See on tõeliselt mõnus kook musta leiva ning kerge magustoidu asutajatele. Retsepti algidee pärineb siit, kuid olen teinud pisimugandused.
Vaja läheb:
6 viilu musta leiba
0,8 dl suhkrut (kasutasin tumedat Demerara suhkrut)
50g võid
380g vanilli kohupiimakreemi
380g kodujuustu
200 ml vahukoort
6 sl suhkrut
15g želatiini
ca 200g mustikaid (või ca 100g mustikaid ja 100g vaarikaid)
Purusta
must leib köögikombainis ühtlaseks massiks. Sulata pannil või ning lisa
hulka leivapuru ja suhkur. Kuumuta pidevalt segades ca 5 min, kuni
suhkur on sulanud. Laota leivapuru ahjuplaadile jahtuma.
Täidise
jaoks purusta kodujuust saumiksriga kreemjaks massiks. Vahusta vahukoor
suhkruga ning lisa koos kohupiimakreemiga kodujuustule. Paisuta
želatiin väheses külmas vees, lase 5-10 minutit paisuda ning kuumuta pliidil madalal kuumusel
pidevalt segades, kuni želatiin on lahustunud. Nirista sulanud želatiin
kohupiimasegu hulka, ise pidevalt segades. Seejärel eralda ca 1/3 või
vähem kohupiimasegust eraldi kaussi ning sega läbi eelnevalt saumiksriga
purustatud 120g mustikatega. Juhul, kui kasutad nii mustikaid kui
vaarikaid, jaga see osa kaheks ning sega üks osa läbi purustatud 60g
mustikate ning teine osa 60g purustatud vaarikatega.
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Blueberry cake on black bread
If you want to try something different, this is a cake for you - light blueberry cake on top of black bread crumbs.
You'll need:
6 slices of black bread
0,8 dl sugar
50 grams of butter
380 grams of vanilla cream cheese
380 grams of cottage cheese
200 ml whipped cream
6 tbsp of sugar
15 grams of gelatin
~200 grams of blueberries (or ~100 grams of blueberries and 100 grams of raspberries)
Crush the black bread in a food processor. Melt the butter on a pan and add in the crushed bread and sugar. Heat the mixture on the pan stirring constantly for about 5 minutes, until the sugar is melted. Spread the mass on a bigger tray to cool down.
For the filling process the cottage cheese with a hand blender until even creamy mass. Whisk the whipped cream with sugar and add it with cream cheese to the cottage cheese. Sprinkle the powdered gelatin over a small amount of cold water in a heat resistant pot. Allow to sit for 5-10 minutes and heat the paste on a stove with low heat, stirring constantly until the gelatin is melted. Add the gelatin gradually to the filling mixture, constantly stirring the mixture. Then divide about 1/3 of the mixture to a separate bowl and stir it trough with 120 grams of previously crushed blueberries. If you are using both blueberries and raspberries, divide the 1/3 of the mixture apart and stir half of it with 60 grams of previously crushed blueberries and the other half with 60 grams of previusly crushed raspberries.
Place a cooking paper on the bottom of 24 cm wide cooking pan and press the bread crush on it as an even layer. Pour about 80 grams of the berries on top of the bread crush. If you are using frozen berries, you can add them straight on the base - there is no need to melt them. Pour half of the white filling on the base. Then continue pouring the white and berry fillings in turn. If you wish to have the layers more clear-cut, place the fillings on the base in turn, using a spoon. Put the cake in the fridge to harden for at least 6 hours till overnight. Decorate the cake with berries before serving.
