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Honey cake with curd cream and walnuts. Curd honey cake with caramel mousse Honey cake with curd cream recipe

The only dish I have prepared for my birthday is cake. It just so happened ...
I love honey cakes, especially my mother's, made of 7 thin cakes ... mmm ... but I never baked myself. I decided to try baking, but not according to my mother's recipe, but somehow differently. So that mom and grandmother, who were supposed to come to visit, please and surprise with a different taste of honey cake. Happened!

HONEY CAKE WITH CURD CREAM

Google in search of a recipe brought me to http://forum.say7.info. The author calls the cake "Down Jacket", it's funny, but I'll just call it Honey :) I indicate the ingredients as in the recipe, but add a few comments. I will retell the cooking process in my own words to clarify some of the nuances.
So...

We will need:

For the test:
- 3 eggs
- a glass of sugar ( maybe less)
- 3-4 tbsp. honey
- 1 tsp soda
- 1 tsp baking powder
- 2.5-3 cups flour

For the cream:
- 1 kg of cottage cheese ( I took soft in tubes, 11% fat, there was no less. I usually take 4%)
- 150g butter
- 350g sugar ( in my opinion, 300gr is quite enough)
- 3 yolks

Mix all ingredients for the dough (except flour), whisk and place in a water bath. Beat until the mass approximately doubles (I used a mixer).
Remove the lush mass from the heat, cool slightly and add flour. Knead the dough. It will be sticky and soft, so you need to put it in the refrigerator for 3-4 hours. Or in the freezer, but make sure that the dough does not freeze :)
Divide the chilled dough into 3 or 4 parts (I divided into 4).
Place baking paper on a baking sheet, sprinkle with flour. Put one "bun" of dough on it, sprinkle it with flour if necessary (it can still stick) and with your fingers from the center to the edges make a cake of the required diameter, up to about 5mm thick. From the photo you can see that my cake turned out to be thinner, some thicker ... not very much with an eye meter :))). On the cake, make a "markup" for the cake of the required diameter - mark a circle, slightly pressing down the lid from the pan or pan, a detachable side, or anything round of the required diameter)) I used a pan lid, d ~ 21cm.
Bake the cake in an oven preheated to 180C for no more than 4-5 minutes. It quickly turns brown and rises.
I note that the baked cake will be very soft, breathable, you need to carefully transfer it from the paper. And after it cools down, it becomes drier and harder
Cut circles from the cakes along the outlined contour, set aside the trims - they will be useful for sprinkling.
Prepare the cream.
Cut the butter into cubes and add to the mixture of yolks, sugar and cottage cheese. Put on fire. Bring to a boil, reduce heat. Stirring constantly, boil until thick semolina (5-6 minutes). The author writes that if the cream does not turn out thick, you can add a little starch or dry pudding. I didn't get "thick semolina", but I didn't add anything, I decided that with such a cream the cakes would be better saturated. And I was not mistaken, and the cream in the finished cake froze wonderfully.
Cool the finished cream a little and layer the cakes generously. Also apply the cream to the top and sides of the cake.
Chop the remaining scraps from the cakes and sprinkle the top and sides of the cake with the resulting crumbs. I used a blender chopper.
Leave to soak. My cake stood in the refrigerator overnight.

As always, I got a lot of letters, but the cake is very simple and quick to prepare!
The result is a moist, rich and flavorful cake that is quite filling.
The taste is interesting. Someone imagined boiled condensed milk in it, someone - strawberry jam :)) He's so mysterious :)

Soon, the New Year is coming soon! And on the eve of the holiday, many cooks wondered what kind of cake to cook for the New Year's feast. So that the cake is delicious, tender, and prepared quickly, and even from the products available to everyone. I suggest the hostesses prepare a honey cake with cottage cheese cream and walnuts. Such a homemade cake is prepared quickly and easily, and it turns out not only delicious, but also appetizing. All stages of honey cake preparation are captured step by step in the photo.

Products for the test:

butter - 150 gr;
eggs - 3 pcs.;
granulated sugar - 50 gr;
bee honey - 150 gr;
wheat flour - 300 gr;
soda - 1 tsp without a slide.

Cream products:

walnut - 150 gr;
cottage cheese - 250 gr;
sugar - 200 gr;
sour cream - 300 gr.

How to make a honey cake with curd cream

Let's start preparing our delicious cake by melting a piece of butter over the fire in a saucepan.

