For self-preparation of the curd layer, you do not need to have the status of a world-class confectioner. The process does not take much time, so you can cook it at least daily. Choose any proposed recipe, which presents simple instructions and accurately calculates the calorie content and the amount of ingredients.
Basic recipe: classic curd cream for biscuit cake
The first thing a hostess who wants to prepare a curd layer for a biscuit cake using a basic recipe should master is to understand the meaning and technology.
Step by step cooking technology:
Combine butter, vanilla extract and cottage cheese;
Using a mixer, beat the mixture until a fluffy and homogeneous mass is obtained;
Change the mixer to a spoon and, adding powdered sugar in small portions, mix well;
Again we turn to the mixer for help and beat the mass for about 2-3 minutes.
The result of your 20-minute efforts should be an airy and light cream.
The simplest recipe for cream with gelatin on a curd base for a biscuit
The ideal and one of the most delicate options for a layer of biscuit cakes is considered to be a composition prepared on the basis of cottage cheese using gelatin.
- 20 gr. granulated gelatin;
- 180 gr. sugar and powder;
- 120 ml of purified and pre-chilled water;
- 480 gr. 8% semi-fat cottage cheese.
The total cooking time of the most delicate layer: 40 minutes.
Calorie content - 181.23 kcal per 100 gr.
Step-by-step cooking technology:
- In a metal container, pour gelatin with chilled liquid and remove for 40 minutes for a good thickening;
- At this time, we take cottage cheese. Rub the product through a sieve or beat with a mixer at medium speed;
- Melt the thickened gelatin until the granules are completely dissolved and cool naturally;
- Add sugar (powder) to cottage cheese and mix with chilled gelatin;
- Send the finished curd cream for a quarter of an hour in the refrigerator.
The cream prepared according to this recipe is more often used for multi-layer cakes, when each layer has a certain color. In the context of a cake with such a layer, it always looks unusual and impressive.
Classic sour cream curd cream for dessert
If you are used to making cakes on your own, then an easy-to-prepare recipe for a sour cream-curd layer will help diversify the flavor palette of your delicacies. It only takes 3 ingredients to prepare:
- 20% sour cream - 400g;
- 8% semi-fat cottage cheese - 1 pack;
- Sugar - 1 glass.
Cream preparation time: no more than 20 minutes.
Calorie content: 234.05 kcal per 100 gr. ready-made sour cream.
Step by step cooking instructions:
- Wipe the cottage cheese to such an extent that in the end there is not a single, even the smallest grain left in it;
- Dissolve sugar in sour cream;
- By combining components 1 and 2 of points, beat the resulting composition until fluffy.
The difficulty of preparing this cream lies in sour cream, if it is overwhipped, then as a result, instead of an airy cream, a liquid curd mass will be obtained.
Therefore, carefully monitor the whipping process. Also, to improve the taste, sugar can be mixed with one package of vanillin. If you replace sour cream with yogurt, you get a wonderful curd-yogurt cream.
Cottage cheese cream for fruit bikwit: 2 recipes that guarantee success
What could be better when your favorite cottage cheese in a duet with some fruit becomes not only an independent dessert, but also a layer for an airy homemade biscuit?
The 2 recipes below are the most popular among confectionery factories, so cooking any of them will undoubtedly lead to success and admiration of loved ones.
Recipe #1: Lemon-Orange Cream
To prepare it you will need:
- 300 gr. cottage cheese with a fat content of more than 10%;
- 15 gr. granulated gelatin;
- 1 PC. lemon
- 340 ml cream;
- 70 ml of sugar syrup;
- 50 gr. walnuts or any other nuts;
- orange zest;
- 110 gr. granulated sugar;
- 7 gr. vanillin.
Time spent on the preparation of the cream: 30-40 minutes.
Calorie content: 207.07 kcal per 100 gr. ready-made lemon-orange cream.
