Sweat foods

13/02/2024

"Don't mind me, I'm just going to be making this every week now. I can't believe the slow cooker makes it this good!!"

13/02/2024

"Been making this dish for 20 plus years! All my kids requested the recipe when they got their own places and now make it for their kids. This one never goes out of style!"

13/02/2024

"My Nana and aunties used to make this when I was young, but it turns out the recipe was never written out. When I asked them for it they could remember the ingredients, but not the ratios so I was thrilled to find your recipe. Tasted just as I remember... maybe even better. Simple and delicious!"

13/02/2024

"My husband eats low carb and I've been looking for new recipes. We LOVED this one. Creamy and so yummy, but you get your veggies in too. Makes great leftovers!"

09/02/2024

07/02/2024

Cake with delicate cottage cheese cream

Need:
For the sponge cake:
- 5 eggs
- 1 tbsp. sugar
- 1 tbsp. flour
- 1 tsp grated lemon zest
For the cream:
- 20 g gelatin
- 150 ml water
- 300 gr cottage cheese
- 5 tbsp caster sugar
- 250 ml cream
- canned pineapples

Preparation:

1. Beat egg whites with sugar until stiff peaks. Add the yolks one at a time, beat well.
Add flour in parts and mix gently.
Pour the dough into a springform pan lined with paper.
Don't forget to twist the mold a couple of times to one side. Bake for 25-30 minutes at 180 degrees.
Remove the sponge cake from the pan. Remove the paper. Allow to cool completely. Then cut into two cakes

Cream:
Soak the gelatin in water.
Mix cottage cheese with cream, powdered sugar and beat well in a blender. Heat the gelatin until dissolved and mix with the cottage cheese. Add pineapples.
Place the bottom half of the cake in a springform mold, put paper on the sides.
When the curd mass begins to harden, put it on the crust.
Cover with the second cake and refrigerate for 6 hours.
Then remove the paper from the mold.