A cream based on cottage cheese is prepared quickly, does not require heat treatment, but it turns out to be light and fluffy. Cottage cheese must be taken with a fat content of 5% or more (preferably homemade). In order for the cottage cheese cream for the biscuit cake to be the most airy, the dairy products that are used in the recipe must be whipped in a blender in advance.

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

It is necessary:

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

Cooking method.

1. The oil is allowed to melt a little under natural conditions and combined with curd and vanilla.
2. Beat the ingredients with a mixer on medium speed until fluffy.
3. Next, the composition is mixed with a spoon, adding powder in parts. First, it is better to sift it through a fine sieve.
4. All components are beaten again with a mixer on a minimum setting for 3 minutes. You should get a light, airy cream.

Helpful advice: if the curd cream is too thick, the biscuit cakes need to be additionally moistened with impregnation (for example, fruit, alcoholic, coffee).

Cooking recipe with gelatin

Gelatin cream is ideal for multi-layered colored cakes: in the context of such a dessert looks very impressive.

Required products:

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

Cooking technology.

1. Gelatin granules are poured with water and left under room conditions for 40 minutes to thicken (the way gelatin swells may vary from manufacturer to manufacturer, so you need to read the information on the package).
2. The solidified gelatin is heated in a water bath and then cooled.
3. Combine cottage cheese, powder, sugar, gelatin. Stir with a whisk.
4. Before use, the curd cream with gelatin is placed in the refrigerator for 20 minutes.

Curd sour cream

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

The cream will be fuller if the sweetened sour cream is cooled beforehand.

Ingredients:

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

Cooking method.

1. Take a homogeneous cottage cheese or rub it through a sieve so that not a single grain remains.
2. Sugar is dissolved in sour cream.
3. Combine sweet sour cream and cottage cheese and beat until lightness with a mixer on a slow mode for strictly 8 minutes.
4. Sour cream-curd cream is cooled for 40 minutes before use.

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

How to cook in a multicooker?

With the help of a multicooker, in 15 minutes it will be possible to make a custard, which can be used not only for spreading the cakes, but also for decorating the dessert.

Ingredients:

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

Cooking steps.

1. They take out the oil in advance to make it softer.
2. Beaten eggs, sifted flour, melted butter and sugar are mixed. Beat the cottage cheese separately and combine with the total mass.
3. Milk is poured into the multicooker bowl and the "Heating" mode is turned on. Warm until warm.
4. Milk is poured into the main composition in a thin stream. Mix well.
5. The resulting mixture is poured into a slow cooker and put on the "Stew" mode for 5 minutes (if you need a thick cream - for 8 minutes).
6. The finished cream is cooled first on the table, then in the refrigerator.

Chocolate curd cream

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

Required components:

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

Recipe.

1. The cream is cooled in advance and then whipped with half of the cooked sugar to form a strong foam.
2. Gelatin is soaked in water and heated in a water bath.
3. Cottage cheese is ground with the rest of sugar and vanilla. Filter the coffee and pour it into the curd mass, mix well.
4. The chocolate is broken into slices, poured over with milk and melted in the microwave or in a water bath.
5. Combine all ingredients in a large bowl and mix gently.

Condensed milk

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

Required products:

• 350 g of cottage cheese;
• 100 g of condensed milk (uncooked);
• 50 g icing sugar;
• 1 g vanilla;
• 180 g butter.

Recipe.

1. In a capacious cup, beat the pieces of butter with powdered sugar with an immersion blender or mixer.
2. Continuing to beat on a slow mode, condensed milk is introduced in portions (a spoonful at a time).
3. Cottage cheese is ground through a fine sieve and added to the first mass. Continue to beat with a mixer at low speed.
4. The resulting cream is placed in the refrigerator for 30 minutes before sandwiching the cake.

Curd yoghurt cream

The product is very light, has a delicate taste and low calorie content. It is preferable to take plain yoghurt and supplement it with natural juices.

