Cottage cheese cream for sponge cake
Description
The dish is prepared without unnecessary complications. Choose the cottage cheese for this cream carefully. I used soft, smooth homemade cottage cheese without lumps. Mascarpone or cream cheese also work well and won't need to be strained through a sieve. The cream holds its shape well and doesn't spread. If you portion it into ramekins and let it set, it can be served as a standalone dessert. Enjoy cooking! The finished dessert is ready to be served.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Drain the syrup from the canned pineapple.
- 2
Step 2
Pour water over the gelatin and set aside to swell. Then dissolve it over a water bath or in a thick-bottomed pot. Do not boil!
- 3
Step 3
Pass the cottage cheese through a sieve or blend it using a blender. Beat it with powdered sugar and cream.
- 4
Step 4
Add the gelatin in a thin stream, continuing to whisk for 5 minutes.
- 5
Step 5
Add the pineapple pieces and mix.
- 6
Step 6
Pour the cream onto the prepared biscuit layer in a silicone mold, cover with the second layer, and refrigerate for at least 2 hours to set. Then carefully remove the cake from the mold and cover it with icing. I usually leave it overnight, as this allows the biscuit layers' flavor to develop better.
- 7
Step 7
Done.