With the melted butter, immediately grease the springform cake tin. So that our cake does not stick during the baking process, do not forget to put a previously prepared circle of parchment paper cut out in diameter on the bottom of the mold.

Then, if your honey is thick, you need to melt it, either in a water bath or in the microwave, as I did.

Pour honey into melted butter.

Break eggs into a blender bowl, add sugar, soda and beat.

Add a mixture of butter and honey to a blender and continue to beat everything together.

Then, in the blender bowl, we need to add a little flour.

As a result, we get a beautiful, slightly yellowish, pouring dough.

We fill in the form with the dough and send it to the preheated oven for forty minutes. It is better to bake the cake for the honey cake over low heat.

This is how we got one large cake with a height of about 3-5 cm.

You need to wait until the cake has completely cooled down and then, with a sharp knife, cut it in half into two thinner cakes. Do not be alarmed if you cannot cut the cake perfectly straight or it crumbles a little during the cutting process. When assembling the cake, cake defects can be easily masked.

In the next step, we start making curd cream. Just put the prescribed amount of cottage cheese, sour cream and sugar in the blender bowl.

We turn on the blender at low speed, and mix all the ingredients of the cream into a homogeneous mass.

Walnuts can be added to the cake raw, but tastier if the nut is fried a little in a pan. Right there in the pan during frying, I crush the nuts a little with a rolling pin so that they are not too large pieces in the cake.

We just have to collect honey cake with cottage cheese cream and nuts. We take a large flat dish and put on it a ring from a split form in which we baked the cakes.

First, put one cake inside the mold and grease it generously with cream.

Sprinkle nuts on top of the cream.

I always leave a few nuts to decorate the cake.

Then, put the second cake layer and apply the second half of the cream on top of it.

The cake must be refrigerated for soaking for five to six hours.

Over time, we take our honey cake out of the refrigerator, remove the ring with which we formed the cake on a platter and decorate with finely crushed nuts.

Here we have such a cute honey cake with cottage cheese cream and nuts.

The cake was perfectly saturated with the most delicate cream, the cakes turned out to be soft - even eat with your lips. 😉

As you have seen, it is very easy to prepare a honey cake with curd cream and nuts. I am sure that this cake will not be deprived of the attention of your household.

torter.ru

Cottage cheese and honey cake, a step by step recipe with a photo

egg - 2 pcs.
egg (yolk) - 2 pcs.
honey - 75 g
cottage cheese - 500 g
candied fruits - 250 g
ground cinnamon - 1 tsp.
sugar - 50 g

fresh egg whites - 2 pcs.
sugar - 50 g

flour for dusting the work surface
butter - 150 g
flour - 250 g
sugar - 100 g
egg - 1 pc.

Prepare the dough. Soften the butter, grind it with sugar (the sugar should completely dissolve). Add the egg and 1 tbsp. l. flour, beat until smooth. Continuing to beat, add the remaining flour. Knead the dough, roll it into a ball, wrap it in plastic wrap and place in the refrigerator for 20 minutes. Lightly grease a mold with a diameter of 26 cm and sprinkle with flour. Roll out the dough into a circle of the same diameter on a floured work surface, put it in a mold. Make frequent punctures on the surface of the dough with a fork, return to the refrigerator for another 20 minutes.

Cover the dough with parchment, add dry beans and place in an oven preheated to 200 ° C for 12 minutes. Remove the beans and parchment and bake for another 5-7 minutes. Take out the form and set aside. Reduce oven temperature to 180 ° C.

Rub the cottage cheese through a sieve, mix thoroughly with eggs, yolks, honey and cinnamon. Add candied fruits, stir again.

Prepare the meringue. Beat the whites until fluffy. Continuing to beat, gradually add sugar. Beat until firm and shiny.

Gently, stirring with very light movements from bottom to top, introduce the meringue into the curd mass.

Put the resulting mixture in a mold with dough. Bake in the oven until golden brown, 30-40 minutes. Before serving, sprinkle the cake with icing sugar and garnish with candied fruits.

Flour, honey, cottage cheese, eggs, sugar, cinnamon, candied fruits, butter,

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www.gastronom.ru

Unbelievable No-Bake Gelatin Curd Cakes Recipes

And without the oven, you can make incredibly delicious cakes. They are bright, neat, fairly simple, and even useful. Of course, cottage cheese is a wonderful dairy product that turns any dessert into a healthy treat.

