The cake has a delicate, frothy texture. It is moderately sweet, but if you are an avid sweet tooth, you can simply add more sugar. This cake is a very tasty and light cottage cheese dessert for tea.
It is necessary
- - 800 g fat-free cottage cheese;
- - 80 ml of milk;
- - 10 tbsp. tablespoons of powdered sugar;
- - 7 kiwi;
- - 4 st. tablespoons of wheat flour, corn starch;
- - 6 eggs;
- - 1 pack of cake filling.
Instructions
Step 1
Mix cottage cheese with milk and egg yolks. Separately mix wheat flour with cornstarch and 2 tablespoons of powdered sugar, pour into the curd mass, stir until you get rid of the lumps - they will ruin the delicate texture of this cake.
Step 2
Beat the egg whites with the remaining powdered sugar until a stable foam is formed, transfer the whites into the curd mixture, mix evenly with a spoon - proceed slowly and carefully, the mass should remain airy, you cannot use the mixer here.
Step 3
Lubricate the springform pan with butter or margarine, transfer the dough into it and put it in the oven, heated to 160 degrees. Bake for 15 minutes, then open the oven and cook for another half hour. If the top of the cake begins to burn, then cover it with foil.
Step 4
Is the pie ready? Then turn off the oven and let it cool without removing the mold from the oven. Peel the kiwi and cut into even circles.
Step 5
Spread slices of peeled kiwi on the finished cooled "Curd froth" pie. Prepare the fill for the cake according to the instructions on the package - now you can buy fillings of different colors, but even a transparent fill is suitable here. Fill the kiwi on top with fill and let it harden.
