Curd cheese cake

10 servings
2 hours

All components for the cream need to be made quickly. Once all parts of the cream are ready - quickly mix them together and put them on the base. Due to gelatin and sugar syrup, the cream begins to quickly set and gell. To keep the surface of the cake even, you need to do everything quickly enough.

How to make a cake with curd cheese? Prepare the ingredients for the base of the cake. Cookies can take any shortbread, to your liking. Almost any, the cheapest and simplest, is suitable here. Take high-quality, fragrant butter. Remove it from the fridge beforehand to bring it closer to room temperature.

In a deep bowl, crumble the biscuits, add the soft butter and stir until smooth.

Pour the resulting sand crumbs into a parchment-lined split mold (⍉ 20-22 cm), align and compress. Put the tin in the fridge.

Prepare the products for filling. Cream is desirable with a fat content of 33-35. Take soft curd cheese, without additives. Wash the eggs, dry and separate the whites from the yolks. Wash lime in hot water, dry with napkins.

Pour 50ml cold boiled water over the gelatin and leave to swell. Choose exactly the kind of gelatin that is poured with cold water. If you have another, prepare it according to the instructions on the package.

Grate lime zest on a medium grater. Squeeze out the juice. Combine curd cheese with powdered sugar, pour juice into it and pour in lime zest.

Beat the cheese mass with a low-speed mixer until smooth.

In a 50 ml pot of water and sugar, cook the syrup (the syrup is ready at 108 ° C).

While the syrup is cooking, whisk the egg yolks into a light mass. Continuing to beat, pour hot sugar syrup into the yolks in a thin stream. Keep whipping until the mass is whitened.

Heat gelatin over low heat until dissolved.

Separately, whisk the cream with a mixer or blender into a strong, stable foam.

With constant stirring, pour melted gelatin into the cheese mass.

Add the yolk mixture to the cream and mix. You can do it with a mixer.

Gently mix the whipped cream into the cream. Do this with silicone or any other scapula.

There should be a lush elastic mass, such as in the photo.

Place the filling on top of the cookie cake base. Flatten and refrigerate for 3-5 hours.

Remove the cake from the fridge. Remove the ring from it.

Decorate the cake as desired. I melted white chocolate, adding grated tangerine and lime zest to it. Quickly poured chocolate over the cake and garnished with lime, kumquat and mint. I turned out to be so beautiful.

To make a dish using gelatin, be sure to soak the gelatin in cold boiled water first. The colder the water, the better. The leafy gelatin can simply be put in a bowl of water. Before soaking the powdered gelatin, first rinse the dishes with cold water so that the crystals do not stick to the bottom. It is important to pour water on the powdered gelatin, and not to pour it into the water. Otherwise, lumps cannot be avoided. Then allow time for the gelatin to swell (exact time indicated on the package). The swollen gelatin is heated to 70-80 degrees. In no case should it be brought to a boil! . At a temperature of 100 ° C, the mass becomes fibrous and viscous, collagen protein breaks down and gelatin loses its jelly-forming properties. Since I graduated as a pastry chef, I've stopped buying cakes from the store. For all the holidays I cook them myself. My favourites include non-baking gelatin cakes. They turn out to be very tender and airy. This is natural, because my favorite sweets since childhood are still "Bird's Milk. " This cake tastes somewhat close to these sweets. Therefore, I consider it one of the best in my collection at the moment.