A great option for dessert on a hot day: the tenderness and humidity of the curd biscuit, cream and favorite fruits … It is simply impossible to resist!
Pick your recipe
You will need
- Curd biscuit:
- - 200 ml of fat cream (from 30%);
- - 600 g of pasty cottage cheese;
- - 160 g of sugar;
- - a bag of vanilla sugar;
- - 3/4 tsp lemon zest;
- - 1 tbsp lemon juice;
- - 4 large eggs;
- - 4/5 tsp baking powder;
- - 170 g of starch.
- Cream:
- - 200 ml of fat cream;
- - 40 g of powdered sugar;
- Fresh seasonal fruits for decoration.
Instruction manual
1
Beat cream until soft peaks. We divide the eggs into proteins and yolks and add the last, vanilla sugar and a quarter cup of regular sugar to the cream. Beat for 3 minutes.
2
At low speeds, add the cottage cheese to the bowl with lemon juice and zest, mix until smooth.
3
Add starch and baking powder, mix again until smooth.
4
Beat the proteins with the remaining sugar until peaks. Mix with yolk mass in 3 divided doses, writing out a figure-eight spatula. We shift it into a form lined with parchment, put it in a larger form, into which we pour hot water to the middle of the smaller one. We send to the oven preheated to 165 degrees for about an hour: the middle of the cake should remain unbaked. The finished cake is not removed, but left to cool in the open oven for 40 minutes.
5
We take the base out of the oven and completely cool. In the meantime, prepare the cream. Whip the cream with powdered sugar until peaks. We cover the completely cooled cake and put in the refrigerator for 7-8 hours. Just before serving, decorate with seasonal fruits.