Cake with curd cream for children. Cake with the most delicate curd cream. Curd cream with gelatin for sponge cake. Curd cream for cake with gelatin

Curd cream is the most popular addition to desserts - cakes, eclairs and just fruit. Moreover, made from low-fat cottage cheese, it has a reduced calorie content, and for this reason it is popular among “losing weight ladies.” Below are several options for simple and delicious creams for various types of desserts.

For classic cream It takes very little time and a minimum amount of products. It can be used to decorate baked goods, layer cakes and layered pastries, or as a basis for preparing more complex cream.

To prepare according to classic recipe you will need:

• cottage cheese (fat) – 250 g;
• 350 grams powdered sugar;
• butter – 50 grams;
• 1 tsp vanilla extract.

First you need to mix well vanilla extract with cottage cheese (9% fat). Then add oil and beat with a blender. After obtaining a homogeneous mass, gradually add powdered sugar. This component should be sifted
to prevent the formation of lumps. You need to mix it in with light movements, gently stirring with a spoon. Then mix the whole mixture well in a blender.

Just a note. The cream must be kept in the cold before applying to the cake or before using it as a layer. This will give stability to the curd layer of the dessert.

How to make for eclairs?

Eclairs have long won the hearts of sweet lovers. This is also due to the cream that serves as the filling.

Curd cream for eclairs is prepared from the following products:

• 4 chicken egg yolks;
• cottage cheese – 400 grams;
• vanillin;
• 0.2 liters of heavy cream (from 30%).

Grind the yolks with sugar, beat the curd in a blender, and also beat the cream until it becomes an elastic foam. Combine all ingredients, add vanillin, beat thoroughly with a mixer or blender. Place in the cold for 1-2 hours. Using a pastry syringe, inject some of the filling into each eclair.

For the sponge cake

Sponge cake is the most delicate dessert, which should have the same delicate creamy head.

To prepare light curd cream for sponge cake, you will need the following products:

• powdered sugar – 180 g;
• cottage cheese (8-9%) – 480 g;
• water – 180 g;
• 20 grams of gelatin.

Dry gelatin should be diluted with water and left for 40-50 minutes. Beat the cottage cheese with a blender to remove lumps and achieve homogeneity. The gelatin, which is already fairly thick, needs to be warmed up a little so that all the granules dissolve, and then allowed to cool. Gradually add powdered sugar to the cottage cheese and mix with the gelatin mass. It is well suited not only as a decoration, but can also play the role of a biscuit layer.

From curd cheese

Cream of curd cheese It is used not only as a cake decoration, but also as a “spread” for sandwiches. Sweet sandwiches are perfect for tea drinking. You can also use the cream to create cakes from cookies, cream and melted chocolate.

To prepare, you need to prepare the following amount of products in advance:

• oil drain – 120 grams;
• curd cheese – 280 g;
• 90 g powdered sugar;
• vanillin.

Place the softened butter in a blender and while beating, gradually add powdered sugar with a pinch of vanillin. After the butter and powder have turned into foam, add all the cheese and beat for 2 minutes. It is recommended to store the resulting mass in the refrigerator.

Creamy curd cream

Creamy curd cream has a light structure, pleasant delicate taste and melting consistency. This type of dessert is low in calories, as low-fat cottage cheese is used in its preparation.

To prepare a delicious low-calorie cream you will need the following products:

• cream – 200 grams;
• cottage cheese (low-fat) – 200 g;
• granulated sugar – 100 g;
• tsp vanillin.

The curd component must first be passed through a large sieve to remove pieces and lumps. A blender also works well for this purpose. Separately, whip cream, sugar and vanilla. Combine the curd and cream mixture together. The snow-white decor can be sprinkled with chocolate chips on top.

Just a note. When whipping the cream, you need to set the mixer or blender to medium speed. But with a whisk you will not be able to achieve the formation of a stable, homogeneous, curd foam.

For cupcakes

For small cakes (cupcakes), you can make cream with a fruit or berry flavor, such as lemon-orange.

To prepare curd cream for cupcakes, you need to prepare the following ingredients in advance:

• cottage cheese (9-10%) – 300 g;
• 1 lemon or orange;
• syrup – 70 ml;
• cream – 340 ml;
• orange zest;
• walnuts – 50 g;
• vanillin – 1 sachet;
• sugar – 110 g.

