Cottage cheese and berry Tenderness cake

1. Stage

Red currants washed, dried.

2. Stage

Rub the currants through a sieve.

3. Stage

We only need the juice of red currants. The cake can be used to make a drink or kissel.

4. Stage

From the egg, flour, butter, sugar, and a pinch of salt we knead a shortbread dough.

5. Stage

Wrap it in clingfilm and put it in the fridge for about 30 minutes.

6. Stage

Separate the whites from the yolks and beat with a mixer with a pinch of salt.

7. Stage

Beat the yolks with sugar, combine with cottage cheese, yogurt and starch. Add 3 to 4 tablespoons of red currant juice and mix.

8. Stage

Add the whipped whites, mix gently with a spoon until smooth.

9. Stage

Roll out the dough to the diameter of the form (I have 25 cm), put it in the form, cut off the uneven edges. Bake in a preheated 170 degrees oven for about 5-7 minutes and remove.

10. Stage

Put the curd mass on top. Again put in the oven for about 45 - 50 minutes at the same temperature. After baking, the curd mass should be dense.

11. Stage

Prepare the cream coating: whip the cream and add the powdered sugar.

12. Stage

Apply the cream coating to the cooled cake and smooth it out.

13. Stage

Decorate as desired. Enjoy your tea!