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  • Cream Cake

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    Valentyn Tymofieiev
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    This recipe is for a cream cake with three main components: a biscuit base mixed with butter, sugar and liqueur; a filling made from cottage cheese, cream, sugar, flour, eggs and vanilla; and a baking process where the filling is poured over the base and baked for 30 minutes at 200°C then 15-20 minutes at 180°C before cooling in the fridge.

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    This recipe is for a cream cake with three main components: a biscuit base mixed with butter, sugar and liqueur; a filling made from cottage cheese, cream, sugar, flour, eggs and vanilla; and a baking process where the filling is poured over the base and baked for 30 minutes at 200°C then 15-20 minutes at 180°C before cooling in the fridge.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views1 page

    Cream Cake

    Uploaded by

    Valentyn Tymofieiev
    This recipe is for a cream cake with three main components: a biscuit base mixed with butter, sugar and liqueur; a filling made from cottage cheese, cream, sugar, flour, eggs and vanilla; and a baking process where the filling is poured over the base and baked for 30 minutes at 200°C then 15-20 minutes at 180°C before cooling in the fridge.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    CREAM CAKE

    INGREDIENTS:
    0,5 liter. of fresh cream 250 grs. of dry biscuits 125 grs. of butter 150 grs. of sugar 300 grs. of cottage cheese 3 eggs 3 table spoonfuls of liqueur (any tipe but sweet) 5 table spoonfuls of flour 1 packet of vanilla(2-3 grams) CAKE BASE: chop the biscuits finely(very well), add 2 table spoonfuls of sugar, the melted butter, 3 table spoonfuls of liqueur and the 3 yolks(the yellow part of the egg).Mix well! FILLING: Mix together the cottage cheese, the cream, the remaining sugar, the vanilla, five spoonfuls of flour and the egg whites (previously beaten to a froth). Set aside in the fridge for 30 minutes. Turn the cake base into a pan and pour the filling onto the base. Bake in a 200 oven for 30 minutes, then lower to 180 for 15-20 minutes. Cool(in the fridge).

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