Casserole "Jubilee" two-layer

Category: Dairy and egg dishes
Jubilee casserole two-layer

Ingredients

For the vanilla part:
Cottage cheese 560 g
Oat flakes 45 g
Honey 25 g
Vanilla
Egg 30 g
For the chocolate part:
Cottage cheese 740 g
Oat flakes 40 g
Cocoa powder 20 g
Natural coffee 30 ml
Honey 35 g
Vanilla, rum
Egg 40 g
For glaze:
Semi-bitter or bitter chocolate 80 g
Milk 30 ml

Cooking method

  • A very unusual casserole. Highly...
  • First, why "Jubilee"? This is the name of the form in which I bake it.
  • Secondly, about the taste. This is the most interesting thing. Imagine such a combination - delicate vanilla and rich chocolate layers in a very chocolate glaze ... There is practically no sweetness. The structure is dense. In the glaze, exceptionally dark chocolate ...
  • Dedicated to all lovers of cottage cheese!
  • My favorite is "Jubilee" !!!
  • COOKING PROCESS:
  • Coat the mold with butter and sprinkle with flour.
  • Let's start by brewing cocoa in hot coffee and letting it brew for at least 10 minutes. So cocoa will better reveal its flavor. We want a rich chocolate flavor.
  • Cooking the vanilla portion.
  • Mix well all the ingredients except the egg. For this I use a spatula nozzle. We introduce the egg at the very end, and stir it in with quick movements and for a short time - this way we prevent excessive rise of the baking. We spread it in a mold and level it with a spatula.
  • Cooking the chocolate part.
  • In the same way, we mix well all the ingredients except the egg. We introduce the egg at the very end, and mix it in with quick movements and not for long. Put in a mold on a vanilla layer and level with a spatula.
  • Let's start baking.
  • Bake at 160C in the oven for about 1 hour. Then loosen the walls, make cuts on the surface and return to the switched off oven for another 40 minutes, after 40 minutes open the door and hold for another half hour. Remove, loosen the walls again and allow to cool before turning over.
  • Jubilee casserole two-layer
  • Cooking the icing.
  • We boil milk. We mix chocolate and hot milk. Gently mix the mixture until the chocolate dissolves, being careful not to bring in air so that bubbles do not form.
  • Pour the cooled but still flowing ganache onto the cooled casserole. We level.
  • That's it, I'm not afraid of this word, the masterpiece is ready. It is cut into perfectly even and beautiful pieces.
  • "Yubileinaya" is good with jam, jam, condensed milk, caramel, who wants sweets.
  • For lovers of pure taste, nothing is needed. Just enjoy it!
  • Jubilee casserole two-layer
  • The original recipe is here 🔗

Time for preparing:

3 h

Cooking program:

Oven

Jiri
L-olga, Olya, bookmark! A very interesting casserole! Does the shape look like a Nordic one?
L-olga
Yes, Nordic! Moreover, this form is completely problem-free, despite such a relief
Zhannptica
And if the hunt for sweet layers ?? Well, I don't like to water with anything, especially since it is already glazed. Can't you add sugar?
L-olga
You can, why not) it will also be tasty))))
But I love her precisely because of this her "savory", curd and bitter ganache)
Svetta
Olga, an interesting casserole! Only now I would like to see the form itself, in which it is periodically necessary to "relax the walls". Probably a split form, right? And what gives such a relaxation of the walls?
L-olga
No. One-piece form. The casserole itself is simple, large, almost 1.5 kg. And if the cottage cheese is wet, liquid may accumulate at the bottom. Therefore, I relax the walls so that this excess liquid comes out. And my cottage cheese is often wet and unpredictable. So that the bottom of the casserole does not stick.
Svetta
Olga, how exactly do you "relax the walls"? : girl-th: Nothing is clear ...The form, or what, is silicone and you will shake it off from the casserole? Forgive me, dull ...
Zhannptica
Olga, the kids will not understand, but one and a half kilos in one face are weak to me, no matter how much I love the curd))) thanks. So we will eat sweet cottage cheese and chocolate.
L-olga
Quote: svetta

Olga, how exactly do you "relax the walls"? : girl-th: Nothing is clear ... Is the form, perhaps, silicone and you otgiven it from the casserole? Forgive me, dull ...
No problem. )) solid metal form. After an hour or fifteen hours, the casserole is in principle ready if the cottage cheese is dry. And at the top it already lags behind the walls. Therefore, I take a spatula (or even my trained heat-resistant fingers) and move it from the edges to the center around the entire perimeter. I look into the cracks formed between the walls and the casserole - is there liquid or not. If there is, you need to bother. Then these same cracks will evaporate better. If there is no liquid - fine, let it stand for a while in the cooling oven, ripen. And she herself will immediately jump out later)
It would be easier in a split form, but I love this relief so much ... it gives such a dense and hard crust ... and the middle is softer. That's why I love Nordic to the point of fanaticism)
If something is not clear, I will try to explain it again. My proposals are also confused)))
toffee
Oh, what a magical casserole !!!! Bookmark it !!!
L-olga
Quote: Zhannptica

Olga, the kids will not understand, but one and a half kilos in one face are weak to me, no matter how much I love the curd))) thanks. So we will eat sweet cottage cheese and chocolate.
Yes, there is not enough sweetness for babies. But how I would like it to be weak in one face)))
I bake this casserole only for myself, I do not share it with anyone, and it is in this volume. Enough for exactly 2 days and 2 nights)
Just a ritual - there are casseroles near the refrigerator at night))))


Added Saturday 10 Sep 2016 2:30 PM

Quote: toffee

Oh, what a magical casserole !!!! Bookmark it !!!
To your health!
Svetta
Olya, well, now it became clear, thanks.
L-olga
Quote: svetta

Olya, well, now it became clear, thanks.

Yes, not at all) I'm a fan of casseroles))) I've already shoveled so much cottage cheese))))
Tumanchik
thanks for the recipe! be sure to bookmark. especially since there is such a form!
L-olga
Quote: Tumanchik

thanks for the recipe! be sure to bookmark. especially since there is such a form!
The form is beautiful - isn't it? ☺

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