Cottage cheese and coconut cake.

 - 100 g butter
 - 1 cup of sugar
 - 1.5 cups flour
 - 0.5 tsp baking powder
 - Eggs
 - 400 ml cream
 - 400 grams of cottage cheese (0-5%)
 - 60 g of coconut shavings
 - 5 g gelatin
 - 100 ml milk
 - 50 g of chocolate (white, for sprinkling)

Mix the butter at room temperature, 0, 5 cups of sugar, flour, baking powder, eggs.

The dough turns out tender and lay it in the form of (great if detachable).

Baked quickly, for 20-25 minutes (at 200 deg.).

Allow to cool in the form, shake a biscuit, lay a cling film, then it is easier to get a cake, and bring back the cake.

Beat the cream with the remaining half cup sugar,
then, continuing to whisk, spread cheese and coconut.

Gelatin stir in 100 ml of cold milk, leave to stand for the amount of time that is specified on the package (it is different for different manufacturers),
then heated (do not boil!) until it is completely dissolved.

Add the dissolved gelatin in cottage cheese and a creamy mass, all mix properly and pour over cake.
Put in the fridge for a few hours, and reliable - for the night.

When the top layer hardens, sprinkle with ground chocolate.

Take out, releasing from the film, and cut in portions.


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