Cake with curd cheese
Cooking time120 min
Very sweet cake with the aroma and taste of lime. Since I graduated as a pastry chef, I stopped to buy cakes in the store. For all holidays cook them myself. Among my favorites - cakes gelatin no-bake. They come out very light and fluffy. This is natural, since my favorite candy from childhood and still is "bird's milk". This cake to taste something close to this candy. Therefore, I consider it one of the best in my collection at the moment.
All the ingredients for the cream you need to do quickly. As soon as all the parts of the cream are ready, quickly mix them together and spread on base. Due to the gelatin and sugar syrup cream begins to set and gilyovtsa. To keep the surface of the cake smooth, all you need to do fast enough.
Cookies crumble, add soft butter and mix until smooth.
Pour the crumbs in with a parchment separable form (u2349 20-22 cm) and compacted. To remove the form in the refrigerator.
Gelatin pour 50 ml of cold boiled water and leave to swell.
The lime zest to RUB on a medium grater. Squeeze out the juice. Cottage cheese combine sugar, juice and lime zest.
Beat with a mixer at low speed until smooth.
50 ml of water and sugar to weld a syrup (syrup is ready when the temperature is 108u00b0C).
While the syrup cooks, whip the egg yolks in a bright mass. Continuing to whisk, a thin stream pour the hot syrup. Continue whisking until the mixture whitens.
Gelatin to warm up on slow fire until dissolved.
Separately whip the cream in a strong stable foam.
While stirring pour the melted gelatin into the cheese mass.
Add the yolk mixture.
Gently mix in the whipped cream.
Should get lush elastic mass.
Spread the filling on the base and put in the fridge for 3-5 hours.
To get the cake out of the fridge. To remove the ring.
Decorate as desired. I melted the white chocolate, adding the grated zest of Mandarin and lime. Quickly poured a chocolate cake and decorated it with lime, kumquat and mint.