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Ingredients for making cottage cheese cake with fruit.
- Fat cottage cheese 500 grams
- Sugar 1 cup
- Sour cream 1 cup
- Wheat flour 1 cup
- Chicken egg 1 piece
- Creamy margarine 100 grams
- Instant gelatin 30 grams
- Baking soda 0.5 teaspoon
- Table vinegar for quenching soda
- Canned peaches 1 can
- Boiled water 0.5 cups
- Main ingredients: Peach, Cottage cheese, Sponge cake
- Serving 7 servings
A teaspoon, a tablespoon, a glass, a deep baking dish, a stove, a turk, a cutting board, a kitchen knife, a whisk, a small bowl, a medium bowl - 2 pieces, a sieve, an oven, kitchen gloves, a deep bowl, a can opener, a plate - 2 pieces, a fork, a small pan with a lid, cling film, a refrigerator, a serving dish, a grate for cakes
Cooking cottage cheese cake with fruits:
Step 1: prepare the margarine.
Put the margarine on a cutting board and cut it into small pieces with a knife.
The crushed component is moved to the Turk and put on medium heat. Constantly stirring with a tablespoon, bring the margarine to a liquid state and then turn off the burner. Using kitchen tackles, take a container and pour the liquid component into a medium bowl. Let it cool down a bit.
Step 2: prepare the egg.
Using a knife, break the eggshell, and pour the yolk with protein into a small bowl. Using a manual whisk, thoroughly beat the components until a homogeneous yellow mass comes out of them.
Step 3: prepare the dough for the cake.
In a bowl with melted margarine, pour half a glass of sugar and pour the beaten egg. Then we extinguish the soda with a few drops of vinegar directly above the container and begin to prepare the dough. Using a whisk, beat everything thoroughly until smooth.
Next, pour the flour into a sieve and sift it over a bowl, while continuing to mix everything with improvised equipment so that lumps do not form. We should get a liquid dough.
Step 4: bake the cake for the cake.
Pour the dough into a deep baking dish and level its surface with a tablespoon. Then turn on the oven and heat it to a temperature 180 degrees. Immediately after that we put the container on the middle level and bake the cake until it is covered with a golden crust. Next, turn off the oven, and take out the form with the help of kitchen gloves and set aside. Let the base for the cake cool. Attention: To speed up the process, you can shift the cake onto a special grill.
Step 5: prepare the gelatin.
Pour gelatin into a deep bowl and fill it with boiled water at room temperature. Using a tablespoon, mix everything thoroughly until the first component is dissolved. Then set the container aside and let the gelatin swell. It takes about 30 minutes.
Step 6: prepare the curd mass.
Pour the cottage cheese into a sieve and grind directly into a clean medium bowl. Here we add the remaining sugar and all the sour cream.
Using a hand whisk, beat everything thoroughly until a homogeneous, lush mass is formed.
Step 7: Prepare Canned Peaches
Using a can opener, open a jar of peaches. We take out a fruit with a tablespoon or fork and put it on a cutting board. Attention: we don’t give the juice for testing to the husband or children, since it is still useful to us for making the cake.
Then, if necessary, peaches are peeled and cut into slices.
If desired, some of the components can be chopped into small pieces, then added to the curd cream. In any case, we chop the shredded fruits into different free plates and leave them aside for a while.
Step 8: prepare the curd cream.
When the gelatin swells, half fill the small pot with ordinary cold water and put on a large fire. Attention: to speed up the process of boiling the liquid, we cover the container with a lid. Immediately after that, we fasten the burner to the maximum, and on top of the pan we put a bowl with gelatin, holding it with the help of kitchen oven mitts. Important: make sure that the top container does not come into contact with boiling water. To do this, choose a pan with a border diameter that will practically coincide with the base of the bowl. Stirring the contents with a tablespoon, bring it to a liquid state. Immediately after that, turn off the burner, and set the bowl aside.
When the gelatin becomes warm, a thin stream introduces it into the curd mass, but at the same time beat everything with a whisk. Next, add a little can of syrup here, as well as slices of peaches if desired. Once again, mix everything well with improvised equipment and without hesitation proceed to the preparation of the cake.
Step 9: prepare a curd cake with fruits.
We put peach slices on the bottom of a deep baking dish (which must be washed in advance under running warm water and dried well). Then add the curd cream here and be sure to level it with a tablespoon so that there are no empty places in the cake itself. At the end we cover everything with cake and wrap it with cling film so that odors do not fall into the dessert. Next, put the form in the refrigerator and let stand for 1-2 hours. During this time, the cream will infiltrate the cake and then harden. And this is what we need!
Step 10: serve the curd cake with fruit.
When the cake is infused, we take it out of the refrigerator and transfer it to a flat large plate, just gently turning the form upside down. Serve dessert to the table, cutting it into portions. The cake is very tasty and tender. You can enjoy it just like that, or drink tea or coffee.
- to check the readiness of the cake, it can be pierced in several places with a toothpick. If the wooden stick remains dry and without lumps of dough, then everything is in order and you can turn off the oven. If not, then it’s worth extending the baking time yet for 5-7 minutes;
- to speed up the process of making the cake, you can not grind the cottage cheese through a sieve, but simply beat it with a hand blender. Then the mass is more airy, like cheese, and without small grains of cottage cheese;
- You can form a cake in a different way. If you have a removable shape, then things are much simpler. Put the cake back to the bottom of the container, then fill everything with cottage cheese cream, and decorate the peach slices on top of the dessert, slightly pressing them into the curd mass.