Cottage cheese cubes with gelatin
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ingredients
Cesto
5 pcs home-made eggs 8 tbsp granulated sugar 10 tbsp sifted semi-coarse flour 3 tbsp sifted cocoa 100 ml vegetable oil 100 ml warm water 1/2 packet baking powder 1/2 packet baking powder for gingerbread jam (e.g.
Curd cream
500 g soft curd 2 packets vanillin sugar 250 ml whipped cream
Jelly
400 ml cold water 500 ml orange juice 2 packets Golden cob (à 40 g)
progress
A wonderful dessert that will delight both big and small suitable for holidays, celebrations
1.
Beat eggs, sugar until frothy, progressively add oil, warm water alternately. In a bowl sift flour, cocoa add baking powder, gingerbread powder mix lightly into batter. Line a 30x40cm baking tray with baking paper, spread the batter evenly. Preheat the oven to 190 degrees and bake for 20-25 minutes.
2.
After baking, let the cake cool, remove the baking paper, brush with apricot jam (or other to taste), trim the sides.
3.
For the filling,whip the whipping cream until semi-stiff add the cottage cheese and whip until stiff.
4.
Raw ingredients for jelly topping. Bring the juice to a boil, cook the golden cobs in the water and pour into the juice to make a thick jelly. Once cooked, let cool, stirring occasionally.
5.
Finish by spreading the jelly, see photo. Place in the refrigerator to set before serving cut into cubes, slices…. Various.
6.
Good taste!
