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Cumin cheese patties
I don't really want to operate the oven in such steam, but these delicacies take just 15 minutes, but the result is super delicious!
Fantastic delicacy! Gingerbread honey, cranberries! Something, well, very tasty!
The dough for biscuits is prepared the day before and placed in the refrigerator.
Mix dry ingredients: flour, sugar, sweetener, gingerbread seasoning, soda.
Put butter, honey, sugar, erythritol in a saucepan and heat - as soon as the mass throws the first bubble, remove the saucepan and wait for the bubble to "subside"
Add dry ingredients, stir. Add cold milk, stir, place the dough in cling film and refrigerate for at least 10 hours. Remove it from the refrigerator 30 minutes before baking.
Preheat oven to 180 degrees. Roll out the dough into a thin layer (~ 2-3 mm) of biscuit, which is cut out with a plate of appropriate diameter (I had a metal ring).
Pierced with a fork and put in the oven and bake for ~ 10 minutes.
Repeat 5 more times until all 6 biscuits are baked.
Cook cranberries with sweetener and blend. Cool.
Fry the milk in a pan until it turns brown. Grind it into a powder in a coffee grinder.
Pour 200 g of milk into the pot, add 150 g of fried milk, sweetener and cook. Cool by covering with food film.
Culinary cottage cheese, cream cheese "Philadelphia light" is added to the cooled mass. Mix. (300-350 g immediately put in the refrigerator, it will smear the edges and surface of the cake in the morning).
Place the first biscuit on the base, wrap around a metal pastry ring with an acetate plate inside. The biscuit is impregnated with 15 g of sweetened milk.
Put condensed milk cream on the biscuit (~ 180 grams for each of the five layers), smooth and cover with cranberry jam (~ 150 g in every second layer), smooth.
Place on top a second biscuit soaked in milk. Put ~ 180 g of cream on top. Cranberry jam is not placed in this layer.
Repeat with all the biscuits, but apply the cranberry jam on the first, third and fifth biscuits.
The latter is applied to the sixth biscuit and soaked in milk. Apply cling film and refrigerate overnight to allow the biscuits to soak.
In a bowl with 50 g of milk add 8 g of gelatin and leave to swell.
In another saucepan, pour the remaining 150 g of milk and add 25 g of dry milk, mix so that the milk is slightly "soaked".
Add 25 g of cocoa, sweetener, vanilla and heat, stirring and boiling, until slightly thickened.
Stir the swollen gelatin into the cocoa mass and stir until it dissolves and the cocoa glaze remains homogeneous. Set aside to cool by applying a film of food so that it touches the warm mass (this will not form when the film cools). Wait for it to cool to ~ 32 -33 degrees.
When it disappears, pour the icing on the cold cake and decorate the cake to your liking. I have cranberries, small gingerbread (baked from the same dough from which I bake biscuits).
Finished product weight 2407
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I don't really want to operate the oven in such steam, but these delicacies take just 15 minutes, but the result is super delicious!
I have been trying different variations for the base of cheese cakes for a long time and this is probably the best solution so far.
Midsummer celebrations meet almost all week this year. Eaten and drunk, I think most will be much too much. Cumin cheeses, both self-made and those brought by friends, are also sad and waiting to be "put to use". Then, let's face it.
