Sponge cakes with cottage cheese and raspberries
10 servings
160 minutes
Biscuit pastries with cottage cheese and raspberries are a refined combination of airy dough, delicate cottage cheese, and refreshing raspberries. This dessert, inspired by European traditions, resembles the exquisite pastries of French cuisine. The lightness of the biscuit made from whipped egg whites perfectly complements the creamy texture of the cottage cheese enriched with berry notes. The tartness of raspberries balances the sweetness, creating a harmonious flavor. A distinctive feature of these pastries is their elegant presentation with chocolate shavings that add sophistication. This dessert is suitable for morning tea or festive gatherings, leaving a feeling of lightness and pleasure behind. They are served chilled, making them especially refreshing in warm weather.
1
Preheat the oven to 170 degrees.
2
Separate the whites from the yolks.
3
Whisk the yolks with sugar until smooth, and beat the egg whites into a strong foam. Gradually add the yolks, flour, and starch to the egg white mixture.
- Sugar: 100 g
- Chicken egg: 4 pieces
- Wheat flour: 20 g
- Starch: 20 g
4
Soak the gelatin sheets.
- Gelatin: 2 pieces
5
Line the baking tray with parchment paper and grease it with butter.
- Butter: 2 tablespoons
6
Spread the dough on the baking sheet to make 10 thin flatbreads. Bake the flatbreads until done.
- Chicken egg: 4 pieces
- Wheat flour: 20 g
- Starch: 20 g
7
Whip the cottage cheese with 150 g of raspberries and add gelatin to it.
- Curd cheese (tvorog): 500 g
- Raspberry: 300 g
- Gelatin: 2 pieces
8
Spread the cottage cheese on the cooled flatbreads, top with raspberries. Garnish with chocolate shavings.
- Raspberry: 300 g
- Dark chocolate: 50 g
9
Put the pastries in the refrigerator for 2 hours.
