Curd cake can be called a dietary product. Although it contains a small amount of sugar, curd cheese is used as the base of the cream, and not fatty oil, therefore the calorie content of the finished dessert is much lower than that of its "brothers". Curd cake is a delicious and delicate delicacy.
It is necessary
- For the curd cake dough:
- - 4 eggs,
- - 120 g granulated sugar,
- - 50 g dry orange peel,
- - 70 g flour,
- - 70 g starch,
- - 1 tsp baking powder.
- For the cream:
- - 15 g of gelatin,
- - 200 ml of orange juice,
- - 70 g granulated sugar,
- - 250 g of curd cheese,
- - 700 ml of cream.
- For decoration:
- - 2 g of gelatin,
- - 100 ml mulled wine,
- - 200 ml of cream,
- - 1 tbsp. granulated sugar
- - 1 sachet of cream fixer,
- - 70 g of white chocolate,
- - 50 g hazelnuts,
- - 2 tbsp. vegetable oil.
Instructions
Step 1
Preheat oven to 180C. Lubricate the bottom of the split mold with oil. Beat eggs with granulated sugar and grated orange peel. Mix flour with starch and baking powder, sift. Toss with eggs. Place in a baking dish and bake for no more than 30 minutes.
Step 2
Let the future curd cake cool, remove from the mold. Cut the sponge cake horizontally. Place the bottom cake on a dish and place it around the side of the mold.
Step 3
For the cream, soak the swelling gelatin. Mix orange juice with granulated sugar and heat over a fire. Dissolve the swollen gelatin in it. Let cool. When the mass begins to solidify, add curd cheese to it. Whisk in the cream and combine with the cream. Put half of the cream on the cake. Cover with a second crust and press. Spoon out the rest of the cream and smooth.
Step 4
Soak the remaining gelatin to decorate. Lay out the forms without a bottom on the cake, having previously greased them with vegetable oil. Heat the wine and dissolve the gelatin in it. Pour the mixture into tins on the cake and put the curd dessert in the refrigerator for 8 hours. Take out the cake and remove the tins and rim. Whisk in the cream, sugar and cream fixer. Cover the edges of the cake with cream, and spread the remaining cream with a pastry bag over the surface of the curd cake. Sprinkle the edges with nuts if desired.
