The incredibly beautiful and delicious Sunny Blizzard cake will surely surprise your guests. It is tender, light, moderately sweet, and even preparing it is not difficult. In this cake you will find a very delicate combination of mousse curd cream and apricot puree with a slight sourness.
The "Sunny Blizzard" cake is very simple to prepare. Even a novice cook can handle it. And on the table, it looks amazingly bright!
Such an incredible cake will undoubtedly decorate the festive table for any occasion.
If you were looking for a recipe for a simple, tasty and beautiful cake, then you have found it! Be sure to make a mousse cake like this and surprise everyone!
Ingredients:
Biscuit
- eggs - 2 pcs.
- flour - 50 g
- sugar - 40 g
- salt - a pinch
Cream
- canned apricots - 1 can (850 g)
- cream - 33% - 300 ml
- cottage cheese - 300 g
- sugar - 180 g
- cream (sour cream) - 70 ml
- gelatin - 30 g
- vanilla sugar - 10 g
Step by step recipe
1. First, let's make a biscuit.
Divide 2 eggs into white and yolk. Egg containers must be absolutely dry and clean.
2. Begin to beat the whites. Add a pinch of salt. The protein is whipped a little, gradually add 40 tbsp. l. Sahara. Beat the whites until a strong, stable foam.
The whipped egg whites should not spill out when turning the bowl.
3. Add the yolks one by one to the whipped whites. Beat everything until smooth.
4. Add flour to this mass in 2-3 approaches. Be sure to sift the flour through a sieve. You will need 50 g of flour. Stir the dough gently and briefly with a spatula, rotating the bowl.
The finished dough should remain airy. Due to the air with which the dough is saturated, it will rise in the oven.
5. Transfer the finished dough into a mold, the bottom of which is covered with parchment paper. There is no need to lubricate the walls of the mold. Distribute the dough evenly over the entire form. The diameter of my mold is 21 cm.
6. We put everything in the oven preheated to 180 degrees. We bake the biscuit for about 20-25 minutes.
7. Let the baked biscuit cool and remove from the mold. We remove the top crust, if a hill has formed, then it is also advisable to cut it off.
8. Reduce the diameter of the biscuit by cutting off about one cm from the edge of the biscuit in a circle. If this is not done, then a biscuit will be visible on the side of the cake.
Put the prepared biscuit in the same size form in which it was baked. We put an acetate film on the sides.
9. The prepared biscuit is abundantly soaked in syrup from canned apricots.
10. Preparing the cream.
Pour 30 g of gelatin into a bowl. I use instant gelatin. And pour 180 ml of canned apricot syrup. Mix everything and leave the gelatin to swell.
11. Put canned apricots into the chopper. I use an 850g can of canned apricots in halves.
Grind everything until smooth.
Pour the cooked puree into a bowl.
12. Now put 300 g of cottage cheese with a fat content of 5% into the grinder. You can use any fat content cottage cheese in this recipe. Pour 100 g of sugar into the curd and pour about 70 ml of cream or sour cream. Grind everything until smooth.
13. Pour 300 ml of cream with a fat content of at least 30% into a separate clean and dry bowl. The cream must be cold. We begin to beat them at a low speed of the mixer. The cream is whipped a little, gradually add 80 g of sugar and 1 g of vanillin to them. Vanillin can be replaced with vanilla sugar, you need 10 g.
As soon as the cream has thickened and increased in volume, we stop whipping it.
14. Add chopped cottage cheese to the whipped cream. We mix everything.
15. The gelatin is already swollen. Heat it up in the microwave for 10-15 seconds and stir. Then put it in the microwave again for 10-15 seconds and stir again. So we repeat 3-4 times. The gelatin should warm up to about 50 degrees.
16. Pour half of the prepared gelatin into the apricot puree and mix well.
17. Pour the other half into the whipped cream and cottage cheese. Pour gelatin gradually, constantly stirring with a mixer.
18. Pour the creamy curd cream onto the prepared biscuit and distribute it in shape.
Gently pour the prepared apricot puree onto the buttercream. It is advisable to pour in one spoon at a time or pour it onto a spoon dipped to the very bottom to the butter cream. If you pour the puree from a height, then a hole is formed in the white layer.
19. While nothing is frozen, draw an arbitrary pattern on the cake with a fork. Put the cake in the refrigerator to freeze for at least 3-4 hours, and preferably overnight.
20. The cake is frozen, we take it out of the mold. We rearrange the cake on a dish and remove the acetate film.
The cake is ready, you can serve it on the table.
The curd cake with apricot puree turned out to be beautiful and tasty. A thin layer of soft biscuit, delicate creamy curd cream and apricot puree with a slight sourness will not leave anyone indifferent. Be sure to cook it, it's delicious.
Video recipe
The recipe is taken from my culinary site. gotovimop.com