Gentle cake May tenderness

Gentle cake May tenderness


● 2 eggs
● 2 tablespoons water
● a pinch of salt
● 75 g of granulated sugar
● 40 g flour
● packing of vanilla sugar
● 500 g curd mass
● gelatin
● strawberry

Cooking method:

1) Separate the yolks from the protein, knock down the protein from 2 liters of water and add salt and yolks and sugar, stir until it breaks, then pour in the flour, pour the dough into a greased with vegetable oil and put in a preheated oven for 20-25 minutes at 250 Degrees, when the cake will be ready to leave to cool.

2) Mix 500 g curd mass with vanilla sugar. In a separate bowl, soak 7 leaves of gelatin. After the gelatin is soft, squeeze and dissolve on low heat then add 2 tablespoons of cottage cheese into the gelatin and then pour into the curd mixture.

3) Mix well. When the gelatin starts to grasp, put the mixture in a mold with a cooled cake and leave it in the freezer for half an hour. Strawberries are cut as you like, put on top of the already grasped cottage cheese.

4) Gelatine is dissolved with 2 tbsp sugar in cold water, put on a plate and stirring is brought to a boil. The liquid is poured hot into berries and put in the refrigerator.
After 20 minutes the cake is ready.

Bon Appetit

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