Cottage Cheese Cake

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Cottage Cheese Cake

Description

Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg. Bake it at 230 C for approximately 8-10 minutes.

List of All Ingredients

 

SUMMARY

Ingredient 8-slice 12-slice 16-slice 25-slice 40-slice
egg white 2 4 5 3 4
yolk 6 10 13 8 10
flour 30 50 70 40 50
wheat starch 10 20 25 15 20
granulated sugar 30 50 60 40 50
cooking oil 10 20 25 15 20
baking powder 2 3 4 2 3
whipped cream 33% 600 1000 1400 800 1000
curd cheese 300 500 700 400 500
white chocolate 260 440 580 360 440
vanilla sugar 5 10 15 10 10
gelatine 5 10 15 10 10
water 50 90 120 70 90
15% chocolate 300 300 400 400 300
whipped cream 70 120 160 100 120

  

Recipe

 

Sponge cake

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
egg white pcs 2 4 5 3 4
yolk pcs 2 4 5 3 4
flour g 30 50 70 40 50
wheat starch g 10 20 25 15 20
granulated sugar g 30 50 60 40 50
cooking oil g 10 20 25 15 20
baking powder g 2 3 4 2 3

Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg. Bake it at 230 C for approximately 8-10 minutes.

 

Cream

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
whipped cream 33% g 300 500 700 400 500
curd cheese g 300 500 700 400 500
white chocolate g 140 240 320 200 240
vanilla sugar g 5 10 15 10 10
yolk pcs 4 6 8 5 6
gelatine g 5 10 15 10 10
water g 50 90 120 70 90

Whip the egg yolk and the vanilla sugar until white, add the melted white chocolate, then drip the sugar syrup (strong line test: approx. 125 C ). Add the squeezed cottage cheese, the hot gelatine and mix it loosely with the whipped cream. The consistency of the cream is optimal when it is slightly soft, almost liquid. This way it easily takes the shape of the silicon mould.

 

Dressing

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
whipped cream 33% g 300 500 700 400 500
15% chocolate g 300 300 400 400 300

Use the silicone mould release spray, fill in half of the whipped cream. Cover the silicone parts fully. Condense. Then put on the smaller sponge sheet, spread the remaining cream on top and cover it with the larger sponge sheet. Chill in a freezer at -18 ° C for 2 hours. After defrosting, pull off the silicone mould and cut off the rings. Fill the holes with the pre-cooked and cooled mousse.

 

Decoration

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
whipped cream g 70 120 160 100 120
white chocolate g 120 200 260 160 200

Push a rose-shaped cream icing on cake slices, shape them nicely and decorate them with pre-spread, cut up chocolate sheets.

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Read & Watch

Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

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Cottage Cheese Cake