Air curd sponge with cocoa in the oven

7 servings
2 hours 30 min

How to make an airy curd sponge with cocoa in the oven? Measure the necessary ingredients. Take cottage cheese soft, any fat. Eggs are needed large (categories S0 or selected). Corn starch can be replaced with potato starch.

Divide the eggs into squirrels and yolks. Do this very carefully so that not a drop of yolk gets into the proteins, otherwise they will not rise.

Combine the milk with butter, heat to a hot state when stirring. It is not necessary to bring to the boil.

Put the cottage cheese in the resulting liquid mass.

Punch everything with a submersible blender until smooth.

Add the yolks, whisk again until smooth.

Combine the flour with starch and vanillin, sift through a sieve.

Pour the sifted flour mixture into the resulting mass.

Stir everything with a spatula until the lumps are completely gone.

In a clean, dry container, whisk the proteins with salt. Start beating at a low mixer speed until a soft foam is formed. Gradually add small portions of icing sugar and increase speed, whisk the proteins until stable foam is obtained.

In careful movements, intervene the whipped proteins in the dough, trying to maintain their air structure.

It turns out a homogeneous, air dough.

Place approximately 2 tbsp in a separate bowl. test. Mix cocoa with milk until the lumps are gone.

Combine the diluted cocoa powder with the dough, mix until smooth chocolate dough is obtained.

Cover the bottom of the baking dish (d = 18-20 cm) with parchment. Also, using parchment, build up the sides of the form, as the biscuit will rise during baking. To make parchment stick well to the walls of the mold, you can lubricate them with a little butter. Since the cake will be prepared in a water bath, the bottom of the mold must be wrapped in foil. Put 1/3 of the dough in the prepared form, lightly flatten. Spread half the chocolate dough on top.

Using a skewer with chaotic movements, make a drawing from chocolate dough.

Put 1/3 of the dough again, on top - the rest of the mass with cocoa.

Stir the skewer into the chocolate dough.

Lay out the remaining dough, gently flatten.

The cake will be baked on the principle of cotton Japanese cheesecake. Place the tin with the dough on a baking sheet, on the bottom of which pour boiling water. Water should cover the mold to a height of about 1 cm.

Bake the curd sponge in the oven preheated to 150S for about 1 hours 20 minutes. After an hour, cover the tin with foil to prevent the cake from becoming too brown. To prevent it from settling due to a sharp temperature drop, leave it in the oven turned off for another 30 minutes. Then for 10 minutes with the door open. Leave the finished pastries to cool and carefully remove from the tin.

Before serving, you can sprinkle the curd sponge with icing sugar and garnish as desired. Enjoy your meal!