Sour cream-curd cream is easy to prepare, it always turns out delicious, tender and airy. It allows you to diversify the palette of desserts, especially if you often cook cakes at home. There are a lot of recipes for making such a cream, below are some of them.

Sour cream and curd cream

Ingredients:

• cottage cheese - 1 pack;
• sour cream 20% - 400 ml;
• sugar - 1 glass.

Preparation

Grind the cottage cheese so that there are no small grains left. Add sugar, sour cream - beat everything. To make the taste of the cream more delicate, add vanillin and nuts (they should be chopped a little).

Curd-sour cream cake

Ingredients:

For a sponge cake in a multicooker:

• eggs - 2 pcs.;
• flour - 1 multi glass;
• baking powder - 1 tsp.

For the cream:

• sour cream - 500 g;
• sugar - 1 glass;
• cottage cheese - 300 g;
• vanillin - 0.5 tsp.

Preparation

First of all, let's get down to baking a biscuit. To do this, beat the eggs until foamy, add granulated sugar. Combine the flour with baking powder and slowly add to the eggs with sugar, while constantly beating the mass. Grease the multicooker form with oil, pour the dough into it and bake the biscuit in the "Baking" mode for 50 minutes. We are waiting for the biscuit to cool down and cut it into equal parts.

In order to make a cream of cottage cheese and sour cream, beat the latter with sugar and cottage cheese, add vanillin. We coat the cakes with cream and let them soak for 1.5 hours in the refrigerator.

Sour cream curd cream with gelatin

Ingredients:

• gelatin - 10 g;
• fat cottage cheese - 250 g;
• sour cream - 1 glass;
• sugar - 1/2 cup;
• water.

Preparation

Throw gelatin in 1/4 cup of cold water and leave for 15 minutes, then heat over moderate heat until dissolved, and mix thoroughly so that there are no lumps, and in no case do not boil. Grind cottage cheese with sugar and combine with sour cream and beat it all well with a mixer. Slowly introduce gelatin into the workpiece and mix thoroughly.

Sour cream and curd cream recipe

Ingredients:

• cottage cheese - 250 g;
• fat sour cream - 250 g;
• gelatin - 10 g;
• sugar - 0.5 cups.

Preparation

Pour gelatin into cold water. Then we heat it up and stir until dissolved. grind with sugar, add sour cream and beat. Gradually add gelatin to the whipped mass and mix. The main thing in the preparation of the cream is well-whipped sour cream.

To make the cream airy, the sour cream must be cooled before cooking and its temperature must be maintained during the cooking process. To do this, you can put a container with cold water sour cream. Beat with a blender or mixer. You can add condensed milk, lemon juice, vanillin, orange peel to the cream. The cream is ready.

This recipe caught my eye on one of the pages of a culinary site, and immediately interested, since the cottage cheese in the cake is used not in a cream, but in a biscuit.

After all, who does not love curd baked goods, the more that you can forget for a few hours at festive table, which is not recommended for desserts where cottage cheese is included in the cream.

The delicacy turns out to be porous and tasty. And if you soak biscuits, for example, with sour cream, mix in fruits and nuts as a filler, then any sweet tooth cannot be pulled away from the table.

Biscuit in pure form without cream and other fillers today is simple dessert... Earlier, or rather several centuries ago, pastry was the main food of seafarers: the biscuit did not spoil when long-term storage in conditions of dampness and temperature extremes. A little later, biscuit slices served to the table of kings and nobles. So the product became the food of the elite, not available to the commoner, and even more so in the conditions of daily use.

However, the notability specifically curd biscuit lies in the fact that you will not find a single "decent" confectionery store in Israel, where curd sheets would not be offered.

You can always find cottage cheese biscuits on sheet stands in decent confectionery shops in Israel. You can understand the tradition, because such a product is not like any other baked goods. Delicate, airy, tall, always smelling not only of vanilla, but also natural cottage cheese juicy biscuit is very popular. And we will not miss the chance to cook and taste such a unique dessert.

Ingredients for 10 servings

2 cups wheat flour

4 pieces of chicken eggs

200 grams of cottage cheese (or any curd mass)

200 grams of butter

1 glass of sugar sand

1 teaspoon baking soda(no need to extinguish)

sour cream in the required quantity

Inventory

oven

form for baking

stand for cake or dish

How to make a cake with cottage cheese

First, we get down to beating chicken eggs.

