Strawberry cake with curd cream. Variety of fruit cakes with curd cream Vanilla sponge cake with curd cream

Greetings, dear citizens!

The other day I had the happiness, as usual, to compose a cake a couple of hours before the celebration. For a long time I wanted to try curd cream in a biscuit, so this was a good reason to realize my secret desires. Well, the biscuit was gone: I had it prepared in the morning () and dried on the table.

It remains to make curd cream. I bought half a kilo of local cottage cheese and set to work. By the way, I have sheep's cottage cheese, but I would not use it next time. The smell of sheep's milk and the aroma of fresh strawberries, which I used in the cake, are a rather gourmand combination. Therefore, if you are a supporter of traditional taste sensations, take ordinary cow's milk cottage cheese.

I'll note this:

1. Cottage cheese for this cream you need to take the fattest one you can find. Minimum 9%. The fatter your cottage cheese is, the smoother and more uniform the cream will be in the end.
2. If the curd is not dry enough, you need to separate the liquid by hanging the curd in gauze or cloth for several hours.

This curd cream for biscuit cake turns out to be very rich, satisfying and, most importantly, healthy. At the same time, we use the simplest ingredients for it. No frills. The only thing is that I mixed small slices of fresh strawberries into the cream. Of course, you don't have to do this at all. Or you can add a guest of chocolate drops instead of strawberries.

By the way, this cream can be used for any biscuit, puff, sand cakes and pastries, but also as an independent light dessert, garnished with fresh fruit.

I give a minimally sweet version of this cream, because I soaked the biscuit with sweet sugar syrup, and my cottage cheese itself is not sour. As you prepare the cream, taste it and if it seems unsweetened to you, add more powdered sugar at your discretion.

Well, in the meantime, remember the recipe. Everything is simple.

We'll need

• cottage cheese dry, fat - 500 gr.
• milk - 100 ml
• powdered sugar - 60 gr. + 1 tbsp.
• butter- 10 gr.
• starch - 1 tsp
• vanilla essence - 1 tsp or vanillin - on the tip of a knife

Step by step cooking

The most difficult thing in curd creams is to achieve the maximum possible smoothness of the texture and the complete absence of lumps. For this, as I said, we need the most fatty cottage cheese.

If you see that the cottage cheese is not dry, let it pre-drain for several hours, hanging it in several layers of gauze or cloth.

You can mix the resulting cream with mascarpone in equal parts. It will be absolutely great!

Well, directly, the most interesting thing is the promised secret

Instead of all this procedure with brewing milk and starch, you can take elementary condensed milk(approximately 200 gr. for this amount of cottage cheese, but look to your taste) and mix it with mashed cottage cheese and vanilla. The taste will turn out almost the same, and, as they say, there are much fewer smuts.

That is, to be precise, we need nothing at all:

• 500 gr. cottage cheese
• 200 gr. condensed milk
• 1 tsp vanilla essence

How to choose high-quality cottage cheese

Towards the end I will say a few words about cottage cheese. It's no secret how useful and nutritious this product is. Cottage cheese is one of the most powerful sources of protein. But I will say from my confectionery tower that in baking it is one of the products with the most versatile use: cottage cheese can be the basis for cream, for cake, muffins and cookies. With cottage cheese it turns out gorgeous curd shortbread dough if you replace them with butter. I’m already silent about endless cheesecakes and casseroles that can be cooked without adding flour at all, for example, how. Therefore, do not hesitate to shove cottage cheese wherever possible, it adapts to a variety of shapes and materials :)

Although for me, as a fan of everything minimalistic and natural, there is nothing better than putting some natural cottage cheese on a plate, pouring a spoonful of honey and sprinkle with your favorite walnuts. Vitamin explosion of taste, simplicity and energy.

But here, as usual in such cases, there is one small problem. How to find good quality cottage cheese? And most importantly - how not to confuse it with an artificial fake?

1. Well, firstly, look at the expiration date: the shorter the expiration date of the cottage cheese, the more likely it is natural product and does not contain foreign improvers, preservatives, etc. Good natural cottage cheese ideally has a shelf life, usually no more than 3 days! But this period is sometimes extended to a week using membrane filtration. Of course, with such processing, some of the useful elements of cottage cheese are lost.
2. Secondly, do not forget to read the composition of the product. About 30% of manufacturers today use palm oil in the manufacture of cottage cheese. And this means that in front of you is not quite cottage cheese, but its derivative - the so-called curd product.

