Ingredients
Shortbread cake layers
flour
450g
15.75oz
1.80cup
30.15tbsp
butter
200g
7oz
0.80cup
13.40tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
egg
1pc
baking soda
5g
0.18oz
0.34tbsp
salt
0.33tsp
vanillin
pinch
Raspberry sauce
fresh raspberries
170g
5.95oz
0.68cup
11.39tbsp
sugar
40g
1.40oz
2.68tbsp
pectin
0.5tsp
Cottage cheese cream
cottage cheese 9%
350g
12.25oz
1.40cup
23.45tbsp
mascarpone
140g
4.90oz
0.56cup
9.38tbsp
condensed milk
120ml
3.96fl oz
0.48cup
8tbsp
cream 10%
50ml
1.65fl oz
3.35tbsp
powdered sugar
20g
0.70oz
1.34tbsp
Method
Shortbread cake layers
- Mash the room temperature butter and sugar with a blender.
- Place the butter mass in a mixer bowl, add the egg, and whip until smooth.
- Add salt, vanilla, and whip.
- Next, change the whisk to the hook attachment, or knead with a spatula.
- Sift the flour with baking soda, add it to the butter mass, and mix at a medium speed until the “lumps” form.
- Next, use your hands to shape the dough into a ball (knead the dough a little with your hands), wrap in cling film, and refrigerate for 15 minutes.
- Preheat the oven to 374F (190C).
- Divide the finished dough into pieces of 130g (4.60 oz), and roll out the 18cm (7.09 inch) cake layers, between two sheets of parchment.
- Prick with a fork, and bake for 4-5 minutes until light golden brown.
Raspberry sauce
- Combine the raspberries in a saucepan with sugar and pectin (mix the sugar and pectin well).
- Cook for 7-10 minutes over a slightly less than average heat, stirring constantly.
- Mash the finished sauce with a blender (you can strain the seeds if you wish).
- Cool the sauce.
Cottage cheese cream
- Grind the cottage cheese through a sieve; add the cream, condensed milk, mascarpone and powdered sugar, and mash with a blender for 3-4 minutes until smooth.
- Whip the mass at a maximum speed for 3-5 minutes.
Assembly
- Apply 2.5 tsp of raspberry sauce to each cake layer.
- Cover it with 170g (6.00 oz) of cottage cheese cream.
- Cover it with the next cake layer, etc.
- Decorate the cake with the cream.
