- Ready-made puff yeast dough - 250 Grams
- Butter - 1 Art. a spoon
- Egg - 4 pieces
- Milk - 1 Glass
- Sugar - 250 Grams
- Cottage cheese 9% - 500 Grams
- Cream of 35% - 500 Milliliters
- Gelatin - 45 Grams
- Peaches canned, bank - 1 piece
- Cherry frozen pitted - 500 Grams
1. Defrost the dough. Gelatin is divided into two parts. 30 g and 15 grams of gelatin soak separately in 0.5 glasses of cold water. Rinse the frozen dough into a thin layer. 2. Cut a circle with a diameter of 32 cm from the dough and put it on a baking sheet. Puncture the dough in several places with a fork. Oven to heat up to 200-220 degrees. Bake the sheet in the oven for about 10 minutes. 3. Finished the cork. We need to make a custard. In a separate bowl, stir milk, sugar and egg yolks. Put in a water bath and cook until thickened, stirring constantly. Add the dissolved gelatin to the cream, 30 g. 4. Cottage cheese rub through a sieve and whip with cream. Cut the peaches into slices. Mix the custard, cottage cheese and peaches. 5. Cherry with sugar add water, so it was barely covered, and put on fire. As water boils, remove from heat and mix with the second part of gelatin. 6. Put on the bottom of the mold a baked cake and on top of the curd cream. In the refrigerator for 1.5 hours. When the curd cream sticks, pour the cherry mixture on top. In the refrigerator until completely solidified.
Servings: 6