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I tasted a delicious cake at my aunt's party. The amazingly soft dough complemented the delicious cottage cheese cream. And when I asked for the recipe, to my surprise, I found out there wasn't a shred of flour in it. Not a gram, really. You'll make do with just pudding powders. And best of all – you can use this recipe for homemade mole cake!
For cocoa corpus:
4 eggs, 4 cocoa custard powders, 200 g semolina sugar, 200 ml oil, 1 baking powder
For the co
ttage cheese cream:500g semi-skimmed cottage cheese, 500ml well chilled 33% durable cream to whisk, 2 beater stiffeners, 1-2 tbsp sugar (to taste)
Next: cake mold with a diameter of 24 cm, 3 tablespoons of jam (ideally currant or raspberry), 2 tablespoons of cocoa, possibly chocolate hoblin, fat and coarse flour to dissimage the mold Ho
1. In a bowl, we knock out the whole eggs, add sugar to them and cut them. Gradually we add all the custard powders and baking powder. At the end, stir the oil into the dough.
2. Preheat the oven to 180°C. Pour the dough into the greased, washed cake mould and bake for 30 minutes. Don't be scared, the dough works a lot and inflates. Let the baked corpus cool down.
3. Whisk the cream with the stiffeners until stiff, then carefully work the cottage cheese with sugar into the finished whipped cream.
4. Cut the cooled corpus lengthwise. Rub the bottom with jam and apply about half the cream to it. We cover the top of the corpus and then rub the cake on the sides and from above with the rest of the cream.
5. We put the cake cool for at least an hour, then decorate it with cocoa or grated chocolate before serving.
Our tip: You can use the recipe for a beautifully fluinated corpus, even if you are going to make a homemade mole cake. In this case, after baking in cake form, it is enough to "gouge" the corpus and leave only a thicker bottom, stack longitudinally halved bananas on it, top the whipped cream with improved pieces of chocolate and sprinkle with the fragmented rest of the corpus.