Sponge Pastries with Cottage Cheese and Raspberries
Baking and Desserts • European
Description
Sponge pastries with cottage cheese and raspberries
Ingredients
- Sugar 5 oz
- Farm fresh eggs 4 pieces
- Wheat Flour 0 oz
- Starch film 0 oz
- Gelatin 2 sheets
- Raspberry leaves 10 oz
- Cottage cheese 20 oz
- Butter 2 tablespoons
- Liquid dark chocolate 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 340°F.
Step 2
Separate the egg whites from the yolks.
Step 3
Whisk the yolks with sugar until smooth, then beat the egg whites until stiff peaks form. Gradually fold the yolk mixture into the egg whites, along with the flour and starch.
Step 4
Soak the gelatin sheets.
Step 5
Line a baking tray with parchment paper and grease it with butter.
Step 6
Spread the batter on the baking tray to form 10 thin rounds. Bake the rounds until cooked through.
Step 7
Blend the cottage cheese with 150 g of raspberries and incorporate the gelatin.
Step 8
Spread the cottage cheese mixture over the cooled rounds and top with the remaining raspberries. Garnish with chocolate shavings.
Step 9
Place the pastries in the refrigerator for 2 hours.
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