Ее даже запеканкой назвать нельзя, она как торт или чизкейк, необыкновенно нежная, тающая во рту, и невероятно вкусная. Я пеку ее с такой частотой, что теперь даже затрудняюсь сказать, сколько раз это было. Но точно знаю, что буду печь эту запеканку еще и еще, возвращаясь к ней каждый раз после очередного своего кондитерского эксперимента. Похоже, у меня это стало уже традицией.
Рецепт:
500 г жирного творога
4 яйца
200 г сахара
70 г размягченного сливочного масла
цедра 1 лимона
горсть изюма
1 ст.ложка манки
для глазури:
1 ст.ложка сливочного масла
2 ст.ложки сахара
2-3 ст.ложки сметаны
2 ст.ложки какао
1. Творог протираем через сито. Перекладываем в чашу миксера.
2. Добавляем сахар и сливочное масло, на малой скорости хорошенько размешиваем. Немного увеличиваем скорость, вводим по одному желтки, каждый хорошенько вмешивая. Под конец добавляем в творожную массу лимонную цедру и изюм, смешанный с манной крупой.
3. Белки взбиваем до стойких пиков. Осторожно вмешиваем лопаткой в творожную массу.
4. Разьемную форму диаметром 20 см смазываем маслом, присыпаем манной крупой, стряхиваем остатки. Заворачиваем снаружи форму фольгой так, чтобы фольга закрывала дно и стенки. Ставим форму в глубокий противень. Осторожно перекладываем в форму творожную массу, разравниваем. Противень наполняем горячей водой так, чтобы треть высоты формы находилась в воде.
5. Ставим противень с формой в разогретую до 190ºС духовку. Выпекаем до румяной корочки 50-60 минут. Как только запеканка будет готова, выключаем духовку, запеканку оставляем при закрытой духовке еще на 10 минут. Затем дверь духовки приоткрываем, и так держим запеканку практически до полного остывания. Осторожно убираем стенки разъемной формы, запеканку отправляем на ночь в холодильник. На следующий день она будет намного вкуснее.
6. На следующий день приготовим глазурь. В сотейнике на небольшом огне растопим сливочное масло, добавим в него сахар, прогреем до полного растворения. Снимем с огня, добавим сметану и какао, хорошо размешаем до однородной массы и зальем этой массой нашу запеканку. Как только шоколадная глазурь застынет — можно начинать пировать. Приятного аппетита!
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