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Categories:
sugar butter salt eggs flour milk almond liqueur cocoa black currant powdered gelatin low-fat cottage cheese vanilla heavy cream powdered sugar colouring
Viewed: 33 - Published at: 8 years agoIngredients
- 1 2/3 cup sugar, divided
- 1/2 lb butter, softened
- Pinch None salt
- 5 medium eggs
- 3 2/3 cups self-rising flour, sifted
- 1 1/2 cups milk, divided
- 4 tbsp almond liqueur, divided
- 2 heaped tbsp cocoa powder
- 3/4 cup black currant jam, divided
- 1 tbsp powdered gelatin
- 1 1/8 lb low-fat cottage cheese
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 1/2 lbs marzipan
- 1/8 cup powdered sugar, plus extra for dusting
- None None pink food colouring
Method
- Preheat the oven to 350°F. Grease and line 10 inch diameter springform cake pan. Place 1 1/2 cups of the sugar in a bowl with the butter and salt and beat until creamy using an electric hand mixer. Add the eggs one at a time beating well after each addition.
- Fold the flour into the butter mixture. Gently stir in 1 1/8 cups of milk and 2 tbsp of liqueur. Divide the cake mixture in half.
- Mix the cocoa with the remaining milk and stir into one of the halves of cake batter. Spoon the cake batters into the center of the pan, a spoonful at a time alternating between the two batters and always dropping the batter directly into center of the pan. Bake for 50 mins or until a toothpick comes out cleanly. Allow the cake to cool in the pan for 15 mins, then remove from the pan and allow to cool completely on a wire rack.
- To assemble the cake, cut in half horizontally and spread half of the black currant jam over the base layer. Set aside the top cake layer. Place the springform sides back around the base cake.
- Soak the gelatin in a 1/4 cup cold water for 5 mins, then microwave for 10-20 seconds until dissolved. Set aside. In a bowl, mix the cottage cheese, the remaining liqueur, the remaining sugar and the vanilla extract. Place the heavy cream in a bowl and beat until stiff peaks form using an electric hand mixer.
- Mix the gelatin with 4 tbsp of the cottage cheese mixture, then into the reserved cottage cheese mixture. Fold the whipped cream into the cottage cheese. Spoon the cheese over the base cake and level the surface. Place the top layer of cake on top and chill for 4 hours.
- Remove the cake from the pan. Coat the top in the remaining blackcurrant jam.
- Knead the marzipan with powdered sugar until smooth. Dye the marzipan pink with a couple of drops of food coloring. Roll 3/4 of the marzipan out into 1 1/2 ft in diameter circle on a work surface dusted with powdered sugar. Use to cover the cake and trim.
- Roll out the remaining marzipan and the trimmings into 2 X 12 inch long rectangles. Roll each up to create a rose. Trim and flatten the base of each rose. Brush with water and attach to the cake.
