: 1) cottage cheese whipped with sugar. Add the vanilla and lemon juice. 2) dissolve gelatin in warm water, leave for 30 minutes. Warm to dissolve (do not boil!!). 3) whip the cream and combine with cream cheese and gelatin. To combine both mass.

To assemble the CAKE: split form to lay out 1 crust on it - a soufflé (a bit left to cover the top and sides of the cake), cover with 2nd cake layer. Put the cake in the cold in the form of detachable 40 minutes.

CREAM: in a water bath and stir 3 protein and 3 tablespoons of sugar. Beat until stable peaks. Add the blue dye.

CREAM TOPPING: remove the split mold. On the cake surface and sides to apply a thin layer of cheese souffle. Spread on the surface of the cake cream. Decorate of blue balls and crushed walnuts.