Step-by-step instruction:
- Using a meat grinder, mixer or sieve, knead the cottage cheese;
- Mix sugar with vanilla and beat at medium speed with cottage cheese until a fluffy consistency is formed;
- Roast the chopped nuts and add to the curd composition;
- Finely grate the zest of citrus fruits, and mix with cream in a separate bowl;
- Using a blender, grind lemon and orange slices until liquid, and then combine with sugar syrup;
- The compositions of points 2, 4 and 5 combine and beat until smooth.
This recipe is especially in demand in the world of treats and desserts, so do not miss the opportunity to please your household and guests with an extraordinary citrus taste.
Recipe number 2: cream with pineapple
Fragrant cream based on cottage cheese and canned pineapples is perhaps one of the best layers for biscuit cakes.
For cooking you will need:
- Powdered sugar - 60 gr.;
- Vanilla sugar - 10 gr.;
- Fatty cream - 300 ml;
- Canned pineapples - 100 gr.;
- Gelatin - 20 gr.
Cooking time: 25 minutes + half an hour to chill.
Calorie content: 291.06 kcal per 100 gr.
Cooking process:
- Pour gelatin with liquid (milk) and set aside to swell for about half an hour;
- Without bringing to a boil, dissolve the gelatin mixture in a water bath and naturally cool for further use;
- Pour the powdered powder combined with vanilla sugar into the cream and beat lightly;
- Continuing the process of whipping with a thin stream, we introduce the gelatin cooled by this time;
- In the resulting lush mass, add the pineapples chopped in a convenient way and mix with a spoon with gentle movements from the bottom up;
- We send the finished cream to cool in the refrigerator for half an hour.
The cream prepared according to this recipe is universal in that it emphasizes the taste of not only biscuit cakes, but also shortbread and even puff pastry.
Delicious and healthy, read our article and find out how to cook it correctly.
Preparing a cream is not difficult if you know and choose the right basic ingredients.
- In sour cream curd cream, the secret lies in the first component, namely its fat content. For example, using a product with a 40% fat content, you will not only not get a dietary cream, but will also kill the taste of the entire dessert. Therefore, remember that a high percentage of fat is not always good;
- Many housewives, in order to facilitate work and save time, often buy packaged cottage cheese in the supermarket. If your goal is to get the most delicate and airy consistency, then do not be too lazy to take a walk to the market and buy homemade cottage cheese;
- Returning again to the sour cream curd cream, it is worth noting that it will be lush if the sour cream is mixed with sugar in advance and cooled in the refrigerator;
- Try to use a curd cream layer with gelatin. Of course, it will retain its shape, but it will lose its delicate taste;
- Be sure to send curd-yoghurt and sour cream-curd creams to cool in the refrigerator. So you will provide the cream with durability, and the shape of the cake;
- Never use a fork or whisk to beat the curd base. Firstly, this is a very long process, and secondly, the consistency will never be lush and airy;
- In no case do not replace the butter specified in the recipe with margarine, and even more so with a spread.
So you have learned the secrets and recipes of cottage cheese layers, which are used by many confectioners. It remains only to go to the kitchen and start creating your masterpiece.
Bon Appetit!
- Separate the whites from the yolks and send to the refrigerator, leave the latter at room temperature. Sift the flour through a sieve into a separate bowl. Preheat the oven to 180C, grease the baking dish with butter or cover with parchment paper.
- Start whipping the yolks with a mixer. Without ceasing to beat, add half of the powdered sugar and beat until a fluffy light mass is formed for 3-4 minutes. Add the sifted flour to the yolk cream and mix until smooth.
- Combine the whites in a separate bowl and also begin to beat with a mixer. When the egg whites are whipped to stiff peaks, fold in the remaining powdered sugar and grated lemon zest. Mix the protein cream to the dough and put everything in a pre-prepared form, send it to a preheated oven.
- Bake a sponge cake for a cake with curd cream for about 20-25 minutes. After the specified time, turn off the heat and leave the biscuit in the oven for another 15 minutes. Take out the mold and leave to cool for a few minutes, remove the biscuit to a wire rack and let it cool completely.
- Meanwhile, prepare the curd cream for the biscuit cake. Pour gelatin into a small container and pour cold water over it, leave for 15 minutes to swell. Then put the container in a water bath and heat the mixture, stirring, until the dry residue is completely dissolved. But do not bring gelatin to a boil, otherwise it will lose its properties.
