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Easter cake with chocolate and cheese

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Ingredients

Adjust Servings:
70 g cottage cheese
100 g egg
100 g sugar
50 g rice flour
40 g almond flour
15 g oil
60 g milk
15 g corn starch
10 g dry milk
vanilla
7 g baking powder
CHOCOLATE FILLING AND GLAZING
150 g milk
20 g egg yolk
25 g dark chocolate
10 g cocoa powder
15 g dry milk
50 g sugar
3 g salt
flaked almonds

Nutritional information

11 g
Protein
158 g
Carbs
13 g
Fat
639
Calories

Easter cake with chocolate and cheese

RECIPE FOR EASTER

Features:
  • Oven
Cuisine:
  • Serves 2
  • Medium

Ingredients

  • 70 g cottage cheese
  • 100 g egg
  • 100 g sugar
  • 50 g rice flour
  • 40 g almond flour
  • 15 g oil
  • 60 g milk
  • 15 g corn starch
  • 10 g dry milk
  • vanilla
  • 7 g baking powder

  • CHOCOLATE FILLING AND GLAZING

  • 150 g milk
  • 20 g egg yolk
  • 25 g dark chocolate
  • 10 g cocoa powder
  • 15 g dry milk
  • 50 g sugar
  • 3 g salt
  • flaked almonds

Directions

This Easter cake (paska) goes great with orange filling and vegan Easter cake frosting. Protein glaze from Easter cake with caramel is also perfect here.
If you wish, you can add nuts to the chocolate filling, preparing them in the same way as in the caramel paste. Hazelnuts, almonds, walnuts are perfect for this.
You can also make a more classic version of Easter cake, without chocolate cream, with nuts and dried fruits.
The protein glaze from the caramel paste is just as elegant for this recipe.

Steps

1
Done

PREPARING THE DOUGH

1. Heat the oven to 175 degrees, upper mode, without convection. Prepare a 11cm pie dish and a sheet of foil to cover the top.
2. Mix the dough (All ingredients at room temperature!). Beat all the liquid ingredients with a blender.
3. Separately mix and sift the dry ones to get rid of lumps. If larger flecks of flour remain in the sieve, do not throw them away, return them to the dry mixture.
4. Before combining the two mixtures, make sure that the oven is heated to the desired temperature. The finished dough should not stand and wait for a minute.
5. Add the dry ingredients to the liquid ingredients, beat them all together with a blender or mix with a mixer/whisk. Check the consistency - it should resemble the dough for fritters - thick, but at the same time fluid. If the dough is too thick - add a little milk, if it is too thin - add rice flour.
6. Pour the mixture into a mold, cover it with foil and send it to bake.
7. Bake with foil for the first 30 minutes, then remove the foil and bake for another half hour (check readiness with a toothpick - it should come out dry, without sticky dough). It takes me 50-60 minutes to bake, but in your oven
time may vary.
8. If the pashka is not ready yet, and the top is already very golden, cover it again with foil.
9. Cool to room temperature and remove from the mold.
2
Done

filling

1. Finely chop the chocolate.
2. Combine all the filling ingredients, except strawberries, until smooth, if necessary, beat with an immersion blender.
3. Place in a ladle with a thick bottom. Put on medium-low heat and bring to a boil, stirring constantly. Don't stop
do not stir for a second so that the yolk does not curdle and does not leave flakes. Immediately turn off the stove and stir a little more while the bottom of the ladle cools.
4. Transfer to a bowl, cover with cling film, then place in the refrigerator until completely cooled. If desired, add freeze-dried strawberries.
5. Cut a 4-5 cm diameter, about 1 cm thick circle in the center of the bottom of the strips. Do not throw away the bottom, put it aside. WITH
hole, remove the center of the biscuit, freeing space for the filling.
6. Fold the chocolate filling into the strip, to the level where the bottom will be (leave about 1 cm to the edge). May the day continue to be good
fixed, use a spoon to stretch a little cream from the sides so that it 'glues' the place where the walls of the pashka and the biscuit disc meet. You will have about ⅓-½ of the chocolate cream left for the frosting.
7. Put the bottom back in place.
8. Carefully wrap the pashka in a bag or cling film and put it in the refrigerator upside down for 8-10 hours.
9. Cover the paska with chocolate cream as a glaze and sprinkle with almond petals or other sprinkles (do not use
traditional colorful sugar sprinkles - in addition to the fact that they are harmful from the humidity of the glaze, they will simply float). Sprinkling is necessary - it will add flavor and protect the paska from weathering.

Ready paste can be stored in a container or bag in the refrigerator for 72 hours.

Chef Hanna

Easter cottage cheese cake
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Easter cottage cheese cake (paska)
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Easter cottage cheese cake
previous
Easter cottage cheese cake (paska)
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next
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