Desserts
Gluten-free cottage cheese dessert cake
Ingredients
For 20 cm cake tin
4
egg
10 dkg
sugar
4 dkg
rice flour
3 dkg
edible starch
2 dkg
unsweetened cocoa powder
50 dkg
Mizo semi-fat cottage cheese
1.5 dl
Mizo natural yoghurt
10 dkg
powdered sugar
1 package
gelatinix
1/2
vanilla sticks
1
untreated lemon
5 dkg
dark chocolate
2 dkg
Mizo butter
8
Mizo curd cheese bar
Instructions:
Separate the egg whites from egg yolks for the sponge cake. Beat the egg whites with sugar into a hard foam. Beat the egg yolks with a fork and mix to the egg foam Sieve in the rice flour, the starch and the cocoa powder mixture, then with strong moves fold it into the foam. The mass is poured into a baking tray lined with parchment paper and bake ready in a 170 degree preheated oven in 18-20 minutes. Let the cake tin cool.
While the sponge cake is baking, prepare the cream. Mix the cottage cheese, yogurt, powdered sugar, vanilla seeds and finely grated lemon zest with the gelatin according to the instructions on the packaging and store in the refrigerator until further use.
The cooled sponge cake is cut around and is carefully& nbsp;detached from the cake tin. Remove the parchment paper, and cut it into 3 sheets with a knife. Divide the cream into 3 parts. Clean the cake tin and put it on a cake board or plate. Put a sponge cake layer on the bottom and spread one part of the cream on it. Add one more layer, spread one serving of cream on it, and put the last layer on sponge cake on the top. Make sure that the cream is completely smooth so that the top of the cake will also be smooth. Spread the remaining cream on top. Put the filled sponge cake in the refrigerator for 2-3 hours.
Melt the cut dark chocolate and mix it with the butter smooth. Remove the cake from the tin and pour the chocolate cream on top, leaving it to overflow a little on the sides. When the coating begins to freeze, arrange the cottage cheese desserts on it.