How to make curd cream for sponge cake. Strawberry cake with curd cream Recipes for delicious cakes with curd cream

I know not everyone likes cottage cheese, but it is a very healthy dairy product and should be included in your diet. I want to offer you a recipe for a delicious cake with curd cream, to which we will also add lemon. I am sure you will definitely like the cottage cheese this way.

Now many will start saying that cake is dangerous for your figure, but you must admit that on holidays we still allow ourselves some weaknesses, and not only on holidays, to be honest. And New Year is coming soon and it’s better to indulge in a piece of cake made at home than store-bought. Here we know exactly what kind of butter and cottage cheese we will put in the cream.

Convinced? Then let's move on to the recipe. In my cookbook this cake is called “Prestige”

We will prepare the cake layers for this cake in the oven, but I have a dessert with curd cream that doesn’t even need to be baked, check out the recipe.

The recipe that I am offering now is also not complicated.

Ingredients for the crust:

• flour - 400 grams
• yolk - 4 pieces
• sugar - 1 glass
• sour cream - 200 grams
• butter (margarine) - 200 grams
• soda - 1 teaspoon
• vanilla

Ingredients for curd cream:

• butter - 200 grams
• cottage cheese - 400 grams
• sugar - 1 glass
• lemon - 1 piece

How to make a cake at home with curd cream:

While our cakes are baking, then they will cool, during this time we will prepare a delicious curd cream for the cake. Although you can do it in advance, it is more convenient for you.

Take note, it will surprise your loved ones not only with its taste, but also with its bright festive appearance.

In the bowl in which we will beat the cream, put soft butter, but not melted (this is important!) and beat it with a mixer until smooth. Then add sugar, lemon zest and squeeze out the juice from the same lemon. Beat everything again, then add cottage cheese, mix well.

The curd cream is ready, the cakes have cooled, which means you can assemble the cake. Divide the cream into three parts. We put the first cake layer on a dish, grease it with cream, then the second one, again with cream, then put the third cake layer, grease it with the remaining cream. You can leave a little more cream on the last cake and grease the sides, but I didn’t.

The final stage is decorating our cake. To be honest, all my homemade cakes are not distinguished by any super decoration. I’m not an expert in this matter, as a rule, it’s either chocolate glaze, or grated chocolate, nuts, crushed cookies or waffles.

This time I added some fruit to the coarsely grated chocolate. The cake with curd cream “Prestige” is ready. No, not quite ready, it needs to be put in the refrigerator. Wait a couple of hours and then brew tea and invite your loved ones to try the cake, I’m sure they will appreciate your culinary skills.

Bon appetit!

Elena Kasatova. See you by the fireplace.

Watch the video to see how beautifully you can decorate a cake.

Very often there are cakes in which there is a very small layer of sponge cake, but a rather thick coating of sour cream and curd cream. These cakes are good for those who do not want to gain much weight without denying themselves sweets and desserts. Sponge-curd cake helps in this situation, since the bulk of the calories are in the sponge cake itself, and not in the curd cream. Especially if you use low-fat 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 healthier than huge sponge cakes soaked in oil. In addition to cottage cheese with sour cream from healthy products, the torus will also contain fruits, which will add vitamins, since they cannot be heat treated.

Cakes vary not only in the composition of the fruit, but also in the method of preparation and assembly. Currently, the most fashionable are cakes in which there is one thin layer of sponge cake and a very high layer of sour cream and curd cream. The second option is several very thin cake layers, between which there are thick layers of cream.

Both options will look good even on a holiday table. But you need to try any of the cakes in advance, so that at a crucial moment you don’t lose face and rush to the supermarket for holiday baked goods. Although, as practice shows, making a cake with fruit and sour cream and curd cream is no more difficult than any other sponge cake. Just remember that sponge cakes are somewhat dry, so before covering them with cream, you need to soak them well with any liquid impregnation.

It is worth considering several types of baked goods based on sponge cake, covered with cottage cheese and flavored with fruit, since even curd cream, each housewife makes her own, having some secrets of production. Also, cakes may differ in terms of the fruit they contain. The bulk is baked goods in which the fruit layer is located between the sponge cake and the cream. There are also cakes in which the cream is made with pieces of fruit, and the cake itself is very richly soaked in jam or berry syrup. These desserts are more like three-layer ones - where there is a sponge cake, a layer of jam or marmalade and it all is covered with curd cream and fruit. If you choose the right colors and tastes of different fruits, the cake will be delicious and very beautiful when cut.

This biscuit dessert contains two layers, as well as a beautiful decoration of different fruits and berries.

