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13 January, 2018

Cheese cream sponge cake

Posted in : Deserts on by : root

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Творожный крем для бисквитного торта

This light, airy, like a cloud, the cream looked like a delicate souffle. Perfect for a layer cake. Here is a simple recipe how to cook cheese cream sponge cake.

Description of preparation:

Carefully choose the cheese for this cream. I have a soft homemade pasta. As well the mascarpone or cream cheese, they don’t have to RUB through a sieve. Cream keeps the shape well, does not spread. If it lay on kremanka to thicken, can be served as a separate dessert. Cook with pleasure!

Ingredients:

  • Cottage Cheese — 300 Grams
  • Cream 33% — 250 Ml
  • Powdered sugar — 120 Grams
  • Gelatin instant — 20 Grams
  • Water — 150 Ml
  • Canned pineapple — 1 Piece (Bank)
  • Sponge cakes — 2 Pieces

Servings: 10

How to cook a “Cheesecake cream sponge cake”

Творожный крем для бисквитного торта
Prepare the necessary products. Drain syrup from canned pineapple.

Творожный крем для бисквитного торта
Gelatin cover with water and leave to swell. Then dissolve in a water bath or in a saucepan with a thick bottom. Do not boil!

Творожный крем для бисквитного торта
Curd wipe through a sieve or using a blender. Whisk together the powdered sugar and cream.

Творожный крем для бисквитного торта
Add gelatin in a thin stream, continuing to whisk for 5 minutes.

Творожный крем для бисквитного торта
Add the pineapple, stir.

Творожный крем для бисквитного торта
Pour the cream over the prepared sponge cake in a silicone mould, cover with a second and put to harden in the refrigerator for at least 2 hours. Then gently remove the cake from the mold, cover with glaze. I put on the night, while better reveals the taste of the cakes.

Творожный крем для бисквитного торта
Enjoy your tea!

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