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A quick cake made from sour cream and cottage cheese. How to make a cake with gelatin from cottage cheese and fruits. How to make curd sour cream cake

I propose to try an amazing curd cake, which is prepared quickly, turns out to be tender and tasty. The main plus of this recipe is that the cakes and cream are made on the basis of cottage cheese, while neither butter nor margarine is added. Perfect dessert for children, 100% healthy. By the way, it is not a shame to put this very beautiful and appetizing cottage cheese cake even on a festive table. In its taste and appearance, it is in no way inferior to the famous Napoleon, I even like the curd cake more, because it turns out to be easier for the stomach and for the figure))))).

Ingredients:

1 curd cake

• dough:
• 2 eggs
• 1 tbsp. sugar (200 gr.)
• 400 gr. curd
• 2.5 cups flour (400 gr.) + Flour for rolling out the cakes
• 1/2 tsp baking soda or 1 tsp. baking powder
• cream:
• 600 ml. heavy cream or sour cream
• 6 tbsp icing sugar
• 400 gr. soft non-acidic cottage cheese
• vanilla (optional)
• 100 g nuts for sprinkling

Curd cake dough

• You will be surprised at how quickly and easily this curd dough is prepared, it is kneaded in literally a matter of minutes. So, put two eggs in a bowl, add 1 glass of sugar. I use a glass with a volume of 250 ml, 200 g is placed in such a glass. Sahara. Grind eggs with sugar.

• Add cottage cheese. For the dough, you can use any cottage cheese, even sour. We mix.

• Add 1 cup flour to the egg-curd mixture.

• We put baking soda or baking powder. Mix the dough well.

• Add the rest of the flour, but not all at once, but in portions. The fact is that cottage cheese is quite different in fat and moisture content, so the dough will take flour in different ways. If the cottage cheese is dry and low-fat, then less flour is needed for the cottage cheese dough, but if the cottage cheese is wet, then more flour will be required.

• Therefore, gradually add flour and stir until we get a fairly soft dough, but at the same time of sufficient density to work with.
• We spread the dough on a work surface, abundantly sprinkled with flour. We form a bun.

• Divide the curd dough into 6 parts. You will need a little more flour to roll out the cakes.

• Roll out a piece of dough into a rather thin cake. We make the size of the cake according to the size of the pan. Yes, we need a frying pan, since we will bake the cakes for the curd cake in a frying pan. By the way, it is very quick and convenient, there is no need to preheat the oven, which is especially valuable in summer, when it is already unbearably hot.

• Using a rolling pin, transfer the cake to a preheated pan. This is done very simply: we throw one edge onto the rolling pin, then the second edge, and quickly move everything.

• We prick the curd crust with a fork, bake in a dry frying pan (no fat). We make the fire medium so that the cake is baked, and not fried.

• When the bottom of the cake is browned, turn it over to the other side. It is convenient to turn it over with a large flat lid, but you can also turn it over with a spatula.

• We bake all the cakes. As I said, the cakes are prepared very quickly, 3-4 minutes on the one hand, 2-3 minutes on the other: pim-pam, pim-pam and you're done!
• It turns out here is such a mountain of ruddy cottage cheese cakes. By the way, do not dry the cakes on fire, the cakes should be soft.

• When the cakes are cool, take a plate of a suitable diameter and cut each cake to create a beautiful, even edge. We do not eat the cuttings and do not throw them away, they will be useful to us for decorating the cake.

• It turns out here is such a stack of cottage cheese cakes. It may seem too high, but don't worry, the cake will sag a little during the soak.

Curd cream

• For curd cream, we need non-acidic soft curd, preferably well squeezed out, without excess water, as well as either fatty non-acidic sour cream or cream (35% fat).
• Begin to whip the cream with a mixer (frame nozzle) at medium speed. Add powdered sugar in portions. Increase the speed of the mixer, beat until the cream expands and becomes denser. It is important here not to over-beat, so as not to get oil and water.

• In the case of sour cream, beat the sour cream with powdered sugar for a couple of minutes and that's it. At the same time, sour cream only slightly increases in volume, it does not become denser.
• Add cottage cheese. If the cottage cheese consists of large flakes, then first grind the cottage cheese through a sieve.

