Required:
Biscuit:
125 g sugar
1 package lemon peel,
75 g flour
75 g starch
1 tsp baking powder,
3 eggs
Filling:
24 g gelatin,
1 can of canned apricot halves (850 ml),
500 g cottage cheese,
4 tbsp apricot liqueur
2 bags of vanilla,
600 ml. cream
2 tbsp marmalade,
80 gnarezannogo almonds
Preparation:
Whip the whites, add the 40 grams of sugar. Beat egg yolks with 3 tablespoons hot water and remaining sugar and the peel from top to lay fiber, sift it starch, baking powder and flour and mix well. Heat to 180 ° C. Dukhov Vystelit paper form, fill it with dough and bake 25 minutes. 10 min. chill in shape, lean bars, cool. Soak gelatin in water. Drain the syrup into a separate bowl with apricots, to defer some fruit. Cottage cheese mixed with liqueur and vanilla. Heat 4 tablespoons syrup and gelatin to dissolve it, stir in the cheese mass, put on 15 minutes. in the refrigerator. Whipped cream and add to the curd mass. Cut the cake in the horizontal, the lower sign in the ring, spread butter puree, spread out along the cut apricots, and top 1 / 3 cottage cheese weight, cover with a second Korzhov, 60 min. cake in refrigerator. Part of the remaining cream to put in a bag, remove the cake from the side of the rink and coat the remaining cream. Sprinkle edge of cake toasted almonds, to decorate the cake slices of apricots and cream rosettes.
Biscuit:
125 g sugar
1 package lemon peel,
75 g flour
75 g starch
1 tsp baking powder,
3 eggs
Filling:
24 g gelatin,
1 can of canned apricot halves (850 ml),
500 g cottage cheese,
4 tbsp apricot liqueur
2 bags of vanilla,
600 ml. cream
2 tbsp marmalade,
80 gnarezannogo almonds
Preparation:
Whip the whites, add the 40 grams of sugar. Beat egg yolks with 3 tablespoons hot water and remaining sugar and the peel from top to lay fiber, sift it starch, baking powder and flour and mix well. Heat to 180 ° C. Dukhov Vystelit paper form, fill it with dough and bake 25 minutes. 10 min. chill in shape, lean bars, cool. Soak gelatin in water. Drain the syrup into a separate bowl with apricots, to defer some fruit. Cottage cheese mixed with liqueur and vanilla. Heat 4 tablespoons syrup and gelatin to dissolve it, stir in the cheese mass, put on 15 minutes. in the refrigerator. Whipped cream and add to the curd mass. Cut the cake in the horizontal, the lower sign in the ring, spread butter puree, spread out along the cut apricots, and top 1 / 3 cottage cheese weight, cover with a second Korzhov, 60 min. cake in refrigerator. Part of the remaining cream to put in a bag, remove the cake from the side of the rink and coat the remaining cream. Sprinkle edge of cake toasted almonds, to decorate the cake slices of apricots and cream rosettes.
No comments:
Post a Comment