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Cottage cheese charlotte

Ingredients

  • Sponge cake: 2 eggs, 2 tbsp. sugar, 2 tbsp. flour, 1 tsp. baking powder, 1 pinch salt Cream: 1 / 2 kg curd, 1 / 2 l vegetable cream, this is better because it becomes harder foam, so no need to add gelatin. If a smooth cream is used, it should be a little dissolved gelatin, to conclude. Sugar to taste grated lemon peel + Side of the sponge cake

Instructions

Preheat the oven to 170 degrees. The egg whites to split. The egg proteins add the pinch of salt, and sugar to the yolks. Mix it whites of hard foam, and the yolk is mix. The egg yolks add the flour and baking powder, to turn mixed after the egg white foam. The cake mixture is poured into a pan lined with baking paper, then put in the preheated oven. Bake for 15 minutes. Be checked with a meat needles or toothpick to be duly cooked with the cake (it is good, if not stuck to the needle out of the raw dough). When baked, remove the cake mold, when we can endure the heat of the grid and making it cool down. Between the bottom of the cake pan and put in the final round sponge cake kits sponge cakes halved. This then is poured into the cream. Mash the cream cheese through a sieve and mix in the whipped cream, sugar and grated lemon peel. The top of the cake can be prepared to put fruit of your choice (I used frozen berries). In the end, is a gelatin (1 tbsp. gelatin dissolved 1 dl warm water), pour off, but it is not mandatory. Switch off the fridge for 1-2 hours after resolution of the cake and serve it.

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Cake Central › Recipes › Cottage cheese charlotte