Cottage cheese and whipped cream cake
Composition / ingredients
12
servings:
Step-by-step cooking
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Pass the cottage cheese through a meat grinder.
Grind the butter in a bowl, driving in one yolk and spreading out one tablespoon of cottage cheese. We rub it well at the same time.
Add sugar and vanilla. Whisk the whites and put them in the cottage cheese, add the breadcrumbs, mix everything, put the raisins, lemon and tangerine zest.
Grease the mold with oil, sprinkle with grated bread, lay out the dough. Bake in a moderately heated oven for about an hour.
It is better to cover the top with foil.
Make a cottage cheese cake without removing it from the mold. Coat the top with whipped cream.
Caloric content of the products possible in the composition of 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
- 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cream crackers - 414 kcal/100g
- Wheat crackers - 331 kcal/100g
- Crackers - 331 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Vanillin - 288 kcal/100g
- Lemon zest - 47 kcal/100g
- Tangerine peel - 97 kcal/100g
- Whipped cream - 257 kcal/100g
