Desserts
Cottage cheese-peach charlotte
Ingredients
For a 30x40 cm size baking tray
20 dkg
flour
20 dkg
sugar
4 pcs
egg
1 teaspoon
baking powder
10 tablespoons
water
8 tablespoons
apricot jam
50 dkg
Mizo curd
4 dl
Mizo milk (2.8%)
3-4 tablespoons
sugar
1 package
cooking vanilla flavored custard powder (4 dkg)
25 dkg
apricots (can be canned)
Instructions:
For the sponge cake, separate the egg white from the yolk, then whisk the yolk with sugar, flour, baking powder and water until smooth. Beat the egg whites with the salt beat it into a hard foam, then gently toss it to the floury mass. Pour it onto a baking sheet lined with parchment paper and bake it ready at 180 degrees C for approx. 20 minutes. Cool it a little, then spread it with apricot jam and roll up tightly,& nbsp;then let it cool completely.
For the filling, boil the pudding powder with milk and sugar into a thick mass, cover the top with cling foil – to avoid the formation of skin on the cream &ndsp; and let it cool completely. Stir in the smashed cottage cheese and diced peaches.
Cut the sponge cake into 2 cm slices and arrange them close to each other in a bowl to cover its walls. Pour the cottage cheese cream into the bowl in spoonfuls, place sponge rolls on it, then cover it with cling foil and refrigerate for 1 night. Next day simply turn out the cake from the bowl onto a plate and serve sliced.