"Blueberry-curd temptation"

70 g of honey;
300 ml sour cream;
220 ml of water;
480 g of cottage cheese;
30 g gelatin;
170 g blueberries.

Time - 2 hours 20 minutes.

Caloric content - 119 kcal / 100 g.

Recipe for curd cake with gelatin without baking step by step:

Pour the sour cream into a blender bowl. Put cottage cheese here. Mix both products into a homogeneous mass with an immersion blender;
Then add honey and mix again. If desired, honey can be replaced with sugar;
Pour all the gelatin into a saucepan and pour a glass of water over it. It should be at room temperature. Leave for ten minutes;
At this time, blueberries should be cleaned of debris, rinsed under a thin stream of water, and allowed to drain;
Put the saucepan with gelatin on low heat. The contents need to be stirred. As soon as the grains dissolve, remove the pan. It takes no more than five minutes;
Pour gelatin into the curd-sour cream mass with a thin stream, stir, then beat with the same blender;
Put blueberries in a cake container on the bottom, distribute them as evenly as possible. Better to give preference to silicone;
Pour the curd mixture on top;
Refrigerate for at least two hours. Then you can decorate with blueberries on top or with mint leaves, and remove the silicone mold.

Cottage cheese cake with gelatin and cookie fruit

220 g sugar;
270 g biscuit biscuits;
850 g canned pineapples;
420 ml sour cream;
35 g gelatin;
1 pack of oil;
2 g vanillin;
540 g fat cottage cheese.

Time - 7 hours.

Caloric content - 230 kcal / 100 g.

Procedure:

Cottage cheese cake with gelatin and marshmallows

380 g of cookies;
260 ml cream;
1 pack of vanilla pudding
10 g gelatin;
220 g of cottage cheese;
220 ml milk:
170 g marshmallow.

Time - 13 hours.

See also: How I lost 19 kg in a month and a half

Sequencing:

Soak gelatin according to instructions. You can do this in lemon juice to later emphasize the tenderness and sweetness of the cream;
Pour milk into a blender bowl, then add pudding, cottage cheese and cream. Typically the classic Dr. Oetker vanilla pudding is used, but you can use another;
Mix all these ingredients together, and then pour the gelatinous mass here and mix again;
First moisten the cookies in milk, quite a bit, and put on the bottom of the mold. This will be a cake, so you need to spread it tightly;
Then pour a third of the whole cream on top of the cookies;
Next, lay out the marshmallows tightly on top, it should be another layer in the cake;
And after that, pour the remaining large mass of cream into the mold;
Refrigerate overnight and then decorate as desired. For example, a few more marshmallows.

No-bake chocolate curd cake recipe

120 ml of milk;
380 g sour cream;
460 g of cottage cheese;
20 g gelatin;
3 g vanillin;
30 g cocoa.

Time - 6 hours.

Caloric content - 141 kcal / 100 g.

How to cook:

Heat the milk a little and pour gelatin over it. Leave it like this for twenty minutes;
Grind cottage cheese with sugar, and then stir in sour cream with vanilla;
Then pour gelatin with milk into this mixture in a thin stream and stir constantly;
Divide the mass in two. Stir in cocoa only in one of them to get the chocolate part;
Take the form and pour different masses into it in parts in turn. The more often you change the mixture, the more multi-colored layers will be;
Send it to the refrigerator for five hours to harden, then you can serve and decorate.

Cake recipe with gelatin and cottage cheese yogurt

300 g sweet crackers;
5 g gelatin;
240 g of cottage cheese;
120 ml yogurt;
60 g icing sugar;
70 g of a mix of dried fruits;
90 g butter.

Time - 2 hours.

Caloric content - 311 kcal / 100 g.

Read also: How I increased my breasts by 2 sizes in 1 week

Cooking method:

In one bowl, mix cottage cheese with yogurt and powdered sugar, add gelatin and leave for ten minutes;
After that, add soft butter in parts, stir constantly, and then add a mix of dried fruits. It can be prunes, raisins, dried apricots. It is advisable to fill them with water for a few minutes in advance so that they soften, and then cut;
The cake mold should be covered with cling film. Next, put some of the crackers in a dense layer. If they are too hard, you can pour over them with any juice;
Next, lay out part of the curd mass, distribute it evenly;
Then lay out a layer or two of crackers again and cream on top. Alternate until the ingredients run out. The smaller the shape, the more layers;
Put in the refrigerator for an hour and a half. Then remove from the mold using cling film, turn over onto a large dish and remove the film. Decorate as you wish.

