Recipes
Lvivskyi Syrnyk
Step І ‘Brewed wheat cream’
- Baked milk - 150 g
- Wheat farina- 50 g
- Sugar - 50 g
- Lemon and orange pitchers
Step II ‘Cheese curd’
- Curd cheese TM Bilotserkivske - 1 kg
- Sugar - 200 g
- Vanilla sugar - 20 g
- Sour cream - 150 g
- Eggs (egg yolks) - 4 pcs.
- Raisins - 50 g
- Citron - 50 g
Step III ‘Beaten butter’
- Cream Butter TM Bilotserkivske - 50 g
- Egg - 1 pc.
Glaze
- Sugar - 114 g
- Cocoa - 50 g
- Cream (it can be not very fat) - 60 g
- Gelatin - 8 g
- Water - 64 g
Step I ‘Brewed wheat cream’
Bring milk to a boil, add sugar and a thin stream of wheat farina. Brew. Let the mass cool down and add the citron.
Step II ‘Cheese curd’
Place curd cheese, sugar and vanilla sugar in the mixer bowl. Whip. Add sour cream and mix. Add egg yolks and mix. Mix raisins and citron using the turner.
Step III ‘Beaten butter’
Butter must be a room temperature. Mash until it turns white and put an egg. Whip with beater.
Add beaten butter to the brewed wheat cream, stir, and add the cheese curd. Put this mass in the form, greased with butter. Bake in heated to 170 - 180 C oven for about 70-60 minutes, look at readiness.
Glaze
Mix sugar and cocoa, mix with cream and put on fire, but do not boil. Soak gelatin in wate and add it to the mixture after it bulks up. Let it cool down a little. Decorate the cooled down syrnyk.
