Recipe: Chocolate cake with vanilla-cheese filling step by step with pictures | Handy.Recipes

Chocolate cake with vanilla-cheese filling

Cooked chocolate cake with vanilla-cheese filling

Time to cook: 80 minutes

Total Servings: 6

Nutritional Value

Tender chocolate pastry and light cottage cheese filling, with chocolate balls with cranberries hiding inside. Cranberries fit perfectly and added flavor to the pie!

Author of the recipe

Ingredients for chocolate cake with vanilla-cheese filling:

For yogurt

  • Sourdough starter (3g - for yogurt from "Augsika") - 1 sachet.
  • Milk (3.2% fat) - 1 l

For dough

  • Wheat flour / Flour - 210 g
  • Egg yolk (large) - 2 units
  • Butter - 50 g
  • Yogurt - 100 g
  • Cocoa powder - 2 tablespoon
  • Powdered sugar - 25 g
  • Dough leavening agent - 1 teaspoon

For the filling

  • Cranberries (I have freshly frozen) - 100 g
  • Cheese cheese (homemade) - 150 g
  • White (large) - 2 pcs
  • Starch (without/highland., any) - 1 tablespoon
  • Lemon juice (1-2 tbsp.l.) - 1 tablespoon
  • Powdered sugar (or better to taste.) - 30 g

How to cook chocolate cake with vanilla-cheese filling step by step with photos

1. Sterilize yogurt pans. Pour the sourdough into a gallon jug filled with milk, in any fat, at room temperature. Stir the milk mixture thoroughly with a clean, dry spoon for 2-3 minutes until the sourdough has dissolved.

2. Then put the lid on the gallon jug. Pour water in a thermos at 100 C up to the indicated mark. Immerse the container with the mixture in a thermos. Close the lid. Put the thermos in a warm place for 6-10 hours to ferment. Then take the gallon container of yogurt out of the thermos and refrigerate. The yogurt is ready!

3. Prepare the pastry. Melt the butter in the microwave.

4. Then mix the butter and powdered sugar.

5. Add yogurt and egg yolks, beat with a whisk.

6. Mix the flour with the baking powder and cocoa powder, sift through a sieve.

7. Then add flour mixture in small portions into the liquid mixture. Then knead into a soft dough without sticking to your hands. Divide the dough into 2 parts.

8. Line baking sheets (F24) with parchment, grease with butter and sprinkle with breadcrumbs or dust with flour. Roll out one piece of dough into a circle and using a rolling pin, place it in the cake tin, make the rims and prick the bottom with a fork.

9. Prepare the filling. Rinse the cottage cheese through a sieve and mash with the starch and vanilla.

10. Whisk the egg whites with the powdered sugar and gradually pour in the lemon juice (1 or 2 tablespoon). Gently fold the egg whites into the curd mixture.

11. Spread the curd mixture evenly on top of the cake.

12. Divide the second piece of dough into 12 portions and roll up.

13. Place a cranberry on each piece, cover with the pastry and shape into balls. I have large cranberries ("Canadian"), about the size of a cherry. If you have small cranberries, put 2-3 per ball.

14. Place cranberries on top of the curd mixture. Bake the cake in preheated oven at 180-190°C until done (about 35-40 minutes). Let the cake cool, then take it out of the mold. Enjoy your tea!

Nutritional Value:

Whole Dish:
2440.3 Calories
115.5 g
85.1 g
355.5 g
Per Serving:
406.7 Calories
19.3 g
14.2 g
59.3 g
107.5 Calories
5.1 g
3.7 g
15.7 g

Flour, Wheat Flour, Lemon Juice, Butter, Starch, Milk, Cheese, Vanilla, Cocoa Powder, Baking powder, Egg Yolk, Baking, Yoghurt, Chocolate, Cottage cheese, Cakes, Cranberry, Sugar powder, Egg White, Fudge

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