Curd-sour cream dessert without baking

270 g of “jubilee” cookies;
110 g butter;
160 g of cottage cheese;
10 g gelatin;
1 lemon;
120 g sugar;
1 stem of mint
470 g sour cream;
10 g vanilla sugar.

Time - 3 hours 30 minutes.

Caloric content - 247 kcal / 100 g.

Algorithm of actions:

In a food processor, grind the cookies into crumbs. If it is not there, you can pass it through a meat grinder. You should get a fairly fine homogeneous mass. As a last resort, you can grind with a rolling pin;
Mix soft butter with cookies. You get a sticky mass;
This mass should be laid out as evenly as possible on the bottom of the cake pan, covered with baking paper in advance. Tamp it tightly with your hands;
Send the mold to the refrigerator while the rest of the cake is being made;
Pour gelatin with half a glass of water. After ten minutes, put on fire and heat to 50 degrees, do not boil. Stir vigorously to dissolve the particles. And then cool;
Pass the cottage cheese through a sieve so that there is a homogeneous smooth consistency, stir in sugar, sour cream and vanilla sugar;
Squeeze juice from half of lemon. You can use one lime instead of lemon;
Stir this juice into the curd;
Beat the whole mixture so that the sugar dissolves as much as possible. Then slowly pour in the gelatin without turning off the mixer;
Next, pour the entire mixture over the frozen cookies, distribute and put back in the refrigerator for two hours;
Remove from the mold and garnish with lemon wedges and a mint stem.

Jelly cake with strawberries and cottage cheese

320 g of cottage cheese;
360 g vanilla breadcrumbs;
15 g gelatin;
180 ml sour cream;
70 g sugar;
170 g strawberries;
70 ml of water;
120 g butter;
5 g vanilla sugar;
1 pack of strawberry jelly.

Time - 5 hours.

Caloric content - 226 kcal / 100 g.

Algorithm of actions:

First, according to the instructions, pour the gelatin with water. After a couple of minutes, you need to heat it up a little in the microwave or on the stove and cool;
Pass the rusks through a meat grinder, and then mix them by hand with soft butter. If the oil is quite hard, for example, it has not been removed from the refrigerator beforehand, you can simply grate it. Small parts of the product will quickly combine with breadcrumbs;
This mass must be tamped onto the bottom of the mold and put into the refrigerator. If there are unsweetened crackers, you can stir in a little powdered sugar. Precisely powders, since the sugar will not dissolve and it will be unpleasant to crunch later;
In a blender, mix cottage cheese, sour cream, sugar. And then add gelatin and interrupt everything again;
Take half of the strawberries, wash them and, if they are very large, cut them into wedges. Stir into the curd mass, and then pour everything onto the chilled crust of breadcrumbs. Send for two hours to the refrigerator;
After that, take strawberry jelly and dissolve it in 300 ml of water. If more is indicated on the package, you still need to dissolve in this amount;
Wait for the jelly to cool down. Cut the rest of the strawberries into thin equal slices, as neat as possible;
Lay out the slices beautifully on top of the curd layer, which has already hardened. It can be just in a circle, or it can be in the form of flowers or a star;
Then pour the gelatinous strawberry mass on top. The berries may float a little, but that's okay. They will quickly freeze;
Put in the refrigerator for another two hours, preferably three. Remove from the mold and serve.

Cottage cheese, like other dairy products, can be of any fat content. They will freeze all the same the same. But if you take low-fat foods, you can reduce the calorie content of the entire dessert.

You can decorate cakes not only with mint. You can take and break large pieces of chocolate with nuts, or even better - make a salted caramel mass with hazelnuts. To do this, you can simply fry the hazelnuts with sugar and a pinch of salt. When the mass hardens, it needs to be cut with a knife into arbitrary pieces - and you can decorate.

And yet the main thing is the divine taste of these simple curd cakes without baking. They can be a great alternative to breakfast or decorate any festive table.

notefood.ru

Recipe: Sponge cake - Based on oat flour with cottage cheese, honey and walnuts.

Ingredients: chicken eggs - 3 pcs.; Egg yolks - 2 pcs.; Oatmeal - 1 cup.; Granulated sugar - 0.5 cups; cottage cheese - 250 gr.; Homemade yogurt - 2-3 tablespoons; honey - 3 teaspoons; walnuts - 0.5 cups; cocoa - 10 gr.

