Cottage cheese-raspberry cakes from the beans

142 - 90 минут 15 порции

Very tender bean cakes made from sponge cake with chocolate-raspberry soufflé cream

for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day

Ingredients for Cottage cheese-raspberry cakes from the beans

Step by step instruction of cooking Cottage cheese-raspberry cakes from the beans

Шаг 1

Beans Blanche small white TM"Mistral" soak in enough water for 3-4 hours, I soaked overnight. In the morning boil until tender, put in a deep bowl and cool slightly

Шаг 2

To the beans add the eggs -beat with a blender until creamy

Шаг 3

Apples clear from the skin and seeds, grate on a grater for potato pancakes and add in the bean-egg mixture

Шаг 4

Add bran, mixed with baking powder, vanilla and cocoa

Шаг 5

Add the brown sugar-I used a TM"Mistral" he will give the dough a sweet taste

Шаг 6

Mix well until smooth and put in greased baking dish (I have size 32 cm X 12 cm). Bake in a preheated oven at 180 degrees for 30-40 minutes (focus on your oven)until dry matches.

Шаг 7

The finished cake to get out of shape, cool and cut into 2 parts.
The form does not wash, she will need it

Шаг 8

To prepare the cream. In the microwave heat the milk until hot and pour into it the mixture for the preparation of raspberry jelly. Mix well for several minutes (so it says on the box jelly) and cool slightly

Шаг 9

Put in a bowl the cottage cheese (regular and soft), add the sugar-I used brown TM"Mistral". Add jelly, dissolved in milk-mix well.

Шаг 10

In the form to put the top layer of the cake

Шаг 11

Him put cooked cream

Шаг 12

Cover bottom layer of cake, lightly press and refrigerate for 1-2 hours to harden cream.
After hardening of the cream gently with a knife go around the edges and easily release from the shape of the received workpiece and flip with Board.

Шаг 13

Sprinkle with icing sugar and using a sharp knife, cut into brownies