Cake “Katrin”

We were going to see our daughter Katyusha for her birthday, but it suddenly turned out that everything would be quite the opposite – they would come to visit us (I prepared a hodgepodge that day, and they are great lovers of it!). It turned out quite late. I had to urgently think of something for tea. For a week I already had a completely dried purchased biscuit cake, a week ago I was making a cake, I used only two cakes, and the third one remained. And, fortunately, there were 2 packs of cottage cheese 150 g each in the refrigerator. One – Buko, and the second – new Viola cheese. Just appeared on sale – Viola curd cheese. Already good! There is gelatin. Well, sugar-flour-butter – needless to say. The only thing missing was the cream. The next day I got up early, ran to the 24-hour supermarket for cream. I returned home and very quickly, literally in 30 minutes, painted a cake. Well, plus time to set and decorate. I apologize in advance that some steps were not photographed – I was in a hurry and forgot. But, in general, the process is clear. Nothing complicated.

Ingredients

• Cookies – 150 g
• Butter- 80-100 g
• Vanilla sugar (1 – in the cake, 1 – in the cream) – 2 packets.
• Gelatin (instant) – 3 tbsp
• Dry white wine (or water) – 125 ml
• Curd cheese (creamy) – 300 g
• Lemon juice – 4 tbsp
• Lemon zest (with 1/2 large lemon)
• Sugar – 200 g
• Cream (33%) – 400 ml
• Dark chocolate (for decoration) – 3 wedges
• White chocolate (for decoration) – 3 wedges

Directions

1. Grate the cookies or grind them into crumbs (I took one biscuit cake and half a pack of cookies).
2. Add vanilla sugar and softened butter until completely soft.
3. Mix the mixture well. The mass should not crumble, when squeezed in a fist, it should stick together into a lump, but it should not be too oily either. I put 80 g of butter, but, as it turned out later, this was not enough – the cake crumbled.
4. Put the mass in a split form with a diameter of 22-24 cm, press well with your hands, and put away in the cold.
5. Now let’s get into the cream. Pour gelatin with water for 10-15 minutes.
6. Meanwhile, put the curd cheese in a saucepan, add 50 g of sugar, and a bag of vanilla sugar.
7. Add zest from half a lemon and lemon juice.
8. Beat everything well with a mixer.
9. When the gelatin swells, heat it until it is completely dissolved, add 100 g of sugar and stir until it dissolves. Remove from heat.
10. Slightly cooled gelatin, pour into the cream in a thin stream, stirring constantly.
11. Whisk the well-chilled cream together with 50 g of sugar into a strong foam.
12. Mix both masses until smooth and pour onto a substrate. Put the cake in the refrigerator. He froze very quickly. By the way, I must say that Viola fully met my expectations. It costs an order of magnitude less, for example, Philadelphia, and the result is simply amazing.
13. Take the cake out of the refrigerator, carefully draw it along the form with a sharp knife so that it separates. Remove the side of the form. I did it with a sliding ring right on the cake platter, so I didn’t have to shift it. I can’t imagine how this could be done, the substrate is very delicate.
    Melt the chocolate in a water bath, put in a baking paper cornet, and apply strips on the cake: first with dark chocolate, then with white. Sprinkle the sides with almond flakes (or coconut flakes, or just biscuit crumbs), or you can leave it without sprinkling, it looks very nice and so.

Enjoy your meal!

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