For cooking you will need:

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

Cooking technology.

1. Gelatin is poured with cold water for 40 minutes.
2. Beat the cottage cheese with a mixer, add yogurt and continue to beat. In the process, sugar is poured.
3. The swollen gelatin is heated in a water bath until the granules disperse.
4. Continuing to beat the curd-yoghurt mass, add gelatin and juice.
5. After thorough mixing, the cream is placed in the refrigerator for 30 minutes to fix.

Curd-banana cake layer

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

You will need:

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

Cooking method.

1. Beat the yolks first separately, then with sugar. Grind thoroughly until the sand dissolves.
2. Heat the milk, put sweet yolks in it and, bringing it to a boil, turn off the stove. The mixture is cooled at ambient temperature.
3. Separately combine cottage cheese, sour cream, slightly melted butter, vanilla sugar. All are whipped in a blender.
4. Milk-yolk mixture is introduced, mixed.
5. The finished cream is placed in the refrigerator for half an hour.

Cottage cheese creams are ideal for all biscuits. They go well with light, chocolate cakes, both simple and with various fillings.

Cottage cheese cream for a biscuit cake has rightfully received its approval from both ordinary chefs and professional pastry chefs. Ease of preparation and excellent taste made this cream a great 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 sponge cake

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

Ingredients:

• 75 g butter (butter);
• 315 g 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, stir everything gently.
3. Turn on the appliance again and beat the mass for about three minutes.
4. That's it, 20 minutes of your time and the result is a delicious delicate cream.

Cream of curd cheese 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 the layer of cakes, but also for various snacks. In this case, curd cheese cream can be used both as an impregnation for a biscuit and for its decoration.

Ingredients:

• 285 g of curd cheese;
• half a pack of oil;
• 85 g of sweet powder;
• gram of vanilla.

Cooking method:

1. To get the right cream, it is important to use an 80% oil. 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 pour in sweet powder and vanilla, turn on the device and do not stop stirring until the mass becomes lush.
3. Now we put the curd cheese, work with the mixer for a couple of minutes and the cream is ready. Instead of vanilla, you can use other flavors, and add colors as you like.

Creamy curd cream

Cottage cheese cream is cream and cottage cheese with any percentage of fat content. It all depends on the purpose for which you are preparing the cream. 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 will beat the curd product until a delicate consistency.
2. Pour sweet and flavored sand into a separate bowl, and also pour in the cream, beat with a mixer until a cool foam. To make the cream tender, and sugar does not grind on your teeth, it should be crushed to powder.
3. Now we combine the creamy and curd mass and stir everything with a mixer again. If desired, you can pour cocoa into the cream, pour in 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

Curd sour 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 tbsp. spoons of sweetener;
• 215 ml sour cream;
• vanilla (if desired).

Cooking method:

1. The curd product should be of a uniform consistency, so if you have granular curd, then you should first pass it through a sieve or grind it with a blender.
2. Now sugar, it should also be crushed into powder so that it can completely dissolve and spread over the cream.
3. The next ingredient is sour cream, we choose the most fatty product, but before making a cream from it, the sour cream must be dried. To do this, cover the bottom of the sieve with gauze, make several layers. Pour out 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 combine all the prepared ingredients in a blender bowl and stir until a homogeneous fluffy mass is obtained. Before soaking the cake with it, it must cool slightly.

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

Curd-yoghurt layer

Making the most delicious cake means choosing the best cream. After all, it is the impregnation that makes any dessert delicious and special in taste. We invite you to try the curd-yoghurt cream for the cake, which will allow you to prepare a delicious treat 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;
• optional mint liqueur.

Cooking method:

1. Grind the curd product with a sieve and put it in any dish.
2. We put natural yogurt, vanilla to it and stir everything well.
3. Now add the powder, if desired, pour in the 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 impregnating biscuit and shortbread cakes. Also, many pastry chefs use it for tiramisu, as a filling for cakes, rolls and profiteroles.

