Easter biscuit cake
CMS RECIPE DETAILS INGREDIENTS
For the cake
- 80 g marmalade
- 250 ml heavy cream
- 60 g sugar
- ½ teaspoon vanilla sugar
- 350 g cottage cheese
- 36 classic rectangular biscuits
- 200 g peach jam
For decoration
- 1 can peach halves
- 50 g dark chocolate
- 30 g white chocolate
- 30 g sliced almonds
- 30 g marmalade
Equipment
- Piping bag
CMS RECIPE DETAILS PREPARATION VIDEO
Cut the marmalade into small pieces. In a bowl, add sugar and vanilla sugar to the heavy cream and whip until stiff peaks form. Using a spatula, gently fold the cottage cheese and chopped marmalade into the whipped cream.
Arrange 9 biscuits side by side on a board or cake base and spread half of the jam evenly over them. Add another layer of biscuits and spread about half of the cottage cheese–marmalade cream on top. Place another layer of biscuits over the cream, spread the remaining jam, and finish with the final layer of biscuits. Cover the cake on all sides with the remaining cottage cheese–marmalade cream.
Place the peach halves on a board and pat them dry with a paper towel. Put both chocolates into piping bags and melt them in the microwave (30-60 seconds). Drizzle dark chocolate over the peaches in thin lines. Use white chocolate to draw the whites of the eyes and dark chocolate for the pupils. Add two almond slices as wings to each “bee” and carefully arrange them on the cake.
Decorate with chopped marmalade pieces.
CMS RECIPE DETAILS PREPARATION
Cut the marmalade into small pieces. In a bowl, add sugar and vanilla sugar to the heavy cream and whip until stiff peaks form. Using a spatula, gently fold the cottage cheese and chopped marmalade into the whipped cream.
Arrange 9 biscuits side by side on a board or cake base and spread half of the jam evenly over them. Add another layer of biscuits and spread about half of the cottage cheese–marmalade cream on top. Place another layer of biscuits over the cream, spread the remaining jam, and finish with the final layer of biscuits. Cover the cake on all sides with the remaining cottage cheese–marmalade cream.
Place the peach halves on a board and pat them dry with a paper towel. Put both chocolates into piping bags and melt them in the microwave (30-60 seconds). Drizzle dark chocolate over the peaches in thin lines. Use white chocolate to draw the whites of the eyes and dark chocolate for the pupils. Add two almond slices as wings to each “bee” and carefully arrange them on the cake.
Decorate with chopped marmalade pieces.
Easter biscuit cake
CMS RECIPE DETAILS INGREDIENTS
For the cake
- 80 g marmalade
- 250 ml heavy cream
- 60 g sugar
- ½ teaspoon vanilla sugar
- 350 g cottage cheese
- 36 classic rectangular biscuits
- 200 g peach jam
For decoration
- 1 can peach halves
- 50 g dark chocolate
- 30 g white chocolate
- 30 g sliced almonds
- 30 g marmalade
Equipment
- Piping bag
CMS RECIPE DETAILS PREPARATION
Cut the marmalade into small pieces. In a bowl, add sugar and vanilla sugar to the heavy cream and whip until stiff peaks form. Using a spatula, gently fold the cottage cheese and chopped marmalade into the whipped cream.
Arrange 9 biscuits side by side on a board or cake base and spread half of the jam evenly over them. Add another layer of biscuits and spread about half of the cottage cheese–marmalade cream on top. Place another layer of biscuits over the cream, spread the remaining jam, and finish with the final layer of biscuits. Cover the cake on all sides with the remaining cottage cheese–marmalade cream.
Place the peach halves on a board and pat them dry with a paper towel. Put both chocolates into piping bags and melt them in the microwave (30-60 seconds). Drizzle dark chocolate over the peaches in thin lines. Use white chocolate to draw the whites of the eyes and dark chocolate for the pupils. Add two almond slices as wings to each “bee” and carefully arrange them on the cake.
Decorate with chopped marmalade pieces.
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