Cheesecake with tangerines and gelatine

ingredients

Cesto

5 pcs larger egg 220 g crystal. Sugar 125 g semi-coarse flour 125 g plain flour special 00 2 tbsp sifted cocoa 1/2 packet baking powder 1 dl lukewarm milk 1 dl vegetable oil

Filling:

500 g soft lumpy cottage cheese 250 g butter or hera 2 packets vanillin sugar 2 tins tangerine compote

Gelatin to finish :

2 packets custard powder or golden cob 850 ml orange juice apricot jam to spread on the shell

progress

A delicious dessert of fresh flavour for lovers of fruity goodness.

1.

Whisk egg yolks, sugar until foamy alternately add oil, lukewarm milk. Sift the flour smooth, semi-coarse, cocoa combine with baking powder, mix. Add to the egg whites in batches, whisk stiff snow with a fork into the batter.

2.

Line a 30x40cm baking tray with baking paper and spread the batter evenly. Preheat the oven to 190 degrees and bake for 20 minutes. Once baked and cooled, adjust the sides of the casing and remove the baking paper.

3.

Cut the butter into small pieces and mix with the vanillin sugar until smooth and stir in the cottage cheese.

4.

Spread the prepared apricot jam over the prepared filling.

5.

Spread the filling evenly, place in the refrigerator to set.

6.

Distribute the fruit that we have drained over the filling. In a little of the juice, stir the golden cob, boil the rest after boiling, pour in. Cool, stirring occasionally.

7.

Place the filling in the refrigerator to set. Once set, cut into cubes. Enjoy.