Cake Chocolate accent with curd cream


Biscuit:
4 eggs
250 g of sugar

200-250 g of flour
1 tablespoon (heaped) of starch
Cream:
300 g sour cream
200 g of cottage cheese
150 g sugar
2 tablespoons poppy
100 g dark chocolate

The cake I prepared according to the classic recipe: whites whipped with half of the sugar into a fluffy foam, whisk yolks are also separately with the remaining half of the sugar. Combine the whipped mass. Then separately sift the flour with the starch and add portions to the resulting whipped mass. Bake in the oven preheated to 180 degrees for 20-25 minutes.
The cream is cooked very quickly and simply: sour cream whipped with sugar, then added the cheese and lots of whipped again. Then add the poppy seeds, but not necessarily. I added cream because I got watery, and Mac absorbs moisture.
One third of the chocolate cut into small pieces, the rest finely chopped for coating the sides of the cake. This will be a chocolate accent!
Biscuit I divided three parts, each cake had missed cream and sprinkled chocolate chips. The top cake was covered with the remnants of the cream, sides sprinkled with chopped chocolate and sprinkled on top of cocoa. The cake I found it boring, so I took a square of chocolate candy and made light prints on top of the cake. Better

Cake "Monastic hut"
The birthday cake girl-7 years

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