Ingredients:

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

Cooking method:

1. To make the cream 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 the best taste and aroma, you can put orange or lemon zest, rum or vanilla extract in curd cream with condensed milk.

Strawberry with gelatin

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

Ingredients:

• 285 g of cottage cheese (fat-free);
• 65 g of sweet powder;
• 165 g strawberries;
• 17 g of 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 whisk until the sweet crystals are completely dissolved.
5. We send the swollen gelatin to the fire, warm it up until it is completely dissolved, then pour it into the total mass and stir it quickly. We use the ready-made strawberry-curd cream with gelatin immediately so that it does not turn into a soufflé.

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

They appeared so long ago that today it is not known for certain who created this delicacy. And is it really that important? The main thing is that today airy baked goods pleases all connoisseurs of delicate and delicious desserts. The dough is not very diverse, but the filling in it can be completely unexpected, thanks to which each delicacy has its own unique taste. One of the most delicate layers - cottage cheese cream for a biscuit cake - is a direct proof of this.

Light and delicate dessert

Curd cream is one of the most popular types of cake filling. This is not surprising at all, because such a layer is not only tasty, but also very useful. It is a pleasure to work with the cream: it is very flexible and malleable. Dessert is prepared in a matter of minutes, which is very important given the modern rhythm of life.

You don't need to be an experienced pastry chef to make a delicious and delicate cream from cottage cheese. It is enough to have the necessary products, a good mixer and a little desire to pamper your loved ones with an amazing dessert.

Suitable ingredients

The main component of the cream is cottage cheese. The choice of this product should be taken seriously, because the taste and appearance of the confection will depend on its quality. The dairy product must have a pasty consistency. Coarse-grained cottage cheese is unlikely to make a delicate, airy and plastic cream. The taste of the ingredient is also very important: it should not be sour, otherwise the cake runs the risk of acquiring the same relish.

One of the most important conditions is the freshness of the dairy product. Low-quality cottage cheese will not only ruin the festive treat, but also lead to food poisoning. It is necessary to carefully study the expiration date of the product before purchasing it. It should be borne in mind that the cake can be stored for several days and the cottage cheese can turn sour already in the finished dish. It is highly recommended that you purchase a product manufactured no earlier than a few days prior to purchase. It is especially important to observe this rule if the delicacy is being prepared for children.

Additional ingredients are other dairy products: cream, sour cream, yogurt, kefir, milk, condensed milk, soft cheese and butter. All products must be fresh and of good quality. Only by giving preference to natural ingredients, you can be sure of a flawless result. Various analogues labeled “product” (cheese product, sour cream product, etc.) are not suitable for the production of cream, since they do not have the proper quality and taste.

To diversify the taste of the filling, you can use various fruits: bananas, pineapples, lemons, oranges, strawberries, cherries, peaches, apricots, etc. Cocoa, walnuts, almonds, white and dark chocolate will add bright colors and new flavors to the cream. For a magical scent, add a few drops of fruit extract or vanillin.

To achieve a denser consistency, gelatin or starch is used. However, such a layer is suitable only for juicy cakes pre-soaked in syrup, coffee or liqueur.

Having prepared all the products and removing the mixer from the cabinet, you can safely start creating a luxurious delicacy. Sponge cake cream recipes will help create a real masterpiece of confectionery art.

Creamy curd layer

If you want to taste the most delicate, light and airy delicacy that you can imagine, you should definitely make a cream cheese cream for the biscuit. The filling is flawless in all respects: it cooks quickly, is easy to apply and does not leak. The only drawback is the high calorie content, but dietetic qualities are hardly expected from the cake.

You will need:

Step by step guide:

1. Rub the cottage cheese through a sieve with small holes.
2. Pour the cream into a deep container, and then add powdered sugar, lemon juice and vanillin to them. Begin the whisking process with a mixer at low speed. By gradually increasing the power, achieve the splendor of the mass. Well-whipped cream should increase in volume.
3. Little by little adding the grated cottage cheese, stir the mass intensively, bringing it to a homogeneous state.
4. Send the finished cream to the refrigerator for half an hour.

