Description
Try to offer a light, airy cake with cottage cheese cream, whipped cream, with the fragrance and taste of raspberry and apricot jams.
Ingredients
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Flour
2.5 стак.
-
Butter
200 г
-
Water
1/2 стак.
-
Jam
17 ст. л.
-
Cheese
250 г
-
Sour cream
70 г
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Cream
250 г
-
Vanilla sugar
2 ч. л.
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Powdered sugar
4 ст. л.
Cooking
Sift flour and mix with softened butter. Add salt, water and knead the dough. Divide the dough into five parts, roll out the cakes to the desired shape. I got five cakes, but one was accidentally broken, so the cake was made of four.
Bake the cakes in the oven at 170*C for 25 min. Cakes to put on the table to cool.
While the cakes are cooling, prepare the sweet cream. Cheese and sour cream mix well, add the vanilla sugar.
Divide the cheese into three parts.
For the first cake mix a portion of cottage cheese with raspberry jam.
First coat the cake with raspberry cream.
On the first cake, coated with raspberry cream, put the second cake. His first coat of cheese.
On top of the cheese spread apricot jam.
On the third Korzh put the raspberry curd cream, cover with fourth cake layer. Prepare the butter cream. Whisk the cold cream and start with the minimum rpm. Then gradually increase the speed. When the cream slightly whipped, add powdered sugar, continuing to mix. Most importantly, do not overdo it, the cream turned into butter.
Using a pastry syringe caused cream peaks on top of cake, sides missed whipped cream. Decorated with Malinki. The cake for the night and leave in the refrigerator to better soaked.
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