Cake
Description
The pastry is easy and quick to prepare. If you're interested and want to know more, serve it cooled or slightly warm.
Instructions
- 1
Step 1
Mix three chicken eggs, two separated egg yolks, four tablespoons of granulated sugar, and sifted flour with baking powder to make a sponge cake batter. Pour into a heatproof dish and bake until done, about twenty minutes.
- 2
Step 2
Wash the mint and remove the leaves from the stems. Place the leaves in the blender container, add the juice of one lime and a little water. Blend the ingredients at maximum speed.
- 3
Step 3
Wash the strawberries and remove the stems. Rub the berries with sugar.
- 4
Step 4
Squeeze the juice from two limes using a citrus press or juicer. Add the zest grated from the same limes, and sprinkle in the sugar.
- 5
Step 5
Place the gelatin in a saucepan with water to soak. Sift the cottage cheese through a sieve or blend it with an immersion blender. Add sugar. Mix 1/3 of the cottage cheese mixture and 1/3 of the gelatin mixture into the strawberries. Pour the strawberry mixture over the crust, then refrigerate for half an hour.
- 6
Step 6
To the remaining cottage cheese mixture, add lime juice with zest, as well as 1/3 of the gelatin mixture. Mix everything well and pour over the strawberry layer. Place the cake back in the refrigerator.
- 7
Step 7
Beat the egg whites with a pinch of salt and two tablespoons of sugar until stiff peaks form, then add the remaining gelatin and mint. Mix and spread over the cake.
- 8
Step 8
Put the finished cake in the refrigerator for several hours, or even better — overnight. Decorate the dessert with whole strawberries and mint leaves.