Cake with the most delicate curd cream
6 servings
90 minutes
Cake with delicate cottage cheese cream is an exquisite dessert of Russian cuisine, combining airy sponge cake and soft creamy cottage cheese cream. Its origin is linked to the tradition of using cottage cheese in baking, giving it a special lightness and rich flavor. The cream, complemented by fruits, creates a refreshing and harmonious duet with the sweet sponge cake. Thanks to gelatin, the filling acquires a tender density, and cooling makes the cake especially refreshing. It is an ideal choice for cozy family celebrations and formal events where the combination of refined taste and classic culinary traditions is appreciated.
1
Whip the egg whites with sugar until stiff peaks form. Add the yolks one by one, beating well. Gradually add the flour and gently mix.
- Chicken egg: 5 piece
- Sugar: 1 glass
- Wheat flour: 1 glass
2
Pour the batter into a springform pan lined with paper. Bake for 25-30 minutes at 180 degrees.
3
Remove the biscuit from the mold. Take off the paper. Let it cool completely. Then cut it into two layers.
4
Soak the gelatin in water.
- Gelatin: 20 g
- Water: 150 ml
5
Mix cottage cheese with cream, powdered sugar and blend well. Heat gelatin until dissolved and mix with cottage cheese. Add fruits.
- Curd cheese (tvorog): 300 g
- Cream: 250 ml
- Icing sugar: 5 tablespoon
- Gelatin: 20 g
- Fruit: to taste
6
Place the bottom half of the cake in a springform pan, lining the sides with paper. When the cheese mixture starts to set, spread it on the cake.
7
Cover with the second layer and place in the refrigerator for 6 hours.
