Cottage Cheese Cake with Cream

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Soak the gelatin in advance — at the beginning of the dough preparation. Instead of cognac, you can use fruit liqueurs or liquors.

Ingredients

Lemon - 1 piece
White Chocolate - 1.8 oz
Chocolate eggs - 5 pieces
Potato protein - 1.8 oz
Baking Powder - 2 teaspoons
Sugar - 12.3 oz
Wheat Flour - 2.6 oz
Salt - a pinch
Cognac - 1 tablespoon
Cottage cheese - 17.6 oz
Gelatin - 0.5 oz
10% cream - 17 fl oz

Step by Step guide

Step 1

Beat 2 eggs with 2 tablespoons of water. While continuing to beat, add the lemon zest, 100 grams of sugar, and salt. Beat for 3 minutes, then add the starch, flour, and baking powder.

Step 2

Preheat the oven to 392°F. Grease the baking pan with oil or line it with parchment paper. Pour in the batter and bake the cake for about 25 minutes. Allow the baked cake to cool and cut it horizontally into two parts.

Step 3

Beat the yolks of 3 eggs with sugar, add the cottage cheese and cognac. Gradually pour in the melted gelatin while stirring continuously. Whip the cream and egg whites separately and fold them into the mixture.

Step 4

Place one part of the cake in the mold, pour most of the filling over it, and cover with the second part of the cake. Refrigerate the cake overnight. Before serving, remove the mold and decorate the top of the cake with grated white chocolate.