• We mix everything by hand or using a mixer so that the cottage cheese is evenly distributed throughout the volume. We try the cream, if necessary, add a little more powdered sugar. Add vanilla if desired.
• Do not be confused if curd grains are observed in the cream. When we spread the cakes with cream, the liquid part of the cream will be absorbed, leaving a delicious curd layer between the cakes.
• Now we start assembling the curd cake. Everything is very simple: a cake, a layer of curd cream, a cake, the next layer of cream, etc.

• Do not forget to coat the surface of the cake and its sides with cream.

• Grind the cuttings to the state of coarse crumbs (chop with a knife or grind in a blender). Grind the nuts, I took walnuts, but you can do any. Mix the crumbs with nuts and sprinkle the cake on all sides.

• Here's what a handsome man it turned out! But this is not the final yet, the curd cake must certainly be soaked, so we put it in the refrigerator overnight, or better for a day. How soft, how airy and fragrant this wonderful cottage cheese cake turns out! Believe me, those who have tasted at least one bite will certainly ask for a second! And most importantly, children do not have to be persuaded and begged to eat cottage cheese)))))

Cottage cheese-based cakes are useful for the whole family, they turn out juicy and appetizing. They contain a lot of calcium, which is good for bones, with a minimum of calories and maximum benefit. Cottage cheese can be put in both cream and dough according to the recipe, and can also be used to make an airy soufflé. Which one you choose depends only on the preferences of the household and your imagination, but, undoubtedly, a few simple recipes will come in handy for you to make aromatic pastries at home.

Such a curd cake can be prepared in 15-20 minutes and served immediately. The speed of its preparation does not affect the taste in any way - the baked goods are soft, juicy, aromatic and the most delicious. According to this recipe, a cottage cheese cake can be prepared in a classic round shape, in the form of a house or square based on cookies.

Ingredients:

1. One kilogram of ready-made soft biscuits - “Baked milk” or similar biscuits;
2. One glass of sugar;
3. A pound of cottage cheese, at least 9% fat;
4. Half a liter of cream from 30%;
5. Sour cream - 400 grams;
6. Vanilla;
7. Milk - 80 milliliters;
8. Shop pudding - 60 grams.

Cooking process:

1. Rub the curd through a sieve to saturate it with oxygen. If curd mass is used in baked goods instead of granular cottage cheese (an easy way to make a soufflé), you do not need to wipe it.
2. Add sour cream, dry pudding powder, sugar and vanilla.
3. Cool the cream, beat for about 10 minutes, gradually increasing the speed of the mixer to get an airy foam.
4. Into the creamy foam, add the curd mixture in parts, without stopping whipping.
5. Prepare the form: a bowl, a metal or silicone cake pan, a square or rectangular baking sheet with sides. Cover the mold completely with plastic, so that it protrudes over the sides.
6. Dip each cookie into milk and immediately place in a layer on the bottom of the mold, cover the sides in the same way.
7. Pour out about a sixth of the cream, put the cookies and cream back in. Fill the container until the cookies run out. The top layer is necessarily a cream, which must be evenly distributed with a spatula.
8. Place the baked goods in the cold for 5 hours, then flip them onto a plate, remove the cling film and garnish with grated chocolate, nuts, fruit, or leftover cream on top of the cookies.

With fruit in jelly

A three-layer birthday cake can be prepared on the basis of a curd soufflé, a thin crust and fruit covered with a layer of jelly. You can use any bright fruits and berries - strawberries, oranges, kiwi, raspberries and pitted cherries. An excellent recipe for a holiday.

Ingredients

For the basics:

1. One glass of flour;
2. The same amount of sugar;
3. 3 eggs;
4. Soda - 1 teaspoon + a little vinegar or lemon juice.

Syrup:

1. 2 tablespoons of brandy or liquor;
2. 5 tablespoons of plain water
3. 60 grams of sugar.

Souffle:

1. Cottage cheese - 600 grams;
2. Butter - 120 grams;
3. 220 grams of sugar;
4. Gelatin - 3 tablespoons;
5. A little water for the gelatin.