Tip: for the cream to whip better, it must be well cooled. The curd used should also be removed from the refrigerator just before cooking.

Yoghurt cream

Can dieters enjoy the delicious sponge cake cream flavor? The yogurt recipe answers - yes! The ingredients of the layer are very useful and in a separate form are used even by those who carefully monitor their figure. So why not turn these products into light, delicate and insanely delicious cake fillings?

Products:

• one and a half glasses of low-fat cottage cheese;
• a glass of yogurt 4%;
• a bag of vanilla sugar;
• a teaspoon of potato starch.

Process:

Tip: if the cream is too thick, the cakes should be soaked in syrup, alcohol or coffee. If the filling is too thin, you can use a banana. This fruit is capable of thickening the cream.

Cottage cheese filling with gelatin

If you need to achieve the stability of the dessert, then cottage cheese cream for a biscuit cake with gelatin is what you need. Such filling turns out to be light and weightless, and baked goods always have a neat appearance. When using a gelatin layer, it should be borne in mind that the cakes must be fairly moist, otherwise the dessert will turn out to be dry.

You will need:

• half a kilogram of cottage cheese 9%;
• large package of gelatin (40 g);
• sugar;
• one and a half glasses of sour cream;
• half a glass of warm drinking water;
• two packs of vanilla sugar.

Step by step guide:

Advice: if the cream still begins to harden, it should be put on moderate heat and, stirring constantly, bring to the desired consistency.

Butter dessert

Cream of curd with butter is the favorite type of filling for many confectioners. Such an impregnation has a smooth, thick consistency, which makes it very obedient even in the hands of an inexperienced cook. Unlike classic butter layers, cream with cottage cheese turns out to be very light and does not make baking heavier. This dessert is perfect for filling and decorating cakes, pastries, cupcakes, and other goodies.

Products:

• a kilogram of cottage cheese;
• half a kilo of butter;
• a few tablespoons of lemon zest;
• three glasses of powdered sugar (the amount can be adjusted at your discretion).

Process:

Tip: If the cream is used for decoration, it can be given the desired color. This will help food colors, which should be introduced immediately after the curd.

Delicacy with condensed milk

The recipe for curd cream for biscuit with condensed milk is distinguished by its simplicity and rich creamy taste. This layer is reminiscent of the popular Bird's Milk dessert. Any cake will become much tastier if you soak it with a filling based on condensed milk and cottage cheese.

You will need:

• a can of condensed milk;
• half a kilogram of fat-free cottage cheese;
• a glass of powdered sugar.

Step by step guide:

1. Turn cottage cheese into a homogeneous mass using a sieve or blender.
2. Combine condensed milk and icing sugar in a deep bowl.
3. Begin whipping at low speed. Increasing the power, slowly introduce the cottage cheese. Beat until fluffy, smooth.
4. The cream can be used immediately or cooled slightly.

Tip: If the filling seems too sweet, you can add some freshly squeezed lemon juice.

Cream with cottage cheese and sour cream

The cottage cheese cream turns out to be very fluffy, delicate and airy. Sour cream gives such properties to the layer. The filling perfectly penetrates even the driest cake layers. For the cream, you must use products with the highest percentage of fat.

Products:

• a kilogram of fatty cottage cheese;
• one and a half glasses of sour cream 30%;
• two incomplete glasses of granulated sugar;
• a bag of vanillin.

Process:

1. Turn the curd into a homogeneous mass in a standard way.
2. Add vanilla, sugar and beat with a mixer for 5 minutes.
3. Without stopping to work as a mixer, gradually introduce sour cream. Beat all the ingredients until the volume increases several times.
4. Send the finished layer to a cold place for one hour.

