"School time" is in full swing, fall is inspiring a riot of colors and yet how good it is to plunge into a bright warm summer day with a slice of coffee chocolate cake with a cheese souffle and a layer of Sunny apricots.
|Cooking time 90 minutes||Number of servings 10|
Beat the eggs, sugar, instant coffee and vanilla until fluffy. Add the flour, cocoa, soda and again vzbit. Bake the cake in a greased form. Cool and cut into 2 parts.
While baking and cools the cake soak gelatin in cold boiled water, leave to swell for 15-20 minutes. Make the soufflé: in a blender, beat cottage cheese, sour cream, sugar, vanilla and lemon juice until broken grains. We have here a cream (put a little cream, somewhere 4-5 tbsp, it will need d/greasing the cake)
Swollen gelatin heated to dissolve (to boil not to bring) and pour in the cottage cheese cream in a thin stream while the blender to whisk the cream with the gelatin. Then put one cake layer back into shape, spread half of the cottage cheese and gelatin mixture and top with the apricot compote.
Pour the apricots with the remaining mixture, put on top and flatten slightly second layer. Put into the refrigerator to harden for 1.5-2 hours. When our design hardens, put the form in hot water for a few seconds, then turn the form into the dish and gently remove. We have obtained here is such a cake in the skirt.
Grease the top of the remaining cream cheese, spread in a circle wreath from apricots and put in the fridge, and while we make jelly for decoration.
Oh, girls, I forgot to mention that the compote of apricots I have a home preservation. And the cake we have tasted, not too sweet, the souffle is tender, the cheese-vanilla flavor. Another add - on request cakes you can sprinkle coffee syrup with the addition of liqueur - this is all crazy!