Desserts
Fruit cottage cheese cake
Ingredients
For cake tins 26-28 cm in diameter
25 dkg
egg
8 tablespoons
sugar
1 pinch
water
20 dkg
salt
2 tablespoons
flour
1 knife tip
cocoa powder
50 dkg
baking soda
2 tablespoons
Mizo curd
2 tablespoons
Mizo sour cream (20%)
1/2
vanilla sugar
1 pinch
lemon zest
15 dkg
salt
10 g
powdered sugar
5 dl
gelatin sheet
to taste
whipped-cream
to taste
seasonal fruit, sugar
to taste
seasonal fruit (optional)
50 dkg
chocolate chips (optional)
Instructions:
For the sponge cake, mix the eggs, water, sugar and salt until foamy. Mix in the cocoa, flour and baking soda. Pour the dough into a cake tin lined with parchment paper and bake in a preheated, 180 degree oven for approx. 25 minutes. (Needle test!)
Put the gelatin in 1/2 dl of lukewarm water and heat over low heat until it melts. (Be careful not to boil it.)
For the cream, crush the cottage cheese and mix it with the sour cream, salt, 10 dkg powdered sugar, 1 tablespoon vanilla sugar and the grated zest of the lemon with a fork. Beat the cream with the remaining vanilla sugar and powdered sugar to a hard foam. Fold in half of the foam to the cottage cheese mass, then mix in the lukewarm gelatin with continuous stirring.
For the fruity layer, sprinkle the fruits to your taste, then cook them together with adding a little water.
Cut the cooled sponge cake into 3 equal sheets. Put the first one back into the cake tin - cleaned in the meantime - piling half of the fruit pulp and 1/3 of the curd on it. Then comes another sponge cake layer, then the remaining fruit puree and another 1/3 of the cream. Put the third sponge cake layer on top and carefully remove the cake tin from it. Cover the top and sides of the cake with the remaining whipped cream. Sprinkle with chocolate chips or decorate with seasonal fruits.