The advantage of this fermented milk product over others in high protein content. And in the confectionery business cottage cheese is used as the main ingredient for the preparation of creams for cakes.
Cottage cheese cake recipes
What kind of creams from this fermented milk product is not invented: from the simplest to the most complex. However, professional chefs divide them into 2 categories: choux and raw. They have almost identical composition, but completely different cooking technology.
Plain
This cream is suitable for cakes, pastries, eclairs, and even serve as a dessert. Just add the sliced fruit and serve delicacy in the ice-cream bowl.
Recipe Components:
- powder - 400 g;
- fatty butter - 50 g;
- cottage cheese 9% - 260 g;
- vanillin - 1 tsp.
Time spent cooking: 20 minutes.
Calories: 323 kcal.
Cooking technology:
- At medium speed of the mixer, beat cottage cheese, butter and vanillin until smooth;
- Pre-sift the icing sugar and, using a teaspoon, gradually introduce into the curd mass;
- Beat again in a mixer until smooth and even.
Sponge Cake Cream
The cream is also suitable for filling muffins, eclairs and cupcakes.
Recipe Components:
- oil - 1 pack;
- fine crystalline sugar - 170 g;
- cinnamon with vanillin as desired;
- granular curd cheese - 400 g
Time spent cooking: 30 minutes.
Calories: 365 kcal.
Cooking technology:
- Curd grind;
- Mix butter in small pieces and mix with sugar;
- Add vanilla and cinnamon;
- Gradually, without interrupting whipping pour the cottage cheese;
- Beat cream until smooth and smooth.
Curd cream
White cream, prepared on the basis of cream, ideal for a layer of soft cakes.
Recipe Components:
- cottage cheese - 250 g;
- gelatin (powder) - 10 g;
- distilled water - 50 ml;
- fine crystalline sugar - 80 g;
- cream - 300 ml.
Cooking time: 40 minutes.
Calories: 160 kcal.
Cooking technology:
- Soak gelatin powder in warm water for 20 minutes;
- Curd grind;
- Pour sugar and stir in a spoon;
- Melt the swollen gelatin. As soon as the last granule is dissolved, remove from the heat and cool;
- Add a thin stream of warm gelatin into the curd;
- Pour the cooled cream into a bowl and beat at high speed until strong foam;
- On one spoon to enter the cream curd mass. Stir with a whisk in one direction.
Curd sour cream
As a rule, for this cream use cottage cheese fat content of 5%.
Recipe Components:
- cottage cheese - 400 g;
- vanilla packaging;
- sour cream - 3 tbsp. l.
Cooking time: 10 minutes.
Calories: 168 kcal.
Cooking technology:
- Mix cottage cheese with vanillin, beat with a mixer until smooth;
- Pour the sour cream and continue beating for another 2 minutes;
- Ready cream clean in the fridge.
Curd and yoghurt
Cooking cream based on cottage cheese and yogurt science is not complicated. It takes a minimum of time and ingredients.
Recipe Components:
- heavy cream - 400 ml;
- cottage cheese - 250 g;
- a bag of vanilla;
- yogurt without fruit additives - 200 ml;
- fine crystalline sugar - 3 tbsp. l.
Time spent cooking: 25 minutes.
Calories: 147 kcal.
Cooking technology:
- At the average speed of the mixer, beat cottage cheese, vanilla and yogurt;
- Mixed with sugar cream, beat up to strong foam in a separate bowl;
- Combine 2 masses and mix until a uniform smooth consistency.
With condensed milk
Despite the fact that condensed milk was invented in the west, it enjoys great popularity in Russia. And how many varieties of creams can be made from condensed milk - do not count. For example, with condensed milk and cottage cheese is ideal for eclairs.
Recipe Components:
- granular curd cheese - 400 g;
- condensed milk - 0.5 cans;
- powder - 100 g
Preparation time: 20 minutes.
Calories: 222 kcal.
Cooking technology:
- Curd grind;
- Beat the butter until fluffy with powder;
- Continuing whipping pour a spoonful of condensed milk;
- At the end, add the cottage cheese piece by piece, stirring constantly until a smooth smooth cream is obtained.
Curd cheese cream
It is mainly used for cupcakes and cakes made with sour cream. The main secret: a very fat soft butter and cold cheese.
Recipe Components:
- Philadelphia - 340 g;
- butter, softened creamy - 120 g;
- powder - 100 g;
- vanilla essence - 2 tsp.
Preparation time: 10 minutes.
