Cottage Cheese Lime Cake
Baking and Desserts • Russian
Description
You can use lemons instead of limes.
Ingredients
- Cottage cheese 30 oz
- Cookie 10 oz
- Sugar 5 oz
- Gelatin 0 oz
- Lime 2 pieces
- Butter 5 oz
- Water 5 fl oz
- 10% cream 15 fl oz
- Whole egg 6 pieces
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Cake base: place the cookies in a plastic bag and crush them into crumbs with a rolling pin. In a saucepan, melt the butter, add the crumbs, and mix until homogeneous. Line a 26 cm diameter springform pan with plastic wrap, pour in the crumbs, and press them down. Place in the refrigerator or freezer until the base is firm.
Step 2
Prepare the sugar syrup: dissolve the sugar in 80 ml of water, bring to a boil, reduce the heat, and simmer uncovered for about 5-6 minutes. To prevent the syrup from crystallizing, brush the sides of the saucepan with a brush dipped in cold water.
Step 3
Test for a soft ball: pour a spoonful of syrup into cold water and shape it into a soft ball. If the ball doesn’t form, continue to simmer the syrup for a few more minutes.
Step 4
Beat the yolks until lightened, then gradually pour in the hot sugar syrup while continuing to beat. Keep beating until the mixture turns white.
Step 5
Beat the cottage cheese with the powdered sugar using a mixer until there are no lumps. Mix in the zest and juice of the limes.
Step 6
Dissolve the gelatin in the remaining 80 ml of water and let it swell. Heat the gelatin in a water bath and pour it into the cottage cheese. While stirring, add the cottage cheese to the egg-sugar mixture. Whip the cream to stiff peaks and fold it into the cottage cheese mixture.
Step 7
Pour the resulting mixture into the form over the cookie base. Chill in the refrigerator for several hours, preferably overnight. Decorate to your liking. We sprinkled the edges with almond slices.
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