Cottage cake “Coffee in Milanski”

You’ll need
  • – Egg — 4 pcs.
  • ;

  • – Powdered sugar — 250 g;
  • – Flour in/s — 100 g;
  • – Cocoa — 25 g;
  • – Instant coffee — 2 tbsp.
  • ;

  • – Cottage cheese — 500 g;
  • – Lemon — 1 pc.
  • ;

  • – Leavening agent — 0.5 tsp.;
  • – Grated chocolate for decoration.

Preheat the oven to 200 degrees. The baking form is lubricated with oil and lightly poured with flour (if the shape is silicone, this item can be missed and simply moisten it with water). Sift flour with baking powder and cocoa. Beat the eggs with a mixer of dobel and gradually add 120 g of icing sugar, then 1 tbsp of coffee and finally a flour mixture.


Remove that there are no lumps, and put into a form which we send to a heated oven. The baking time will depend on the size of the shape, but the oven will not open the first 15 minutes, otherwise the biscuit will master. Ready to check with a toothpick. Cold on the grate.


Now move to the cream. Lemon, remove the zest, cut into slices, remove the pitted and grind in a blender. Add cottage cheese and 120 g icing sugar, mix until lush and smooth. If your cottage cheese is too dry, add a couple tablespoons of sour cream or yogurt.


Cut the biscuit into 3 corges. Brew strong instant coffee with added sugar and impregnate it corgis. Then biscuits are thickly smeared with curd cream, they cheat the top of cake and side, sprinkled with grated chocolate and put in the fridge to soak (better for the night). Pleasant appetite!

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