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!