Curd cake with white chocolate
7 servings
90 minutes
Cottage cheese cake with white chocolate is an elegant combination of airy mascarpone and the rich flavor of white chocolate, complemented by fresh berries and almond cookies. This dessert recalls the traditions of European pastry classics, where the lightness of texture blends with a rich flavor profile. White chocolate adds a sweet creaminess to the cake, while berries and jam provide a pleasant tartness and freshness. Each spoon reveals a harmony of creamy softness and fruity notes. The cake's feature lies in its chilled texture, making it an ideal summer dessert. It is served with an aromatic berry sauce that emphasizes its sophistication and transforms an ordinary tea time into a true gastronomic celebration.
1
Melt white chocolate in a water bath, mix in sugar and a pinch of salt. Combine whipped cream, mascarpone, and almost cooled white chocolate.
- White chocolate: 350 g
- Sugar: 50 g
- Salt: pinch
- Whipped cream: 280 ml
- Mascarpone cheese: 600 g
2
In a separate bowl, mix one third of the berries with 2 tablespoons of jam.
- Fresh berries: 220 g
- Berry jam: 5 tablespoon
3
Prepare a bread mold lined with plastic wrap. First layer - place half of the mascarpone at the bottom. Second layer - a mixture of jam and berries. Third layer - the remaining mascarpone. Smooth the surface with the back of a spoon. Fourth layer - arrange the cookies in a single row. Cover with plastic wrap and freeze for 6 hours before use.
- Mascarpone cheese: 600 g
- Berry jam: 5 tablespoon
- Fresh berries: 220 g
- Almond cookies: 100 g
4
Prepare the sauce. Cut 5 strawberries in half and place them with the remaining jam in a saucepan over heat. Cook until the strawberries become soft. Then blend this mixture, let it cool. When serving, remove the cake from the mold, take off the film and pour the sauce over it. Garnish with fresh berries.
- Strawberry: 12 pieces
- Berry jam: 5 tablespoon
- Fresh berries: 220 g