- Remove the container from the water bath and leave to cool. Canned pineapple cut into small pieces. Combine cottage cheese in a bowl with cream and stir thoroughly with a whisk until completely homogeneous.
- While whipping the curd cream with a whisk, pour in the gelatin mixture. Then mix in powdered sugar and canned fruit. Cut the cooled biscuit lengthwise into two equal parts. Put the lower part in a mold (preferably detachable) and soak with syrup from canned fruits (2-3 tbsp is enough). It is not necessary to soak the biscuit.
- When the cake is soaked, put the curd cream on top and smooth the surface. Cover the curd cream with the top cake and press down a little. Send the form with the cake to the refrigerator to set the cream and impregnate the cakes.
- Biscuit cake with cottage cheese cream should be infused in the refrigerator for at least 3-4 hours. After the specified time, you can prepare the icing for the cake. To do this, break the chocolate into pieces and put in a small bowl with cream, put in a water bath.
- Heat the chocolate mass, stirring, until all ingredients are completely dissolved. Remove the container from the water bath and leave for a couple of minutes to cool. Remove the form from the refrigerator, remove the split ring (or carefully turn the cake out of the form onto a dish).
- Cover the biscuit cake with curd cream with chocolate icing and leave for 10-15 minutes in the refrigerator. Remove the curd cake from the refrigerator, cut into portions and serve. Bon Appetit!
Very often there are cakes in which there is a very small layer of biscuit, but a rather thick coating of sour cream curd cream. These cakes are good for those who do not want to gain a lot of weight without denying themselves sweets and desserts. The biscuit-curd cake helps in this situation, since the bulk of the calories are in the biscuit itself, and not in the curd cream. Especially if you take fat-free cottage cheese for such a layer, which does not add extra pounds.
Of course, it cannot be said that a cake with curd cream and fruit will not add extra centimeters, but it is much more useful than huge biscuit cakes with oil impregnation. In addition to cottage cheese with sour cream, healthy products in the torus will also contain fruits that will add vitamins, since they are not amenable to heat treatment.
Cakes are different not only in the composition of fruits, but also in the method of preparation and assembly. Currently, the most fashionable cakes have become in which there is one thin layer of biscuit cake and a very high layer of sour cream curd cream. The second option is several very thin cakes, between which there are thick layers of cream.
Both options will look good even on the festive table. But any of the cakes must be tried in advance so that at the crucial moment you don’t lose face and rush to the supermarket for holiday pastries. Although, as practice shows, making a cake with fruit and sour cream is no more difficult than any other biscuit. Just remember that biscuit cakes are somewhat dry, so before you cover them with cream, you need to soak them well with any liquid impregnation.
It is worth considering several types of pastries based on a biscuit covered with cottage cheese and flavored with fruit, since even every housewife makes her own cottage cheese cream, having some secrets of making. Also, cakes can vary in terms of finding fruits. The main mass is baking in which the fruit layer is located between the biscuit and cream. There are also cakes in which the cream is made with pieces of fruit, and the cake itself is soaked in jam or berry syrup very plentifully. These desserts are more like three-layer ones - where a biscuit, a layer of jam or jam and covers it all - curd cream with fruit. If you choose the right colors and taste of various fruits, then the cake will be delicious and very beautiful on the cut.
Two layers and impregnation
This biscuit dessert contains two layers, as well as a beautiful decoration of different fruits and berries.
What layers do we use - biscuit, cottage cheese cream and fruit decoration.
The cake will be very tall in a standard tin, so I prefer to bake it in a large tin, but rather a rectangular one right on a baking sheet with high sides. In this case, more pieces are obtained for the children who are invited to the child's birthday. It is good to take such a dessert to school or kindergarten, since in this case no one will be deprived. It is also easy to divide a rectangular cake into equal parts.
