- 2 eggs
- 60 g sugar
- 40 g flour
- 20 g cocoa
- 1 tsp vanilla sugar
- 1 tsp without baking powder
- 400 g cottage cheese
- 400 g sour cream
- 120 g sugar
- 1 sachet of gelatin (10 g)
- 1 tsp vanilla sugar
- 500 g cherries (frozen or fresh)
- 1 bag of cake jelly (or cherry jelly)
- 100 g sugar
- 200 ml boiling water
Very tasty and tender cheese cake with berries, the taste of the cake is based on the contrast of the layers. Its middle consists of the most delicate curd and sour cream layer, the bottom is made of soft, slightly bitter chocolate cake, and the top is made of sour cherries in bright cherry jelly. I took the filling from as a basis, and placed a simple one down chocolate biscuit. But you, if you wish, can make a cookie base, just like in the cake mentioned above (then it is better to take chocolate chip cookie). I had frozen cherries, usually this berry flows too much after defrosting, wrinkles and loses its presentation. And if when adding it to the dough for the pie, it's not scary, then for decorating the top of the cake, this is not the most the best way. But if the cherries are thawed by a slightly different method, namely in sugar syrup, then the result is much better - the cherry holds its shape better and does not wrinkle so much. So even with frozen cherries, which means at any time of the year, you can make a very presentable cake with this berry.
I used 9% smooth cottage cheese and 20% sour cream (however, as in all my recipes).
Cooking:
Mix flour, cocoa, baking powder together.
Beat the eggs thoroughly with a mixer for at least 5-7 minutes, gradually adding sugar and vanilla sugar, beat until very light and airy.
In parts, adding the dry mixture to the eggs, gently mix it into the dough with movements from the bottom up.
Put a sheet of baking paper on the bottom of a detachable form, snap the form into place (I have a form of 22 cm in diameter).
Pour in the dough, smooth it out gently with a spatula. Put in an oven preheated to 180 degrees, bake for about 20-30 minutes or until a “dry match”.
Cool the finished biscuit completely, it is even better to leave it overnight.
Let's prepare the cherry.
100 g of sugar pour 200 ml of boiling water, stir well until the sugar dissolves.
Pour hot syrup over frozen cherries, and leave the cherries to defrost completely, for about 2-3 hours. You can do this the day before, and also leave it overnight (then you need to put it in the refrigerator).
Cooking curd filling.
Soak gelatin in 100 ml of water, leave for 10 minutes to swell (or the time indicated on the package).
Then heat the gelatin until completely dissolved, but do not boil. Cool down completely.
Put cottage cheese, sour cream, sugar, vanilla sugar in one container.
Thoroughly beat everything until completely homogeneous. You should get a completely homogeneous mass without grains of cottage cheese and sugar.
Pour the gelatin in a thin stream, while whisking, beat for another minute.
Separate the biscuit from the paper, put in a mold, pores up. It is advisable to lay a new sheet of baking paper under the biscuit, this is necessary for easier shifting of the finished cake.
Thoroughly soak the cake 5-6 tbsp. l. cherry syrup, which is taken from a container with cherries.
Pour the entire curd mass over the biscuit, refrigerate for 3-4 hours, until completely solidified.
Then lay the cherry on the surface of the cake in even circles.
Dilute jelly for the cake according to the instructions on the package. I diluted it not just with water, but with water in half with cherry syrup, the same one that turned out when defrosting cherries.
If you use ordinary cherry jelly on gelatin, then it is better to dilute it with just water, as in the instructions (since it already contains enough sugar in the composition).
Pour the prepared jelly over the cherries.
Put the cake in the refrigerator for 20-30 minutes (or 3-4 hours if you used gelatin jelly).
Then gently run a knife along the side of the mold, unzip the mold, drag the cake on paper onto a dish and pull the paper out from under it.
This is what the piece looks like.
Curd cake with cherries will perfectly complement a cozy tea party and delight your loved ones or guests with a delicate curd taste, which is so nicely set off by bright sour cherries.
1. Break the chocolate into pieces, cut the butter, put them together in a saucepan and put on a small fire. With constant stirring, we wait until the ingredients melt and a homogeneous chocolate mass is obtained. It is not necessary to bring to a boil.
2. Now we are preparing the cottage cheese cream: put cottage cheese, 2 eggs, 100 g of sugar in a blender and beat until a homogeneous creamy mass is obtained.
3. Let's start the test: put 2 eggs, 50 g of sugar, salt, vanilla sugar in a bowl and beat them. We combine the resulting mass with the already cooled chocolate mass, add baking powder (you can soda quenched with vinegar) and parts of flour. We mix everything well. The dough should not be too thick, it should drip off the spoon like thick sour cream(this is important, because later it will be more convenient to “smear” it in layers) - we adjust the density of the dough by adding flour.