What is also good - they do not need to be divided into proteins and yolk mass.

Add to the egg mass softened at room temperature butter.

Beat the composition until smooth using a mixer with attachments.

Add cottage cheese (grated through a sieve) and granulated sugar to the egg-oil composition.

It is worth noting: If the cottage cheese is dry, then add a couple of tablespoons of sour cream.

Note: Curd, when kneaded, can give a liquid. If you notice that the dough turns out to be thin, then simply increase the amount of wheat flour used.

When the dough is ready, we send it to bake at 180-200 ° for about 30 minutes.

The biscuit is porous.

It is very simple to assemble a cake from a curd biscuit. Divide the cake into 2-3 parts, for example, using a silk thread, and saturate with any delicious cream optional.

Since above we have specified exactly which, in my opinion, is most suitable for this baking, then we will smear the cakes with them. To add flavor, first spread the cake with cherry jam and then with cream.

Or we will layer a cottage cheese biscuit.

We send the cake smeared with cream to the refrigerator for impregnation, and then decorate it with fruits or mastic as desired and to taste.

Cream recipes and others confectionery decorations

curd sour cream cake

20 minutes

235 kcal

5 /5 (1 )

Many housewives are racking their brains in search of a dessert that will not only be tasty, but also healthy, and still not harm the figure. Undoubtedly cakes and pastries homemade will be more useful than store-bought ones, because you know exactly what you cook them from. Well, natural ingredients will give benefits to such a delicacy. We suggest you make a cream from cottage cheese and sour cream.

This airy cream that melts in your mouth can be used to fill eclairs, spread a cake, fill pancakes, or just use it as a dessert with fruit. Try it and you will see that this dietary cream it is prepared very easily and quickly. Especially when kitchen appliances come to the rescue.

Curd cream with sour cream for cake

Kitchen appliances and utensils: a small saucepan, several bowls, a spoon, mixer, or food processor.

Ingredients

How to choose quality cottage cheese?

If possible, buy fresh curd in the market with trusted sellers. This is cottage cheese natural preparation, it does not contain any third party additives. Curd is prepared only from milk and "live sourdough". Pay attention to the storage conditions for cottage cheese on the market - do not buy cottage cheese that long time been in the sun or heat.

If you buy cottage cheese in a store, pay attention to the composition. High-quality cottage cheese should not contain additives such as vegetable fats, starch, thickeners or flavor enhancers. Also, avoid foods such as “ curd" or " curd product"- this indicates the use of third-party additives by manufacturers, a change in the recipe for making cottage cheese.

This may sound obvious, but we remind you: check the production date, shelf life, compliance temperature regime storage (cottage cheese must be presented on refrigeration racks, in special refrigerators). Curd should be white, soft and homogeneous consistency.

For a more airy and delicate consistency of cream, cottage cheese must first be grated into a homogeneous mass, and instead of sugar, use icing sugar.

Cooking process

If you want to make a cake with chocolate cream why not use another simple option curd cream?

Chocolate curd cream for cake

• Cooking time: 20 minutes.
• Servings: for 1 cake.
• Kitchen appliances and utensils: mixer or blender, deep bowl, spoon.

Ingredients

• cottage cheese - 200 g;
• liquid sour cream - 200 g;
• granulated sugar - 100 g;

• low-fat milk - 100 ml;
• cocoa powder - 30 g;
• grated chocolate - 1 tbsp. spoon.

Cooking process

You can grease the cake with such cream, and upper layer sprinkle with grated chocolate. This cream can be used as independent dish, as a dessert.

Dessert cottage cheese-yoghurt cream

Another option for making a delicate curd cream, but without gelatin. Such a light and airy cream can be used as an independent dessert, it is harmless during diets (in reasonable quantities, of course), and children will be delighted.

• Cooking time: 15 minutes.
• Servings: 4.
• Kitchen appliances and utensils: mixer or blender, spoon, deep bowl.

Ingredients

• fat sour cream - 400 g;
• sugar - 100 g;
• natural yogurt - 200 g;

• homemade cottage cheese - 300 g;
• vanillin - 1 pack.

Cooking process

It is easy to diversify such a cream with fruity notes. Add light during the whipping stage. summer berries- raspberries or strawberries, and dishes with such cream will immediately become a hit on your table.

