Light, refreshing and fruity! Here’s the recipe for the finest raspberry cottage cheese that enchants everyone

This is the cake not only amazingly delicious but wallet -friendly And it’s easy to make. The soft cottage cheese cream, the succulent raspberry selly and the soft sponge cake They make a perfect harmony – a wall of it, and you feel in a summer orchard. Ideal for family gatherings, holidays or even an ordinary pampering. Try it out and everyone will ask for the recipe!

Ingredients:

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To the sponge cake:

• 8 dkg of flour
• 8 dkg of sugar
• ½ pack of baking powder
• 2 pieces of eggs

To the cottage cheese cream:

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• 50 dkg of curd
• 2.5 dl of sour cream
• 20 dkg of powdered sugar
• 2 packs of vanilla sugar
• 1/2 lemon juice
• 1 lemon grated peel
• 2 dl hulala cream (or foam cream)
• 10 g gelatin (eg Rozi Horváth)
• 1 dl of water

To the raspberry save:

• 30 dkg fresh or mirelite raspberries
• to taste
• 1/2 dl of water
• 10 g powder gelatin

For decoration:

Preparation:

Mix the whole eggs with foam with powdered sugar and vanilla sugar. Mix the flour with the baking powder, then add it to the egg mixture and gently mix.

A 26 cm cake mold is lined with baking paper and then smoothed the mass. Place in a preheated oven at 150 degrees and in air mixed mode for approx. Bake for 15 minutes.

Once baked, remove from the mold, remove the paper and cool completely. While the cake base is roasted and then cool, prepare the cream.

The cottage cheese is crushed with the sour cream with a bot blender – almost creamy. Add the icing sugar, vanilla sugar, lemon juice and peel, place in a bowl and mix. Boil the water and dissolve the gelatin in it. Stir until cooled to lukewarm, then poured into the curd cream and mixed thoroughly.

Beat the cream into a hard foam and turn it into the cottage cheese cream little by little.

Place the cooled sponge cake back into the cake mold and smooth the curd cream. Place in the refrigerator for 2-3 hours, during which time it solidifies completely.

Place the raspberries in a bowl and start heating on the stove. Add the water and gelatin and sweeten to taste. Heat until the gelatin dissolves in it, then remove from the heat and let it cool. (Be careful not to boil the dressing!)

After the raspberry sauce has cooled, smooth it into the cake and place the whole raspberry cottage cheese for a few hours or overnight.

Once the top is solidified, cut with a sharp knife along the shape, then lift the cake mold and decorate with whipped cream. (I now scattered a little pistachio as a decoration.)

The recipe was sent by Mary Kovács. Thank you!

Raspberry Tour / Photo: Receptar.kiskegyed.hu

Source: Receptar.kiskegyed.hu