Method of preparation: Prepare a sponge cake based on oat flour. cottage cheese cream with walnuts and honey. Once I tried to cook a sponge cake with oat flour. There was no wheat at hand, and the squirrels were already beaten, and there was nowhere to retreat, so I had to improvise. The biscuit turned out to be unusually tasty and light. Today I will also make an oat sponge cake and share the recipe. Ingredients.

Preparing the dough for the oatmeal biscuit. Put proteins in a bowl, add a quarter cup of sugar and set in the cold for 15 minutes. Make sure that no water or yolk gets to the whites.

Beat cold proteins with a mixer until a stable foam is formed.

In another bowl we have separated yolks. To these we add the remaining sugar.

Beat the yolks with sugar for 2 minutes. The yolks should lighten and foam.

Pour the whipped yolks into the white and mix from bottom to top.

Grind the oatmeal into flour using a coffee grinder. If desired, you can use ready-made oat flour.

Sift the oat flour and add to the whipped egg whites with the yolks. Gently mix the dough again from the bottom up.

Transfer the dough into a mold, previously greased with butter or covered with baking paper. You can also lightly grease baking paper. We bake the biscuit at 180 degrees for 15 minutes. It is advisable not to open the oven door, so that the biscuit does not sink.

We take out the finished biscuit from the oven, we pass with a knife along the perimeter of the form, separating the edges of the biscuit, then we take it out onto the board. The height of the cake is slightly more than a centimeter. Using a thread, cut it lengthwise and get 2 thin cakes. Cooking curd cream.

Add honey to the curd.

Chop the walnuts and add them to the bowl to the cottage cheese. Mix the cream. If the consistency is thick, add a spoonful of yogurt or sour cream. Put the cake on a dish and spread with cream.

For the top crust, the cream can be made thinner by adding a little more sour cream or yogurt.

Put the second cake on top of the first one and also spread it with cream.

Top the cake can be sprinkled with cocoa or ground walnuts. The cake will soak in about 20 minutes. Then it can be served.

The oatmeal sponge cake is ready.

Bon Appetit.

Oatmeal baked goods are tender and light. Here's a recipe for a delicious oatmeal cookie. And for lovers of cakes with cottage cheese, the recipe for Chocolate cake with cottage cheese cream is suitable.

Cooking time: PT01h30M1 h. 20 min.

Honey cake

Ingredients for the cake layers:

2 tbsp. l. honey;
2 eggs;
1 tbsp. Sahara;
50 gr. butter;
1 tsp soda;
3 tbsp. flour.

We take heat-resistant dishes and mix honey, eggs, sugar, butter and soda in it.

We keep in a water bath until the dough becomes homogeneous and begins to foam.

Remove from heat and gradually add flour.

We send the finished dough to the refrigerator for 2 hours.

After 2 hours, take the dough out of the refrigerator and divide it into 4 parts. I will bake 4 cakes, more cakes can be made if desired. Then they will be thin or smaller in diameter.

Then I took parchment for baking, using a simple pencil and a pan lid, I drew a circle on the parchment - this will be the size of our cake. She turned the parchment upside down with a pencil and rolled the dough on it so that it overlapped the circle. Then we put the cake in an oven preheated to 180 degrees for 5 minutes. The honey cake is baked very quickly, so do not be distracted, otherwise the cakes will burn.

After 5 minutes, take out the finished cake from the oven, remove it from the parchment while it is still hot. We bake all the cakes.

We cut all the cakes to one size. While the cakes are cooling down, we prepare the cream.

Curd cream

Ingredients for the cream:

600 gr. cottage cheese;
3 yolks;
150 g Sahara;
50 gr. butter;
vanillin on the tip of a knife.

In a saucepan, mix cottage cheese, yolks, sugar and vanillin.

Grind it all until smooth with a blender. Add oil, put on low heat and cook, stirring constantly.

When bubbles begin to appear, cook for another 2-3 minutes and remove from heat. Our cream is ready. We coat the cake with hot cream.

Usually honey cake is coated with cream on all sides and sprinkled with crumbs from scraps of cake layers.

I smeared the whole cake except the top crust. On top, I wanted to pour glaze and decorate with mastic. For a long time I wanted to try to make mastic, and finally I decided - everything worked out, which is insanely happy). Here is a recipe for glaze, maybe someone will come in handy.

