Cottage cheese cake with baked egg white cream. Variety of fruit cakes with curd cream. Recipe: Biscuit cake with a layer of curd cream and a fruity note

Very often there are cakes in which there is a very small layer of biscuit, but a rather thick coating of sour cream and 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. 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 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 in 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 immediately 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 must 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 part 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. You need to do it 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 rest 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, a little less fruit will be required, since they need to be cut into small cubes and laid 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.

Cottage cheese cream for biscuit cake has rightfully received its approval from both simple cooks and professional confectioners. Ease of preparation and excellent taste make this cream an excellent option for creating cakes, pastries and other sweet desserts. Choose the recipe that suits you and you can feel like a real creator of culinary masterpieces.

Classic curd cream for biscuit cake

You don't need to be a professional confectioner to make cottage cheese butter cream for a cake. The recipe for a curd layer for a biscuit is simple and will require a minimum of effort and time from you.

Ingredients:

• 75 g butter (butter);
• 315 g of semi-fat cottage cheese (9%);
• 425 g of sweet powder;
• 5 g vanilla extract.

Cooking method:

1. In a container, combine the butter, curd product and vanilla extract, turn on the mixer and shake the ingredients until a homogeneous fluffy consistency is obtained.
2. Now put the mixer aside, take a spoon and start adding sweet powder in portions, gently stir everything.
3. Turn on the appliance again and beat the mass for about three minutes.
4. That's all, 20 minutes of your time and as a result, a delicious gentle cream.

Curd cheese cream for cake

Curd cheese is an original product that can be combined with both salty and sweet additives. Therefore, this ingredient is used not only for a layer of cakes, but also for various snacks. At the same time, curd cheese cream can be used both as an impregnation for a biscuit and for its decoration.

Ingredients:

• 285 g curd cheese;
• half a pack of butter;
• 85 g of sweet powder;
• grams of vanilla.

Cooking method:

1. In order for you to get the right cream, it is important to take an oil with 80% fat. We cut it into pieces and leave it for a while so that it becomes soft.
2. After we foam it with a mixer, then we fall asleep sweet powder and vanilla, turn on the device and do not stop stirring until the mass becomes lush.
3. Now lay the curd cheese, work with a mixer for a couple more minutes and the cream is ready. Instead of vanilla, you can use other flavors, as well as put dyes as you wish.

Butter curd cream

Cottage cheese cream is cream and cottage cheese with any percentage of fat content. It all depends on what purpose you are preparing the cream for. It should be borne in mind that the high fat content of the curd product and a large amount of cream make the cream more liquid.

Ingredients:

• 325 g of cottage cheese;
• 265 ml cream;
• 145 g of sweet sand;
• 1.5 teaspoons of flavored sugar.

Cooking method:

1. First of all, we beat the curd product to a tender consistency.
2. Pour sweet and flavored sand into a separate bowl, and also pour in the cream, beat with a mixer until a steep foam. To make the cream tender, and the sugar does not creak on the teeth, it should be crushed to powder.
3. Now we combine the creamy and curd mass and once again stir everything with a mixer. If desired, you can add cocoa to the cream, pour a spoonful of syrup or a few drops of citrus juice. Also, for the manufacture of sweet products, gelatin is often used, which allows the cream to keep its shape well.

With sour cream

Cream cheese cream is a good choice for making a special homemade dessert. Such a cream does not need to be boiled or insisted for a long time, all you need is to prepare the ingredients and beat them well.

Ingredients:

• two packs of homemade cottage cheese;
• three st. spoons of sweetener;
• 215 ml sour cream;
• vanilla (optional)

Cooking method:

1. The curd product should be of a homogeneous consistency, so if you have granular cottage cheese, then it should first be passed through a sieve or rubbed with a blender.
2. Now sugar, it should also be ground into powder so that it can completely dissolve and be distributed over the cream.
3. The next ingredient is sour cream, we choose the product as fat as possible, but before preparing a cream from it, the sour cream needs to be dried. To do this, cover the bottom of the sieve with gauze, make several layers. Pour the sour cream and wait until all the whey comes out, and only the thickened mass remains in the colander, thanks to which the cream can keep its shape.
4. Now we combine all the prepared ingredients in a blender bowl and stir until a homogeneous lush mass is obtained. Before soaking the cake with it, it should cool slightly.

We told you the basic version, which you can adjust to your liking, for example, add spices, fresh, canned or dried fruits and berries, orange or lemon zest, poppy seeds.

Cottage cheese and yogurt layer

To prepare the most delicious cake means choosing the best cream. After all, it is the impregnation that makes any dessert exquisite and special in taste. We suggest you try the cottage cheese and yogurt cream for the cake, which will allow you to prepare a delicacy that is unique in taste.

Ingredients:

• half a kilo of homemade cottage cheese;
• 425 g natural yogurt (no additives);
• 65 g of sweet powder;
• vanilla to taste;
• Mint liqueur optional.