4. We free the cherries from the stones and drain the juice. We only need berries.
5. We take a form with a diameter of no more than 22-23 cm. Pour 1/3 of the chocolate dough onto the bottom (this is convenient to do with a tablespoon) and spread the dough along the bottom. Don't be afraid, it will rise during baking and the dough layer will not seem thin.
7. After that, put half of the cherry on the cream.
9. The last layer of the cake is chocolate dough, which is again distributed evenly, pouring it from a spoon. If in some places this does not work out, it's okay, the flaws will smooth out during baking.
10. We put the brownie cake in the oven at 180C for about 40 minutes, check the readiness with a wooden stick.
11. We are waiting for the brownie to cool in the form, after which we transfer it to the dish and we can consider the birthday cake ready. If you want to decorate it, then the cake can be watered chocolate icing or cherry jam syrup.
For lovers of delicious food or pamper their loved ones, this information can be very interesting. We bring to your attention several simple and very popular recipes for making the lightest of cherries, which is based on ordinary curd dough.
Cooking a cake with cottage cheese and cherries
- It will take 200 g of flour. At the same time, attention must be paid to the quality of the product. It must be the highest
- Butter needs about 100 g
- Half a cup of regular sugar
- 1 egg yolk
- 200 g cottage cheese
- 100 ml. sour cream
- 2 eggs
- 300 g cherries
- starch (small amount)
We bake the base
You can use ordinary powder instead of granulated sugar. The butter needs to be warmed up so that it becomes softer. To do this, just take it out of the refrigerator and leave it in a warm place for about 40 minutes. This will make it easier to knead the dough.
The baking dish must be greased from the inside with sunflower oil.
The kneaded dough must be placed in the prepared form.
The mixture should not be too thin or too thick.
To prepare such a cake, you need to use the most a simple oven and cutlery. The future cake must be carefully leveled using a kitchen spatula, after which the workpiece is placed in the oven.
Approximately 20 minutes you need to cook pastries at a temperature of 180 to 200 degrees. If it starts to get dark at an accelerated pace, the temperature will have to be reduced.
Making the stuffing
Bones are removed from the cherries, after which the peeled berries are placed in a deep container and sprinkled with starch. In a separate container, mix sour cream with cottage cheese until a homogeneous mass is formed.
Powdered sugar and beaten eggs are mixed in a deep bowl. The resulting composition must be added to previously prepared ingredients and mixed thoroughly.
Beat the egg white with a fork until foamy. In this foam, you need to gradually add the prepared mixture of sour cream and cottage cheese.
To make the filling as homogeneous as possible, you can use a mixer to stir it. After that, peeled cherries are added to the resulting mixture, and everything is mixed again.
To get a soufflé cake with cherries and cottage cheese, the hostess needs the following:
- Sugar - 100 g.
- Sour cream - 100 g.
- Vegetable oil - 2 tbsp. l.
- Quality flour - 80-100 g.
- Cocoa powder - about 2 tbsp. l.
- Baking powder - 0.5 tbsp. l.
For curd cream you will need:
- Cottage cheese - 250 g.
- Regular powdered sugar - 100 g.
- Gelatin - 20 g.
- Boiled water - 40 ml.
- Cherry - 200 g.
After collecting all the ingredients, you can start cooking the cake.
To bake a souffle cake, you need to perform the following sequence of actions:
- Gently mix all ingredients
- Put in the oven, bake at 180 degrees
- Knead curd cream with powdered sugar and prepared gelatin
- Carefully lay the cherries on the finished biscuit and pour over curd cream
Curd cake with cherry jelly
Bon Appetit!
This is how you can cook delicious cake. How to decorate it - you can decide for yourself. Can be topped with chocolate icing or sprinkled chocolate chips. You can buy whipped cream and decorate with them, and attach cherries to the tops.
Cake options:
- You can not mix the cherries with the cream, but put the cherries at the bottom of the baked dough and pour the cream on top.
- You can cook for such a cake the usual biscuit dough, the cake will turn out even more tender.
- Instead of cherries, you can use other berries - strawberries, raspberries and currants. You can also use fruits like bananas or pineapples.
- Such a cake can be prepared even without baking. To do this, prepare a cream of cottage cheese and sour cream with powdered sugar, add gelatin, but do not add eggs. Take an ordinary sugar cookie, grind it into crumbs, mix with a small amount butter(melted). Then put the crumbs on the bottom of the mold and make the sides, put in the refrigerator for several hours. Then put the cherries there and pour the cream, send it back to the refrigerator overnight and you can serve it!
- You can also make curd chocolate cake with cherry. To do this, add a couple of tablespoons of cocoa to the dough. Such a chocolate cake with cherries and cottage cheese cream will appeal to everyone who likes to enjoy a piece of a delicious dessert!
- Another cooking option. Bake the dough with curd cream, but do not add cherries. While the cake is baking, make the cherry jelly and prepare the cherries. When you take the cake out of the oven, put the cherries on top and pour over the jelly, refrigerate. The result is a three-layer cake! Note: For this option, you will need a split mold that will be higher than the finished cake.
