Gelatin-free curd cake with lemon

8 servings
1 hour 40 min

How to make a gelatin-free curd cake with lemon? Take all the ingredients you need.

Wash the eggs in warm water with soda, as harmful bacteria may be on their surface. Break the eggs into a deep bowl, whisk with the sugar and vanillin using a mixer until bubbles form on the surface. Take vanillin at the tip of a knife, as in large quantities it can give the finished pastry bitterness or replace it with a teaspoon of vanilla sugar.

Add the soft butter and curd to the egg mixture, and whisk again until the products are fully mixed. It is advisable to get the oil out of the refrigerator in advance so that it softens in a few hours or you can do it in the microwave at low power. If grained cottage cheese, wipe it through a sieve beforehand or punch it with a submersible blender. This will make the mass uniform and the finished product will be more delicate.

Sift the flour with baking powder with a sieve or using a special mug, add salt to it. This will saturate the flour with oxygen and make the baking more airy. Knead the dough, adding the sifted flour to the egg mixture in portions. Be prepared for the fact that less or more flour may be needed. It should turn out a rather thick dough.

Place the dough in a baking tin and flatten with a silicone spatula or spoon. Bake the cake in the oven preheated to 180 ° C for about 40 minutes. The time is approximately indicated, focus on the features of your oven. Remove the finished cake from the mold and cool on a grill.

How to make cake cream? Take the ingredients you need.

Wash the lemon well with a brush and a special detergent for vegetables and fruits to remove a layer of wax from its surface, which is used to treat it for long storage. Grate the zest over a coarse grater. Cut the remaining skin. Cut the lemon pulp into small pieces, remove the bones and the shell that protects the delicate flesh (this is desirable, but not necessary).

Place the pulp and zest in a blender and whisk until smooth.

Combine the soft butter with the condensed milk and whisk the mixer until fluffy. It is desirable to get the butter and condensed milk two hours (or more) before making the cream, so that they are at room temperature. This will make the mass lush and thick.

Add the lemon mass and cottage cheese, mix thoroughly. Curd, if grainy, also wipe through a sieve or punch through with a submersible blender.

A homogeneous thick mass should be obtained.

Return the cooled cake to the form in which it was baked and place the curd-lemon mass on top, level with a silicone shoulder blade or spoon. Refrigerate the cake for 2-3 hours. When the cake is set, remove it from the mold, decorate on top with thin slices of lemon, zest, mint leaves. Cut the cake into portions and serve to a hot, fragrant tea or coffee. Enjoy your meal!