Advice: this cream is in perfect harmony with chocolate. To make the cocoa-flavored filling, melt two chocolate bars in a water bath. After slightly cooling the mass, add it to the finished cream and beat again with a mixer.

Banana tenderness

The cream with cottage cheese and banana turns out to be so delicate that it just melts in your mouth. Dessert with such a filling has a delicious taste and wonderful aroma. The consistency of the layer can be changed by increasing the amount of kefir. The saturation of the dessert depends on how many bananas are used, the more there are, the brighter and sweeter the taste.

You will need:

• half a kilogram of cottage cheese;
• half a glass of fatty kefir;
• a few ripe bananas;
• a bag of vanilla sugar.

Step by step guide:

Tip: the finished cream should be tasted. If the bananas haven't produced enough sweetness, you can increase it with powdered sugar.

Little tricks for great enjoyment

Making cream from cottage cheese is a creative process. By experimenting with the ingredients, incredible results can be achieved that will delight all tasters. Properly selected natural ingredients will make baked goods not only tasty, but also healthy. So that the dessert always turns out to be "5+", a few simple rules should be followed:

Having filled the pastries with cottage cheese cream for the cake, you can not worry that the dessert will remain invaluable. Products with such a filling always evoke admiration and gratitude from everyone who was lucky enough to eat them. Bon appetit and the most delicious cakes!

Attention, only TODAY!

I know that not everyone loves cottage cheese, but this 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 cottage cheese cream, to which we will also add lemon. I am sure that in this version you will definitely like the cottage cheese.

Now many will begin to say that the cake is dangerous for the figure, but you must admit that on holidays we still allow ourselves some weaknesses, and not only on holidays, to be honest. And the New Year is coming soon and it is better to afford a slice of home-made cake than a store-bought one. 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. This cake is called Prestige in my cookbook.

Cake with curd cream

We will cook the cakes for this cake in the oven, but I have a dessertwith cottage cheese cream, which you don't even need to bake, see the recipe.

R the recipe that I propose now is also not difficult.

Cake ingredients:

• 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 cottage cheese cream:

1. Butter (margarine) must be melted in advance. Allow it to cool before placing it in the dough.
2. We separate the yolks from the proteins and we only need the yolks for the cakes. Do not throw away proteins, they can be used. Add sugar to the yolks and beat well with a mixer until white.
3. Add sour cream, cooled butter (margarine) to a homogeneous yolk mass and mix everything well. I also use a mixer for this - quickly and conveniently.
4. Add salt, vanilla and soda quenched with vinegar, I usually use my homemade apple cider. Also mix everything and add flour, but not all at once, but gradually, so that you get a smooth, homogeneous dough.
5. The dough must be divided into three parts. A removable mold with a diameter of 26 cm. Grease with butter, put 1 part of the dough and bake the cake. It usually takes 10-15 minutes to bake it at a temperature of 180 0. So gradually we bake all three cakes.

While our cakes are baked, then they will cool down, during this time we will prepare a delicious cottage cheese 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 look.

How to make curd cake cream

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

The curd cream is ready, the cakes are cold, so you can collect the cake. Divide the cream into three parts. Put the first cake on a dish, grease with cream, then the second, again cream, then put the third cake, grease 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 home-made cakes do not differ in some super decoration. I am not an expert in this matter, as a rule, it is either chocolate icing, or grated chocolate, nuts, crushed cookies or waffles.

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

Enjoy your meal!

Elena Kasatova. See you by the fireplace.

How beautiful you can decorate a cake, see the video.

I think biscuit cakes are made in almost every family, as it is an indisputable classic for all time. Other types of cakes have their admirers and opponents, but few will refuse a piece of juicy airy biscuit with cream. The composition of the classic biscuit dough does not include oil, therefore, such baked goods have much less harmfulness and calorie content, and, accordingly, are suitable for both young children and adults who follow a diet or watch their figure. Another plus of this cake is that it cooks very quickly. Although the biscuit is advised to stand uncut for several hours to acquire the correct structure, nevertheless, if used immediately after cooling, the cake will still be delicious and will be ready in less than an hour.