The cake will turn out very tall in a standard form, so I prefer to bake it in a large form, or preferably a rectangular one, directly on a baking sheet with high sides. In this case, you get more pieces for the children who are invited to the child’s birthday party. It’s good to take this 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 could be several layers of sponge cake, with layers of curd cream. The ingredients for both desserts are the same, the only difference is in the assembly of the pastries. What you need for cooking:

• Chicken eggs – 5 pcs.;
• Wheat flour – 1 cup;
• Granulated sugar – 1 cup.

• Cottage cheese – 2 packs of 200 gr.;
• Sugar – 0.5 cups;
• Butter – 50 gr.;
• Bananas – 2 pcs.;
• Sour cream – 3 tbsp. spoons.

• Sour cream – 2 tbsp. spoons;
• Sugar – 3 tbsp. spoons;
• Cocoa – 3 tbsp. spoons;
• Butter – 1 teaspoon.

• Kiwi – 3 pcs.;
• Bananas – 2 pcs.;
• Victoria berries – 1 cup.

A small addition before starting the step-by-step recipe. If you are making one layer of sponge cake, no fondant is needed.

How to prepare a sponge cake layer correctly has been described in many articles on our website, but repeating it never hurts. We separate the eggs into their components, namely, whites and yolks. The dishes for whipping egg whites must be not only clean, but also dry. Even the slightest drop of water can ruin the whipping process.

Beat the whites at low speed with a mixer until soft peaks form, after which we begin to add a quarter of the sugar into the protein mass, which is required according to the recipe for making the sponge cake. Next, beat the yolks with the remaining granulated sugar and add flour, sifted in advance. The entire yolk mass must be mixed well and only after that begin to put the whipped whites into it.

At this stage, you can preheat the oven to 180 degrees and line the baking tray with baking paper. You should not grease the edges of the baking sheet, as the dough will climb up along the dry edges. And if they are greased with oil, the cake may not rise from the edges, but form a mound in the middle.

Now add the whites to the yolk mixture and mix with a spatula from bottom to top. You should not use a mixer, since during the beating process we will lose the entire air layer found in the whites. Pour the resulting mixture onto a baking sheet and level it with a spatula so that the cake is the same in height.

To do this, it is better to grind the cottage cheese through a fine sieve, or beat it well in a blender, breaking up all the lumps. Next, combine the cottage cheese with sour cream, sugar and softened butter, and beat just as thoroughly, but with a mixer. Cut two bananas into small cubes and add to the prepared cream.

When the sponge cake is ready, determine readiness with a toothpick, then leave it in the oven for 10 minutes, but the door should be slightly open. This will allow the biscuit to cool slightly without losing temperature too quickly. If you take out the cake immediately and leave it to cool at room temperature, the sponge cake may fall off and the cake will turn out very thin. After 10 minutes, remove the pan from the oven and cool for another 30 minutes without removing it from the pan.

We clean and cut the kiwi into thin plastics, remove the stems from the Victoria berry, wash it carefully, and dry it on a fabric surface. Cut the bananas into thin slices, slightly bevelling the cut.

We coat the cake with cream very generously, then carefully lay out the prepared fruit, creating a unique pattern on the white surface of the cream.

Place the finished sponge cake in the refrigerator for an hour, after which you can serve it. For a beautiful decoration, you can sprinkle the fruit with powdered sugar or grated chocolate.

Now let's consider the option when the cake is prepared with a layer of curd cream between two cake layers. We proceed according to the original scenario, only we pour the dough not into a large baking sheet, but into a baking dish. Be sure to cover the bottom with baking paper, and leave the edges open and do not coat them with oil. It will be easier if you have a springform pan on hand, since it’s easier to cover it with parchment and there’s no need to specially cut out the circle or adjust the edges. All you need to do is 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, spread with cream not only between the cakes, but also on the sides of the cake. 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 the sour cream and mix well until smooth. Now put the dough on low heat, and when the fudge starts to heat up, add oil and bring to a boil. In order for the fudge to have a uniform 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 cover the entire surface of the cake with an even layer of fondant.

Cut the fruits and place them on slightly cooled fondant. Let the cake sit in the refrigerator for about an hour and serve. If the cake requires moving or long-term storage before being served, then it is better to cut the fruit and arrange it right before serving.

You can change the recipe a little only when assembling the cake itself. In this case, you will need a little less fruit, since they need to be cut into small cubes and placed on the first layer of the cake. Then soak the cake with cream and add the next layer. Coat the entire cake generously with cream, not forgetting 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. Cover the sponge cake generously with jam, let it soak in a little and spread a thick layer of curd cream. Decorate the top of the baked goods with fruits and berries.

