Cake with curd cream and pineapple is a very delicate and light dessert that will appeal to any sweet tooth. Sponge cake and cottage cheese cream go well together and reveal the full flavor of this delicacy.
It is necessary
- For the test:
- - sugar - 1 glass;
- - eggs - 5 pcs;
- - flour - 1 glass;
- - lemon zest - 1 teaspoon.
- Cream:
- - cottage cheese - 300 g;
- - water - 150 ml;
- - gelatin - 20 g;
- - cream - 250 ml;
- - icing sugar - 5 tablespoons;
- - canned pineapples - 1 can.
Instructions
Step 1
Break the eggs and divide the whites and yolks into separate cups. Add granulated sugar to the first. Whisk until a firm white foam forms. Add egg yolks to the resulting mass, but not all at once, but one at a time. Whisk again. Add sifted flour to this mixture in small portions. Mix thoroughly. Thus, it turned out a dough for biscuit cakes.
Step 2
Cover the collapsible baking dish with a sheet of parchment and put the resulting dough into it. Preheat the oven to a temperature of 180 degrees and send the future biscuit cake to bake for about 25-30 minutes. Remove the finished baked goods from the mold, cool, then divide into 2 equal parts.
Step 3
Place the gelatin in a separate bowl and cover with water. While it swells, combine the cottage cheese with powdered sugar and beat thoroughly. Then dissolve the swollen gelatin by heating on the stove and add to the curd mass. Put chopped canned pineapples there. Mix well.
Step 4
Place the slightly frozen curd mass on the cake, laid in a collapsible form. Spread the cream gently over the entire surface and cover it with a second cake layer. In this form, send the dish to the refrigerator. It must stay there for at least 5-6 hours. Cake with curd cream and pineapple is ready! Garnish with powdered sugar if desired.