Soften the cottage cheese, bring to homogeneity using a mixer or blender. Mix vanillin with sugar and add to the curd mass, beat again with a blender until foam forms. The nuts must be pre-roasted and chopped. Add fresh citrus zest to the cream and stir. Blend slices of peeled citrus fruits (lemon or orange) with a blender until they become juice, pour in sugar syrup. Combine all the resulting mixtures and mix well.

Just a note. All dairy products must be fresh.

Curd and sour cream

This type of dessert is quite thick, and you can create a whole foam cap on the cake, decorate figures using a pastry syringe, or simply cover the dessert with a thick layer of cream.

To prepare a thick sweet cream you will need the following list of products:

• sour cream – 3 tbsp. l.;
• cottage cheese (5%) – 400 g;
• sugar to taste;
• vanillin – 1 sachet.

First you need to beat the fresh curd with vanilla using a submersible blender or mixer. This helps achieve a thick consistency in just a couple of minutes. It is recommended to gradually increase the speed, and gradually reduce it towards the end of whipping. The finished mass should be placed in the cold for half an hour - it will soak, infuse and become even thicker.

This recipe is somewhat unique, because where has it been seen that cream is made from cottage cheese? A child who enjoys absorbing Cottage cheese cake for children, in life you will never guess that the cream is made from cottage cheese, and not from condensed milk. So there is no need to dispel his illusions, let him eat, especially since most children have a difficult relationship with cottage cheese, and cramming this storehouse of calcium, vitamins and microelements into them sometimes becomes a difficult task. And here it’s only 40 minutes, and you won’t be able to pull your child away from this healthy delicacy!

To prepare the “Curd” cake for children, you need following ingredients:
for test:
180 g flour
2 tbsp. spoons of honey
2 eggs
150 g sugar
2/3 teaspoon soda
2/3 teaspoon baking powder
for cream:
100 g sugar
400 g cottage cheese
50 g butter
vanillin on the tip of a knife

Cottage cheese cake for children is prepared as follows:
1. Pour sugar, soda and baking powder into a saucepan, break the eggs, add honey, beat with a mixer and place in a water bath until the mass increases in volume. Constantly stir the mass until its volume increases by 2-2.5 times.
2. Remove the foam from the heat and let it cool slightly.
3. When the mass has cooled, add flour and knead the dough. It turns out sticky. Place the dough in the refrigerator for 3-4 hours.
4. After 3-4 hours, remove the dough from the refrigerator. Now it will be less sticky. Divide it into 5 parts, adding a little flour.
5. Cover a baking sheet with parchment paper and form cakes with a diameter of 15 cm directly on it.
6. Place the baking sheet in an oven preheated to 200°C and bake for about 5 minutes until the cakes are golden brown. These are our cake layers, fluffy and golden brown, and they need to be removed from the parchment immediately, otherwise they will stick.
7. Now place a plate or saucer on top of each flatbread and cut out even circles. Place the scraps that remain on a baking sheet and place them in the oven that is turned off but not yet cooled down to dry.
8. Now you need to cook the cream. Place cottage cheese, sugar and vanillin in a saucepan and beat with an immersion blender until smooth. If you don't have a blender, just rub the cottage cheese through a sieve 2-3 times so that there are no lumps left in it.
9. Add the butter, place on the stove and heat, stirring constantly, until bubbles appear.
10. Continuing to stir, cook for another 2-3 minutes until you get a mass like very thick semolina porridge - this cream holds well and does not flow.
11. While the cream is still hot, spread it over the cake layers and the sides of the entire cake. Sprinkle the cake with chopped cake scraps, dried in the oven.
12. You can further decorate the cake, although it already looks very appetizing. When the cake has cooled, put it in the refrigerator for 4-5 hours and then serve.

You will need:

For the biscuit:

- 5 eggs
- 1 tbsp. sugar
- 1 tbsp. flour
- 1 tsp. grated lemon zest

For cream:
- 20 g gelatin
- 150 ml water
- 300 grams of cottage cheese
- 5 tbsp powdered sugar
- 250 ml cream
- canned pineapples

Preparation:

1. Beat egg whites with sugar until stiff peaks form. Add the yolks one at a time and beat well.
Add flour little by little and mix gently.
Pour the dough into a springform pan lined with paper.
Don't forget to twist the shape a couple of times in any direction. Bake for 25-30 minutes at 180 degrees.
Remove the biscuit from the mold. Remove the paper. Allow to cool completely. Then cut into two layers

Cream:
Soak gelatin in water.
Mix cottage cheese with cream, powdered sugar and beat well in a blender. Heat gelatin until dissolved and mix with cottage cheese. Add pineapples.
Place the bottom half of the cake in a springform pan and line the sides with paper.
When curd mass starts to harden, place on the crust.
Cover with the second cake layer and refrigerate for 6 hours.
Then remove from the mold and remove the paper.
Sprinkle with powdered sugar. Cut into portions.