If you want to get a beautiful cut, then contrasting colors will look good. You can take any fruit, or rather those that your family loves very much. You just have to remember that the orange and tangerine slices must be peeled not only from the thick peel, but also the thin films must be removed from each slice.

When using berries and fruits with seeds, the latter must be removed. This applies to nectarines, peaches, and apricots. Peels of pears and apples must be removed, as they 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 will not have to stand for a long time before serving. Since they quickly darken and can ruin not only the appearance of the dessert, but also, having softened, float between other fruits.

When using jam, you need to check the combination of the taste of the jam and the taste of the fruit that will decorate the cake. It is better to take jam from a fruit that matches one of those presented in the decoration. For example, apricot jam and apricot halves on top of baked goods.

This type of dessert does not limit your imagination regarding the selected fruits. You can use any, the main thing is that they combine well with each other.

I think that sponge cakes are prepared in almost every family, as they are an undeniable all-time classic. Other types of cakes have their admirers and opponents, but few will refuse a piece of juicy airy sponge cake with cream. Classic biscuit dough does not contain butter, so such baked goods are much less harmful and calorie-rich, and therefore suitable for both small children and adults who are on a diet or watching their figure. Another advantage of this cake is that it cooks very quickly. Although it is advised to let the sponge cake uncut for several hours to get the right structure, nevertheless, if used immediately after cooling, the cake will still turn out very tasty and will be ready in less than an hour.

Biscuit dough is kneaded quite quickly and easily, but, unfortunately, the correct biscuit is not always obtained and it depends mainly on the experience of the cook. In order to bake a tall, airy and porous biscuit, it is important to follow a few rules:

1) Egg whites and yolks must be beaten very well. To do this, be sure to use chilled fresh eggs and beat them at the maximum speed of the mixer or combine for a sufficient amount of time.

2) Mix the whites with yolks, and also add flour to the dough very quickly with several confident movements in one direction, without trying to achieve perfect uniformity. Long kneading of the dough leads to the fall of beaten eggs and a more sticky biscuit.

3) After kneading the dough, you must immediately put it in a well-heated oven and do not open its door for the sake of idle curiosity, but only at the very end of cooking, when you need to check the readiness of baking. It is recommended to turn on the oven to preheat in advance, before starting to knead the biscuit dough.

Following these, in general, simple rules, you will get an amazingly tender, airy and fluffy biscuit, which is good even on its own. And if you add any kind of cream to your taste, a fruit or berry layer, grated chocolate or chopped nuts for decoration, you can get a real masterpiece of culinary art.

Today I will show you how to quickly and easily prepare the most delicate biscuit cake with curd cream, which I always cook for children's parties, because I have never met a child in my life who would not like it. Yes, and adults always sweep away this delicious cake in one moment. Airy biscuit cakes are layered with sweet and sour jam and a delicate cream made from cottage cheese and whipped cream. The result is an almost perfect delicacy - tasty and healthy, completely natural and easy to prepare, which also contains only 259 kcal per 100 g, that is, it may well be considered a dietary dessert. And now look carefully at the list of ingredients and you will understand how little you need for real gastronomic happiness!

INGREDIENTS:

• 3 large chilled eggs
• 90 g flour
• 90 g sugar

• 200 g cottage cheese (12 – 18%)
• 200 g cream 33%
• 100 g sugar
• 1 pack vanilla sugar

Interlayer:

• 6 tbsp. l. sweet and sour jam

COOKING METHOD:

1. In order to prepare a biscuit cake with curd cream, first let's knead the dough. To do this, separate the whites from the yolks and place them in deep mixing containers.

It is advisable to prepare the sponge cake the day before final assembly and consumption of the cake, so that it has time to stand for at least 8–10 hours and acquire the correct structure.

2. Beat the egg yolks with half the sugar (45 g) at high speed for 3 - 5 minutes. They should double in volume and turn into a fluffy, viscous light mass.

3. Beat the chilled egg whites with a clean whisk at high speed until soft peaks form (about 3 minutes).

4. Add the remaining sugar (45 g) and continue beating for another 2 - 3 minutes until you get a very dense, shiny mass that retains its shape well.

5. Transfer about a third of the whites to the yolks and gently fold them in with a spatula. It is most convenient to use a flexible silicone spatula for these purposes.

