The base of the cake is a tender dough softened with whipped cream, which is first baked so-called blind, i.e. without filling. The dough is covered in baking paper or aluminum foil, covered with a layer of dry legumes (mostly beans are used) and baked for a short time. Thanks to this, the dough does not get wet under the filling and remains nice and tender and flat on the bottom.
You can also bake a simple cake with cottage cheese and apples or pears from the short dough>>>
Cake with white chocolate and fresh fruit
What you will need:
For the dough:
110 g of butter
220 g plain flour
55 g of powdered sugar
1 egg yolk
135 ml whipping cream
pinch of salt
For the filling:
250 g of cubed soft cottage cheese
3 egg yolks
250 g mascarpone
40 g of powdered sugar
100 g of white chocolate (the best is chocolate with a high cocoa butter content, approx. 32%, but a smaller content, which you can buy in any store, is also sufficient)
3 egg whites
To decorate:
raspberries, blueberries, strawberries
Cake with white chocolate and fresh fruit
• Author: Kniha Cukrařinka: we bake with love
Approach:
1. Cut softened butter into a bowl, add flour, sugar, egg yolk, salt and cream. The dough we make should be firm. We’ll let him rest for approx. 20 minutes at room temperature.
2. Then the dough roll out into a round plate, approximately 3 cm wider than the form in which we will put the dough. We wipe the mold or spray it with oil in a spray, put the dough into it, which we push into the mold along the edges. Place the foil on top of the dough and load it with dry beans. Preheat the oven to 175 °C and bake for about 15 minutes. After 15 minutes, remove the foil with the beans and bake for another 10 minutes.
3. Meanwhile you we will prepare the cottage cheese filling. Put cottage cheese, mascarpone and egg yolks in a bowl. Add sugar, grated chocolate and mix. Beat the egg whites until stiff peaks form, which we gently fold into the curd filling.
4. Leave the carcass to cool for approx. 5 minutes, then coat it with the cheese filling, put it back in the oven, whose temperature we have reduced to 160 °C, and bake for approx. 35 minutes. Then take the cake out and let it cool in the tin. Finally, we decorate it with raspberries, blueberries, strawberries (it depends on what you prefer or what you can buy fresh). And as an icing on the cake, we can drizzle warmed marmalade mixed with a spoonful of water over the cake.
TIP: If you don’t have fresh fruit, try using chopped peaches or canned apricots. Just don’t forget to let them drain properly.
If you like a more sour taste, try this shortcrust lime pie>>>
Cakes from shortcrust pastry that you can’t resist! Lattice, also covered with cottage cheese
Mother’s Day Cakes: Get inspired by the most beautiful ones
