Light Cottage Cheese Cake 'Raspberry with Cream'
Baking and Desserts • Russian
Description
Light Cottage Cheese Cake 'Raspberry with Cream'
Ingredients
- Butter 5 oz
- Ladyfinger Cookies 5 oz
- Raspberry leaves 20 oz
- Gelatin 0 oz
- Homemade Cheese 20 oz
- Dessert Yogurt 10 oz
- Meyer Lemon Juice 0 fl oz
- Citrus Zest Mix 2 pieces
- Sugar 5 oz
- 10% cream 20 fl oz
Step-by-Step Guide
Step 1
Melt the butter. Crush the ladyfingers and mix with the warm butter. Place the mixture into a springform pan lined with baking paper, flatten and lightly press down. Refrigerate for 30 minutes. Sort the raspberries, wash, and dry them.
Step 2
Soak the gelatin in cold water. Mix the homemade cheese with yogurt, sugar, grated zest, and lemon juice. Squeeze out the gelatin, dissolve it, and stir it into the cheese cream. Place the cream in the refrigerator for 15 minutes. Whip 400 ml of cream and mix with 300 g of raspberries into the cream as soon as it starts to set. Spread the cream over the base, smooth it out, and refrigerate the cake for at least 2 hours.
Step 3
Whip the remaining cream well and pipe it around the edge of the cake using a pastry bag. Decorate the cake with raspberries and pieces of ladyfingers.
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