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Cake with curd soufflé and cherry

Author
Cookinero 20 Oct 2022
20620
Cake with curd soufflé and cherry

This dessert has a puff pastry base, the most delicate curd soufflé and sweet juicy cherries.

How to cook Cake with curd soufflé and cherry

Step 1

Cake with curd soufflé and cherry

Defrost the dough and roll out to the width of a large rectangular shape. Cover the form with parchment and put the dough on the bottom. Prick with a fork in several places. Preheat the oven to 200 degrees and leave the dough for 10 minutes.

Step 2

Cake with curd soufflé and cherry

Put the knife nozzle into the combine, put the cottage cheese, yolks, 150 g of sugar, lemon juice, starch there. Whisk. Beat the whites with a mixer with the remaining sugar in a strong foam. Gently fold into curd mixture. Put the stuffing on the dough.

Step 3

Cake with curd soufflé and cherry

Arrange cherries on top. Sprinkle with brown sugar. Bake 35-40 minutes. Cool, sprinkle with powdered sugar and almond petals. Cut into squares. Enjoy your meal!

Cake with curd soufflé and cherry - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute cherries with other fruits like blueberries, raspberries, or sliced peaches. Adjust the sweetness and baking time as needed, depending on the moisture content of the fruit.
This cake is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Cover it tightly to prevent it from drying out.
Yes, you can freeze the cake. Cut it into squares before freezing. Wrap each square individually in plastic wrap, then place them in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.
You can use regular granulated sugar or turbinado sugar as a substitute for brown sugar. The brown sugar adds a slight molasses flavor, which you can mimic by adding a tiny drop of molasses to the granulated sugar if desired.
To make this cake gluten-free, use a gluten-free all-purpose flour blend for the dough. Ensure the starch used in the curd mixture is also gluten-free (cornstarch or tapioca starch work well).
If you don't have almond petals, you can use other chopped nuts like walnuts or pecans, or simply dust the cake with more powdered sugar.

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