Scrumptious and nice cheesecake with berries and bananas.
Let's start with a thin sponge cake baking.
Preheat oven to 180 degrees.
I drive in a bowl 2 eggs and add 50 grams of sugar.
Whisk mixer for at least 5 minutes. Weight increase significantly in volume.
In 80g wholemeal flour add 1/4 teaspoon of baking soda and mixed directly into the glass.
The two waves add flour to egg mixture and whisk mixer. For a long time it is not necessary to shake up.
In the dough add 1/2 teaspoon of baking powder. Stir again with a mixer and the dough is ready.
Form greased piece of butter, sprinkle with semolina.
Pour batter into the pan and level. Oven already heated up to 180 degrees, post baked dough for 10 minutes.
While the dough is baked, I'm in a glass sprinkle 50 grams of gelatin, and I will fill with cold water and set aside, let the gelatin swell.
Check readiness of sponge cake with a toothpick. If the toothpick is dry after a puncture, the cake is ready. Leave the cake to cool.
250g of blueberry or blackcurrant knocking into a homogeneous mass immersion blender.
The resulting mass is rubbed through a sieve.
At 300 g of cottage cheese add three tablespoons of sugar.
And poured into the whole berry curd mass.
Mixer to beat until smooth.
Add 2 tablespoons of natural yogurt and stir again with a mixer. It should get a consistency like thick cream.
For cottage cheese and banana filling, we need to punch two small banana blenders. Pre bananas to add the juice of half a lemon.
In 300 g of curd add 2.5 tablespoon of sugar and pour the whole banana mixture. I stirred with a mixer.
Periodically added to the mixture and stirred natural yoghurt should again get the consistency of thick cream.
Over low heat stirring constantly warm up gelatin, it is important to prevent it from boiling, or gelatin will lose their properties. Grains of gelatin should be dissolved completely.
I pour half of the gelatin into a banana stuffing, with its mixed thoroughly.
The second half of gelatin for berry filling.
Put the cake in the form of a split and begin to pour the filling into the center of the cake 3 tablespoons. And so alternate until all the filling end.
At the end of a toothpick draw a "cobweb" for beauty. And go to the refrigerator for 4 hours, and preferably overnight.
The cake is ready. It remains only to submit it to tea.
Bon Appetit!
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Ingredients:
Biscuit:
- 2 eggs
- 80 g whole grain flour (or regular)
- 50 g sugar
- 1/4 tsp soda
- 1/2 tsp baking powder
Cottage cheese and berry part:
- 300g cottage cheese
- 250g of blueberry (blueberry, currant)
- 50 g of natural yoghurt
- 3 tablespoons Sahara
- 10 grams of gelatin
Cottage cheese and banana slices:
- 300g cottage cheese
- 2 small bananas
- 150-200 g of natural yoghurt
- 2 tablespoons Sahara
- 1/2 lemon
- 10 grams of gelatin