Light cake with cottage cheese and raspberry Scarlett
Composition / ingredients
12
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
1.We make a biscuit. The round shape, with a diameter of approximately 24 cm, is covered with paper.The sides do not need to be coated with olive oil so that the biscuit can grow.
Separate the yolks from the proteins.First, beat the yolks with the gradual addition of half a portion of powdered sugar.Whisk until the yolks clearly lighten and increase in volume.Now we add flour to the same place, but not immediately, but in several steps.
2. Whisk the whites.The dishes in which we whisk should be as clean and dry as possible, without a drop of fat and water.Beat slowly at first, and as soon as it starts to foam, increase the speed.When the whites are whipped and when the bowl is turned over, they do not pour out (strong foam), we begin to add the remaining sugar.Again, whisk until a strong foam.
3.Add a third of the proteins to the yolks and stir gently with a spoon from the bottom to the top.This mass is added to the proteins and stirred.
4.We put it in a mold and immediately into a preheated oven.The temperature is 220 g for 20 minutes, or at a temperature of 180 g for 35 minutes (everything very much depends on the oven)
5.After that, turn off the oven and let it stand there for half an hour, as much as possible.When it cools down, cut into 2 halves horizontally.
6.The filling is made easily-whisk the cottage cheese with sugar, which we give at will.Someone likes sweets, someone not so much.If the filling is too viscous, it is advisable to dilute it with a little sour cream or kefir.On the first cake we spread half the mass of cottage cheese, put the berries (again optional) and again a little cottage cheese.We put the second cake on top and also spread the remaining cottage cheese on top, be sure and on the apples too! And, the most pleasant thing-decorate with any berries!
Put in the refrigerator for half an hour and
-voila!
Separate the yolks from the proteins.First, beat the yolks with the gradual addition of half a portion of powdered sugar.Whisk until the yolks clearly lighten and increase in volume.Now we add flour to the same place, but not immediately, but in several steps.
2. Whisk the whites.The dishes in which we whisk should be as clean and dry as possible, without a drop of fat and water.Beat slowly at first, and as soon as it starts to foam, increase the speed.When the whites are whipped and when the bowl is turned over, they do not pour out (strong foam), we begin to add the remaining sugar.Again, whisk until a strong foam.
3.Add a third of the proteins to the yolks and stir gently with a spoon from the bottom to the top.This mass is added to the proteins and stirred.
4.We put it in a mold and immediately into a preheated oven.The temperature is 220 g for 20 minutes, or at a temperature of 180 g for 35 minutes (everything very much depends on the oven)
5.After that, turn off the oven and let it stand there for half an hour, as much as possible.When it cools down, cut into 2 halves horizontally.
6.The filling is made easily-whisk the cottage cheese with sugar, which we give at will.Someone likes sweets, someone not so much.If the filling is too viscous, it is advisable to dilute it with a little sour cream or kefir.On the first cake we spread half the mass of cottage cheese, put the berries (again optional) and again a little cottage cheese.We put the second cake on top and also spread the remaining cottage cheese on top, be sure and on the apples too! And, the most pleasant thing-decorate with any berries!
Put in the refrigerator for half an hour and
-voila!
The calorie content of the products possible in the dish
- 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
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 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
- 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
