Cottage cheese cold pie

Cottage cheese cold pie

Ingredients:

Dough
2 eggs
2 proteins
? St of sugar
? Art. of flour
1 h. baking powder l

Stuffing (cream)
0,5 kg of cottage cheese
100 gr desi
? Art. of sugar
1 bag of vanilla sugar
Gelatin 15 gr
Sour cream 500 gr
Fruit (I have tinned pineapples)

Ornament
Jelly pack
Fruit

Preparation:

To beat eggs and whites with sugar to white foam, to add flour with baking powder and to bake (it is desirable at once in split mold). At 180 degrees ok 15-20 minutes. To check readiness dry stick. The thin cake layer turns out.
To scroll cottage cheese via the meat grinder 2 times or to shake up the blender (that there were no lumps). To shake up oil, sugar, yolks the mixer in other ware, to add cottage cheese, sour cream and properly to knead the mixer. To kindle gelatin in small amount of water on water bath before full dissolution. Slightly to cool and pour thin stream in the cottage cheese swept-away stuffing, constantly stirring slowly with its mixer. To cut Fruit on small slices (here pineapples) and to add to weight. To lay out everything in split mold where the cake layer already lies, to level and in the refrigerator for about 3 hours.
To prepare jelly as it is specified on pack, to cool to room temperature. On pie to lay out beautifully fruit and to fill in from jelly. Again all in the refrigerator. When completely stiffens to take off uniform.

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