Creamy Cherry And Cheese Cake
Weekends are made for cakes, and if you like a combination of cherries and cheese, then you will be delighted by this cake.
INGREDIENTS
BISCUIT
- 5 eggs
- 170 grams of sugar
- 1 sour cream (200 grams)
- 100 grams of margarine or butter
- 1 baking powder
- 10 tablespoons flour
- 1 jar of cherries
CREAM- 750 grams of cottage cheese
- 5 tablespoons of sugar
- 2 vanilla sugar
- 1 gelatin (10 grams)
- 4 tablespoons of cold water for gelatin
- 1 liter of whipped cream
DRESSING
- 400 milliliters of cherry juice
- 4 tablespoons sugar
- 2 bags of red cake topping
BISCUIT
1 First, strain the cherries and set them aside to drain.
2 Make snow out of egg whites.
3 Whisk together the egg yolks and sugar in a separate dish.
4 Continue to add the already melted and cooled sour cream and margarine, mixing slightly.
5 Combine the flour and baking powder in a mixing bowl and add to the other ingredients.
6 With a whisk, mix the prepared egg whites.
7 Spread the mixture in a hoop 31 X 29 cm in diameter on baking paper. You may alternatively perform this in a previously floured and floured mold.
8 Bake the biscuit for 10 minutes at 180 degrees in a preheated oven.
9 Then remove it from the oven and place the cherries, softly pressing them with your hands.
10 Place the biscuit and cherries in the oven for another 20 minutes.
11 Allow the biscuit to cool.
12 If you baked it in a mold, pull off the biscuit paper and move it to a tray with the hoop. If you cooked the biscuit in a baking dish, keep it in there while you finish arranging the cake in it.
CREAM WITH CHEESE
1 First, in the pot, combine the gelatin and water and set aside for about 10 minutes.
2 Make cheese with sugar and vanilla sugar.
3 Melt the squeezed gelatin over low heat, keeping it in the air so it doesn't become too hot.
4 While mixing, drizzle the melted gelatin over the cheese mixture.
5 Make the whipping cream in a bigger mixing dish.
6 With a whisk, lightly mix the prepared cheese.
7 Spread the mixture on top of the biscuits.
DRESSING
1 Add water to the remaining cherry juice to get 400 milliliters.
2 To the pot, add the red topping powder.
3 Pour in a little liquid, whisk it together, and then add the rest.
4 Bring everything to a boil, then add the sugar.
5 Remove the topping from the heat after the ingredients have melted.
6 Stir a bit more, then pour the topping over the cream while it's still liquid.
7 Place the cake to cool.
