Sweet lasagna
Lasagna for dessert, with a sweet topping: apple jam and cheese and cottage cheese walnut spread.
Ingredients
| apple jam 300 g |
| mozzarella cheese 300 g |
| fat cottage cheese 200 g |
| egg 1 pc |
| sugar 50 g |
| honey 50 g |
| rolled oats 50 g |
| flour 6 tbsp. |
| melted butter 4 tbsp. |
| crushed hazelnuts 100 g |
| cinnamon to taste |
| nutmeg to taste |
| water 2 liters |
| salt 1/2 tsp. |
| vegetable oil 2 tbsp. |
| CREME: |
| sweet pastry cream 300 g |
| sour cream 100 g |
| vanilla to taste |
| LASAGNA DOUGH: |
| wheat flour 300 g |
| yolks 200 g |
| vegetable oil 20 g |
| salt 1 tsp. |
Instructions
Step 1
Prepare the dough. Add salt to the sifted flour and mix. Stir in the yolks, add the oil and knead into a tight dough. Then wrap it in clingfilm and leave it in the refrigerator for 1 hour.
Step 2
Divide the dough into 3 parts, roll each piece thinly in the shape of a circle and boil in salted water until ready. Brush each sheet of dough with vegetable oil.
Step 3
Prepare the filling. In a bowl, combine the coarsely grated cheese, cottage cheese, egg, sugar and crushed hazelnuts. Mix until homogeneous.
Step 4
Prepare the sprinkles for the top layer. Combine flour, softened butter, rolled oats, cinnamon, nutmeg, honey and mix well.
Step 5
Grease the bottom of the mold with jam, place a sheet of pastry on it, then a third of the filling, a second sheet of pastry, the remaining jam, a third sheet of pastry and the remaining filling. Top with the sprinkles. Bake the lasagne at 170 degrees for 30 minutes.
Step 6
Then let it cool down a little, and in the meantime prepare the cream - whisk the cream to thick peaks, add the sour cream, vanilla and mix gently. Serve the lasagna with the cream.
