Curd cake in a Panasonic multicooker

WORLD IS FRIENDSHIP!

Tatyana, definitely! ...
Just in case, I share my experience.
If suddenly someone else's proteins do not want to mix uniformly with the main dough - you should know that you overdid it and overwhelmed the proteins.
To reanimate the matter: you need to add another fresh one to the remaining whipped mass of proteins and beat it to the desired condition, that is, to "hard peaks".
Correctly beaten egg whites mix correctly with the dough - evenly.
Otherwise, you will get just a delicious curd casserole, not a cake.
This is me comparing my first batch and the second.
Very tasty anyway.
Thanks again to the author of the recipe.

How_to_what_protein_pere whipped?

Properly whipped egg whites have a glossy appearance to all other characteristics. Whipped proteins lose their gloss, becoming dry in appearance. And, also, they acquire a somewhat granular structure. In the most severe cases, liquid appears at the bottom of the whipping bowl.

Second day enjoying this cheesecake. A substrate was made from 200 g of ground biscuits and 100 g of melted sl / butter.

By the way, these paper ribbons are absolutely unnecessary, I still could not get it in two hands, the cheesecake did not suffer without them.
Cottage cheese was 400 g 4% in a tube and 450 g homemade (rubbed through a sieve). Sugar took only 0.75 grains / glass, for me it is just right. Flour 3 tbsp / l self-rising (I think pancake will not work, there is also dry whey and egg powder in the composition) and 1 tbsp / l of potato / starch. I divided the sugar in half, 1 half to the curd mass, beat the proteins with the second, so they more easily combine with the total mass.

I did not open the lid for 3 hours, when I opened it, the condensate from the lid poured into the drip tray, wiped off the remains and left for another 1 hour. When I took it out, the bottom was still warm, so I left it to cool in a saucepan.

After complete cooling, I covered the top with a film and took it out with a double boiler

And then it's a matter of technology


Next time I will make only from cottage cheese in a tube, the structure will be more uniform, but also so awesomely delicious.

I gave up. Made this cake fifteen times. It didn’t work even once. Always fell off. I "chemically" used proteins, and over the time of baking, opening the lid, and changing starch for flour ... I gave up. And I wanted so much that, like everyone else, tall and beautiful