Shortbread and curd cakes "Vostorg"

Ingredients

• shortbread dough ready - 1 pack.
• cottage cheese - 200 g
• fresh raspberries - 1 pack.
• granulated sugar - 70 g
• raspberry jam or confiture - 50 g

Cooking

Step 1

We roll out the dough and squeeze circles out of it (the bases and tops of our cakes). Spread on baking paper greased with vegetable oil and bake until cooked.

Step 2

In a blender, beat the cottage cheese, half the raspberries and granulated sugar (until a homogeneous mass). We cool in the refrigerator. Fill the confectionery syringe with the resulting mass.

Step 3

We take out the sand mugs from the oven, cool and begin to collect our cakes.

Step 4

We put a thin layer of raspberry confiture on a circle of shortcrust pastry, squeeze our curd-raspberry mass from a confectionery syringe onto it. Top with another sand circle. Upstairs, on the "caps" of cakes, we put the remaining berries of fresh raspberries as a decoration. Our cakes are ready!