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Sponge cake with curd cream

601

Kitchen European

Calorie content 252.6 kcal

Portions 6 port.

Cooking time 120 minutes

Proteins * 8.9 gr.

Fats * 16.1 gr.

Carbohydrates* 24.6 gr.

Content

If for the celebration you need to bake a simple, but at the same time spectacular cake, then be sure to choose a biscuit with cottage cheese cream, a layer of raspberries, nuts and mint. This delicacy will appeal to both adults and children. The dessert is not big in weight.

Ingredients

Wheat flour 100 g Egg 3 pcs. Granulated sugar 200 gr. Sour cream 300 gr. Raspberries 2 tbsp. Curd 9% 250 g Walnut 1 gr. Fresh mint 1 bundle

Cooking process

Separate the yolks from the proteins. Pour 50 g of granulated sugar into the yolks.

Beat until the mixture turns white and doubles in volume.

Pour 50 g of sugar and a pinch of salt into the whites, beat until stable peaks.

To check if the whites are whipped correctly, scoop them up with a spoon and turn it over. If the mass does not fall from the spoon, and in the place where the proteins were taken, there are clear traces of the spoon, the meringue is ready.

Sift flour, pour into whipped yolks and mix.

Put the mass in the proteins in portions, gently stirring the dough with a spoon or spatula.

Heat the oven to 180 degrees. Pour the dough into a silicone or metal mold (the latter must be greased with butter).

Bake for about 25 minutes.

Cut the prepared biscuit with a knife along the perimeter. Then pass the thread into the horizontal incision and divide the biscuit into 2 cakes.

For raspberry puree, punch 1.5 cups of raspberries with a blender, strain through a fine sieve to catch the remnants of the seeds. Set aside the rest of the raspberries for decoration.

For curd cream, combine cottage cheese, granulated sugar (or powder) and fatty sour cream in a bowl.

Beat everything with a mixer. Add a few tablespoons of raspberry puree to the cottage cheese cream, mix until combined.

Place one cake on a flat dish or cardboard thick substrate, grease with raspberry puree. The porous biscuit will absorb it instantly.

Lubricate the surface of the biscuit with cottage cheese cream.

Roast the nuts in a dry frying pan, blow out the excess husk from them. Drizzle and sprinkle on the curd cream.

Soak the second cake on the inside with raspberry puree, put on a layer of cream, and grease with curd cream on top. Also, coat the sides of the cake with cream. For decoration, glue mint leaves on the side of the cake.