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Easter cottage
Recipe found by Thermomix, cookiedo
Ingredients
Ingredients for the dough:
- 120 g of sugar
- 1 vanilla pod, seeds only.
- 600 g cottage cheese, fatty, cut into pieces
- 140 g butter, soft, cut into pieces
- 40 g of sour cream, 18% fat
- 36 butter biscuits
- 2 - 3 tablespoons of blackcurrant jam or other fruit jam, dense (approx. 60-70 g)
- And an addition from us: 2 tablespoons of BIOHASKAP® Vitality haskap berry powder.
Ingredients for the glaze:
- 100 g of milk chocolate, cut into pieces
- 60 g of cream, min. 30% fat
- 40 g dark chocolate (with a minimum cocoa content of 70%), cut into pieces
- 1⁄2 tablespoon of oil
- almonds, flaked, for decoration
- candied orange peel for decoration
Preparation
Preparation of the cake:
Pour sugar into a clean and dry mixing bowl, add vanilla seeds and grind. Add cottage cheese, butter and cream and mix. Mix thoroughly and mix again. Add BIOHASKAP® Vitality haskap berry powder and mix it, set aside.
Place a sheet of aluminum foil horizontally on the worktop (approx. 52 x 28 cm). Place 3 rows of 6 biscuits on it. Each sides should touch the biscuits in each row. Spread the cheese mass on the biscuits. Place another layer of biscuits and brush it with a cheese mass. Then place a strip of cheese mass aside along the center row of the biscuits. Next to it, spoon the jam on both sides with a spoon. Help yourself with the foil to lift the side rows of biscuits up so that they fold over the center row of biscuits to form a cottage. Press down, wrap in foil, put in the fridge for 12 hours.
Place a sheet of aluminum foil horizontally on the worktop (approx. 52 x 28 cm). Place 3 rows of 6 biscuits on it. Each sides should touch the biscuits in each row. Spread the cheese mass on the biscuits. Place another layer of biscuits and brush it with a cheese mass. Then place a strip of cheese mass aside along the center row of the biscuits. Next to it, spoon the jam on both sides with a spoon. Help yourself with the foil to lift the side rows of biscuits up so that they fold over the center row of biscuits to form a cottage. Press down, wrap in foil, put in the fridge for 12 hours.
Preparation of the glaze:
Crush the milk chocolate. Add cream and heat 3 min / 70 ° C while mixing lightly. Transfer the resulting glaze to another bowl, then evenly spread the dough on each side. Crush the bitter chocolate. Add oil and heat 1 min / 70 ° C while stirring slightly. Transfer the melted chocolate to another vessel. Dip a toothpick or a skewer stick into the melted chocolate, then paint the lines forming a twig pattern at intervals on the cooled dough.
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