Cottage cheese Napoleon
8 servings
60 minutes
The recipe is taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, cakes and cookies.
1
Combine 3 eggs with 1 cup of sugar and beat with a mixer until frothy.
- Chicken egg: 4 pieces
- Sugar: 2 glasss
2
Pass the cottage cheese through a sieve, add it to the egg mixture, and mix well.
- Curd cheese (tvorog): 300 g
3
Add baking soda and whip again.
- Baking soda: 1 teaspoon
4
Carefully mix in the flour (1.5 cups) in portions.
- Wheat flour: 2 glasss
5
Preheat the oven to 180 degrees.
6
Divide the dough into four equal parts.
7
Place the dough in a greased form with vegetable oil. Bake four layers in turn. Bake each layer for about 10 minutes.
- Vegetable oil: to taste
8
Combine 0.5 liters of milk with 1 cup of sugar in a pot. Bring to a boil and simmer until all the sugar is completely dissolved.
- Milk: 3 tablespoons
- Sugar: 2 glasss
9
Combine 1 egg, 4 tablespoons of flour, and the remaining 100 ml of milk and whisk.
- Chicken egg: 4 pieces
- Wheat flour: 2 glasss
- Milk: 3 tablespoons
10
Gradually add milk with sugar to the egg mixture while stirring. Cool to room temperature.
- Milk: 3 tablespoons
- Sugar: 2 glasss
11
Add 200g of softened butter and beat with a mixer.
- Butter: 200 g
12
Combine milk (3 tbsp), powdered sugar, butter (1 tbsp), and vanilla sugar in a saucepan, place on low heat, and cook, stirring constantly, until the powdered sugar is completely dissolved.
- Milk: 3 tablespoons
- Icing sugar: 2 glasss
- Butter: 200 g
- Vanilla sugar: to taste
13
Chop the nuts.
- Nuts: to taste
14
Spread cream on the layers and combine them.
15
Cool the glaze slightly and pour it over the cake. Decorate with nuts and refrigerate for 2-3 hours to let the cake soak and the glaze set.
- Nuts: to taste
16
Cut into pieces before serving.
