Cake with curd cream, raspberries and kiwi

8 servings

70 minutes

This cake with cottage cheese cream, raspberry, and kiwi is a true masterpiece of Mediterranean cuisine. It combines the lightness of cottage cheese cream, the richness of cream, and the refreshing taste of fruits, creating a perfect balance of sweetness and tartness. Its layers are thin and crispy, complementing the softness of the cream, while the gelatin base provides stability to the structure. The origins of such desserts trace back to European baking traditions where the combination of dairy products with fruits became a classic. This cake not only pleases the eye with its vibrant colors but is also perfect for festive moments: whether it's a birthday, a romantic evening or simply a desire to enjoy something exquisite. It is best served chilled to maintain the shape of the cream and fully reveal its flavor.

Energy value per serving

• Calories: 415.6
• Proteins: 16g
• Fats: 16.7g
• Carbohydrates: 48.6g

Ingredients

• Wheat flour: 125 g
• Salt: to taste
• Egg yolk: 4 pc
• Citric acid: 25 g
• Sugar: 230 g
• Butter: 75 g
• Gelatin in plates: 5 pc
• Cottage cheese: 500 g
• Lemon: 2 pc
• Cream: 250 ml
• Kiwi: 4 pc
• Liquor: 50 ml

Cooking steps

1. Preheat the oven to 200 degrees.

2. Mix flour with salt, 1 egg yolk, citric acid, 30 g of sugar, and finely chopped butter.

   Required ingredients:

   • Wheat flour: 125 g
   • Salt:  to taste
   • Egg yolk: 4 pieces
   • Citric acid: 25 g
   • Sugar: 230 g
   • Butter: 75 g

3. Knead the dough, roll it into a ball, wrap it in film, and refrigerate for 30 minutes.

4. Roll out the dough, prick it with a fork, and place it in a greased and breadcrumb-dusted springform pan. Bake for 15-20 minutes. Cool the crust without removing it from the pan.

5. Soak the gelatin in cold water. Mash the cottage cheese with the remaining sugar, egg yolks, and lemon juice until smooth. Add the dissolved gelatin to the mixture and cool.

   Required ingredients:

   • Gelatin in plates: 5 piece
   • Cottage cheese: 500 g
   • Egg yolk: 4 pieces
   • Lemon: 2 pieces

6. Whip the cream and add it to the cream along with the liqueur. Puree the flesh of 1 kiwi and a dozen raspberries, then add to the cream. Cover the surface of the cake with cottage cheese cream and refrigerate.

   Required ingredients:

   • Cream: 250 ml
   • Liquor: 50 ml
   • Kiwi: 4 pieces
   • Kiwi: 4 pieces

7. Remove the chilled cake from the mold and place slices of kiwi and raspberries on top.

   Required ingredients:

   • Kiwi: 4 pieces
   • Kiwi: 4 pieces