Curd cake cool

Curd cake cool


For the dough:
• 2 eggs
• 2 protein
• half a cup of sugar
• half a cup of flour
• 1 tsp. Baking powder

For the cream:
• 0,5 kg of cheese
• 100 g butter
• half a cup of sugar
• 1 package of vanilla sugar
• 15 g of gelatin
• 500 g cream
• Fruit (canned pineapple)
• Decoration
• pack of jelly
• fruit

1. Egg whisk proteins and sugar to yield a white foam.

Add flour with baking powder and baking (once in split form) at 180 degrees for about 15-20 minutes. Check readiness of a dry stick. You should now have a thin cake.

2. Curd beat blender (to avoid lumps).

Butter, sugar and egg yolks in another beat with a mixer bowl. Mix with cream cheese and sour cream, then knead well with a mixer.

3. Gelatin melt in a little water in a water bath until completely dissolved. Cool slightly and pour a thin stream into the cottage cheese and sour cream filling, stirring constantly with her mixer.

4. Cut the fruit into small pieces (pineapple) and add to the mass.

5. Put everything in a split form where there is cake, smooth and refrigerate for 3 hours.

6. Jelly prepared as directed on the pack, cool to room temperature. On the beautiful fruit cake to lay out and fill them with jelly. Again, place in refrigerator. When fully hardens remove the form.

Enjoy your tea!

Curd cake cool

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