Cake with Cottage Cheese Cream, Raspberries, and Kiwi
Baking and Desserts | Mediterranean cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Cake with cottage cheese cream, raspberries, and kiwi
Ingredients
- Wheat Flour - 4.4 oz
- Salt - to taste
- Whole egg - 4 pieces
- Citric Acid - 0.9 oz
- Sugar - 8.1 oz
- Butter - 2.6 oz
- Gelatin - 5 pieces
- Cottage cheese - 17.6 oz
- Lemon - 2 pieces
- Cream - 8 fl oz
- Kiwi - 4 pieces
- Liqueur - 1 fl oz
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Mix the flour with salt, 1 egg yolk, citric acid, 30 g of sugar, and finely chopped butter.
Step 3
Knead the dough, shape it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 4
Roll out the dough, prick it with a fork, and place it in a greased and breadcrumb-dusted springform pan. Bake for 15 to 20 minutes. Let the crust cool without removing it from the pan.
Step 5
Soak the gelatin in cold water. Mash the cottage cheese with the remaining sugar, egg yolks, and lemon juice until smooth. Incorporate the dissolved gelatin into the mixture and chill.
Step 6
Whip the cream and add it to the mixture along with the liqueur. Puree the flesh of 1 kiwi and a handful of raspberries, then mix it into the cream. Spread the cottage cheese cream over the cooled crust and refrigerate.
Step 7
Once the cake has set, remove it from the pan and top with slices of kiwi and raspberries.
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