Cooking method:

1. Grind the curd product with a sieve and put in any dish.
2. We put natural yogurt, vanilla to it and stir everything well.
3. Now add powder, if desired, pour mint liqueur and stir the mass with a mixer until a delicate texture is obtained.

With condensed milk

Cream based on cottage cheese and condensed milk is one of the best options for soaking biscuit and sand cakes. Also, many confectioners use it for tiramisu, as a filling for cakes, tubules and profiteroles.

Ingredients:

• 325 g curd product (9%);
• 215 g of condensed milk.

Cooking method:

1. To make the cream have a delicate texture, it is better to grind the curd product through a sieve.
2. Then we combine it with concentrated milk and mix with a mixer until smooth.
3. You can change the color of the cream with cocoa powder or beetroot juice. For a better taste and aroma, orange or lemon peel, rum or vanilla extract can be put in cottage cheese cream with condensed milk.

Strawberry with gelatin

If you put strawberries in curd cream, then your dessert will be filled with amazing aroma and summer freshness. The berry not only changes the taste of the cream, but also makes its color more appetizing in appearance. Gelatin is also used in this recipe, thanks to which the cream becomes light, but at the same time stable and easy to work with.

Ingredients:

• 285 g cottage cheese (fat-free);
• 65 g of sweet powder;
• 165 g of strawberries;
• 17 g gelatin.

Cooking method:

1. First of all, we will soak the gelatin in water and set it aside to swell.
2. For the cream, we take a low-fat curd product so that the layer is light and airy. Grind it with a blender until you get a creamy texture.
3. First grind the berries with a mixer, and then grind through a sieve.
4. Pour strawberry puree into the curd mass, add sweet powder and beat until the sweet crystals are completely dissolved.
5. We send the swollen gelatin to the fire, heat it until it is completely dissolved, then pour it into the total mass and stir quickly. We use the ready-made cottage cheese-strawberry cream with gelatin immediately so that it does not turn into a soufflé.

Making cottage cheese cream is quite simple, but there is one mistake that many housewives make - they buy packaged cottage cheese in the store. You won’t be able to get a real tasty cream from such a product, so it’s better to use farm products with a fat content of 7 to 9%.

Preparing a biscuit cake with cream at home is not difficult. The taste of dessert depends not only on the quality of the cakes, but also on the layer.

Curd cream is considered ideal. By the way, slices of fruits or berries, the color palette of which is very diverse, will help to revive it, make it interesting and colorful.

Recipe: Biscuit cake with a layer of curd cream and a fruity note

Punch down the dough from:

a glass of flour; four eggs; 2/3 cup granulated sugar; a bag of vanilla sugar; a pinch of salt and a teaspoon of baking powder.

Ready cakes are soaked in syrup from a jar of rolled apricots.

100 g of powdered sugar and sour cream with a fat content of 20%; 0.3 kg 9% sour milk cheese; 4 canned apricots

Decoration on a cake with cottage cheese cream: one chocolate candy or several slices of chocolate. Grate the candy on a coarse grater to make shavings.

Cooking:

1. Place eggs, vanilla and regular sugar in a bowl.
2. With a mixer, turn the mixture into a homogeneous lush mass with bubbles.
3. Pass flour through a sieve and mix with baking powder.
4. Pour dry ingredients into a bowl in parts, beat well until a not very thick dough is obtained.
5. Line a high-sided pan with parchment paper and pour in the batter.
6. Put the cake to bake in the oven, which must first be heated to 190 degrees.
7. After 30-35 minutes, check the readiness of baking with a match, if necessary, leave the cake in the oven for another 5 minutes.
8. Cool the biscuit first in the mold, then remove from the mold and place on the wire rack.
9. Divide the cold biscuit lengthwise into two parts, then soak with syrup from a jar of apricots, as required by the recipe.
10. Make a cream by grinding sour cream, cottage cheese and powdered sugar.
11. Put one part of the cake on a board or tray, grease it with a thick layer of curd cream on top.
12. The next layer consists of canned apricots, they need to be cut into slices and laid out on top of the cream close to each other.
13. Make a layer of cream again.
14. Cover the structure with the second cake.
15. Spread the remaining curd cream on all sides of the cake. Smooth the surface with a spatula.

When decorating a dessert, grate a chocolate bar. Sprinkle treats on top.

Before serving, the treat must be kept in a cool place, it must be soaked for three to four hours.

Recipe: Parsla Sponge Cake

If you have never made this cake at home before, I advise you to correct this oversight as soon as possible.

Having tried a delicacy at least once, you will make it your favorite dessert.

Delicate texture and delicious taste will win your heart forever, I assure you, because I know what I'm talking about.

Biscuit Cake Ingredients:

4 eggs; 120 g of premium flour and sugar; a bag of baking powder; a pinch of salt and a quarter teaspoon of vanilla.