Also, one of the options for such a dessert can be several layers of biscuit, with layers of curd cream. The ingredients for both desserts are the same, the difference is only in the assembly of pastries. What is needed for cooking:
Biscuit layer:
- Chicken eggs - 5 pcs.;
- Wheat flour - 1 cup;
- Sugar sand - 1 cup.
Cream layer:
- Cottage cheese - 2 packs of 200 gr.;
- Sugar - 0.5 cups;
- Butter - 50 gr.;
- Bananas - 2 pcs.;
- Sour cream - 3 tbsp. spoons.
Fondant:
- Sour cream - 2 tbsp. spoons;
- Sugar - 3 tbsp. spoons;
- Cocoa - 3 tbsp. spoons;
- Butter - 1 teaspoon.
Decoration:
- Kiwi - 3 pcs.;
- Bananas - 2 pcs.;
- Victoria Berries - 1 cup
A little addition before starting the step by step recipe. If you are making one layer of biscuit, no fondant is needed.
How to cook the right biscuit layer was described in many articles on our website, but it never hurts to repeat. We divide the eggs into components, namely, proteins and yolks. The utensils for whipping proteins should be not only clean, but also dry. Even the smallest drop of water can spoil the whipping process.
We beat the proteins at low speeds of the mixer until soft peaks, after which we begin to introduce a quarter of the sugar into the protein mass, which is necessary according to the recipe for making a biscuit. Next, beat the yolks with the remnants of granulated sugar and add flour, sifted in advance, to them. The entire yolk mass must be mixed well and only after that begin to spread whipped proteins into it.
At this stage, you can put the oven on heating up to 180 degrees, and cover the baking sheet with baking paper. Do not grease the edges of the baking sheet, as the dough climbs up along the dry edges. And if they are oiled, then the cake may not rise from the edges, but form a slide in the middle.
Now add the whites to the yolk mixture and mix with a spatula from the bottom up. You should not use a mixer, because in the process of whipping we will lose the entire air layer in the proteins. Pour the resulting mass onto a baking sheet and level with a spatula so that the cake is the same height.
While the cake is baking, and it takes about 35-40 minutes, you can prepare the cottage cheese cream.
To do this, it is better to grind the cottage cheese through a fine sieve, or beat it well in a blender, breaking all the lumps. Next, combine the cottage cheese with sour cream, sugar and softened butter, beat thoroughly as well, but with a mixer. Cut two bananas into small cubes and add to the prepared cream.
When the biscuit is ready, we determine the readiness with a toothpick, then leave it in the oven for 10 minutes, but the door should be slightly ajar. This will allow the biscuit to cool slightly without losing temperature too quickly. If you take out the cake right away and put it to cool at room temperature, then the biscuit may fall off, and the cake will turn out to be very thin. After 10 minutes, remove the baking sheet from the oven and cool for another 30 minutes without removing it from the mold.
At this point, you can think about decorating.
We clean and cut the kiwi with thin plastics, we clean the Victoria berry from the stalks, gently wash it, and dry it on a fabric surface. We cut bananas into thin plastics, slightly beveling the cut.
After all these preparatory work, we take out the biscuit from the mold and begin to collect.
We coat the cake with cream very abundantly, then carefully lay out the prepared fruits, creating a unique pattern on the white surface of the cream.
We put the finished biscuit cake in the refrigerator for an hour, after which you can serve it to the table. For beauty, you can sprinkle fruit with powdered sugar or grated chocolate.
Now consider the option when the cake is prepared with a layer of curd cream between two layers. We act according to the original scenario, only pour the dough not into a large baking sheet, but into a baking dish. We cover the bottom with baking paper, and leave the edges open and do not coat them with oil. It will be easier if there is a detachable form on the farm, since it is easier to cover it with parchment, you do not need to specially cut out a circle or adjust the edges. All that is needed is to remove the sides, cover the bottom with parchment, and then put the side in place, pressing the paper.