Enjoy your tea!

Today we'll figure it out awesome delicious cream, which has many flavor variations, but its basis remains the same - cottage cheese.

The curd coating for the cake is made with sour cream, cream, yogurt, butter and even brewed with milk. It can also serve as a separate dessert, decorated with nuts, chocolate or fruit.

Honestly, when I tried it, I simply fell in love with its very pleasant and non-greasy taste. It seemed to me that its preparation required a lot of products and some complex actions, but it turned out that none of this was true.

Store-bought cakes with this cream are much more expensive, and you can’t find many of them, but home cooks who prepare desserts to order use it very often.

But it was the moment when my sister prepared a cake with this decoration for my nephew’s first birthday that captivated me. Well, if she managed to prepare such a cream with a one-year-old baby in her arms, then it means that it is quite affordable. Let's start looking at the recipes.

So, to prepare curd cream you need only three products: cottage cheese, liquid milk component and sugar.

If you are for a healthy diet or counting calories, you can take a product with 0% fat and low-calorie yogurt, and everything will work out anyway!

Those who like it sweeter can add condensed milk to it, some add candied fruits and dried fruits, others like the taste of crushed nuts. All additives are up to your taste and imagination, but the basics remain the same.

This cream is prepared with and without gelatin. Gelatin allows the mass to become denser and hold its shape well; it is usually used for decoration.

2. We will need the rest of the milk when soaking the gelatin, which is what we do - for 20 grams of gelatin we take 100 ml of milk.

3. Mix the curd mass with vanilla and sugar. Stir until the sugar dissolves.

4. Dissolve gelatin in the microwave or in a water bath.

5.Add dissolved gelatin to the whipped mass and continue mixing with a mixer or kitchen machine for about three minutes.

6.Then take the butter, which is easily mixed with a spoon, and add it to the whipped mixture.

You don’t have to add oil, but it will make the cream more airy, light and delicate.

If you don’t need the mass to sit on the cake, then you can take 10 grams of gelatin rather than 20 grams.

You need to start working with it right away, before all the gelatin has taken over.

Curd sour cream recipe

Sour cream is a very affordable product, so it is most often used in the preparation of baked goods and creams. But try adding cottage cheese to regular sour cream, and you will see how much more unusual and tastier it becomes. You will also need less sour cream, which will reduce the calorie content of the cake.

Ingredients:

• 500 g sour cream
• 300 g cottage cheese
• 300 g granulated sugar

1. Beat cold sour cream until smooth.

2.Add sugar or powdered sugar and mix first at low mixer speed, and then increase it.

3.When the consistency of the sour cream becomes thicker, mix it with cottage cheese, which has previously been rubbed through a sieve a couple of times to saturate it with oxygen and crush the lumps.

At first, the cream may be difficult to mix until the curd is saturated with sour cream.

And then we will increase the speed and continue mixing for another two minutes.

Recipe for eclairs and profiteroles

For other desserts, the following recipe is suitable. Raw egg yolk is added to it, but don't worry because it is brewed with milk on the stove. I’m also not a supporter of eating raw store-bought eggs; I’ve already written that I don’t respect salmonellosis, but here everything will be harmless, you can also give it to children.

Ingredients:

• 100 g cottage cheese
• 10 g butter
• 0.5 egg yolk
• 35 g sour cream
• 15 g sugar
• 20 g milk
• Vanillin

1. Grind the yolk with sugar.

2.Pour milk into the yolk, mix and place on the stove. Stirring, cook the mixture, but do not boil.

3.Then, stirring, place in cold water to cool.

4. Rub the cottage cheese into the cooled mixture through a sieve.

5.Then add sour cream, melted butter and vanillin. Mix well and put in the refrigerator.

Now the cream is ready to fill eclairs.

If the consistency seems thick to you, add sour cream. By the way, did you notice that we didn't use a mixer in this recipe?
Of course, the easiest way to measure grams is with a kitchen scale, but you can also count with spoons using various available measurement tables.

