Delicate cake with biscuit, soufflé and sweet raspberry aroma. Those with a sweet tooth will be delighted.
It is necessary
- For soufflé:
- - low-fat cottage cheese - 200 g;
- - cream - 500 ml;
- - icing sugar - 150 g;
- - gelatin - 30 g4
- - water - 0.5 cups;
- - fresh or frozen raspberries - 300 g;
- - chocolate chips for decoration.
- For biscuit:
- - eggs - 5 pcs. 4
- - sugar - 1, 5 cups;
- - flour - 200 g;
- - vanilla on the tip of a knife or a packet of vanilla sugar.
Instructions
Step 1
Pour gelatin with cold boiled water for 30-40 minutes, until it swells. Make a biscuit. Beat the sugar and eggs until fluffy, while the volume of the mass should increase several times. Gently add flour, constantly stirring the dough to one side and from top to bottom. Then add vanillin on the tip of a knife or a packet of vanilla sugar. Pour the finished dough into a mold and bake the biscuit at 170 degrees until golden brown.
Step 2
Allow the finished biscuit to cool, cut it into 2 parts, and make one of them thinner. Cut the second large half into small, equal cubes.
Step 3
Make a soufflé. Mash low-fat cottage cheese and beat it with powdered sugar. Without stopping whipping the mass, add cream to it in a thin stream. Beat for a few more minutes, the mass should increase in volume. Continuing to beat, add the dissolved gelatin to the curd mass.
Step 4
Cover the bottom and sides of the mold with cling film. Place some raspberries on the bottom, then lay a layer of soufflé. Then pieces of biscuit. Continue layering until you run out of soufflé and biscuit. Place a sponge cake on top.
Step 5
Put the cake in the freezer for at least 30 minutes, and then in the refrigerator for another 1.5-2 hours. Then turn the form over. Remove the cling film. Sprinkle the top of the cake with chocolate chips.
