Pastry
Description
Tasty baked goods for the whole family. The cake is based on a thin sponge batter. Cottage cheese cream is perfect. The pastry turns out soft, with a lot of cream, but it isn’t heavy, because the amount of butter in the composition is minimal, only in the chocolate glaze. The sponge can be soaked with any fruit or berry syrup. Adjust the amount of sour cream to your taste. If the cottage cheese is dry, you’ll need more sour cream.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Separate the egg whites and chill.
- 3
Step 3
Place the yolks and 80 g of powdered sugar in another bowl.
- 4
Step 4
Whisk the egg whites.
- 5
Step 5
Whisk the yolks with the powdered sugar.
- 6
Step 6
Combine the egg whites and yolks.
- 7
Step 7
Add the sifted flour in portions and mix gently.
- 8
Step 8
On a baking sheet lined with parchment paper, place small circles. These will be mushroom caps. Bake for 4 minutes at 200 degrees.
- 9
Step 9
Spread all remaining dough onto a baking sheet lined with parchment paper. The layer should be even. Bake at 190‑200 °C for 10‑12 minutes.
- 10
Step 10
The sponge cake is ready.
- 11
Step 11
Cover the sponge cake with a towel and roll it up.
- 12
Step 12
In a saucepan, add sugar, cocoa powder, add butter and water. Put it on the heat. Heat slowly and stir.
- 13
Step 13
Cook until a uniform consistency.
- 14
Step 14
Put the cottage cheese and 40 g of powdered sugar into a bowl.
- 15
Step 15
Add sour cream and 3 spoons of chocolate glaze.
- 16
Step 16
Blend the cottage cheese cream with a blender until smooth.
- 17
Step 17
Trim the edges of the sponge cake around the perimeter. Soak the cooled sponge cake with syrup.
- 18
Step 18
Spread the cottage cheese cream on top. Reserve 3–4 tablespoons of the cream for garnish.
- 19
Step 19
Roll the roulade.
- 20
Step 20
Grind the edges of the sponge cake and the nuts into crumbs and coat the roll on all sides.
- 21
Step 21
Cut the roll into 10 pieces. The length of the roll is about 37 cm.
- 22
Step 22
Place the pastries on a plate. Put the light cream into a pastry bag. Make mushroom stems. Three per pastry.
- 23
Step 23
Combine the remaining cream with the chocolate glaze.
- 24
Step 24
Pipe the chocolate cream into a pastry bag and pipe rims along the edge of each pastry. Place the previously prepared sponge circles on the light cream, as shown in the photo.
- 25
Step 25
Garnish the pastries with mint leaves before serving.
- 26
Step 26
Penek is ready.