Ingredients for the glaze:

6 tbsp. l. sour cream;
6 tsp cocoa;
9 tbsp. l. Sahara.

We mix all the ingredients. When the frosting boils, remove from the heat and pour hot icing over the cake. Our cake is ready.
Bon Appetit!

p.s. Below is another option on the topic “ Honey cake“, But already with meringue. For this cake, you need to take a triple portion of the dough.

Two-tiered honey cake with meringue

Meringue cake

Honey cake 4 kg with meringue

Hey! Today we will prepare a cake "Medovik" with curd - sour cream. The cakes are tender, airy and go well with this cream. I liked this recipe because the dough does not need to stand for several hours in the cold, you can start baking within 15 minutes after cooking. Let's start!

Ingredients

The number of ingredients is calculated for a cake weighing 1800 grams.

For honey cakes

Egg C0	4 pieces;
Sugar	300 grams;
Honey	150 grams;
Brandy	55 ml (can be replaced with vodka, brandy);
Butter 82.5%	160 grams;
Soda	30 grams;
Lemon juice	20 ml;
Dough flour	100 grams (in a water bath);
Flour	650 - 700 grams.

For curd - sour cream

Cottage cheese	620 grams;
Sour cream 25%	300 grams;
Powdered sugar	90 grams.

Cooking honey cake with curd - sour cream

The ingredients for the dough should be at room temperature.

Then add butter, honey, 100 grams of flour and soda to the beaten eggs (pre-extinguish with lemon juice), mix well and send to a water bath. Cook for 6 - 7 minutes, then add brandy and cook for another 6 minutes. Pour the dough into a bowl and cool to 40 degrees.

Now portions add flour and stir in the dough with a spatula. When the dough thickens and becomes difficult to mix, sprinkle the table with flour, lay it out and continue to knead with your hands.

The main thing is not to hammer the dough with flour.

After mixing, it may even blur, be sticky, this is normal. Cover the dough with plastic wrap and let it rest for 15 minutes. After the dough has rested, it will divide well into pieces and roll out on the mat.

Divide the dough into pieces of 120 grams each, roll it into a thin layer 0.5 mm thick, cut it out with a mold or a plate, the diameter of which is 18 cm. Pierce with a fork and bake each cake in an oven preheated at 180 - 190 degrees until golden brown.

It turned out 14 cakes, when assembling 2 cakes we leave for sprinkling. Let's start preparing the cream.

In a mixer bowl, mix sour cream, curd cheese and powdered sugar. Beat at maximum speed for 3 - 4 minutes until smooth.

The cream is ready!

It remains to collect the cake.

It is convenient to collect the cake in a ring using an acetate film.

If there is no film, you can replace it with a stationery file, just cut it in half.

Build cake, cream, cake, cream. When assembled, the entire cream must be used.

After assembling, we send the cake to the refrigerator overnight to soak the cakes. We grind two cakes into crumbs and sprinkle our honey cake.

Bon Appetit!!!

Dear friends, I hope you liked the recipe for Honey cake with curd - sour cream, write about it in the comments, and also subscribe to my channel in Yandex Zen ).

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I don’t remember how and when this idea was born - to make a Honey cake from curd dough. I cannot say that I wanted to "dress" the cake. It is foolish to "dress" the cake that you prepare for those who, when the word "diet" comes out from the table with the face of a chicken upset by the lack of millet. It is foolish to "dress" something that contains flour and sugar. In general, you understand, this is a completely ordinary cake, if you "look" at it from the angle of a capricious "zozhnik". But for those who are sweet, this cake, I will say without undue modesty, will become a real holiday. The curd dough turns out to be airy and, saturated with cream, forms one whole with it - an absolutely amazing unity. You know, when a piece literally dissolves in your mouth, it seems to melt, like a delicate, weightless cloud ...

When I was developing the recipe for this cake, there were some doubts about what the dough would be and whether the inclusion of cottage cheese in the composition would pull the "blanket" over itself. Fortunately, my fears did not materialize. The cottage cheese is not felt, but it definitely changes the very structure of the cakes: they turn out to be delicate, airy, porous and perfectly absorb the cream.

My first author's Medovik still enjoys great "success" among you friends. I sincerely hope that this version will also take root. I take the liberty of advising you to prepare it for the New Year. I sincerely believe that you will not regret this choice.