Fruit in jelly:

1. 1 pack of store-bought jelly;
2. Fruit - 200 grams (+ 100 grams for the layer between soufflé and biscuit).

Cooking process

Kneading the biscuit:

1. Beat the eggs for 5 minutes until fluffy, gradually adding sugar to them.
2. Add baking soda, quenched with lemon juice or vinegar.
3. Sift flour, add to egg foam and stir well.
4. Pour into a parchment-lined dish and bake for at least 25 minutes without opening the oven doors (temperature 190 degrees).
5. Cool the sponge cake before assembling the cake and soak in the syrup. Recipe: Boil sugar with water, cool and add alcohol.

Curd layer - an easy way:

1. Grind the cottage cheese in a blender, or at least pass it through a meat grinder.
2. Add soft butter and sugar (preferably powder).
3. Separately pour gelatin with warm water, let it brew for 20 minutes, place in a water bath, melt.
4. Add the cooled gelatin to the curd while kneading.
5. On a biscuit base, put the fruit slices in one layer, cover evenly with curd soufflé, level the layer with a spatula.

Jelly and fruit layer:

1. Place fruits / berries in wedges on the soufflé.
2. Dilute store jelly according to the recipe on the package, let it harden slightly and cover all the fruits evenly with it. Use two packs to cover the fruit with a layer of jelly.
3. Refrigerate for 10 hours.

From curd cakes

The cottage cheese added to the dough is less noticeable, its taste is practically not honored, but the benefits of the product remain. In addition, the dough based on cottage cheese turns out to be soft, crumbly. The more cottage cheese you add to the cakes, the denser and more elastic they will be - in this case, you will need a liquid cream that can soak the baked goods well. If the cakes are soft enough, custard, protein or cream will do.

Ingredients

Curd dough:

1. 3 eggs;
2. About 2 glasses of flour;
3. 250 grams of cottage cheese with a fat content of 5-9%;
4. 250 grams of powdered sugar;
5. Baking powder - 5 grams.

Cream:

1. 750 + 200 milliliters of milk;
2. 200 grams of sugar;
3. 3 eggs;
4. Vanilla;
5. 3 tablespoons flour;
6. 250 grams of butter.

Cooking process

Base for the cake:

1. Beat eggs, adding powdered sugar to them.
2. It is advisable to wipe the cottage cheese through a sieve or beat it with a blender (the easiest way) until it is added to the dough.
3. Add cottage cheese to eggs, add baking powder. Mix well.
4. Gradually introduce sifted flour. Its amount may vary depending on the consistency of the curd and the size of the eggs. The dough should be dense, so that you can roll out the cakes.
5. Roll out several cakes (6-10), bake each on a lined baking sheet at 180 degrees for 12 minutes. Cool it down.

Cream:

1. Mix eggs, flour and glasses of milk with sugar, vanilla.
2. Pour the rest of the milk into a saucepan with a thick bottom, bring to a boil, add the flour mixture in a stream, mix.
3. We boil in a water bath until a thick jelly.
4. Cool, stirring in the same way.
5. When it cools down, add chopped soft butter and beat for 7 minutes.
6. With the ready-made cream, we re-lay the curd cakes, decorate with chocolate, fruits, almonds, coconut.
7. We remove the cake in the cold for soaking and gluing the cakes for 4 hours.

Bon Appetit!

Description

Cheese cake- this is a very delicate dessert that has a pronounced creamy taste of the cakes and a delicate creamy texture. This delicacy will appeal to both adults and children.

The curd cake will be useful for everyone, it is very nutritious. Using cottage cheese for baking, you add calcium, magnesium and phosphorus to your diet. For a growing body, this is the ideal dessert.... Children will not even suspect that cottage cheese is included in the cake, since it is ground several times to a pasty state and added to the dough.

Despite the fact that cottage cheese cake is very simple to prepare, it will take pride of place on the festive table. The ingredients are simple and affordable and can be found in any store. Well, the cooking process is so easy that even a novice housewife can handle it. Moreover, our detailed step-by-step photo recipe will become an assistant in the kitchen at home for everyone.