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

2) Mix whites with yolks, and also introduce flour into the dough very quickly with several confident movements in one direction, without trying to achieve perfect uniformity. Long kneading of the dough leads to falling off of the beaten eggs and a thicker biscuit.

3) After kneading the dough, you should immediately put it in a well-heated oven and 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 the baking. It is recommended to turn on the oven for preheating in advance, before kneading the biscuit dough.

Following these, in general, simple rules, you will get an amazingly tender, fluffy and fluffy biscuit that is good even on its own. And if you add any kind of cream to your taste, a layer of fruit or berry, 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 make the most delicate sponge cake with cottage cheese cream, which I always cook for children's parties, since I have never met a child in my life who would not like it. And adults always sweep away this delicious cake at one moment. Airy sponge cakes in it are sandwiched with sweet and sour jam and 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, moreover, contains only 259 kcal per 100 g, that is, it may well be considered a dietary dessert. Now look carefully at the list of ingredients and you will understand how little you need for true gastronomic happiness!

Helpful information

How to make a sponge cake with cottage cheese cream - a recipe for a classic sponge cake and cottage cheese cream with step by step photos

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 make a sponge cake with curd cream, first we will knead the dough. To do this, separate the whites from the yolks and place them in deep containers for beating.

It is advisable to prepare the biscuit on the eve of the final assembly and use of the cake, so that it has time to stand 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 increase in volume by 2 times and turn into a lush viscous light mass.

3. Whisk the cooled egg whites with a clean whisk at highest speed until soft peaks (about 3 minutes).

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

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

6. Add the remaining whites and mix with the yolks. You should not be too zealous, otherwise the proteins will settle, as a result, a more or less homogeneous mass should be obtained.
7. Sift the flour into the dough in parts (in 2 - 3 passes), each time gently and briefly kneading the dough with a spatula. The spatula should be guided along the sides of the bowl, moving it slightly towards the center. In no case should you knead the dough for a long time and chaotically, otherwise the proteins will settle and the biscuit will turn out to be dull.


8. Put the biscuit dough in a greased and lightly floured dish, smooth the surface. A round springform with a diameter of 18 cm is ideal for this small cake.

9. Bake a biscuit in an oven preheated to 180 ° C for 20 - 25 minutes. Willingness to check with a wooden toothpick or skewer - it should come out dry from the middle of the dough. During the cooking process, do not open the oven door, otherwise the biscuit may settle. If the dough is very browned, but not baked yet, cover the mold with foil on top.

10. Cool the finished sponge cake in the form for 10 minutes, then remove and leave on the wire rack for several hours, covering with foil on top.

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

Advice! The most delicious cottage cheese cream is obtained when using fatty cottage cheese 12 - 18%, as it has a particularly delicate texture and sweetish taste. However, for those who adhere to the principles of a healthy diet, it is quite possible to take cottage cheese with a lower fat content, up to low fat. In this case, you get a cake that is quite light in calorie content, almost not harming the figure.

12. Pour the chilled heavy cream into a separate container and add sugar and vanilla sugar.

13. Whisk the cream at the maximum speed of a mixer or combine until fluffy and very dense.

Important! Keep in mind that the cream cannot be whipped for an excessive amount of time or 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 not always whipped, in this case it is worth keeping a bag of cream fixer on the farm that will save your dessert. It is also advisable to always stick to the same proven brands so as not to receive unpleasant surprises.

14. Add the whipped cream in two passes into the curd mass 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 cakes. You can do this with a long and thin knife, thread, or a special device.

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

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

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

18. Put the second cake on top, lightly press it against the first and grease it in the same way with jam and cottage cheese cream.

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

20. Decorate the sponge cake of your choice - 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 stand for a while and soak it, it will become even tastier and more tender. Enjoy your tea!