Cottage cheese sour cream cake

Step-by-step cooking

1. Step 1:

   

   Making the dough. First you need to prepare a glass of sugar, two yolks and 250 grams of cottage cheese. It is better to take the eggs out of the refrigerator in advance so that they are heated to room temperature.

2. Step 2:

   

   Mix all the products in a deep cup and beat with a blender until smooth. Then add soda, slaked with citric acid. Let's wait for the 10 minutes allotted for the fermentation process.

3. Step 3:

   

   Pour the mass into a convenient bowl. Pour half of the flour (1 cup) and start kneading the dough with a spoon.

4. Step 4:

   

   Add the remaining flour (1 cup) and knead the dough on the work surface. It should be smooth and soft.

5. Step 5:

   

   Divide the dough into 6 equal parts, roll a bun out of each and leave for 10 minutes. We will cover the blanks with cling film so that they do not wind up.

6. Step 6:

   

   Cut out a rectangle or circle from the parchment so that it fits into your baking dish. Smear it with butter and sprinkle with flour. We put one ball in the middle and roll out a cake thinly from it with a rolling pin, trying to give it the shape of a circle. It is not necessary to pierce with a fork. We send the cake on parchment in the oven for 10 minutes at a temperature of 160 degrees.

8. Step 7:

   

   At the ready-made still hot cake, we cut off the uneven edges with scissors. Bake the rest of the cakes, cutting them all so that they are the same size.

9. Step 8:

   

   Put the finished cakes in a stack and prepare the cream.

10. Step 9:

    

    Pour the milk into a small saucepan or saucepan, heat it on the stove. Whisk the whites, egg, flour and sugar with a mixer in a deep bowl. When the milk boils, pour two ladles of milk into the egg mixture, mix well and pour everything back into the saucepan with milk in one motion. Cook until thickened over low heat. About 10 minutes.

11. Step 10:

    

    Add cottage cheese, sour cream, butter and vanilla sugar (or vanillin) to the cooled custard.

12. Step 11:

    

    We interrupt with a blender until smooth and lush.

13. Step 12:

    

    Liberally lubricate the cakes with cream, spread them on top of each other. Sprinkle coconut shavings on top and decorate with candied fruits. Decoration can come up to your liking: tangerines, fresh strawberries, etc. We give the cake to infuse and soak in the refrigerator for 2 hours.