6. Add the remaining whites and mix them with the yolks. You shouldn’t be too zealous, otherwise the proteins will settle, and the result should be a more or less homogeneous mass.
7. Sift the flour into the dough in parts (in 2-3 additions), each time carefully and briefly kneading the dough with a spatula. The spatula should be moved along the sides of the bowl, slightly moving it towards the center. Under no circumstances should you knead the dough for a long time and chaotically, otherwise the whites will settle and the sponge cake will turn out gummy.


8. Place the biscuit dough in a mold, greased and lightly sprinkled with flour, smooth the surface. A round springform pan with a diameter of 18 cm would be ideal for this small cake.

9. Bake the biscuit in an oven preheated to 180°C for 20 – 25 minutes. Check readiness with a wooden toothpick or skewer - it should come out dry from the middle of the dough. Do not open the oven door during cooking, otherwise the biscuit may settle. If the dough is heavily browned but not yet baked, cover the top of the pan with foil.

10. Cool the finished biscuit in the mold for 10 minutes, then remove and leave on a wire rack for several hours, covering the top with foil.

11. In order to prepare creamy curd cream for the cake, it is advisable to rub the cottage cheese through a sieve or grind it with a blender to remove all lumps and grains.

Advice! The most delicious curd cream is obtained by using 12–18% fat cottage cheese, as it has a particularly delicate consistency and a sweetish taste. However, for those who adhere to the principles of a healthy diet, it is quite possible to take cottage cheese with lower fat content, even low-fat. In this case, you will get a cake that is quite light in calories and almost does not harm your figure.

12. Pour cooled heavy cream into a separate container and add regular and vanilla sugar.

13. Beat the cream at maximum speed with a mixer or food processor into a fluffy and very dense mass.

Important! Keep in mind that the cream should not be whipped too long, otherwise it may turn into butter. As soon as they acquire a stable structure and do not spread, beating should be stopped. Cream can be capricious and does not always whip; in this case, it is worth keeping a bag of cream fixer in your household, which will save your dessert. It is also advisable to always stick to the same trusted brands to avoid any unpleasant surprises.

14. Add the whipped cream into the curd mass in two additions and gently but thoroughly knead everything with a spatula until smooth. Delicate and airy creamy curd cream for the cake is ready!

15. Now let's start assembling and decorating the cake. To do this, cut the biscuit lengthwise into three layers. You can do this with a long and thin knife, thread or a special device.

16. Grease the first cake layer with 2 tbsp. l. any sweet and sour jam.

I usually use homemade redcurrant jelly for sponge cake, as it has a very delicate, uniform structure and a sour taste that pleasantly sets off the sweetness of the sponge cake and cream. You can not use any layer at all or soak the cakes with something else to your taste, for example, many people use water with the addition of cognac for this purpose.

17. Place about a third of the curd cream and spread it evenly over the surface.

18. Place the second cake layer on top, lightly press it against the first one and spread it with jam and curd cream in the same way.

19. Grease the third cake with jam on one side only, place the greased side inward and press lightly. Coat the top and sides of the cake with the remaining cream.

20. Decorate the sponge cake at your discretion - with fruits, nuts, chocolate chips or colored sprinkles.


Sponge cake with curd cream can be cut and served immediately after cooking, but if you let it sit for a while and soak thoroughly, it will become even tastier and more tender. Enjoy your tea!

Cottage cheese-based cream is prepared quickly, does not require heat treatment, and turns out light and fluffy. Cottage cheese must be taken ungrained with a fat content of 5% (preferably homemade). To make the curd cream for the sponge cake the most airy, the dairy products used in the recipe must be whipped in a blender in advance.

Traditional curd cream requires only affordable products and only 15 minutes of time. It is only important to strictly follow the technology of its preparation.

• 300 g cottage cheese 9% fat;
• 440 g powdered sugar;
• 2 g vanillin;
• 70 g butter.

Helpful advice: if the curd cream turns out to be too thick, the sponge cakes need to be additionally moistened with impregnation (for example, fruit, alcohol, coffee).

Gelatin cream is ideal for multi-layered colored cakes: when cut, such a dessert looks very impressive.

• 480 g of cottage cheese with a fat content of 5–8%;
• 80 g sugar;
• 100 g powdered sugar;
• 20 g granulated gelatin;
• 120 ml boiled chilled water.

To prepare this cream, only 3 components are required, but it is very important to follow the technology. If you beat food longer than necessary, the air mass will turn into liquid.

The cream will be more fluffy if the sweetened sour cream is cooled in advance.

• 250 g cottage cheese with 8% fat content;
• 400 g thicker sour cream;
• 160 g granulated sugar.

Helpful tip: the cream can be supplemented with seasonings to taste: cardamom, cinnamon, natural vanilla, as well as candied fruits, dried fruits and toasted nuts.

