Cream foam with white chocolate on sponge cake
Ingredients for 4 servings:
500 ml of Mu Cuisine sweet cream
250 g of white chocolate
20 ml of white rum
3 gelatine leaves
250 g of Maribor Mu Cuisine cottage cheese
200 ml of Mu Cuisine sour cream
200 ml of Ego yogurt
100 g of flour
70 g sugar
half a bag of baking powder
Foam: Mix the egg and rum over steam until you obtain foam, add the gelatine soaked and dissolved in water, the melted white chocolate, whipped cream and a bit of cinnamon. Put the foam for some time in the fridge.
Sponge cake: Mix together the cottage cheese, sour cream, yogurt and egg, add sugar, the grated lemon peel and vanilla sugar and stir well. At the end, add the flour with the baking powder. Pour onto the baking tray with baking paper and bake for 30 minutes at 175 °C.
Cover the pieces of the sponge cake with the prepared cream foam. Applesauce with the aroma of cinnamon and star anise is a great addition to this dish.