13 January, 2018
Cheese cream sponge cakePosted in : Deserts on by : root
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!
- 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
How to cook a “Cheesecake cream sponge cake”
Prepare the necessary products. Drain syrup from canned pineapple.
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!
Curd wipe through a sieve or using a blender. Whisk together the powdered sugar and cream.
Add gelatin in a thin stream, continuing to whisk for 5 minutes.
Add the pineapple, stir.
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.
Enjoy your tea!