A very good combination.
Ingredients:
for the biscuit:
200ml glass
1 can of condensed milk (net weight 380g)
for the biscuit:
200ml glass
1 can of condensed milk (net weight 380g)
2 eggs
120g flour
1.5 tsp baking powder
2 tablespoons cocoa — powder
120g flour
1.5 tsp baking powder
2 tablespoons cocoa — powder
soufflé:
300g cottage cheese
1 cup sour cream (200g)
1 — 1.5 cups sugar
100g prunes
15g of gelatine
300g cottage cheese
1 cup sour cream (200g)
1 — 1.5 cups sugar
100g prunes
15g of gelatine
Preparation:
21cm diameter form
1. For the biscuit Beat eggs. Add the condensed milk and whisk all.
2. Sift flour together with baking powder and cocoa — powder.
3. Add the dry ingredients to the liquid and mix everything thoroughly. Let stand for 10 minutes, just heat up the oven to 180 degrees.
4. The bottom of the split mold to lay sl.maslom oiled parchment. Pour the batter into the mold, the walls of which also lubricates sl.maslom and bake 20 — 25 minutes, check the readiness of biscuit skewer or wooden stick. Dry ready, wet there.
5. As long as the finished cake cools, let us soufflé. For this cheese, cream and sugar, beat in a blender. If you do not have it, then it does not matter, wipe the cheese through a sieve, add the cream and sugar and mix everything thoroughly. Or take instead of cottage cheese and sugar finished cottage cheese, if necessary, add sugar to taste, and add it in the sour cream.
6. Prunes rinse and add to cottage cheese — sour cream mixture into the blender. Beat.
Gelatin is put into a metal bowl and pour 50ml of cold water, give the stand for about 10 minutes to swell. After that, put a bowl with the gelatin in a large-sized bowl with boiling water and stirring the gelatin, give it to completely dissolve. After dissolving, giving about 5 minutes to cool and add to the cottage cheese — sour cream mixture, stir.
7. While the gelatin swell, cut the sponge cake into 2 parts and impregnate them. The impregnation can be any, if desired, I took 3 tablespoons strawberry syrup mixed with 3 tablespoons of water.
8. Now start the assembly of our cake. Lined shape (you can just pan) film.
We spread the first layer, for which we take 2/3 of the cottage cheese — sour cream mixture
Then the cake, and then the remainder of the curd — cream and cake again
After this, fingers a little pressure on the cake so that the bottom layer of a souffle on the sides climbed almost to the top (for this we took the first layer is greater than subsequent. When it hardens, the souffle we get and the top and sides. Now we cover meet the rest of the film is our cake, put a plate on top and refrigerate for 4 — 5 hours.
1. For the biscuit Beat eggs. Add the condensed milk and whisk all.
2. Sift flour together with baking powder and cocoa — powder.
3. Add the dry ingredients to the liquid and mix everything thoroughly. Let stand for 10 minutes, just heat up the oven to 180 degrees.
4. The bottom of the split mold to lay sl.maslom oiled parchment. Pour the batter into the mold, the walls of which also lubricates sl.maslom and bake 20 — 25 minutes, check the readiness of biscuit skewer or wooden stick. Dry ready, wet there.
5. As long as the finished cake cools, let us soufflé. For this cheese, cream and sugar, beat in a blender. If you do not have it, then it does not matter, wipe the cheese through a sieve, add the cream and sugar and mix everything thoroughly. Or take instead of cottage cheese and sugar finished cottage cheese, if necessary, add sugar to taste, and add it in the sour cream.
6. Prunes rinse and add to cottage cheese — sour cream mixture into the blender. Beat.
Gelatin is put into a metal bowl and pour 50ml of cold water, give the stand for about 10 minutes to swell. After that, put a bowl with the gelatin in a large-sized bowl with boiling water and stirring the gelatin, give it to completely dissolve. After dissolving, giving about 5 minutes to cool and add to the cottage cheese — sour cream mixture, stir.
7. While the gelatin swell, cut the sponge cake into 2 parts and impregnate them. The impregnation can be any, if desired, I took 3 tablespoons strawberry syrup mixed with 3 tablespoons of water.
8. Now start the assembly of our cake. Lined shape (you can just pan) film.
We spread the first layer, for which we take 2/3 of the cottage cheese — sour cream mixture
Then the cake, and then the remainder of the curd — cream and cake again
After this, fingers a little pressure on the cake so that the bottom layer of a souffle on the sides climbed almost to the top (for this we took the first layer is greater than subsequent. When it hardens, the souffle we get and the top and sides. Now we cover meet the rest of the film is our cake, put a plate on top and refrigerate for 4 — 5 hours.
Then, the film ends expand, flip the cake onto a plate, remove the first shape, and then the film. Decorate as desired, I have chocolate chips
Enjoy your tea!