The most delicate curd cake just melts in your mouth. Has a coffee taste. The cakes are very porous and lightweight. The delicacy is impregnated and greased with lemon curd cream.
It is necessary
- - 500 g of cottage cheese
- - 1 tsp lemon juice
- - 4 eggs
- - 1 lemon
- - 2 tbsp. l. instant coffee
- - 100 g flour
- - 250 g granulated sugar
- - 1 tbsp. l. cocoa powder
- - 50 g icing sugar
Instructions
Step 1
Prepare the dough. Beat the eggs well until stiff foam, add granulated sugar in a thin stream and beat again. Add flour, 0.5 tbsp. coffee, cocoa and lemon juice, beat for another 15-20 seconds.
Step 2
Grease a baking dish with vegetable oil and sprinkle with semolina. Spread the dough out and smooth evenly over the surface. Place in a preheated oven to 180 degrees, bake for 15-17 minutes. Remove the biscuit from the oven and cool on a wire rack. Using a string, cut the biscuit into three cakes.
Step 3
Make lemon curd cream. Rinse the lemon well and cut it into wedges, remove the seeds. Grind the lemon wedges using a blender. Mix lemon, 125 g granulated sugar and cottage cheese. If the cream turns out to be thick, then you can add 2 tablespoons. kefir, sour cream or milk.
Step 4
Make an impregnation. Cook 1 tbsp. coffee, add 1 tbsp. granulated sugar and stir. Saturate all the cakes.
Step 5
Lubricate all the cakes generously with cream and stack on top of each other. Decorate the cake with lemon wedges and powdered sugar.