Sweets can and should be useful! And those who cook should take care of this. Sour cream with condensed milk is great alternative any other creams. If a child can eat condensed milk, but he does not like sour cream, then by making a cake with such cream, you will definitely please him! Plus, it's pretty simple. And it's not worth talking about the deliciousness of even superfluous words.

Sour cream with condensed milk

The simplest recipe includes only the main ingredients. To do this, take sour cream (800 g), preferably at least 30% fat, and leave it in several layers of gauze overnight, hanging it over the container. So all unnecessary moisture will drain from it. Especially such preparatory stage necessary for purchased sour cream, which was not produced at home.

A jar of condensed milk is placed in a pot of water. So much water is needed so that the whole jar is immersed in it. Bring to a boil and boil for 40 minutes. During this time, the condensed milk will be cooked and its color will become caramel.

Sour cream with gelatin (1)

This cream recipe needs to be prepared just before use.

Gelatin (2 teaspoons) is poured into half a glass of water and left for 20-30 minutes. After that, it is dissolved in a water bath, but the liquid is not brought to a boil.

Beat the sour cream until its volume doubles at least. Then, continuing to beat, add 1 glass of granulated sugar, a little vanilla sugar... As soon as the mass becomes homogeneous, gelatin is poured into it in a thin stream and mixed thoroughly.

Sour cream with gelatin (2)

This recipe is even simpler, but no less delicious.

Whipped sour cream (1 glass), as in the previous recipe, add powdered sugar in the amount of 4 tablespoons.

Gelatin (1 teaspoon) is poured into water (4 glasses), left for a while, then heated, dissolving the gelatin completely, and in a warm stream (about 40 ° C) poured into the bulk of the cream.

For this recipe, you can take not water, but milk in the same amount.

Curd sour cream (1)

250 g of cottage cheese is whipped with granulated sugar(150 g). Add 400 g of sour cream and mix thoroughly.

The cream is ready!

Curd sour cream (2)

Grind 200 g of cottage cheese with 1 bag of vanilla and 1 glass of sugar. Then add half a liter of sour cream and mix the mass thoroughly until a sufficiently thick and homogeneous cream is obtained.

Curd sour cream (3)

Gelatin (10 g) is left in cold water(quarter glass) for 15 minutes. Then it is heated and, stirring, dissolved. You cannot bring this mixture to a boil.

250 g of cottage cheese is ground with half a glass of sugar, 250 g of sour cream is added and everything is thoroughly whipped.

Gelatin is slowly added to the mass and everything is mixed.

The main secret delicious sour cream - it's good to beat the sour cream. To do this, it must be cooled. It is desirable that during the process itself it is supported low temperature, for example, put a container with sour cream in a deeper, filled cold water... You can beat it with a whisk or using an electric mixer, blender or food processor.

For those who like experiments, you can try adding a few drops to sour cream with condensed milk (or any of the above) lemon juice, vanillin, or its juice, ground cinnamon, liqueur, rum or brandy.

If it is added to it, it must necessarily be greasy and frayed. For this, you can use, for example, a sieve. Sour cream should be greasy. Some recipes allow a fat content of 20%, but generally it should be over 30%.

If you wish, you can add cream to any cream. They are whipped with sour cream and the approach to this process is similar to whipping sour cream. They must be cold, otherwise nothing will work.

We wish you delicious sweets and good creams!

Not everyone can conquer the science of confectionery, however, as elsewhere, you can find recipes here that will not be difficult to implement. This is what can rightfully be considered sponge cake, because its preparation requires a minimum of time and ingredients. And to spoil the cakes, you need to try hard.

And how many different creams can shade it delicate taste! Contrary to popular belief, sophisticated is not always difficult. One light touch in sight air cream, and a simple cake will become a dish worthy restaurant menu... Curd-sour cream cake - this is one of the easiest ways to achieve this goal. And the ease in its preparation will only delight novice culinary specialists who strive to surprise loved ones with their skill.

Recipe 1. Basic.

A minimum of time and products, a couple of movements with a mixer, and you're done! This cream does not need to be infused, insisted or any other tricky manipulations. But the taste! Slim, velvety, it just melts in your mouth! In addition, do not forget about the benefits, because it is based on no dyes, flavors, only natural and rich in vitamins cottage cheese, homemade (even if purchased, it is still tasty) sour cream and sugar. All we need is a blender and a little time. However, first things first.

