109 - 8 порции
Delicious cake, almost entirely consisting of extremely useful components. This cake is not a sin to treat yourself, even limiting themselves to the food!
Ingredients for Cake-souffle "Latte"
- Date - 120 g
- Nuts - 30 g
- Oat flakes - 30 g
- Instant coffee - 1 tsp.
- Vegetable oil - 2 tsp.
- Curd - 500 g
- Instant coffee - 200 ml
- Vanilla - 2 g
- Sugar - 60 g
- Milk - 300 ml
- Gelatin - 20 g
- Milk - 150 ml
- Condensed milk - 50 g
- Instant coffee - 50 ml
- Cocoa powder
- Gelatin - 8 g
Step by step instruction of cooking Cake-souffle "Latte"
Dates washed, soaked in boiling water about a half hour to figs become soft. Drain off the water.
Nuts and oatmeal and lightly fry. Add the dates, vegetable oil and coffee dissolved in 1 tsp water, nuts and puree them in a blender. Mix the mixture with roasted cereals.
Evenly distributed weight for the base on the bottom of a tall shape with a diameter of 17-20 cm and Put in the fridge. It is most convenient to use a split mold, from the outside wrapped with foil or cling film if using any other, its line a rimmed foil on the inside.
In three separate bowls soak the gelatine for the time specified on its packaging. In the first two to 10 g of gelatin 50 ml of milk. In the third - 8 g gelatin in 50 ml of coffee.
Now prepare the cream for each layer. In the first tank blend 300 g cottage cheese, 30 g of sugar 1 g of vanillin and 150 ml of milk in the second bowl, blend 200 g of cottage cheese 200 ml coffee, 1 g of vanillin, 30 g sugar and 50 ml milk. In the third bowl, mix condensed milk with milk or water. Adjust amount of sugar depending on acid curd and taste of its own. In my opinion, it is best to this cake suitable thick low-fat cottage cheese with no grains in rectangular packs. To take low fat dry cottage cheese, I do not advise, as in the finished cream will really feel the grains.
Melt on low heat gelatin, soaked in milk. Whipping cream and cottage cheese mixture in a thin stream injected under the rotating blades of the mixer the melted gelatin. Distribute the cream on the basis of the flat layer. Put in the refrigerator. When creamy layer "grab" burning the second mixture of gelatin and milk and introduced her to coffee and cream cheese by the same method. Evenly spread the cream on creamy layer and refrigerate. Wait until the coffee layer is slightly firm.
Melt over low heat, gelatin, soaked in coffee, mix it with a mixture of condensed milk and milk. Once the mixture cools, start whipping it with a mixer at high speed. It should be little increase in volume and become air. Pour it on the coffee layer and put the cake in the refrigerator for at least a few hours.
Frozen cake extracted from the mold, decorate to taste cocoa.