The only cottage cheese from all the brands known to me that meets these requirements is the Ruzsky Curd of the Ruzskoe Moloko company. It has a shelf life of 72 hours, and it is made from natural milk. This cottage cheese has a very delicate texture, so it is ideal for our curd cream.

Well, as usual, it came out a little more than a couple of words, but do not judge strictly: the topic of cottage cheese is one of the most sentimental for me.

That's all for sure. See you again.

Olga Afinskaya was with you

Good luck, love and patience.

Cream based on cottage cheese is prepared quickly, does not require heat treatment, but it turns out light and lush. Cottage cheese must be taken with a non-grain fat content of 5% (preferably homemade). To make the curd cream for the biscuit cake the most airy, dairy products that are used in the recipe, you need to beat in a blender in advance.

Traditional curd cream requires only affordable products and only 15 minutes of time. It is only important to strictly follow the technology of its preparation.

Necessary:

• 300 g cottage cheese 9% fat;
• 440 g powdered sugar;
• 2 g vanillin;
• 70 g butter.

Cooking method.

1. The butter is allowed to thaw a little in natural conditions and combined with cottage cheese and vanillin.
2. With a mixer at medium speed, beat the ingredients until fluffy.
3. Next, the composition is stirred with a spoon, pouring powder in parts. Preliminary it is better to sift through a fine sieve.
4. All components are again beaten with a mixer at a minimum mode of 3 minutes. It should be a light, airy cream.

Useful advice: if the curd cream turned out to be too thick, biscuit cakes should be additionally moistened with impregnation (for example, fruit, alcohol, coffee).

Recipe for cooking with gelatin

Gelatin cream is ideal for multi-layered colored cakes: in the context of such a dessert, it looks very impressive.

Required products:

• 480 g of cottage cheese with a fat content of 5–8%;
• 80 g of sugar;
• 100 g of powdered sugar;
• 20 g granulated gelatin;
• 120 ml of boiled chilled water.

Cooking technology.

1. Gelatin granules are poured with water and left at room conditions for 40 minutes to thicken (the method of swelling of gelatin may vary from manufacturer to manufacturer, so you need to read the information on the package).
2. The hardened gelatin is heated in a water bath, then cooled.
3. Combine cottage cheese, powder, sugar, gelatin. Mix with a whisk.
4. Before use, the curd cream with gelatin is placed in the refrigerator for 20 minutes.

Curd-sour cream

To prepare this cream, only 3 components are required, but it is very important to follow the technology here. If you beat the products longer than necessary, the air mass will turn into liquid.

The cream will be more magnificent if the sweetened sour cream is cooled in advance.

Ingredients:

• 250 g of cottage cheese with a fat content of 8%;
• 400 g fatter sour cream;
• 160 g of granulated sugar.

Cooking method.

1. Cottage cheese is taken homogeneous or rubbed through a sieve so that not a single grain remains.
2. Sugar is dissolved in sour cream.
3. Combine sweet sour cream and cottage cheese and beat until airy with a mixer on a slow mode for strictly 8 minutes.
4. Sour cream curd cream before use is cooled for 40 minutes.

Helpful advice: the cream can be supplemented with seasonings to taste: cardamom, cinnamon, natural vanilla, as well as candied fruits, dried fruits and toasted nuts.

How to cook in a slow cooker?

With the help of a multicooker in 15 minutes you can make custard, which can be used not only for spreading cakes, but also for decorating a dessert.

Ingredients:

• 250 g of cottage cheese;
• 0.5 l of milk;
• 200 g of granulated sugar;
• 3 eggs;
• 50 g wheat flour;
• 100 g butter.

Cooking steps.

1. The oil is taken out in advance so that it becomes softer.
2. Mix beaten eggs, sifted flour, melted butter and sugar. Separately whip the cottage cheese and combine with the total mass.
3. Milk is poured into the multicooker bowl and the “Heating” mode is turned on. They heat up to a warm state.
4. Pour milk into the main composition in a thin stream. Mix well.
5. The resulting mixture is poured into a slow cooker and set to the "Extinguishing" mode for 5 minutes (if a thick cream is needed - for 8 minutes).
6. The finished cream is cooled first on the table, then in the refrigerator.