After the cake is baked and cooled, it must be cut into 2 equal parts, smeared with cream not only between the cakes, but also decorate the sides of the baking. Next, prepare the fondant, which should lie on the top layer. To prepare it, mix all the ingredients except the oil. Namely, add sugar and cocoa to sour cream and mix well until smooth. Now put the workpiece on a slow fire, and when the fudge starts to heat up, add the oil and bring to a boil. In order for the fondant to have a homogeneous consistency, it must be constantly stirred. As soon as the mixture boils, remove it from the heat and pour it on top of the cake. It must be done carefully, trying to fill the entire surface of the cake with an even layer of fondant.
Cut the fruit and put it on a slightly cooled fudge. Let the cake stand in the refrigerator for about an hour and serve. If the cake requires moving or long-term storage before it is served, then it is best to cut and stack the fruit right before serving.
Varieties of fruit cake
You can change the recipe a little only when assembling the cake itself. In this case, you will need a little less fruit, since you need to cut them into small cubes and lay them on the first layer of the cake. Then soak the cake with cream and put the next layer. We generously coat the whole cake with cream, not forgetting about the side surface. You can decorate with grated chocolate or nuts.
If you decide to make a three-layer cake with good impregnation, then take a jar of jam. We cover the biscuit with jam, let it soak a little and spread a thick layer of curd cream. Decorate the top with fruits and berries.
If you want to get a nice cut, contrasting colors will work well. You can take any fruits, more precisely those that are very fond of in your family. One has only to remember that the slices of orange and tangerine must be peeled not only from the thick peel, but also to remove thin films from each slice.
When using berries and fruits with seeds, the latter must be removed. This applies to nectarines, peaches, apricots. Pears and apples must be peeled off, as it will not blend well with the delicate texture of the cake itself.
Bananas on top of the cake should only be used if the culinary product does not have to stand for a long time before serving. Since they quickly darken and can spoil not only the appearance of the dessert, but also, having softened, swim between other fruits.
When using jam, you need to check the combination of jam flavor and fruit flavor that will decorate the cake. It is better to take jam from a fruit corresponding to one of those presented in the decoration. For example - apricot jam and apricot halves on top of baking.
This type of dessert does not limit your imagination regarding the selected fruits. You can use any, the main thing is that they blend well with each other.
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:
- 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.
- 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, decorated 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, you get a chic curd-short pastry if you replace butter with it. 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?
- Well, firstly, look at the expiration date: the shorter the expiration date of the cottage cheese, the more likely it is a natural product and does not contain extraneous 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.
- 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 of all the brands known to me that meets these requirements is the Ruzsky Curd of the Ruzskoye 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.
Cottage cheese cream for biscuit cake is a real bliss if it is prepared correctly. But you should not be afraid - most recipes are easy and add up with only a few simple steps.
There is nothing fancy about this recipe. The simplest ingredients are suitable for it, but only fresh and of good quality:
- 350 g of homemade cottage cheese;
- 160 g white sugar;
- 0.2 kg of odorless butter;
- cinnamon and vanilla are added as desired.
The main task is to turn the curd into a homogeneous mass. To do this, you can rub it through a sieve, pass through a meat grinder or use a blender.
After that, soft butter is cut into thin sticks, mixed with granulated sugar and beaten well with a mixer. For a good result, 4-6 minutes are enough.
At the very end, you can add vanilla or cinnamon in order for a pleasant smell to appear.
All ingredients are mixed and whipped at medium speed until a homogeneous and smooth mass is obtained. There should be no lumps or other "irregularities".
On this curd cream for biscuit cake can be considered complete.
The recipe is quite simple, so even a novice hostess who wants to try something new should cope with it.
Light to disgrace, but incredibly tasty cream can please guests and will suit almost any pastry. To prepare it, you will need the following set of products:
- 400 ml of fat sour cream;
- 200 g low-fat cottage cheese;
- 200 g white sugar.
The main stages of preparation:
In a deep bowl, the cottage cheese is kneaded with a fork, and then scrolled through a meat grinder. Another option is to use a blender to make a paste.
After that, granulated sugar is added to the resulting mass, followed by sour cream (20%), but always in small portions. At the same time, the curd mass is beaten with a mixer at high speed so that the future cream thickens a little.
Cottage cheese cream for biscuit cake can also be supplemented with ground nuts or chopped berries to get a bright and rich taste. After that, it mixes well already with a spoon or whisk.
