Combining two of my favorite recipe, this adorable honey cake and at least a favorite cottage cheese biscuits, was born such a wonderful cake, which I was very happy, did not expect, but he also fell into the category of Pets. The sugar and honey to put heat in a saucepan on a slow fire. Bring to a boil. Ware is better to take a little wider, with a thick bottom and high sides.

This time, the rubs the cheese in a blender with the eggs into a homogeneous mass, it is desirable that the mass is without lumps. You can do all without the blender, for example, if out of stock or don't want to make noise and issue that will soon be tasty ))) the cheese to RUB through a sieve, beat the eggs with a whisk and mix with the curd mass. Add a pinch of salt.

How honey weight will reach a weak boil and the sugar will dissolve, add 1.5 tsp baking powder and 1 tsp of lemon juice, mix well. Weight should increase in volume several times, there will be a cap. As soon as the whole mass will turn into foam, it will take about 30-40 seconds, remove from heat, wait a minute and add 2/3 Cup flour, quickly stir with spatula to avoid lumps. Get such a pleasant caramel mass.

Pour honey mixture into cheese, mix well, then pour the remaining flour and mix well. The batter will be quite liquid, viscous and sticky, as if not wanted, but the flour is no longer necessary, is the key to a lush, soft, gentle and non-hardened layers. Tighten the Cup with the test film and put in the fridge for 1.5-2 hours. While the dough cools, you can take a relaxing bath or to make a favorite massage )) after 2 hours, the dough has hardened a bit, but not so that it would be possible to roll it, it will still be liquid, but for me the main plus, don't like to roll ))) heat Oven to 180-200 C.

Preheat the oven to 180-200 C. the baking paper draw circles, squares, triangles or hearts... do what your heart desires, it will form our future cake. Paper flip the pencil down, and it is not aesthetically pleasing then to have the stylus on the finished cake, believe me, it is not tasty ))) Set next to a Cup with the dough and a bowl of cold water, or turn on the faucet, if the table alongside. Moisten the palm of your hand (fingers) with water, the dough is very soft, viscous and sticky, to keep it from sticking, then take a little dough and split hands for a drawn form. The thickness of the dough about 0.5 cm thicker not to do, they have a nice rise in the oven.

While heated oven, I immediately distributed all the batter turned out exactly 4 layers, no more, no less, the diameter of the circles 20 cm Bake cakes at 180-200 With about 5-7 minutes, baked quickly, not to overdry them, and they will be wizened and bitter. The first cake was baked for about 7 minutes, the rest is faster, about 5 minutes, but ovens are different, after 4-5 minutes to look in the oven and see the cake should be lightly browned. That's how they are raised, well, pretty good, put for comparison with raw, three, and even 4 times higher, so 4 cakes for a very impressive height of the cake, that is enough, although my brother said I was greedy and did well, very small cake))) Ready cake remove from baking sheet with paper and allow to stand for 2-3 minutes, then flip over and remove the parchment paper and cool completely on wire rack. After cooling the cakes not stale, are very soft and very light. You can do them in advance, for 2-3 days, cooled completely folded on each other and in a package tie, but if you change your mind to do, nothing to clean in the freezer until better times, after defrosting, once baked (thaw in the same bag).

Cream fermented baked milk pour into a saucepan and put on low fire and heat until the mixture will curdle and to separate serum, clear with a greenish tint. A lot to stir only occasionally, no need to constantly climb on it with the spatula ))) I'm only in the beginning a couple of times stirred, and then began quietly with other things, took about 15-20 minutes. Better to take the pan is wide, the process will be faster. A pot of curd remove from the heat and leave for an hour and a half, the mass cooled, at this time it is better not to pull, not to shake and not to worry over trifles.

A colander covered with cheesecloth, folded in four. Carefully pour it into storogevskaya mass and to drain the whey. I like the glass based weight, I twisted the lid and took a night in the fridge, it turned out even for a day. The cheese for this time well otvisetsya.

This is of course my vypendritsya troubles, you can take regular yogurt, and generally just cheese, but there still is one BUT... the aroma from teplinovo curds such a nice, caramel, some warm and cosy, not a hint of cheese and the smell sour, is this the highlight. For this reason, I decided to use boiled condensed milk to enhance the caramel flavor turned out just swell. Due to the great sweetness of condensed milk and melted cheese, not even sour, I decided to add lemon juice, again played a not unimportant role, gave an additional touch of freshness and a pleasant acidity. As a result three got a great ensemble that is firmly registered in my favorites for sandwiching cakes. The weight of the resulting cheese can not say the volume was about 600-700 ml. Of laziness the milk decided to take the purchase, but the law of meanness has not been canceled, traveled almost all the shops in the area I only found one tie-dye, reading the lineup I almost threw it in the seller, then there just is not, and should be only two ingredients, milk and sugar, spit on all and had to remember distant childhood. Bought a great Rostovskoe condensed milk and boiled for 2 hours. What do you say, it was hard to break away, how delicious it is, not in comparison to the purchase of finished, as well, that was not in the store boiled, so I very highly recommend to buy ordinary GOST condensed milk (ingredients – milk and sugar, EVERYTHING!!!) and cook for 2 hours, constantly watching, so the Bank was fully in the water, otherwise instead of the cake will be to clean the kitchen ))) Condensed milk should be well cooked to have a dark caramel color. Condensed milk in the fridge not clean, needs to be at room temperature. Teplarny cheese and condensed milk beat with a blender, the mass was homogeneous, in two or three steps and add the juice of half a lemon. Taste, the cream should be sweet and sour. Generally, of course, to the taste, so focus on yourself. If the cream is too liquid, due to the fact that condensed milk was too warm, then remove to refrigerator to slightly stiffened.

Assembly standard does not happen ))) the cake, cream, cake, cream, and so on until it stops.

The top and sides were coated with cream and sprinkle with crushed nuts or crumbs from cookies (from the cakes). Cake for a couple of hours left alone on the table, then removed for the night (better night) in the refrigerator.