This dessert will delight you and your friends. Airy, light and not too sweet, and most importantly, very beautiful.
It is necessary
- - 400 g of strawberries;
- - 250 ml cream;
- - 10 g of gelatin;
- - 80 g pistachios (kernels, not fried, unsalted);
- - 2 packs of vanillin;
- - salt (pinch);
- - 280 g of sugar;
- - powdered sugar;
- - 80 g flour;
- - 4 chicken eggs;
- - 1 tbsp. a spoonful of baking powder;
- - 2 tbsp. tablespoons of lemon juice;
- - 500 g of cottage cheese (fat-free).
Instructions
Step 1
Grind pistachios (60 g) into flour. Beat the egg whites until frothy. Add salt, yolks. Whisk everything. Add 150g sugar and a packet of vanillin. Whisk until light cream, about 5 minutes.
Step 2
Add pistachio flour and baking powder to the sifted flour, mix thoroughly. Combine flour mixture with beaten eggs and stir well.
Step 3
Pour the mixture into a greased baking dish. Put in an oven preheated to 160 degrees. Bake for 30 minutes. Cool the biscuit and remove from the mold. Soak gelatin in cold boiled water.
Step 4
Strawberries, lemon juice, 3 tbsp. tablespoons of water, 1 pack of vanillin, 130 g of sugar, place in a saucepan and heat (but do not boil). Use a blender to puree the mixture. Mix with cottage cheese and gelatin. Whisk in the cream. Add them to the strawberry mass.
Step 5
Cut the pistachio biscuit into 3 pieces. Place the first layer in a mold and fill it with strawberry paste. Then a second round of biscuit and cream again. Third layer of biscuit. Chill in refrigerator for at least 2 hours. Decorate the cake with pistachios, powdered sugar, strawberries.
