Curd cake - general principles and methods of preparation
The use of cottage cheese in all types of baking is characterized by a huge abundance of options. All kinds of casseroles, cottage cheese, shangs and, of course, cottage cheese cakes. In fact, they are very different from other types of desserts in terms of taste and nutritional value. It's no secret that cottage cheese is a unique food product. It is rich in vitamins and essential microelements, which play a major role in the formation of the bone apparatus in humans.
It surpasses any other dairy product in nutritional value and easily digestible protein content. That is why curd cakes can be safely included in your diet. They are extremely tasty, fragrant and mouth-watering. Any woman who knows how to cook a light curd dessert will be respected by the beloved man. After all, strangely enough, but according to statistics, it is men who pay the most tribute to cottage cheese cakes.
Such cakes are usually prepared in two ways: they are frozen or baked in the oven. Cottage cheese must be acquired sufficiently fat (at least 18% fat). To give the best taste to the dessert, the dairy product is rubbed through a sieve or thoroughly beat. This simple but important manipulation also helps to “destroy” the smallest grains in the cottage cheese. And if you add cream to it, it will be doubly wonderful. At your discretion, cottage cheese cake can be enriched with fruit slices, berries, vanilla sugar, condensed milk, chocolate, etc.
Curd cake - preparation of products
Buying cottage cheese in a store, many completely rely on the integrity of the manufacturer and seller, forgetting to evaluate the quality of the product. Often it turns out that the purchased product is generally not suitable for baking, you have to throw it away, and forget about the cake. In order not to produce such situations, let’s take a closer look at the purchase of any food. You do not want to bring yourself, beloved, to poisoning?
So, how not to get confused and make the right choice? First, pay attention to the color: the cottage cheese should be white, a creamy shade is allowed, but not bluish. Rate the smell: we don’t like too sour and yeast. Top-notch cottage cheese will never be sour. In addition, for baking a cake, we need exactly a fatty product, softly oily, homogeneous, but not dry, in consistency.
Curd cake - the best recipes
Recipe 1: Curd Cake "Tears of an Angel"
Cake "Tears of an angel" - a very common dessert. Surely, many housewives made it for a holiday or just like that - for tea. It is prepared quite simply and quickly, but the result exceeds all expectations. And why are "tears of an angel," you ask? Yes, because in the process of cake hardening, small droplets form on its surface, like tear-beads.
Ingredients:
- 150 gr. fine flour
- granulated sugar (50 g. per dough + 150 g. to the filling + 3 tbsp.spoons)
- butter 80-90 gr.
- three eggs + protein from two eggs
- 1 tsp baking powder for dough
- 50 gr. sour cream in the dough
- 100 gr. sour cream
- fat cottage cheese 500 gr.
- 20-30 gr. semolina
- a bag of vanillin
Cooking method:
1. Knead the dough by mixing flour, sand, slightly flooded butter, one egg, sour cream and baking powder. Knead the dough with a spoon, because it is too sticky.
2. Lubricate the mold with butter (about 10 grams), put the dough in it with wet hands, level it, periodically wetting the fingers. Preheat the oven to 210-220 degrees and send the dough there for ten minutes.
3. While our dough is baking, prepare the filling. To do this, we need a mixer that needs to beat eggs with cottage cheese, sour cream, sugar (sand), vanilla and semolina. Beat one or two minutes, no more.
4. We take out the dough from the oven, put the “stuffing” on it and send it back to the oven for half an hour. While the cake is baking, beat the whites (2 pieces) with sugar until lush foam. It turned out meringue. Grease the dessert on top after they got it out of the oven. And again (now for the last time) we send him there for ten to fifteen minutes. That's all! The cake is ready!
Recipe 2: Curd Cake with Chocolate and Cherry
No one will remain indifferent from such an exquisite treat! The combination of tender cottage cheese and chocolate with the addition of a slightly noticeable sourness always translates into a grandiose “something” that cannot be described. This must be prepared and try!
Ingredients:
- three eggs
- a glass of fresh sour cream
- 1.5 stacks. Sahara
- two glasses of flour
- two tsp. baking powder
- cherry pulp 200 gr. (seedless)
- small chocolate chips (cocoa) 4 tables. spoons
- 500 gr. cottage cheese
- 7-8 Art. lies. sour cream (for cream)
- a glass of powder for cream
- one bar of chocolate for glaze
- 50 gr. glaze oils
- vanillin optional
Cooking method:
1. Beat the eggs first. After the appearance of the foam, we gradually introduce sugar and chocolate chips into them. At the very end, add sour cream and mix. Mix the baking powder and flour separately, pour into the resulting mass.
2. Roll the cherries in flour and put them in the dough. At the bottom of the form we line the oiled parchment and pour the dough into it. Next, bake it at 160-170 degrees for 50-70 minutes. Readiness check with a toothpick or match.
