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Cottage cheese dessert Miša řezy - slices

Cottage cheese dessert Miša řezy - slices

    

Delicate, creamy dessert, which got its name thanks to the comparison of fantastic taste with the popular Míša ice cream. We offer you a recipe, tested in our kitchen, which is worth trying.

Cook

No. of servings

12

Ready in

60 min.

Difficulty

medium

 

Categories:   

 

bicarbonate0.25tsp¼teaspoon
cocoa powder0.25oz10grams
cooking chocolate5.25oz150grams
cream curd1.1lb500grams
egg white4pcs4pieces
egg yolk4pcs4pieces
flour medium2.75oz75grams
flour medium-
powdered sugar7oz200grams
sunflower oil1tbsp1tablespoon
sunflower oil1tsp1teaspoon
unsalted butter-
unsalted butter11.5oz325grams

1. 

egg yolk 4 pcs  powdered sugar 2.75 oz (75 g)

Whisk the egg yolks and sugar into foam.

2. 

egg white 4 pcs

Beat the egg whites until they are foamy.

3. 

cocoa powder 0.25 oz (10 g)  sunflower oil 1 tbsp

Stir in cocoa and oil to the yolks.

4. 

flour medium 2.75 oz (75 g)  bicarbonate 0.25 tsp

Mix baking soda (or baking powder) in the flour and mix into the dough step by step.

5. 

Gently fold egg whites foam into the mixture.

6. 

unsalted butter  flour medium

Grease the baking form (diameter 28 cm) with butter and sprinkle with flour. Pour the dough.

7. 

Bake for 10 minutes at 180 °C.

8. 

unsalted butter 8.75 oz (250 g)  powdered sugar 4.5 oz (125 g)

Beat room-temperatured butter with sugar until creamy.

9. 

cream curd 1.1 lb (500 g)

Add cream curd...

10. 

...and whip.

11. 

Put the cream curd filling on the cooled base and smooth it out. Put in the refrigerator for 2 hours to harden.

12. 

unsalted butter 2.75 oz (75 g)  cooking chocolate 5.25 oz (150 g)  sunflower oil 1 tsp

Melt the butter with chocolate. Stir in the oil.

13. 

Pour the chocolate icing on the cake. The icing is pouring easily, there is no need to spread it, you just need to tilt the form. Let it harden in a coold place for another 2 hours.

14. 

After four hours of cooling, the dessert can be sliced and served, but we recommend cooling it for 24 hours.

Bon appetit!

 

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