Photo:Season'S, Luxury Hotels Representation For biscuit: - 1 egg - 10 tablets of sweetener - 1 tsp. flavoring "Vanilla" - zest of half a lemon - 1 tbsp. l. corn starch - 2 gr. dry yeast - 50 ml of coffee (for impregnation) and 2 tbsp. l. non-fat cocoa (for a parcel) For cream: - 400 ml of skim milk - 16 tablets of sweetener - 1 yolk - 2 eggs - 3 tbsp. l. corn starch - half a vanilla pod or a couple of drops of flavoring - 200 gr. creamy cottage cheese 0% fat Cooking the biscuit Preheat the oven to 180 ° C. Separate the white from the yolk. Rub the zest of half a lemon in a bowl, whisk the yolk with a whisk, add the crushed sweetener tablets, flavor. Beat until the mixture looks like a cream. Then add the zest, cornstarch and yeast to the resulting cream. Beat the protein into a thick foam and carefully add to the cream. Pour the dough into a mold (if you have a metal one, cover it with parchment paper). We bake for about 10 minutes. Prepare the cream Take 400 ml of skim milk, of which 300 ml we put on the fire and boil with vanilla. Dilute 3 tablespoons of cornstarch in 100 ml of cold milk. Separately whisk 2 eggs and 1 yolk together with a sweetener. Combine the milk with cornstarch with the whipped egg mixture, and pour the boiling milk into it in a thin stream, stirring continuously. Cook the cream until thick and then let cool. Add 200 grams of creamy cottage cheese to the already cool cream. Beat well with a whisk and you're done. Dessert Serving Cut the circles out of the cake (don't throw out the trimmings, they will go to the middle of the dessert). Brew 50 ml of coffee and let it cool down, lay out a circle of biscuit and saturate its surface with cold coffee (carefully so that the cake does not absorb too much liquid). Put a thick layer of cream on the soaked biscuit. Collect the following layers in the same way. There should be 4-5 of them. Sprinkle the finished dessert with cocoa and refrigerate overnight.