Chocolate curd cream

This cream attracts with its exquisite and memorable taste: with sourness from cottage cheese, with a slight bitterness from chocolate.

Required components:

• 600 g of fatty (preferably homemade) cottage cheese;
• 100 g of milk or dark chocolate;
• 400 ml whipping cream;
• 100 ml of fat milk;
• 20 g of instant gelatin;
• 1 g vanilla;
• 50 ml of strong brewed coffee;
• 60 g of granulated sugar.

Recipe.

1. The cream is cooled in advance, and then whipped with half of the cooked sugar into a strong foam.
2. Gelatin is soaked in water and heated in a water bath.
3. Cottage cheese is rubbed with sugar and vanilla. Strain coffee and pour into curd mass, mix well.
4. Chocolate is broken into slices, poured with milk and melted in the microwave or in a water bath.
5. Combine all ingredients in a large bowl and mix gently.

With condensed milk

Thanks to the addition of condensed milk, the cream acquires a pleasant creamy taste. So that the layer does not turn out to be excessively sweet, the components are diluted with fresh lemon juice.

Required products:

• 350 g of cottage cheese;
• 100 g of condensed milk (unboiled);
• 50 g of powdered sugar;
• 1 g vanilla;
• 180 g butter.

Recipe.

1. In a capacious cup with an immersion blender or mixer, beat pieces of butter with powdered sugar.
2. Continuing to beat on a slow mode, condensed milk is introduced in parts (a spoonful at a time).
3. Cottage cheese is ground through a fine sieve and added to the first mass. Continue beating with the mixer on low speed.
4. The resulting cream is placed in the refrigerator for 30 minutes before layering the cake.

Curd-yoghurt cream

The product is very light, has a delicate taste and low calorie content. It is preferable to take yogurt without additives and supplement it with natural juices.

For cooking you will need:

• 500 g non-grained cottage cheese 5% fat;
• 400 g of natural yogurt;
• 20 g packaged gelatin;
• 80 g of granulated sugar;
• 120 ml of water;
• 40 ml concentrated juice to choose from.

Cooking technology.

1. Gelatin is poured with cold water for 40 minutes.
2. Beat cottage cheese with a mixer, add yogurt and continue to beat. In the process, sugar is added.
3. The swollen gelatin is heated in a water bath until the granules disperse.
4. Continuing to beat the curd-yogurt mass, add gelatin and juice.
5. After thorough mixing, the cream is placed in the refrigerator for 30 minutes to fix.

Cottage cheese-banana layer for cake

Banana is able to improve the consistency of the cream, so if the composition is not thick enough due to the low fat content of cottage cheese, you should add this fruit.

You will need:

• 0.5 kg of cottage cheese;
• 3 medium ripe bananas;
• 2 raw yolks;
• 50 g butter;
• 200 g sour cream;
• 100 ml of milk;
• 70 g of sugar;
• 10 g vanilla sugar.

Cooking method.

1. The yolks are beaten first separately, then with sugar. Grind thoroughly until the sand dissolves.
2. They heat the milk, put sweet yolks into it and, bringing it to a boil, turn off the stove. The mixture is cooled at normal temperature.
3. Separately combine cottage cheese, sour cream, slightly melted butter, vanilla sugar. Everything is in a blender.
4. Enter the milk-yolk mixture, mix.
5. The finished cream is placed in the refrigerator for half an hour.

Curd-based creams are ideal for any biscuits. They are perfectly combined with light, chocolate cakes, both simple and with various fillers.

Preparing a biscuit cake with cream at home is not difficult. The taste of dessert depends not only on the quality of the cakes, but also on the layer.

Curd cream is considered ideal. By the way, slices of fruits or berries, the color palette of which is very diverse, will help to revive it, make it interesting and colorful.

Recipe: Biscuit cake with a layer of curd cream and a fruity note

Punch down the dough from:

a glass of flour; four eggs; 2/3 cup granulated sugar; a bag of vanilla sugar; a pinch of salt and a teaspoon of baking powder.

Ready cakes are soaked in syrup from a jar of rolled apricots.

100 g of powdered sugar and sour cream with a fat content of 20%; 0.3 kg 9% sour milk cheese; 4 canned apricots

Decoration on a cake with cottage cheese cream: one chocolate candy or several slices of chocolate. Grate the candy coarse grater to make a strand.

