This is one of those recipes that cannot be forgotten. When I tried this cake on my aunt’s name day, I knew I had to get a recipe. I make them often when the weekend is approaching. We all eat with coffee and tea. Sweet fantasy It will also charm you.
Cocoa sponge cake:
- 250 g of wheat flour,
- 125 g cukru,
- 5 eggs,
- 2 flat tablespoons of cocoa,
- A flat teaspoon of baking powder.
Cheese mass:
- 500 g of natural homogenized cheese,
- 500 ml cream 36%,
- 180 g of powdered sugar,
- 150 ml of boiling water,
- 2 tablespoons of gelatin.
Additionally:
- 750 ml of boiling water,
- 500 g of kajmak mass,
- 400 g of red currant,
- 2 raspberry jellies.
Start by preparing the sponge cake. Separate yolks from proteins. Beat the proteins to a stiff foam, and at the end of in batches add sugar to it. Add yolks and mix until the ingredients combine. Sift flour, baking powder and cocoa into a bowl. Add dry ingredients to the egg mass and gently mix with a spoon.
Put a baking tray 24 x 36 cm with baking paper. Pour the dough on it and Bake at 180 degrees Celsius for about 20 minutes. Cool the sponge cake and cut into two bottoms.
Pour gelatin with hot water and leave to cool. Beat the cream into a stiff foam. Then add powdered sugar and homogenised cheese. Mix to combine the ingredients. Add gelatin and mix vigorously.
Put half the cheese mass on the first bottom of the biscuit. Cover with biscuits, and put on the kajmak mass and another layer of biscuits. Put the next part of the cheese mass on this and cover with the second bottom of the biscuit. Melt jellies in hot water and set aside to cool. When it starts to solidify slightly, pour it on top of the dough, then add the red currant. Put the dough in the fridge for cooling the whole night.
Source: NowowoPuje.pl
See also:
This roast is a sensation on the Easter table. Terrina with pistachios is a culinary masterpiece
The simplest cream in the world. In this version it refreshes pleasantly
Grandmother other than all – it looks and tastes insane. Do, don’t wait for Easter