If you prepared the cream according to the recipes I described, please leave a comment.

This is just a magical dessert! Be sure to try it and treat your little connoisseurs! They will definitely appreciate it.

Every parent should please their child with something tasty. These can be pies, soufflés, casseroles, sweet soups, a variety of mousses and jellies. But in no case do not forget about such tasty and healthy creams that can be eaten with a spoon, or used as a filling for cakes, in the form of ice cream, or simply spread on bread or cookies. And believe me, there is probably not a single person, especially a child, who would refuse delicious dessert in the form of cream or cakes.

The House of Knowledge website presents all the most popular creams that parents can prepare for their children.

"Gogol-mogol" for a child.

Ingredients for eggnog:

1. Yolk - 1 pc.
2. Sugar - 35g

To prepare eggnog for a child, beat the yolk thoroughly (with a mixer, blender, whisk or fork), while slowly adding sugar (1.5 tbsp or 35 g). To make it pleasant for your child to eat this dish, thoroughly wipe the edge of the glass (in which you whipped it), or even better, pour it into a clean glass. For variety, you can add 1 tsp to the eggnog. juice (orange or lemon) or 0.5 tbsp. milk (boiled!).

(2 servings)

Components:

1. Milk - 250g
2. Chocolate - 50g
3. Cocoa - 5g
4. Semolina - 20g
5. Sugar - 25g

To prepare chocolate cream for a child, in boiled milk(1 tbsp.) Add, stirring, grated chocolate (50g or 0.5 standard bar), cocoa (5g), semolina (20g) and sugar (25g). Boil the listed ingredients for up to 20 minutes while stirring constantly. Then pour into a cup (preferably porcelain), cool and serve to the child with chilled milk.

Read also: Cream soup for a child.

(3 servings)

Components:

1. Milk - 500g
2. Eggs - 4 pcs.
3. Sugar - 100g
4. Lemon - 0.5 pcs.

To treat your child with cream ice cream or just to make custard, 15 min. Boil 0.5 liters of milk with half a glass of sugar and the zest of half a lemon, then strain. Then beat 1 egg white well and add 4 lightly beaten yolks to it. After this, stirring, slowly add strained milk (warm) and, without letting it boil, stir until the cream thickens. Then pour it into a compote and cool. In this form, the cream can be used as a filling for pastries or cakes, and if it is frozen, it will make an excellent natural ice cream for a child.

Components:

1. Cream - 100g
2. Gelatin - 1 leaf (2.4 g loose)
3. Powdered sugar - 30g

For cooking buttercream, which will serve as an excellent filling for a child’s cake, in a porcelain bowl in the cold, beat the cream (0.5 tbsp.) until it thickens and until it becomes fluffy. Then add 30g of powdered sugar (sifted), a gelatin leaf soaked in cool water and dissolved in boiling water (1 glass). The dissolved gelatin must be cooled before adding. After this, carefully mix all the ingredients, pour into a mold moistened with water and cool.

The resulting cream can be used to prepare cakes for your child, simply spread on cookies or coat layers for a cake.

Read also: Sweet soups for children.

(2-3 servings)

Components:

1. Milk - 200g
2. Sugar - 30g
3. Eggs - 2 pcs.
4. Oil - 10g

To prepare cream in cups for your child, boil milk (1 tbsp.), adding sugar (30 g or 3 tsp.). Mix 2 eggs well and add milk (cooled) little by little. Then drain. coat small cups (2-3 pieces) with oil, fill them to the top with the resulting cream and place in a frying pan. Then pour boiling water on its bottom and cook over low heat ( water bath) about 0.5 hours. At the same time, the cream should not boil.

Serve the cream to the child after cooling in the same container.

The same is done chocolate cream, but the milk must be boiled with sugar and half a chocolate bar.

(3 servings)

Components:

1. Yolk - 1 pc.
2. Sugar - 25g
3. Milk - 150g

To prepare liquid cream for a baby, mix fresh yolk with sugar (25g or 1 tbsp) and warm milk (0.75 tbsp). Stirring, heat over heat (do not boil) until thickened. Then remove it from the stove and continue whisking. The resulting cream can be used as a gravy when preparing sweet dishes for your child.

To make the cream chocolate, add cocoa (1 tsp) or a quarter of a chocolate bar to the milk.