Cooking:

1. Place eggs, vanilla and regular sugar in a bowl.
2. With a mixer, turn the mixture into a homogeneous lush mass with bubbles.
3. Pass flour through a sieve and mix with baking powder.
4. Pour dry ingredients into a bowl in parts, beat well until a not very thick dough is obtained.
5. Line a high-sided pan with parchment paper and pour in the batter.
6. Put the cake to bake in the oven, which must first be heated to 190 degrees.
7. After 30-35 minutes, check the readiness of baking with a match, if necessary, leave the cake in the oven for another 5 minutes.
8. Cool the biscuit first in the mold, then remove from the mold and place on the wire rack.
9. Divide the cold biscuit lengthwise into two parts, then soak with syrup from a jar of apricots, as required by the recipe.
10. Make a cream by grinding sour cream, cottage cheese and powdered sugar.
11. Put one part of the cake on a board or tray, grease it with a thick layer of curd cream on top.
12. The next layer consists of canned apricots, they need to be cut into slices and laid out on top of the cream close to each other.
13. Make a layer of cream again.
14. Cover the structure with the second cake.
15. Spread the remaining curd cream on all sides of the cake. Smooth the surface with a spatula.

When decorating a dessert, grate a chocolate bar. Sprinkle treats on top.

Before serving, the treat must be kept in a cool place, it must be soaked for three to four hours.

Recipe: Parsla Sponge Cake

If you have never made this cake at home before, I advise you to correct this oversight as soon as possible.

Having tried a delicacy at least once, you will make it your favorite dessert.

Delicate texture and delicious taste will win your heart forever, I assure you, because I know what I'm talking about.

Biscuit Cake Ingredients:

4 eggs; 120 g flour premium and sugar; a bag of baking powder; a pinch of salt and a quarter teaspoon of vanilla.

Curd cream consists of:

½ cup white sugar; 200-gram pack of cottage cheese with a fat content of 9 to 15%; a teaspoon of vanilla sugar and 250 ml of 33% cream.

Decorate the cake with curd cream with cocoa powder, you will need 2 tablespoons without a top.

Cottage cheese cream with vanilla flavor perfectly complements fluffy biscuit making it soft and sophisticated.

If you have doubts about the sprinkle, and your hand reaches for chocolate chips, then I can assure you that my version is more suitable.

Cocoa has a neutral taste, this chocolate powder will emphasize the taste of baking, give it a piquancy and a special taste.

Procedure:

1. Whisk the eggs in a deep bowl. They must be fresh and clean before you start breaking them.
2. Turn on the mixer and beat the eggs at maximum speed until a foamy mass forms (as in the photo)
3. Gradually pour into a bowl granulated sugar. Work the mixture with a mixer for about five minutes until it brightens and increases in volume several times.
4. Sift the flour into a separate bowl, mix it with other bulk ingredients: baking powder, vanilla sugar and salt. If instead of vanilla sugar you decide to use extract, then add it to beaten eggs.
5. Do not skip the flour sifting step, this will affect the splendor of the biscuit
6. Pour the dry mixture into a bowl, stirring everything with a spatula. Do not try to make intense movements, the mass should not fall off. Therefore, move the spatula not in a circle, but from the bottom up, as if turning the dough over
7. Watch the consistency of the dough, it should turn out to be moderately thick, but at the same time it should be easy to pour from the bowl into the baking dish. The amount of flour that you poured into the dough can be increased by a couple of tablespoons, it all depends on the size of the eggs and the gluten that the flour contains.
8. Take a rectangular baking sheet measuring 20x30 cm. If it is large, then the biscuit will turn out thin, and the cake itself will be low and inconspicuous. Line the pan with parchment paper and pour the batter out of the bowl.
9. If necessary, smooth the surface with a spatula.
10. Preheat the oven to two hundred degrees. Careful to prevent air bubbles from escaping the dough, place the baking sheet on the middle rack in the oven.
11. Bake the biscuit for 10-15 minutes, watching it only through the transparent door. In no case should it be opened, there is a risk that the airy structure of the cake will be irretrievably lost
12. When the biscuit acquires a rosy surface, turn off the oven and take it out on the table.
13. Invert the cake onto a wire rack and carefully remove the parchment. Leave to cool completely.