Calories: 272 kcal.
Cooking technology:
- Within 5 minutes, beat the butter with powder to a fluffy consistency;
- Introduce vanilla extract and cheese;
- Beat another 5 minutes.
Cheesecake Cake Recipes
One cream will not be full! Therefore, we turn to the recipes of cakes, which are sandwiched with curd creams.
Pancake
Recipe Components:
- flour - 400 g;
- a pinch of salt;
- eggs - 2 pieces;
- milk - 450 ml;
- sugar - 50 g;
- oil - 30 g + 120 g for the filling;
- powder - 0.5 cup;
- fresh berries - 200 g;
- granular curd - 300 g
Time spent cooking: 2 hours.
Calorie: 232 kcal.
Cooking technology:
- Mix flour with a pinch of salt and sugar;
- Beat the eggs and mix;
- Constantly beating the dough with a whisk, gradually pour in the milk;
- Remove pancake dough for 20 minutes;
- Several times grind curd;
- Powder with oil (120 g), beat until light;
- Gradually add cottage cheese to the oil mixture and mix until smooth;
- Melt butter (30 g) and pour into pancake dough;
- Fry thin pancakes;
- When the pancakes are cool start molding the cake;
- Put the first pancake on a round dish and smear it with cream, etc .;
- The remaining cream to miss the surface and sides of the cake;
- Decorate with fruit.
Biscuit
The cake prepared according to this recipe will become the main delicacy of the children's holiday, and with the addition of fruit, not only tasty but also multi-colored filling will turn out.
Recipe Components:
- eggs - 6 pieces;
- vanillin;
- flour - 300 g;
- curd paste - 800 g;
- fine crystalline sugar - 300 g;
- oil - 400 g;
- icing sugar - 60 g
Time spent cooking: 1 hour 30 minutes.
Calories: 272 kcal.
Cooking technology:
- Protein clean in the refrigerator, and with sugar, beat the warm yolks;
- Beat the cooled whites until firm, firm foam and gently inject to the yolks;
- In parts, add sifted flour while mixing dough in one direction;
- Pour the dough into a mold and bake until ready for 25 minutes at 180 ° C;
- Cool the sponge cake and divide into several cake layers;
- Beat butter until fluffy;
- Introduce the curd paste and continue beating to add icing sugar;
- Stir until a smooth and uniform consistency;
- Each cake sponge cake soaked with syrup and fluff curd cream;
- Decorate to your taste.
Three-Layer Chocolate Shortcake Cake with Curd Cream
It is not baked, and gelatin is added to the curd cream. Therefore, before serving, dessert must be frozen in the refrigerator.
Recipe Components:
- chocolate biscuits - 125 g;
- oil - 60 g (pre-melt);
- cinnamon - pinch;
- gelatin powder - 1 tbsp. l;
- distilled water - ¼ cup;
- powder - 100 g;
- cottage cheese - 375 g;
- milk - 110 ml;
- white, milk and dark chocolate in melted form - 60 g of each type;
- cream - 200 ml.
Preparation and setting time: 1 hour + 3 hours.
Calories: 305 kcal.
Cake making process:
- Cover the bottom of the mold with pre-greased foil;
- Grind cookies into a crumb, pour in cinnamon, pour in oil and mix;
- Crumb the bottom of the mold with crumbs and put in the refrigerator for 20 minutes;
- In a skillet mix gelatin with water;
- Set the saucepan in a pan with hot water. Stir until gelatin is dissolved;
- Cool slightly;
- Beat curd until smooth;
- Pour in milk and add powdered sugar;
- The resulting mass is poured equally into different vessels;
- In one part pour white chocolate, in the other - milk, in the third - dark;
- Next, pour 1/3 of gelatin into each dish and mix;
- Beat the cream and distribute it equally among the dishes with curd cream;
- On the base of the crumbs, first pour the filling with white chocolate, then enter the filling with milk, and at the end - dark chocolate;
- Remove and do not touch until the solidification of each layer.
There are the most simple recipes for making cake. But only this one shows all the glamor of the delicacy.
On a note
The main secret of the perfect cream - quality and fresh ingredients. Especially when it comes to fermented milk products.
- if sour cream is present in the recipe, the maximum fat content of the product should be 33%. Too fat product will not make the layer tasty, as fat is able to "score" the whole taste;
- Any cream should be started by grinding the curd. Even small lumps should not be present in the product.
Enjoy your meal!
In the next video - another recipe for cooking simple curd cream for the cake.
