White Cake with Whipped Cottage Cheese and White Chocolate

Baking powder

White Cake with Whipped Cottage Cheese and White Chocolate

6

Eggs

Sugar

Salt

Baking powder

Flour

Cottage cheese

Fat cream

White chocolate

Gelatin

Whip eggs with sugar and salt. Add flour and baking powder.

Pour this dough into the form, covered with baking paper.

Bake it in the oven preheated to 392 F for 20-30 minutes.

Pour 1/3 of the cream into the small pot. Add crashed white chocolate. Melt it slowly.

Mix gelatin with ¼ of the water. In 10 minutes put this cup into the pot with boiling water. Wait until gelatin melts.

Mix cottage cheese with melted chocolate.

Pour gelatin into the bowl.

Take a separate bowl and whip cream quickly.

Mix cottage cheese with the cream.

If this mass is too sweet, you may add 0.25 tsp of lemon juice.

Cut the dough in two.

Cover one layer with ¾ of the white filling.

Put the second layer on the top of it. Decorate it with the rest of the white mass.

Put your cake into the fridge for the whole night.

This tender cake is a perfect combination of white chocolate and cottage cheese.

Baking Baking powder Birthday party Blender Chocolate Cottage cheese Cream Desserts Eggs Festive meal Flour Medium Salt Sugar

1641

Chef Andrew

Desserts

International

This tender cake is a perfect combination of white chocolate and cottage cheese.

1. Whip eggs with sugar and salt. Add flour and baking powder.
2. Pour this dough into the form, covered with baking paper.
3. Bake it in the oven preheated to 392 F for 20-30 minutes.
4. Pour 1/3 of the cream into the small pot. Add crashed white chocolate. Melt it slowly.
5. Mix gelatin with ¼ of the water. In 10 minutes put this cup into the pot with boiling water. Wait until gelatin melts.
6. Mix cottage cheese with melted chocolate.
7. Pour gelatin into the bowl.
8. Take a separate bowl and whip cream quickly.
9. Mix cottage cheese with the cream.
10. If this mass is too sweet, you may add 0.25 tsp of lemon juice.
11. Cut the dough in two.
12. Cover one layer with ¾ of the white filling.
13. Put the second layer on the top of it. Decorate it with the rest of the white mass.
14. Put your cake into the fridge for the whole night.

Next morning you may decorate this dessert with white chocolate.

Author:

Chef Andrew

My name is Andrew. I am the chef of the site "Very Tasty". This is a real creative kitchen!

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