Swiss curd cake - very juicy and tender

Kitchen appliances and utensils:

• sieve for sifting flour - 1 pc.;
• capacity for whipping products (1-2 l) - 2 pcs.;
• capacity for sifted flour (300-400 ml) - 2 pcs.;
• mixer with whisks - 1 pc.;
• kitchen spatula - 1 pc.;
• tablespoon - 1 pc.;
• teaspoon - 1 pc.;
• standard pan (30x40 cm) - 1 pc.;
• baking parchment (35x45 cm) - 2 pcs.;
• oven grill (optional) - 1 pc.;
• cutting board - 1 pc.;
• kitchen knife - 1 pc.;
• cup or bowl (150-200 ml) - 1 pc.;
• culinary brush - 1 pc.;
• oven;
• microwave;
• hand blender;
• a dish or a board according to the size of the cake;
• dessert saucers for serving.

Ingredients

Step cooking

Cooking Biscuit

1. Mix in one of the containers for sifting 150 g of flour and 1.5 tbsp. l starch. Sift into another container through a sieve.
   
2. Smash 6 pcs. Whole eggs in a bowl for whipping, begin to beat with a mixer with beaters.
   
3. Without interrupting the process, gradually pour 200 g of sugar into the eggs.
   
4. Beat until light air mass.
   
   Did you know?The degree of readiness when beating a mixture of eggs and sugar can be checked in this way - in a tablespoon, collect the mixture from the container and pour it back with a thin stream. The trace of the test on the surface should not disappear immediately, but should remain visible for several seconds.
5. Turn on the preheat oven to 180 degrees. Using a kitchen spatula, gradually mix the flour and starch mixture into the dough. Gently mix, move from bottom to top, from the edges to the center, to prevent the dough from settling and losing volume.
   
6. We spread one of the sheets of parchment on a baking sheet, spread the dough on it with a spatula, level it. We send the baked dough into the oven for 15-20 minutes.
   
7. The readiness of the biscuit is determined by a wooden skewer and / or pressure on the middle of the cake. We take out the baked biscuit from the oven to cool on a sheet (can be laid out together with parchment on a wire rack from the oven) for 15-20 minutes.
   
8. We put the second sheet of parchment on the cake and quickly turn it over. The parchment on which the biscuit was baked will be at the top, carefully remove it. We leave the biscuit to infuse for 2-3 hours. After the time has passed, we proceed to the next stage of preparation.
   

Prepare cakes

1. Heat in a cup or bowl 3 tbsp. l water in the microwave (or in another way), add 50 g of sugar (2 tbsp. l.) and 1 tbsp. l cognac (optional), mix with a teaspoon until sugar is completely dissolved. This syrup will serve as an impregnation for a biscuit.
   
2. Along the perimeter of the cake, cut off the dried and uneven edges, dry and turn into crumbs for further powdering of the cake.
   
3. Mark the biscuit across 3 identical parts.
   
4. Gently cut with a kitchen knife. We do not separate cakes from each other yet.
   
5. With a culinary brush, we infuse the upper part of the cakes with syrup.
   
6. We put 75 g of butter and 100 g of chocolate in a bowl or cup and heat in the microwave until completely softened. Then (optional) add 1 tbsp. l cognac and mix thoroughly.
   
7. With a spatula, grease the top of the biscuit with a chocolate mass. We clean in a cool place so that the chocolate grabs and cools down a little.
   

Cooking cream

1. Pour 15 g of gelatin in 100 ml of milk, mix with a teaspoon and leave to swell.
   
2. In a bowl for whipping, put 500 g of cottage cheese and, gradually adding 200 g of sugar, grind the mixture with a submersible blender. In the container add 1 tbsp. l vanilla extract and bring the blender to a uniform pasty mass without lumps.
   
3. The swollen gelatin is heated to a liquid state in a microwave or other convenient way. Pour the gelatin to the curd.
   
4. Stir thoroughly. If the curd is liquid, put it in the refrigerator until it thickens.
   
5. We take the cream from the refrigerator, pour it into a free bowl for whipping. Using a mixer with whisks, fluff them to a steady state.
   
6. Gradually adding whipped cream to the curd mass (not the other way around!), mix the mixture with a spatula. We mix in the same way as when preparing a biscuit dough.
   

We make a cake

1. When the chocolate layer on the biscuit has become dense, we remove the cakes from the refrigerator and slightly push them apart with a knife.
   
2. We spread the cream on top of the cakes and level it with a spatula. We leave a little cream to grease the cake on the sides.
   
3. We collect the cake in the usual way, put the cakes on top of each other, align with each other.
   
4. Lubricate the side slices with cream and sprinkle them with biscuit crumbs.
   
5. Grate or chop 20-30 g of chocolate with a knife and cover the top of the cake with it, sprinkle the biscuit with cocoa powder in the same way (2-3 tbsp. L.). The cake is ready. Enjoy your meal!
   

Video recipe

In the video you will see how to properly prepare a gentle curd cake from simple ingredients, learn in more detail about the nuances of the whole process. They will tell you how to knead the dough correctly, cut tender cakes and prepare a delicious airy cream.

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