Composition / ingredients
Cooking method
Heat the oven to 175 C. Grease the cake pan with butter and sprinkle with flour. In a large bowl, mix flour, baking powder. Then add butter, cocoa, sugar and milk.
Make a ball of dough and put it in the refrigerator for at least 30 minutes, preferably in the freezer for one or two hours, so that the dough becomes as hard as possible for rubbing.
In the bowl of a mixer, mix cream cheese, egg yolks, lemon zest, vanilla sugar and starch. Beat for at least 2 minutes.
In a separate container, whisk the egg whites until a stable foam forms, but do not overdo it to prevent settling.
Mix the proteins with the main mass (cheese, etc.)
Take the dough out of the refrigerator and divide it into 2 parts, one of which is grated.
Spread the uncoated dough over the mold. Then spread the cheese filling evenly.
Bake for about 45-50 minutes. Cool and serve.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Lemon zest - 47 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Corn starch - 329 kcal/100g