In the meantime, make the curd cream for the biscuit:

1. In a bowl of a suitable volume, mix cottage cheese, fine-grained sugar, vanilla.
2. Process the mixture with an immersion blender until smooth. It should not be lumpy, but have a smooth and delicate texture.
3. Pour the chilled high-fat cream into a bowl that needs to be kept in the freezer for a few minutes. Such preparations will help speed up the whipping process. Use a hand whisk or a mixer, in the second case, the work will be completed much faster.
4. If for some reason your cream does not whip, add a special thickener or regular potato starch
5. Combine cottage cheese and whipped cream together. You will receive tender and delicious cream with vanilla aroma.

Forms a cake on a rectangular dish or tray:

1. First, the cake must be divided lengthwise into two equal parts. For convenience, use fishing line or kitchen string. Make shallow cuts on the sides of the biscuit with a knife, as if outlining the boundaries of the cut. Wrap the biscuit with a thread, inserting it into the cuts, cross the ends, and pull them until the cake is completely divided.
2. Put the first biscuit on a dish, apply cream (one third)
3. Repeat layers: biscuit, curd cream (1/3 of the total volume)
4. Lubricate the sides of the biscuit with the remaining cream and smooth it with a knife with a wide blade (see photo).

It remains to sprinkle the cake with cocoa powder. It is more convenient to do this with a sieve, so the dressing will lie evenly and evenly.

But do not rush to serve dessert yet, it must be sent to the refrigerator and allowed to stand for several hours. If the wait is already unbearable, after two hours you can conduct a tasting, cutting into portioned pieces.

If the cake with curd cream is intended for several people, say, guests have come to you, then you can bake another biscuit cake by hammering the dough from half of the products that the recipe requires.

My video recipe

I bring to your attention a recipe for a very delicious strawberry cake with curd cream. The basis of this baking is biscuit cakes soaked in sugar syrup. I made curd cream homemade cottage cheese and sour cream, but store-bought ones are also suitable, the percentage of fat content depends on your taste preferences, as well as the amount of sugar. If you come across dry cottage cheese, you will have to add a little more sour cream, you need to look at the consistency of the cream. And if the cottage cheese is very grainy, be sure to wipe it through a sieve or beat it with a blender. You can decorate the cake in various ways, the main thing is to turn on your imagination. My sweet tooth rated this cake with the highest score, I hope you will like it too. Let's start!

Prepare the necessary products.

Wash the eggs well and divide them into whites and yolks.

Beat the whites with a mixer until light foam.

Then, without stopping beating, add sugar in parts. Beat egg whites with sugar until stiff peaks.

Whisk the yolks with a fork until smooth.

In portions, add the yolks to the protein mass, beating with a mixer for another 2-3 minutes.

Add the sifted flour and very gently, from the bottom up, mix with a spatula. The dough should be fluffy and airy.

Prepare a baking dish. Cover the bottom of the form with parchment paper, lay out the dough.

Preheat the oven to 180 degrees and bake the biscuit for 30 minutes, until golden brown. During baking, the oven door must not be opened, otherwise the cake will not rise.

Let the cake rest in the tin for 5 minutes, then transfer to a wire rack and let cool completely.

While the biscuit is cooling, you need to cook sugar syrup. To do this, combine water with sugar in a saucepan, mix and send to the fire.

Stirring, boil for a couple of minutes, until the sugar is completely dissolved. Remove syrup from heat and cool to room temperature.

Cut the cooled cake into 3 layers.

Soak cakes with syrup.

Prepare the cream: combine cottage cheese, sugar and sour cream.

Using a mixer, beat everything until fluffy. If the cottage cheese is too grainy, it must be rubbed through a sieve or beat with an immersion blender. The amount of sugar can be added according to your taste, you can also use powdered sugar instead of sugar.

Wash the strawberries well, remove the stem. Cut strawberries into thin slices. Put the cake on a dish and grease with cream, distribute the berries on top of the cream.

Lay out the second cake and repeat the procedure with cream and strawberries. Thus collect the entire cake.

Cover the sides and top of the cake with cream.

And now turn on the fantasy and decorate the cake. I decorated the sides of the cake with strawberries cut into plates, and on top - whole and halved berries. Strawberry cake with curd cream is ready. Send it to the refrigerator for 2-3 hours (preferably overnight) so that it is well soaked and ready to serve.

It is unlikely that anyone will refuse a piece of such a cake, especially those with a sweet tooth.

Enjoy your meal!