Desserts
Walnut cake with yoghurt and cottage cheese
Ingredients
For a 26 cm staple cake tin size
6 pcs
egg
10 dkg
flour
10 dkg
sugar
5 dkg
chopped walnuts
1/2 pack
baking powder (6 g)
25 dkg
Mizo curd
20 dkg
Mizo natural yoghurt
2.5 dl
cold whipped cream
8 dkg
powdered sugar
1 package
gelatin fix (20 g)
to taste
green walnut jam
18 dkg
dark chocolate
10 g
Mizo butter
5 dkg
chopped walnuts
to taste
walnut
to taste
pistachio
Instructions:
Separate the egg whites and egg yolks. Beat the egg white with the sugar into a foam, add the mixed egg yolk, then the flour mixed with the walnuts and the baking powder . Gently mix them, pour into a cake tin lined with parchment paper and bake ready at 180 degrees C. (Needle test!) Leave to cool on a rack, then remove from the tin and remove the parchment paper.
Beat the cream into a hard foam. Mix the yoghurt, powdered sugar and gelatin with the smashed cottage cheese, then gently mix it in the whipped cream.
Cut the sponge cake in half lightly cover the lower sponge cake layer with green walnut jam, then spread half the cream on it. Place the other sheet on top, smear it with the remaining cream and put in the refrigerator. Melt the chocolate over simmering water mix it with the butter and pour it on the cake. Sprinkle with walnuts roasted in a dry pan, serve with walnuts and decorate with pistachios.