Sandy-chocolate cake with curd-raspberry filling

Category: Bakery products
Sandy-chocolate cake with curd-raspberry filling

Ingredients

Dough
Flour / s 200 g
Baking powder 1.5 tsp.
Semolina 90 g
Sugar 100 g
Salt chips.
Cocoa 2 tbsp. l.
Butter (chilled) 150 g
Filling
Cottage cheese 570 g
Egg (C1) 3 pcs.
Sugar 100 g
Vanillin chips.
Sour cream 100 g
Semolina 4 tbsp. l.
Raspberry jam 3 tbsp. l.

Cooking method

  • Sandy-chocolate cake with curd-raspberry fillingPour sugar, flour, baking powder, semolina, salt and cocoa into the claim. Mix well.
  • Sandy-chocolate cake with curd-raspberry fillingGrate the oil from the refrigerator on a coarse grater, dipping it periodically into flour. Rub it well with your hands until smooth.
  • Sandy-chocolate cake with curd-raspberry fillingGrease the bottom of a detachable baking dish (I took it with a diameter of 24 cm) with vegetable oil, cover with parchment and grease the whole form with oil.
  • Sandy-chocolate cake with curd-raspberry fillingLay out the crumb (no need to press), leaving 2 tbsp. l. to sprinkle the surface.
  • Sandy-chocolate cake with curd-raspberry fillingCurd should be free of grains. I had a "prefab", so I punched it with a blender.
  • Sandy-chocolate cake with curd-raspberry fillingAdd eggs, vanillin, sugar, sour cream, semolina and beat with a blender until smooth.
  • Sandy-chocolate cake with curd-raspberry fillingThe mass is smooth and fluffy.
  • Sandy-chocolate cake with curd-raspberry fillingPut half of the filling in another bowl and add the jam. We mix.
  • Sandy-chocolate cake with curd-raspberry fillingWe spread the white filling.
  • Sandy-chocolate cake with curd-raspberry fillingWe spread pink between it.
  • Sandy-chocolate cake with curd-raspberry fillingFurther - the second row in a checkerboard pattern. Put white on pink, pink on white.
  • Sandy-chocolate cake with curd-raspberry fillingWe lay out the remnants of pink and smooth it out, gently passing it with a spoon and not mixing it with white.
  • Sandy-chocolate cake with curd-raspberry fillingSprinkle with the left crumbs on top. We put in a preheated oven and bake at 180 degrees for 50 minutes. Then we turn off the oven, but we don't get the cake out of it for 20 minutes.
  • Sandy-chocolate cake with curd-raspberry fillingWe take out the finished pie and immediately draw it on the sides with a knife. We do not get out of the form and cool it right in it.
  • Sandy-chocolate cake with curd-raspberry fillingCarefully remove the completely cooled cake from the mold and transfer it to a dish using paper. Sprinkle with icing sugar if desired.
  • Bon Appetit!
  • Sandy-chocolate cake with curd-raspberry filling
  • Sandy-chocolate cake with curd-raspberry filling

The dish is designed for

12 pieces

Cooking program:

Blender, oven.

Note

Delicate curd filling on crispy chocolate-shortbread dough. If you replace raspberry jam with blueberry jam, the contrast of the layers will be brighter and more beautiful. But yesterday we wanted a pie with a raspberry flavor in the filling.
On the second day, the cake tastes better

celfh
Check mark, please, me with both raspberry and blueberry Very tasty
galchonok
Tatyanaplease help yourself! Thanks for stopping by

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