A great option for dessert on a hot day: tenderness and moisture of curd biscuit, butter cream and your favorite fruits … It is simply impossible to resist!
It is necessary
- Curd biscuit:
- - 200 ml of heavy cream (from 30%);
- - 600 g of pasty cottage cheese;
- - 160 g of sugar;
- - a bag of vanilla sugar;
- - 3/4 tsp lemon peel;
- - 1 tbsp. lemon juice;
- - 4 large eggs;
- - 4/5 tsp baking powder;
- - 170 g of starch.
- Cream:
- - 200 ml heavy cream;
- - 40 g of icing sugar;
- Fresh fruits in season for decoration.
Instructions
Step 1
Whisk the cream until soft peaks. Divide the eggs into whites and yolks and add the last, vanilla sugar and a quarter cup of regular sugar to the cream. Beat for 3 minutes.
Step 2
At low speeds, add cottage cheese with lemon juice and zest to the bowl, mix until smooth.
Step 3
Add starch and baking powder, mix again until smooth.
Step 4
Beat the whites with the remaining sugar until peaks. Mix with the yolk mass in 3 steps, writing out a "figure eight" with a spatula. We transfer it to a form lined with parchment, put it in a larger form, into which we pour hot water up to the middle of the smaller one. We send it to an oven preheated to 165 degrees for about an hour: the middle of the cake should remain unbaked. We do not take out the finished cake, but leave it to cool in the slightly open oven for 40 minutes.
Step 5
We take out the base from the oven and cool it completely. In the meantime, we are preparing the cream. Whip the cream with the addition of powdered sugar until peaks. Cover the completely cooled crust and refrigerate for 7-8 hours. Garnish with seasonal fruits just before serving.
