Viennese cream cheese cake

Category: Confectionery
Kitchen: german
Viennese cream cheese cake

Ingredients

oil 50 g
eggs 4 things
sugar 125 g
salt pinch
flour 75 g
starch 75 g
baking powder 2 tsp
For the cream:
cottage cheese 400-500 g
sugar 130 g
juice and zest of one lemon (small)
gelatin 12 g
whipped cream 250g
powdered sugar 2-3 st. l
tangerines

Cooking method

  • As you know, Vienna is famous for its exquisite cakes. For lovers of pastries with cottage cheese, I suggest a very tender Viennese cake.
  • Melt the butter and cool, but so that it remains liquid.
  • Separate the egg yolks from the whites and beat with 4 tbsp. spoons of warm water, sugar and salt into a foam.
  • When you get a creamy mass, pour in the oil in a thin stream, continuing to beat.
  • Beat the egg whites into a dense mass and combine with the yolks.
  • Viennese cream cheese cake
  • Mix flour with starch and baking powder and sift into a whipped mass.
  • Mix everything carefully.
  • The dough is designed for a mold approximately 26 cm in diameter.
  • Bake for about 35 minutes at 175 *.
  • When the cake is completely cool, cut it into 2 pieces.
  • Viennese cream cheese cake
  • For the cream:
  • Soak gelatin in cold water for 10 minutes.
  • Peel the tangerines and cut them into wedges.
  • Mix cottage cheese with lemon juice, zest and sugar.
  • Dissolve gelatin in a small amount of water over low heat with constant stirring, cool slightly and add to cottage cheese.
  • Put in the refrigerator for a short time so that the mass begins to solidify, and add the whipped cream mixed with powdered sugar.
  • Put the tangerines on the bottom layer.
  • Viennese cream cheese cake
  • For tangerines 2/3 of the curd mass and cover with the second cake.
  • Leave a little cream for decoration, spread the rest on the top of the cake.
  • Decorate the cake and refrigerate.
  • Viennese cream cheese cake
  • This is how it looks in section.
  • Viennese cream cheese cake

Note

Instead of gelatin, this time I used agar-agar.
Besides tangerines, I think you can take other fruits or berries.

Merri
Ludmila, fresh tangerines or from compote? Delicate cake!
Ludmil_a
Ira, fresh, but canned, too, it seems to me, will do.
echeva
and whether additional impregnation is required? mine like "wet" biscuits
Ludmil_a
Evgeniya.. after the cake stood overnight in the refrigerator, it was not "dry" at all. In combination with the soufflé, everything was in moderation. But if you wish, you can soak the cakes with orange juice.
Scops owl
Lyudmila Very gentle. Probably you can also try with apricots from compost. A juice with some sort of alcohol to read the hired I take in the bookmarks.
echeva
Quote: Scops owl
from compost ................ with some kind of alcohol to read the hired ...
?
Ludmil_a
Larissa, I did it yesterday with strawberries. Delicious!
NataliARH
Ludmil_a, I love cottage cheese, thanks
Ludmil_a
NataliARH, and me too
Albina
What an appetizing master class I take away the recipe to bookmarks
Ludmil_a
AlbinaThank you very much for your rating!
Sindi
Ludmila, a very delicate cake, directly inspired by Spring!
Ludmil_a
Thank you,Gulya! And when spring, summer really comes and fresh berries appear, then you can improvise with the filling and decoration of the cake!

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