- Curd cream prepared in this way can be used to coat cakes for other cakes. For each layer of cream, you can add different ingredients to it. For example, poppy, berries, dried fruits. Also, this cream combines well with food coloring, so you can cook a beautiful and bright cake.
Let's talk about useful properties cottage cheese, which is part of this cake.
Cottage cheese is well absorbed by the body and has a beneficial effect on the liver, stomach, kidneys and intestines. Therefore, this product is often attributed to diets. The proteins found in cottage cheese are digested faster than proteins from any other product. Amino acids contained in cottage cheese have a beneficial effect on nervous system and digestion.
Calcium and phosphorus are also part of cottage cheese and have a good effect on the condition of bones, teeth and heart muscle. Cottage cheese is used not only for cooking, but also in cosmetic purposes, face masks and various ointments for hands and body are made from it. Also, warm cottage cheese helps to relieve the pain of a burn.
Also vitamin A, which is also part of chemical composition cottage cheese, improves vision. Vitamin D is especially useful during the growth period, so cottage cheese is often given as the first complementary food for a baby.
People who want to lose extra pounds use skim cheese, since it has a minimum calorie content, and the benefits remain huge.
Thus, we can make a bold conclusion that if there is no individual intolerance, cottage cheese truly becomes an indispensable addition to the daily diet of any person. Moreover, so many delicious and varied dishes can be prepared from it! Using all your imagination and culinary skills, you can get used to and cook delicious and, at the same time, very healthy meals that your whole family will love.
The cake is light in taste. Slightly sour because of the curd and with a pleasant splash of cherries. Curd taste goes well with coffee aroma. Even the top jelly made from cherry syrup does not give the impression of something foreign, but harmoniously fits into the flavor ensemble.
It is also nice that the labor costs for the cake are minimal.
COMPOUND
DOUGH
2 eggs, 0.5 cup sugar, 1 teaspoon topless instant coffee, 0.5 cup flour, 1 teaspoon cocoa, 1 teaspoon baking powder, vanillin
FILLING AND JELLY
400g sweet curd mass, 1 tsp lemon peel, 150g sour cream (15~20%), 10g gelatin, 400g fresh pitted cherries, 0.5 cup sugar, 3 tbsp water, 5~6g cake jelly (based on fruit) carob)
CREAM
150g 30% sour cream, 2~4 tbsp sugar
Beat eggs, sugar and coffee with a mixer until the coffee is completely dissolved and the mass increases by 1.5 times.
Stir in flour, baking powder, vanilla and cocoa.
Grease the bottom of the mold d=20cm with oil (do not grease the sides!) and pour out the dough.
Put in an oven preheated to t=180~200°C for 20 minutes. Readiness to determine with a wooden stick.
Cool the cake without taking it out of the mold. Then run a knife along the walls of the form, separating the dough, and remove the cake.
Cut the cake in half horizontally.
While the cake is baking and cooling, prepare the cherry.
Pour 0.5 cups of sugar into a small saucepan and pour 3 tablespoons of water. Put on fire. When the syrup boils, add cherries (you can also use frozen cherries).
Bring to a boil, remove foam and simmer for 5 minutes.
If there is still time, leave the cherries in the syrup to cool.
Throw the cherry in a colander. Save the syrup. (Makes about 270mg of syrup.)
Soak gelatin in 1/4 cup cold water. When the gelatin becomes transparent, put a cup with it in a dish with very hot water and bring to dissolve the gelatin.
Warm the cottage cheese and sour cream slightly (you can use the microwave) and beat, adding lemon zest and, if desired, lemon juice to taste.
While continuing to beat, pour the dissolved gelatin directly under the mixer blades.
Put one cake in the form with the cut side up. If desired, the cake can be lightly soaked with cherry syrup.
Spread half of the curd mass evenly over it.
Put cherries on cottage cheese. (If you mix cherries with cottage cheese and then lay everything out, the cottage cheese will turn purple.)
Lay out the second part of the cottage cheese, level it and lay the second cake cut down on it. It can also be soaked in syrup if desired.
Place in the refrigerator for several hours until set.
For cream, beat sour cream with sugar. If cream is used instead of sour cream, then the cream can be acidified to taste with lemon juice.
Take the cake out of the mold.
Spread some of the cream in an even layer on the top and sides of the cake. The remaining cream is deposited around the circumference in the form of roses.
Refrigerate for 1 hour before pouring over the jelly.
Pour the cake jelly powder into the syrup and put on fire until dissolved.
Apply jelly to the cake.
You need to make sure that the jelly is not too hot, otherwise the cream will melt. But you should not allow cooling, otherwise the jelly will harden. The frozen jelly can be slightly warmed up and it will become liquid again.
Cakes and pastries with curd soufflé:
