Lemon cream tart
2020-08-13 / test@t
Cottage cheese cake with dried fruits and almonds
Delicate and porous, as befits a classic cake, but covered with creamy icing and rich in taste - this cake deserves a place on the festive table. Therefore, the number of ingredients can be doubled at once, counting on a larger (25 cm) shape (the number of products given in the recipe provides for a rectangular shape up to 23 cm, or round - about 18 cm in diameter).
Ingredients
- whole grain wheat flour 100 g
- rice flour 50 g
- baking powder 3 g
- sea salt 2 g
- raw sugar 50 g
- dry 30 g
- prunes 25 g
- dried cherries 25 g
- lemon zest 10 g
- roasted almonds 25 g
- butter 125 g
- chicken egg (large) 2 pcs.
- cottage cheese 9% 200 g
- icing sugar 50 g
- freshly squeezed lemon juice 5 ml
- vanilla tincture 15 ml
- citrus zest or almond flakes for decoration
STEP-BY-STEP COOKING RECIPE
Step 1
In a separate container, beat 75 g of softened butter with sugar, eggs and cottage cheese (150 g) grated through a fine sieve.
Step 2
Add liquid to the dry mixture and stir the dough until smooth. Fill the prepared form with dough, level the surface and send to the oven for about 40 minutes. The wooden skewer should come out of the finished cake dry.
Step 3
Remove the completely cooled cake from the mold and glaze with the remaining soft butter (50 g), cottage cheese (50 g), powdered sugar, lemon juice and strong aromatic alcohol (vanilla tincture / rum / brandy / cognac). Sprinkle the glaze that did not have time to freeze immediately with coarsely grated citrus zest or almond flakes.
See more
