Composition / ingredients
Step-by-step cooking
Step 1:
Sponge cake.
Step 2:
Combine eggs with sugar and vanilla sugar. Beat for 5 minutes.
Step 3:
Add flour and starch. Stir until smooth.
Step 4:
Pour the dough into the bottom of the greased baking dish (diameter 20-22 cm).
Step 5:
Bake the sponge cake in a preheated 180 ° C oven for about 15 minutes.
Step 6:
Cream.
Step 7:
Gelatin pour water and leave to swell.
Step 8:
If the cottage cheese is dry and lumpy, pre-punch it with a blender.
Step 9:
Combine cottage cheese with yogurt, sugar and vanilla sugar. Rub with a whisk until smooth. Do not whip!
Step 10:
Decoration.
Step 11:
Pineapple and kiwi peel. Cut into small slices.
Step 12:
Warm up the gelatin until completely dissolved and pour it into the curd-yogurt mass. Mix it up.
Step 13:
Add kiwi to the curd mass, leaving a few pieces for decoration. Mix it up.
Step 14:
Put a biscuit on the bottom of the cooking ring (20-22 cm). Put an acetate film on the sides.
Step 15:
Fill the sponge cake with cream with kiwi slices. Put in the freezer until solidified.
Step 16:
Jelly.
Step 17:
Pour gelatin with water and leave to swell.
Step 18:
Heat gelatin until completely dissolved and combine with pineapple juice. Mix it up.
Step 19:
Put pineapple and kiwi slices on the frozen cream.
Step 20:
Pour the fruit jelly and refrigerate until completely solidified.
1. It is better to take yogurt not very liquid, so that the cream turns out to be a little viscous. It is better to mix yogurt into cottage cheese with a spatula or a whisk. Don't whip it up like I did! Because because of this, I got a fairly liquid mass, and it should have turned out more or less thick. It didn't affect the taste, the cream leaked a little in the gap between the mold and the biscuit - I had to tinker so that everything didn't leak out.
2. I had a fresh pineapple, so I bought pineapple juice for jelly. You can replace fresh pineapple with canned and make jelly based on pineapple syrup.
Caloric content of the products possible in the composition of the dish
- Acedophilin 3.2% fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt of 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Cottage cheese "vitalinia" - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Pineapples - 49 kcal/100g
- Canned pineapples - 57 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Kiwi - 48 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Pineapple juice - 48 kcal/100g