Ingredients:

• Cottage cheese - 400 grams;
• Sugar - to taste (3-4 tablespoons will be enough);
• Sour cream - 200 grams;
• You can add a packet of vanilla sugar if desired.

Cooking method:

1. The recipe for sour cream curd cream for the cake is extremely simple, and most of the time will be spent on preparing the products. If you initially took soft, homogeneous cottage cheese, then in additional processing he doesn't need. Grainy, homemade, you will either need to interrupt a couple of times with a blender, or pass through a meat grinder, or, in the absence of the previous ones, simply grind through a sieve, giving it a homogeneous structure.
2. The second stage is sugar. It is better to grind it into powder, since this is guaranteed to dissolve and evenly distribute over the cream.
3. Now sour cream. You need to choose the most bold. Before adding it, you need to "dry it" a little: after covering the bottom of the colander with a couple of layers of gauze, pour all the sour cream into it. This way, we get rid of the excess serum, leaving a thick residue that will help the cream to keep its shape.
4. The curd sour cream will be ready after all the ingredients have been combined. To do this, simply mix everything together, a minute of blender operation and the cream is ready! For some time he needs to brew in the refrigerator, and at this time you can start preparing the cakes.

V basic recipe you can make your own adjustments, complementing its taste with spices, fresh, canned or dried fruits, berries. We completely replace vanillin with lemon or orange peel... The cream with the addition of poppy seeds has its own "zest".

Recipe 2. With condensed milk.

Sometimes the bought sour cream does not cope with its function of imparting thickness, and it can be quite sour. This is the minus store product that it is not possible to try it before buying. But even if the choice was unlucky, the situation is quite fixable. You can adjust the taste and shape of the cream thanks to cream and ordinary condensed milk. How to make curd sour cream with these ingredients? Here's a wonderful recipe!

Ingredients:

• Cottage cheese - 200 grams;
• Sour cream - 300 grams;
• Cream - 2 tablespoons;
• Granulated sugar - 100 grams;
• Vanilla sugar - 1 pack;
• Condensed milk - 4-5 tablespoons.

Cooking method:

1. Secret good cream- this is the correctly selected cottage cheese. It should be fat enough, so buying a product with a fat content of less than 5% is hardly worth it. Beat the cottage cheese with cream in a blender until pasty. You can grind through a sieve, and then knead thoroughly, but this, of course, will take much more time.
2. Mix both types of sugar with sour cream. For this cream, it is not necessary to take the maximum fat content and "dry". 20% is just that. The main difficulty is to beat until the grains dissolve, for this you need to set the mixer or blender to maximum power and spend a little time. You can avoid this by grinding the sugar mixture into powder.
3. In the process of whipping, add condensed milk to the mixture, and then spoon curd paste... After mixing the last portion, the cream from curd cheese and sour cream will be completely ready.

Such yummy can be served as an independent dish with various additives... The cream is perfect for biscuits, muffins or manna.

Recipe 3. Berry.

This is rather a seasonal option, since fresh and fragrant berries are widely available in our country only in warm weather. As an option - the use of freezing, because it is so nice to feel the freshness of summer in slushy autumn or frosty winter evening... Another plus is a bright and attractive color, to which the kids simply cannot help but react.

Ingredients:

• Cottage cheese - 200 grams;
• Sour cream - 100 grams;
• Sugar or powder to taste;
• Condensed milk - 100 grams;
• Berries - 150 grams;
• Vanilla sugar - 1 pack.

Cooking method:

1. You can use absolutely any berries, but if you chose raspberries or currants, then do not forget to rub them through a sieve. This is to get rid of the seeds. We simply puree the rest of the berries.
2. Beat the cottage cheese into a pasty mass.
3. Grind the berry puree with sugar, sour cream, condensed milk and vanilla, after which we begin to introduce cottage cheese into the mixture. Finally, mixing everything, we get a stable air mass.

This cream is completely self-contained and can be used as a stand-alone dessert. He will give the cake a slight sourness and freshness. The main thing is not to overdo it with sour cream, because thanks to the juiciness berry puree, the cream can turn out to be very liquid, therefore we halve the rate of this product. This has its own plus - the calorie content is also reduced, so you can afford an extra piece of delicacy without strong remorse.

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