- Cottage cheese (bold) - 500 Grams
- Egg - 4 pieces
- Sugar - 200 Grams
- Butter - 130 grams
- Lemon Citrus - 1 Piece
- Raisins - 30 Grams
- Groats of semolina - 1 Art. a spoon
- Sour cream - 3 st. spoons
- Cocoa powder - 2 items. spoons
Cottage cheese grinded through a sieve. If the ground mass is very liquid - the excess liquid must be squeezed through the gauze. Whisk the yolks with sugar until smooth. Add the mango, lemon zest, raisins and butter to the yolk mixture (leave a little butter for the glaze - literally 1 tbsp). Add the curd to the mixture, mix it and whip the least bit at the lowest speed. Whisk the whiskeys until the peaks. Accurately mix the curd mass with protein. The resulting mass is put into a baking dish, covered with confectionery paper. Make the glaze: a small amount (about 1 tablespoon) of butter melted with 2 tablespoons. sugar on low heat, stirring constantly. Then add 2-3 tablespoons. sour cream, well stir and pour 2 tablespoons. cocoa. Cook on low heat, mixing well. Continuing to stir, bring to a boil, then turn off the fire. Cheese bake in the oven for about 40-50 minutes at 180 degrees (very dependent on the oven). Turn the cheese cake into a dish, pour over the hot glaze. However, immediately cheese cake to the table is not served - he needs to stand in the refrigerator for at least a few hours, or better - the whole night. Only then it can be served to the table. Bon Appetit! :)
Servings: 6-7