Cottage Cheese Cake Supelsaksad
Baking and Desserts • Estonian
Description
Cottage Cheese Cake Supelsaksad
Ingredients
- Butter 10 oz
- Chicken Egg 1 piece
- Wheat Flour 2 cups
- Baking Powder ½ teaspoon
- Vanilla salt to taste
- Cottage cheese 5 lbs
- Sugar 10 oz
- Sour Cream 5 oz
- Egg white 4 pieces
- Roasted Peanuts 5 oz
- Candied fruits 3 tablespoons
- Citrus Zest Mix 1 piece
- Gelatin 0 oz
- Water 5 fl oz
- Ground Almonds to taste
- Fresh Berries to taste
Step-by-Step Guide
Step 1
Dissolve 16 grams of gelatin in 100 ml of water.
Step 2
Dough: melt 100 g of butter over low heat, remove from heat and mix with sugar. Let the mixture cool. Add the egg, vanilla sugar, and mix again. Sift the flour, combine with baking powder, mix everything, and knead the dough. Wrap the dough in plastic wrap and refrigerate for about 30–40 minutes. Then roll it out.
Step 3
In a 28 cm diameter mold, bake a crust from 250 grams of shortcrust pastry. Bake for 20 minutes at 355°F. This is the bottom of the cake.
Step 4
Filling: in a saucepan, melt 200 g of butter, add cottage cheese, whipped egg yolks, sour cream, vanilla sugar, candied fruits, chopped hazelnuts, and lemon zest, heat the mixture to 80–195°F. Do not boil! While stirring constantly, add the dissolved gelatin.
Step 5
Cool the mixture and pour it over the crust. Decorate with almond crumbs and berries.
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