Little secret! If you melt the gelatin over low heat and add it to the resulting cream, then after hardening in the refrigerator you will get a delicious soufflé. To taste, it is somewhat reminiscent of Bird's Milk dessert.
The perfect recipe for curd cream for biscuit cake
The proposed option is considered universal, as it is suitable for filling, decorating and leveling any cake. In addition, such a cottage cheese cream keeps its shape perfectly, which will greatly facilitate further work with baking.
So, to prepare it, you will need:
- 250 g of fresh cottage cheese;
- 250 g heavy cream (33% or more);
- 100 g of white chocolate;
- 3 art. l. granulated sugar;
- 1-3 art. l. milk;
- vanilla (vanillin) is added to taste.
The main stages of preparation:
- Cottage cheese is well interrupted by a blender until a homogeneous mass. If there is such a need, then a small amount of cold milk is added to the eye so that the cottage cheese becomes softer.
- Chocolate must be melted in a water bath or in a microwave. You have to be careful not to burn it. Instead of white chocolate, you can try milk chocolate. Again, beat well with a blender at medium speed.
- Cream, granulated sugar and vanillin are added to a deep container. Everything is whipped until fluffy and smooth.
- The curd mass is added to the cream and whipped at high speed. But no more than two minutes, otherwise the cream may be spoiled.
Such a recipe for cottage cheese cream for sponge cake at home can be stored in the refrigerator in a “pure form” for up to three days. But it’s better to immediately put it into action and fill them with a biscuit cake.
To prepare a delicious curd cream for a biscuit cake, you will need quite a bit of time and the most ordinary and affordable products. Namely:
- 300 g of fresh cottage cheese;
- 150 g butter;
- 130 g of powdered sugar;
- 5 g vanilla sugar (vanilla).
The main stages of preparation:
- All products must be removed from the refrigerator in advance and brought to room temperature. So it will be much easier and more pleasant to work with them.
- After that, the curd is rubbed portionwise through a sieve. It can be done in several steps to get the most homogeneous mass.
- Butter is cut into thin sticks or small squares. Set aside for a while.
- Sugar is placed in a coffee grinder (or passed through a meat grinder) to make powdered sugar, which is then immediately added to the prepared butter.
- Everything is whipped for about 5 minutes to get a white and lush mass. At the very end, a pinch of vanillin or vanilla sugar is added.
- After a few minutes, the beating is resumed and the mashed (ideally several times) cottage cheese is introduced. Continue beating until you achieve a uniform consistency.
Curd cream for biscuit cake is completely ready. It can also be served as an independent dessert, especially if it is decorated with fresh fruit or grated chocolate.
A delicious, and most importantly healthy filling for a biscuit cake can be prepared with the following ingredients:
- 300 g bananas;
- 200 g of cottage cheese (from 19%);
- 4 tbsp. l. sour cream;
- 3 pieces of chocolate (milk);
- 2 tbsp. l. granulated sugar;
- 1 tsp lemon juice.
The main stages of preparation:
- All necessary products are prepared in advance. If you are planning a diet recipe, then sugar can be completely abandoned.
- Homemade cottage cheese is sent to the blender bowl. Sour cream of any fat content is added to it. The main thing is that it is fresh and of good quality.
- Then lemon juice is added. It is best to squeeze it out of a fresh lemon just before preparing the curd cream for a biscuit cake.
- Then granulated sugar is added. Its amount may vary depending on the personal preferences of the person.
- Bananas are peeled and cut in random order. True, the pieces should not be too thick and large for convenience.
- Fruits are sent to the bowl with the rest of the ingredients. Everything is interrupted at high speed for several minutes. You should get a homogeneous thick mass.
- Chocolate is crushed on a fine grater or crushed with a sharp knife. It, and a few more pieces of banana, can be used to decorate the biscuit and the cream itself.
So in a few minutes it will be possible to independently try a new recipe for curd cream for a biscuit cake. It can be supplemented with your own ideas and come up with an interesting design for the dessert.