Ingredients

• 
  (400 g)
• 
  (2 tbsp.)
• 
  (4 things.)
• 
  (2 tsp.)
• 
  (3 tbsp.)
• 
  (1 tbsp. L.)
• 
  (1 l)
• 
  (300 g)
• 
  (2 sachets)
• 
  (1 tbsp. L.)
• 
  (200 g)
• 
  (a little for decoration)
• 
  (a few sticks for decoration)

Cooking steps

First, let's prepare the dough. Fatty cottage cheese must be thoroughly grated with a glass of sugar. If the curd is low-fat and dry enough, pass it through a sieve.



Add the yolks to the curd mass. Separately extinguish the baking soda with lemon juice and add to the curd. Mix everything thoroughly.



Cover the container with the ingredients with a clean kitchen towel and let sit at room temperature for 30 minutes. The curd mass should increase in volume several times due to the addition of soda and lemon juice.



Sift the wheat flour through a sieve several times. To the increased curd mass, add it in small portions, stirring constantly after each new portion. Add flour until the dough stops sticking to your hands and becomes docile.



Divide the dough into 12 equal portions, roll each bite in flour. Roll each piece into an even, round layer. In order for all the cakes to be the same size, make a template out of paper and cut perfectly even dough pieces along it. The trimmings can be baked until golden brown and crumbled to make a great cake decorating.



Preheat the oven to 180 degrees. Line a baking sheet with parchment paper and place a few cakes on top of it. Since the cakes are very thin, they can be baked in minutes. Therefore, do not go far from the oven.



Now let's prepare the cream for the curd cake. In a separate container, combine whites, a glass of sugar and vanillin. Mix all the ingredients well, set aside for a while, so that the sugar crystals are completely dissolved. Take a deep plate, pour some warm milk into it and dissolve in it one tablespoon of starch and two tablespoons of flour, mix well so that there are no lumps. Heat the container with milk in a water bath, stirring constantly. Add proteins with sugar to it, cook until the cream begins to thicken. The more starch you add, the thicker the custard will be. After the cream has cooked, cool it completely. In a deep bowl, beat the softened butter with a mixer until wavy. Add the chilled custard to the butter in small portions, whisking constantly with a mixer. After adding the last portion of cream, beat for a few more minutes, so that the creamy mixture learns to be homogeneous. Spread the cottage cheese cakes on a beautiful dish, smearing each crust with butter.



You can decorate the curd cake with grated milk chocolate, cookie crumbs, or chopped walnuts. If you decide to make this cake for the New Year, you can decorate it with the traditional New Year's fruit - an orange, by placing a few cinnamon sticks next to it. It will look very stylish and creative.



Place the curd cake in the refrigerator overnight. During this time, it will be completely saturated, and the butter cream will harden a little. This is what this stunningly delicate cutaway cake looks like.



The finished cake can be served at the table. Its airy creamy taste will not leave anyone indifferent! Be sure that your guests will want to spend the night with you in order to have another piece of curd cake with tea in the morning.



Bon Appetit!

1. Cottage cheese, if desired, can be rubbed through a sieve. Then beat an egg into it, add sugar and crush thoroughly with a potato grinder (you can beat with a mixer). Quench the baking soda with a few drops of vinegar and stir in the curd mass.
2. Leave the curd mass for half an hour at room temperature. Then stir in flour and knead into a soft dough. Wrap it in cling film and refrigerate. The curd dough for the cake should be kept in the refrigerator for at least 2-3 hours, preferably 6-8.
3. After the specified time, remove it from the refrigerator and divide it into 6 equal parts, roll balls out of them. Transfer 5 balls back to bowl and refrigerate. Preheat the oven to 180C, cover the baking sheet with parchment paper or sprinkle with flour.
4. Roll out the dough ball into a thin round cake about 5 mm thick. Transfer it to a baking sheet, prick in several places with a fork and send the baking sheet to a preheated oven.
5. Bake the curd crust for the cake for about 5-7 minutes until golden brown. In the meantime, remove the second ball of dough from the refrigerator and roll it into a round layer. Remove the baking sheet, transfer the cake to the wire rack and leave to cool.
6. Put the second part of the dough rolled out on a baking sheet and send to bake. Roll out the next cake, and at the first, trim the edges with a knife (just attach a round shape or a plate of a suitable size to it and cut off the excess).
7. In this way, bake all 6 layers for a simple curd cake. Place all the cakes in a pile and leave to cool. In the meantime, prepare the custard for the curd cake.
8. Pour milk into a saucepan and put on fire. Beat the eggs into a bowl, add half the sugar and beat with a fork until smooth. Then add flour to the egg mixture. When the milk is hot, add the remaining sugar to it and stir.
9. As soon as the milk boils, reduce heat and pour the egg mixture into it, stirring occasionally. Boil the custard until slightly thickened for 2-3 minutes, stirring occasionally... The finished cream should be as thick as medium-fat sour cream.
10. Remove the pan from heat and leave to cool for 10-15 minutes. At the same time, stir the cream as often as possible so that it does not become covered with a film on top. Remove the butter from the refrigerator and leave warm for 10 minutes. Add oil to the warm cream and stir until it is completely dissolved.
11. Wash the lemon thoroughly and remove a thin layer of zest from it, grate it on a fine grater. Stir the zest into the cream and beat with a mixer for 2-3 minutes until fluffy. Peel the nuts, fry in a dry frying pan until a pleasant aroma appears and chop (just walk over them with a rolling pin).
12. Put the curd crust for the cake on a dish, grease it with cream. Cover with a second cake layer and brush with cream. Thus, fold the whole cake, grease its surface and sides with the remaining cream. Each layer can be sprinkled with chopped nuts.
13. Decorate the surface of the cake with walnuts, chopped scraps from the cakes and send to the refrigerator. A simple curd cake should be infused in the refrigerator for at least 4 hours.
14. After the specified time, you can remove the homemade cake from the refrigerator, decorate with a pinch of cocoa powder and cut into portions. Enjoy your tea!

Everyone loves any dish made from cottage cheese, and cottage cheese is especially sour cream cake.

Cottage cheese is a natural fermented milk product that is useful for a child and an adult. Its main advantage is calcium. And its protein is simply irreplaceable for those who are on a fitness diet, it saturates the body for a long time. A healthy lifestyle is unthinkable without cottage cheese.
For an afternoon snack I prepared a dessert in the form of a cake in the composition, which is cottage cheese in the dough and cream.

Curd - sour cream cake with curd cream

Ingredients:
For the test:

• cottage cheese - 500 g,
• eggs - 4 pcs.
• sour cream - 400 g,
• flour - 4 cups,
• sugar - 1.5 cups
• soda - 1 teaspoon,
• vanillin.

For the cream:

• cottage cheese - 400 g,
• oil - 100 g,
• yolk - 3 pcs.
• sugar - 150 g,
• vanillin.

Method of preparation: We prepare the dough, for this we put the cottage cheese in a bowl, grind it thoroughly, add eggs, sour cream, sugar, soda. Stir, add flour in a glass, continue to knead. The dough should not be thin or too thick. Bring to the consistency of thick sour cream. Divide into two parts, bake two cakes.

While the cakes are baking, prepare the curd cream. For cream, I usually take a curd mass without grains.
We put all products, except oil, in a saucepan, beat with an immersion blender. If the cottage cheese is without lumps, you can do without a blender, just mix well with a spoon.
We put our saucepan on fire, add oil. We heat the mass to bubbles, while constantly stirring with a spoon. Continuing to stir, cook the cream for another 3-4 minutes. The finished cream should be like thick semolina porridge.
By this time, our cakes are ready, it remains only to collect our curd - sour cream cake.

I cut the cakes lengthwise, it turned out four. Until the cream has cooled down, coat all the cakes and coat the cake on all sides. The cream turns out to be thick, does not flow at all. You can decorate the cake to your taste. I didn't have time at all, so my dessert without decorations, despite this, is very tasty.


This is the only cake that I feed even my little grandchildren.
After it cools down, we put it in the refrigerator for 4 hours. We could not stand the allotted time, while we went to get the camera, we already had time to try it.