Shortbread cottage cheese cake Delicacy

Delicate sand-curd cake with airy protein cream. Cottage cheese cake with a shortbread base is prepared very simply and quickly. The protein cream covering the cake just melts in your mouth. Your family and friends will be happy to taste their tidbit.

Julia

The author of the recipe

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Composition / ingredients

servings:

For the cake:

Egg yolks

Sugar

Butter (or margarine)

Baking soda (slaked)

0.3

Flour

0.75

For filling:

Cottage cheese

200

Sugar

to taste

Egg yolks

Vanillin (on the tip of the knife)

to taste

Flour

Raisins

For cream:

Egg whites

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 9 g

Fats 25 % 14 g

Carbohydrates 58 % 32 g

290 kcal

GI: 0 / 9 / 91

Step-by-step cooking

Cooking time: 50 min

Step 1:
Ingredients.
Step 2:
Rub the yolk with sugar and softened butter.
Step 3:
Add the slaked soda and flour. Quickly knead. The dough turns out soft and elastic.
Step 4:
Evenly distribute the dough on the bottom of the mold, oiled, applying a little on the walls of the mold. We put the cake in a heated to 200 degrees. bake for 10-12 minutes.
Step 5:
Bake until lightly browned.
Step 6:
While the cake is cooling, rub the cottage cheese with yolks, sugar, vanilla and flour until smooth.
Step 7:
Then add the washed and dried raisins to the filling. Mix well.
Step 8:
Lay out the filling evenly on the baked cake.
Step 9:
For the cream, whisk the whites with powdered sugar to a foam.
Step 10:
Carefully spread the cream on top of the curd mass and put it in the oven also at 200 degrees. for 10-12 minutes. The cream should turn red.
Step 11:
Let the cake cool, then take it out of the mold.
Step 12:
We invite everyone to the table. Have a nice tea.