Ingredients :
Cottage cheese - 200 grams (plus 200g of stuffing)
Eggs - 3 Units Sugar - 0.5 cups (plus 0.5-1 cup of stuffing)
baking powder - 1 teaspoon
Starch - 4 tablespoon
flour - 2 tablespoon
Vanilla - The taste heavy cream - 100 grams (stuffing)
small lemon - 1 Pcs (stuffing)
Gelatin - 1-2 teaspoon (stuffing)
Method of cooking
Preheat oven to 180 degrees. Cover baking sheet with parchment paper. Pour the gelatin with cold boiled water at the rate of 3 tablespoons water 1 teaspoon gelatin and soak. If desired, pre-wipe curd through a sieve. Put the cheese in a bowl, add egg yolks, flour, starch, baking powder and vanilla. Stir. In another bowl, beat whites with the sugar to a froth. Add to a lot of cottage cheese 1/3 beaten egg whites and mix. Gradually add the remaining whites. Put the dough on the prepared baking a layer of 1 cm Bake until done.
Get the cake from the oven and roll in the roll with the parchment paper, then let cool completely. A bowl of gelatin placed in a large bowl with hot water and stir to dissolve gelatin. Whip cream with sugar until foam consistency. Mix cottage cheese with finely grated lemon zest, lemon juice and gelatin. Carefully add the whipped cream and mix well. Expand the cooled cake, remove paper and grease the curd over the surface. Refrigerate until the filling hardens. Minimize the cake in the loaf, wrap in plastic wrap or parchment paper and place in refrigerator until solidification.
