Delicate cottage cheese-lemon filling combined with cream and aromatic raspberry-cheese filling, mmm..... Just super on a hot summer day.
|Cooking time 120 minutes||Number of servings -|
Baking tray lay a paper and grease with vegetable oil. Knead biscuit dough(more to write about it I will not bake a cake I think)to pour on a baking sheet. Bake in a preheated oven at 200 gr. for about 15 minutes. On the table spread the baking paper of the baking pan size. The finished cake to turn on the prepared table and remove the paper( removed well). Hot biscuit immediately lubricated strawberry jam or marmalade, if you have a jam from a strawberry, then pre-grind all the blender. The cake should cool completely.
After about 2 hours start to prepare raspberry curd. I took here is the jelly in a pack of 2 bags, each with a capacity of 500 ml. of liquid. My jelly has ended, so photo from the Internet took.
1 sachet of jelly to soak in 150 ml for 10 minutes. At this time, beat cottage cheese( 500 gr.) sugar (100 gr.) and lemon juice( from one lemon). Jelly to put on a slow fire and heat, not boil, remove from heat and cool slightly. Mix cottage cheese with melted jelly, stirring well with a whisk. Soak the gelatine leaves (3 leaves) in cold water for a few minutes. Gelatin little squeeze and melt on low heat, then add 3 tablespoons raspberry curd mass, mix well with a whisk. Mix gelatin-cottage cheese with the rest, stirring constantly with a whisk. Put in the refrigerator.
When the mixture starts to set whip the cream (200 ml.), mix well. To get the cake from the refrigerator, remove the frame and wash it. Then again to put it around the cake, leaving with each side approximately 2 centimeters.
Spread on top of raspberry curd(the edges must not remain empty, it is possible to gently tap the dish on the table). Well even out and put into the fridge for another 3 hour.