Magic cake cheese cake

Magic cake cheese cake


— 700 gr of cottage cheese
— 1 cup of raisins
— 1 cup of sugar
— 1 glass of sour cream
— 40 g of gelatin
— 3 cups of pasteurized milk
— 1 glass of walnut kernels
— vanilla (to taste)
— 2 tangerines
— 2 kiwis
— canned pineapples and peaches

Preparation Magic cottage cheese cake:

1. Gelatin pour 1 cup of milk, leave for 30-40 minutes for swelling, then dissolve on low heat in the remaining hot milk, not bringing the mixture to a boil.

2. Raisins pour boiling water, leave for 20-30 minutes, then discarded on a sieve, dried. Nuts chop large.

3. Cottage cheese wipe, mix with sugar, sour cream, raisins and nuts, season to taste with vanilla. Add jelly mixture, mix well.

4. Put a slice of mandarin on the bottom of the split form, pour a part of the prepared curd mixture. Top with kiwi slices, pour again with mixture.
Lay the ringlets or pieces of pineapple, pour the mixture, put a layer of peach slices, refill with the mixture. Repeat the layers 2-3 times. Fruits should not be laid tightly to each other, so that the layers are better seized.

5. Remove the cake in the fridge for 3-4 hours, until it is completely solidified. At the filing, if desired, sprinkle with grated chocolate, coconut shavings.

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