Chocolate cake with cottage cheese cream
100 - -
Want to offer a chocolate cake with chocolate butter cream and raspberries. In season you can use any berries. Delicious, tender, fluffy and porous cake, moderately sweet. Biscuit and yoghurt does not deflate. Cream gentle, light, airy.
Ingredients for Chocolate cake with cottage cheese cream
- Chicken egg - 3 PCs
- Sugar - 160 g
- Vanilla sugar - 1 package.
- Butter - 80 g
- Corn starch - 40 g
- Cocoa powder - 40 g
- Yogurt - 150 g
- Flour - 150 g
- Leavening agent - 1 package.
- Cream - 100 ml
- Curd - 150 g
- Powdered sugar - 4 tsp.
- Vegetable oil
- Raspberry - 100 g
- Mint - 1 vetch.
Step by step instruction of cooking Chocolate cake with cottage cheese cream
Beat eggs with sugar and vanilla sugar.
Start on low speed of mixer, gradually increase.
Weight should be fluffy and increase in volume.
To the whipped mass add jagrut and cooled melted butter.
In a bowl, mix all the dry ingredients.
Portions sift the dry mixture into the egg-oil.
The dough is the consistency, like thick cream.
The bottom of a split form 24х24см lay a baking paper and
grease with vegetable oil without smell.
The form to fill the dough, flatten the entire surface.
Bake in a preheated oven to 180C for around 30-35 min.
to dry the torch (watch your oven), but do not overdo.
Leave the cake in the form for 10 min.
To release from the mold and cool on a wire rack.
To prepare the cream, whip the cream with a teaspoon of powdered sugar to stable peaks.
Soft cheese add powdered sugar and whisk.
To the cream cheese add whipped cream, beat briefly.
A fully cooled cake to cover with cream
with a spatula to make the surface smooth.
Put into the refrigerator so that the cream is cold.
Garnish with fresh raspberries, mint.