Curd cream consists of:

½ cup white sugar; 200-gram pack of cottage cheese with a fat content of 9 to 15%; a teaspoon of vanilla sugar and 250 ml of 33% cream.

Decorate the cake with curd cream with cocoa powder, you will need 2 tablespoons without a top.

Cottage cheese cream with vanilla flavor perfectly complements the airy biscuit, making it tender and refined.

If you have doubts about the sprinkles, and your hand is reaching for the chocolate chips, then I dare to assure you that my option is more suitable.

Cocoa has a neutral taste, this chocolate powder will emphasize the taste of baking, give it a piquancy and a special taste.

Procedure:

1. Whisk the eggs in a deep bowl. They must be fresh and clean before you start breaking them.
2. Turn on the mixer and beat the eggs at maximum speed until a foamy mass forms (as in the photo)
3. Gradually pour the sugar into the bowl. Work the mixture with a mixer for about five minutes until it brightens and increases in volume several times.
4. Sift the flour into a separate bowl, mix it with other bulk ingredients: baking powder, vanilla sugar and salt. If instead of vanilla sugar you decide to use extract, then add it to beaten eggs.
5. Do not skip the flour sifting step, this will affect the splendor of the biscuit
6. Pour the dry mixture into a bowl, stirring everything with a spatula. Do not try to make intense movements, the mass should not fall off. Therefore, move the spatula not in a circle, but from the bottom up, as if turning the dough over
7. Watch the consistency of the dough, it should turn out to be moderately thick, but at the same time it should be easy to pour from the bowl into the baking dish. The amount of flour that you poured into the dough can be increased by a couple of tablespoons, it all depends on the size of the eggs and the gluten that the flour contains.
8. Take a rectangular baking sheet measuring 20x30 cm. If it is large, then the biscuit will turn out thin, and the cake itself will be low and inconspicuous. Line the pan with parchment paper and pour the batter out of the bowl.
9. If necessary, smooth the surface with a spatula.
10. Preheat the oven to two hundred degrees. Careful to prevent air bubbles from escaping the dough, place the baking sheet on the middle rack in the oven.
11. Bake the biscuit for 10-15 minutes, watching it only through the transparent door. In no case should it be opened, there is a risk that the airy structure of the cake will be irretrievably lost
12. When the biscuit acquires a rosy surface, turn off the oven and take it out on the table.
13. Invert the cake onto a wire rack and carefully remove the parchment. Leave to cool completely.

In the meantime, make the curd cream for the biscuit:

1. In a bowl of a suitable volume, mix cottage cheese, fine-grained sugar, vanilla.
2. Process the mixture with an immersion blender until smooth. It should not be lumpy, but have a smooth and delicate texture.
3. Pour the chilled high-fat cream into a bowl that needs to be kept in the freezer for a few minutes. Such preparations will help speed up the whipping process. Use a hand whisk or a mixer, in the second case, the work will be completed much faster.
4. If for some reason your cream does not whip, add a special thickener or regular potato starch
5. Combine cottage cheese and whipped cream together. You will get a delicate and delicious cream with vanilla flavor.

Forms a cake on a rectangular dish or tray:

1. First, the cake must be divided lengthwise into two equal parts. For convenience, use fishing line or kitchen string. Make shallow cuts on the sides of the biscuit with a knife, as if outlining the boundaries of the cut. Wrap the biscuit with a thread, inserting it into the cuts, cross the ends, and pull them until the cake is completely divided.
2. Put the first biscuit on a dish, apply cream (one third)
3. Repeat layers: biscuit, curd cream (1/3 of the total volume)
4. Lubricate the sides of the biscuit with the remaining cream and smooth it with a knife with a wide blade (see photo).

It remains to sprinkle the cake with cocoa powder. It is more convenient to do this with a sieve, so the dressing will lie evenly and evenly.

But do not rush to serve dessert yet, it must be sent to the refrigerator and allowed to stand for several hours. If the wait is already unbearable, after two hours you can conduct a tasting, cutting into portioned pieces.

If the cake with curd cream is intended for several people, say, guests have come to you, then you can bake another biscuit cake by hammering the dough from half of the products that the recipe requires.

My video recipe

Cottage cheese cream for a 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:

1. 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.
2. 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.
3. Cream, granulated sugar and vanillin are added to a deep container. Everything is whipped until fluffy and smooth.
4. 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:

1. 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.
2. After that, the curd is rubbed portionwise through a sieve. It can be done in several steps to get the most homogeneous mass.
3. Butter is cut into thin sticks or small squares. Set aside for a while.
4. 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.
5. 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.
6. 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:

1. All necessary products are prepared in advance. If you are planning a diet recipe, then sugar can be completely abandoned.
2. 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.
3. 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.
4. Then granulated sugar is added. Its amount may vary depending on the personal preferences of the person.
5. Bananas are peeled and cut in random order. True, the pieces should not be too thick and large for convenience.
6. 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.
7. 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.