3. Cool the cake and cut it across into three parts. Beat cottage cheese, sour cream and sugar until smooth (if desired, add vanillin). Soak the crusts with cream, folding them on top of each other. Grease the sides as well as the top.
4. Melt a bar of chocolate (in a water bath) with butter, whisk a little and decorate the cake with chocolate icing. You can, for example, draw a rosette, a heart or a net. Unleash your imagination. A beautifully decorated cake looks more attractive and appetizing.
Recipe 3: Cottage Cheese Cake with Strawberries
Light, tasty and satisfying cake can be prepared with the addition of any fruit or berries. We will use the fruit of true and passionate love - strawberries.
Ingredients:
- two eggs
- 80 gr. sugar sponge cake
- 150 gr. sugar on cream
- 75 gr. flour
- soft butter (butter) 80 gr.
- cottage cheese (fatty or nonfat) 250 gr.
- 250 gr. oily sour cream
- 280 gr. cream (preferably fatty)
- 460-500 gr. strawberries
- 16 gr. gelatin
- any red jelly (strawberry possible)
Cooking method:
1. Cook the biscuit: sift the flour, beat the eggs with sugar, gradually pouring the flour. Gently knead the dough with a spatula. We put parchment on the form, grease the bottom with oil and pour the dough. We heat the oven (180 degrees) and send the dough into it for 10 minutes. Next, remove the biscuit and let it cool.
2. Beat curd well or wipe through a sieve. Instant gelatin is soaked in water. We make strawberry puree from 160 gr. berries and 160 gr. Sahara. Set aside for a couple of tablespoons of mashed potatoes, and heat the rest with the addition of swollen gelatin and simmer (but do not boil) until all components are dissolved. Cool.
3. Spread the biscuit in a detachable form, grease with strawberry puree, spread whole berries around the edges. Beat cottage cheese with softened butter and sour cream, add strawberries with gelatin. Whisk.
4. Separately whip the cream and mix with the curd cream. Grind 50 grams of strawberries and add to the cream, which "fill" the biscuit. We remove the cake in the cold for an hour to freeze. Then we decorate it with red jelly on top (you can buy it in a store with gelatin) and berries. Again we put it in the cold for an hour or two and get it. We fly and enjoy!
Recipe 4: Cottage Cheese Cake without Baking
Cake is a great joy for the sweet tooth: adults and children. There are many options for making cakes without baking. Here we are and we will consider some of them.
Option 1: Curd cake with almond flakes (without baking)
Ingredients:
- 300 gr. cottage cheese
- 300 gr. cream
- 200 gr. marshmallows
- bananas
- almond flakes
- sugar and vanilla
Cooking method:
Whip cream, cottage cheese, vanilla and sugar together. At the bottom of the form lay a layer of marshmallows. Pour it with most of the curd cream, and top with bananas, sliced in circles. Cover the cake with cling film and put in the freezer for 20-30 minutes. Then put it on a plate, coat with the remaining cream and sprinkle with plenty of almond flakes.
Option 2: Curd cake with shortbread cookies (without baking)
Ingredients:
- 250 gr. soft drain. oils
- 500 gr. cookies
- 100 gr. dried apricots
- 60 ml of liquid cottage cheese
- vanilla, gelatin, sugar
- 300 ml of orange juice
Cooking method:
Grind the cookies, melt the butter and mix them together. The resulting "slurry" is laid out on the form with the first layer. We cut dried apricots and evenly spread out the second layer. We take sugar to taste, mix it with vanilla and cottage cheese. Beat with a mixer, adding gelatin there (whisk again). Spread the resulting mixture in a third layer. Good leveling. We remove the dessert in the cold until it hardens. While it hardens, we make jelly from gelatin (2 bags) and orange juice. Cooling down. We’ll disturb our cake a little to fill it with orange jelly, and then put it in the refrigerator again until it hardens. A delicious cake for tea is ready. Enjoy your meal!
Option 3: Curd Ice Cream Cake
Ingredients:
- 500 gr. cottage cheese
- strawberries or any fruit of your choice (mix possible)
- can of condensed milk
- three stacks. Sahara
Cooking method:
Beat curd or wipe, to eliminate lumps. Add sugar, condensed milk to it and thoroughly beat everything. Grind berries or fruits with a knife. We put the cling film on the form and start folding our ice cream. 1 layer - curd mixture, 2 layer - pieces of fruit, 3 layer - again curd mixture, and so on until the ingredients are finished. The last layer should end with cream. Now we hide the cake in the freezer until it hardens. The dessert is ready.
Curd cake - useful tips from experienced chefs
Cottage cheese from the point of view of confectionery art is a universal product. Therefore, curd products, including cakes, can be safely supplemented with any components. The combination of cottage cheese with honey, chocolate, slightly sour berries and fruits, cream, nuts, candied fruit and even sweet carrots is especially attractive. Try to decorate your cake with the listed ingredients, and you will see how its appearance, aroma and taste change for the better.
