Cooking description:
Buckwheat biscuit turns out to be very tasty, for piquancy you can add cinnamon to the dough, so a more noble and original taste will come out. For the filling we use cottage cheese, sour cream, sugar. On your own, you can add different berries and fruits to taste. You can decorate the cake with any powders, nuts, berries. If you are gluten intolerant or allergic, buckwheat biscuits are perfect for your menu. Take note of the recipe and cook with pleasure. You can serve the cake on a festive or everyday table.
Purpose: At the festive table
Main Ingredient: Dairy / Curd / Flour / Buckwheat Flour
Dish: Baking / Cakes / Sweet
Ingredients:
- Buckwheat flour - 75 Grams
- Sugar - 90 Grams
- Chicken eggs - 3 Pieces
- Cinnamon - 1 Teaspoon
- Salt - 1 Pinch
- Curd - 300 Grams
- Sour cream - 3 tbsp. spoons
- Sugar - 2-3 tbsp. spoons
Servings: 4
How to cook "Buckwheat cake with cottage cheese"
Prepare all ingredients. Preheat oven to 180 degrees.
Separate the whites from the yolks. Pour sugar into a bowl and add chicken yolks. Beat for three minutes at high mixer speeds.
Add buckwheat flour and cinnamon to a bowl, mix again with a mixer.
It turns out a thick base for the biscuit.
In a separate bowl, beat the chicken proteins with a pinch of salt until they peaks - 2-3 minutes.
Add protein in small portions to the bowl with the base. Stir everything in a circular motion, from top to bottom.
It turns out a lush mass.
Pour the dough into a mold. Bake for 30 minutes at 180 degrees.
Carefully remove the finished biscuit and check the readiness with a skewer.
Cut the sponge cake in half, you can cut it into 3 pieces.
Combine sugar, cottage cheese and sour cream in a bowl, mix everything.
Place the curd cream on top of the buckwheat biscuit.
Cover the curd with the other half of the biscuit.
Decorate the cake to taste and let sit for 2 hours.
After a while, serve the cake to the table.
Enjoy your meal!