Using a multicooker, in 15 minutes you can make custard, which can be used not only for coating cakes, but also for decorating desserts.

• 250 g cottage cheese;
• 0.5 l of milk;
• 200 g granulated sugar;
• 3 eggs;
• 50 g wheat flour;
• 100 g butter.

This cream attracts with its exquisite and memorable taste: with sourness from cottage cheese, with a slight bitterness from chocolate.

• 600 g of fatty (preferably homemade) cottage cheese;
• 100 g milk or dark chocolate;
• 400 ml whipping cream;
• 100 ml fat milk;
• 20 g instant gelatin;
• 1 g vanilla;
• 50 ml of strong brewed coffee;
• 60 g granulated sugar.

Thanks to the addition of condensed milk, the cream acquires a pleasant creamy taste. To prevent the layer from becoming overly sweet, the components are diluted with fresh lemon juice.

• 350 g cottage cheese;
• 100 g condensed milk (unboiled);
• 50 g powdered sugar;
• 1 g vanilla;
• 180 g butter.

The product is very light, has a delicate taste and low calorie content. It is preferable to take yogurt without additives and supplement it with natural juices.

• 500 g of non-grain cottage cheese 5% fat;
• 400 g natural yoghurt;
• 20 g packaged gelatin;
• 80 g granulated sugar;
• 120 ml water;
• 40 ml concentrated juice of your choice.

Banana can improve the consistency of the cream, so if the composition is not thick enough due to the low fat content of the cottage cheese, you should add this fruit.

• 0.5 kg of cottage cheese;
• 3 medium ripe bananas;
• 2 raw yolks;
• 50 g butter;
• 200 g sour cream;
• 100 ml milk;
• 70 g sugar;
• 10 g vanilla sugar.

Cottage cheese based creams are ideal for any biscuits. They go perfectly with light, chocolate cakes, both plain and with various fillings.

I bring to your attention a recipe for a delicious strawberry cake with curd cream. These baked goods are based on sponge cakes soaked in sugar syrup. I prepared the curd cream from homemade cottage cheese and sour cream, but store-bought ones are also suitable; the percentage of fat content depends on your taste preferences, as well as the amount of sugar. If you come across dry cottage cheese, you will have to add a little more sour cream, you need to look at the consistency of the cream. And if the cottage cheese is very grainy, be sure to rub it through a sieve or beat it with a blender. You can decorate a cake in various ways, the main thing is to use your imagination. My sweet tooth rated this cake the highest, I hope you will like it too. Let's start!

Prepare the necessary products.

Wash the eggs well and separate them into whites and yolks.

Beat the whites with a mixer until light foam.

Then, without stopping whipping, add sugar little by little. Beat the whites with sugar until stiff peaks form.

Shake the yolks with a fork until smooth.

Add the yolks into the white mixture in portions, beating with a mixer for another 2-3 minutes.

Add the sifted flour and mix very carefully, from bottom to top, with a spatula. The dough should turn out fluffy and airy.

Prepare a baking dish. Cover the bottom of the mold with parchment paper and lay out the dough.

Preheat the oven to 180 degrees and bake the biscuit for 30 minutes, until golden brown. Do not open the oven door during baking, otherwise the cake will not rise.

Leave the finished biscuit in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

While the biscuit is cooling, you need to prepare the sugar syrup. To do this, combine water and sugar in a saucepan, mix and put on fire.

Stirring, cook for a couple of minutes until the sugar is completely dissolved. Remove syrup from heat and cool to room temperature.

Cut the cooled cake into 3 layers.

Soak cakes with syrup.

Prepare the cream: combine cottage cheese, sugar and sour cream.

Using a mixer, beat everything until fluffy. If the cottage cheese is too grainy, you need to grind it through a sieve or beat it with an immersion blender. You can add the amount of sugar to your taste, and you can also use powdered sugar instead of sugar.

Wash the strawberries well and remove the stem. Cut the strawberries into thin slices. Place the cake on a plate and brush with cream, spread the berries on top of the cream.

Place the second cake layer and repeat the procedure with cream and strawberries. In this way collect the entire cake.

Coat the sides and top of the cake with cream as well.

Now let’s use our imagination and decorate the cake. I decorated the sides of the cake with strawberries cut into slices, and the top with whole and halved berries. Strawberry cake with curd cream is ready. Place it in the refrigerator for 2-3 hours (preferably overnight) so that it is well soaked and ready to serve.

It is unlikely that anyone will refuse a piece of such a cake, especially those with a sweet tooth.

Bon appetit!

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