Cream made from cottage cheese and sugar. Recipes for delicious curd creams for making desserts and cakes

Cakes and other desserts require a variety of creams. They often contain cottage cheese or condensed milk.

But if you combine these ingredients in one dish, the taste will be unforgettable. Curd cream with condensed milk can be used as a filling for holiday cakes, airy pastries or sweet berry desserts.

If guests are on the doorstep, but there is still nothing in the house to put on the table for tea, simple recipes are very helpful. It's good to have a quick cooking method in stock.

But to completely surprise and delight the guests, it can be smeared with cream, which is in no way inferior in taste to complex custard or butter creams. One of the simplest recipes for cream with cottage cheese and condensed milk does not take a lot of time, effort and money from the pastry chef.

The cream consists of the following products:

one pack of low-fat cottage cheese (two hundred grams)
half a can of liquid condensed milk
a third of a mug of crushed sugar

Step by step guide:

Grind the cottage cheese using a blender or fork.
Mix condensed milk with sugar thoroughly.
Beat all ingredients in one container until a fluffy, homogeneous mass is obtained.

This simple cream can be used to grease sponge cakes and fill puff pastries and muffins. It can also be baked with berries to make it delicious. Preparing this delicacy will take no more than twenty minutes, but will perfectly sweeten your life.

In addition, since this cream does not contain butter and is prepared with low-fat cottage cheese, it belongs to a number of low-calorie sweet fillings. Therefore, sweets with such filling can be safely consumed by those who are afraid of gaining excess weight.

Cream with butter

For lovers of the rich taste of cake filling, a richer cream is suitable. To make it more nutritious, high-calorie and thick, you should add butter to it.

This cream consists of the following ingredients:

one pack (two hundred grams) of any cottage cheese (fat or low-fat)
half a mug unboiled
one hundred grams of butter

The butter should be removed from the refrigerator in advance. When it has melted, it needs to be softened to a homogeneous mass without lumps.
Grind the cottage cheese in a bowl (using a blender or a regular fork). Oil is also added there. The ingredients are thoroughly mixed.
Condensed milk is poured into the mixture and all ingredients are whipped until fluffy.

Please note that butter should never be heated over a fire. Because then it will lose its beneficial properties, as well as the taste and functions that it performs as part of the cream.

You just need to wait until it melts on its own and then knead it until it becomes a liquid homogeneous mass.

This recipe can be used to make pastries and cakes. This curd cream with condensed milk is also perfect for eclairs and puff pastries.

Since it is not too sweet, it can also be given to children as a dessert. In this case, the cream is supplemented with berries or dried fruits. And leave it in the refrigerator for fifteen minutes.

Curd cream with condensed milk and cognac

On a holiday or for the arrival of long-awaited guests, you can spend a little more time preparing dessert. Traditionally, this would be a cake or pastries that require the addition of cream.

For a piquant taste, you can add a little to this filler. The recipe for this cream consists of:

one (two hundred gram) pack of cottage cheese (it is better to use a dry product)
seventy grams of butter
a sixth of a mug of crushed sugar
fifteen grams of condensed milk
half a packet of vanilla powder
two teaspoons of any cognac

Step-by-step cooking guide:

Take out the butter in advance and wait until it melts. Whisk it so that there are no lumps.
Add crushed sugar and vanilla to the butter, then mix the ingredients thoroughly.
Add condensed milk to the mixture and beat thoroughly again.
Pour cognac into the mixture and stir until smooth.
Grind the cottage cheese in a separate container (it is better to use a blender or sieve). Add cream prepared from the remaining ingredients to it and beat everything thoroughly.

This filling is quite thick and very tasty, so this recipe can be used both for and for other confectionery products, such as straws. Before serving, place the dish with this cream in the refrigerator until completely cooled.

Festive cream with boiled condensed milk and cottage cheese

During big family holidays, all housewives try to prepare the most delicious dishes. Among other things, sweets served with tea are obligatory elements of the table.

To surprise your friends, relatives and children, you can fill your treats with unique curd cream. It consists of the following ingredients:

nine dessert spoons of flour
half a kilogram of low-fat cottage cheese
half a can of boiled
one mug of sugar
nine dessert spoons of butter
three dessert spoons of gelatin
one sachet of vanillin or vanilla powder
a third of a liter of milk
eight chicken eggs

Step-by-step guide to preparing the cream:

Flour is added to a third of a liter of milk. This should be done in small portions, while constantly stirring the mixture to avoid the formation of lumps. Place the milk mixed with flour on the fire and bring to a boil. As soon as the temperature of the mixture has reached one hundred degrees, it must be removed from the burner and wait until it cools.
In a separate container, whisk the egg yolks thoroughly with the addition of sugar.
The curd mass is crushed using a blender or sieve, then added to the beaten yolks.
You need to remove the butter from the refrigerator in advance and wait until it becomes soft. Then add the required amount of the ingredient to the curd mass.
Condensed milk is added to the mixture and the cream is thoroughly beaten.
The curd mass is mixed with milk and vanilla powder is added to it. The mixture is whipped until smooth.
In a separate container, gelatin is diluted with water.
Separately, beat the egg whites until the consistency of thick foam.
Gelatin is mixed with whipped egg whites and added to the main cream. The entire mixture is thoroughly whipped again using a mixer or blender.

The cream prepared using this method is distinguished by its thickness. It can be used for greasing cakes, filling tubes, cupcakes, muffins, pastries, eclairs and any other types of desserts.

Sour cream with condensed milk and cottage cheese

In order not to spend a lot of time and products preparing sweets for tea, you can make curd cream with condensed milk for a cake, be it puff pastry or sponge cake.

You don’t have to shell out a lot of money for this; just a few ingredients and fifteen minutes of time are enough.

four hundred grams of cottage cheese
half a glass of sour cream
one glass of sugar
bag of vanilla powder

Step-by-step cooking guide:

The curd mass is crushed until as homogeneous as possible using a blender or sieve. Condensed milk is added to it. The ingredients are mixed well.
In a separate container, thoroughly whip sour cream with crushed sugar and vanilla powder.
All ingredients are combined into one mass and mixed thoroughly again.

The preparation of this cream is very simple. However, it does not have a very thick consistency. Therefore, it is best used for greasing cakes and biscuits, as well as for filling.

To make the cake filling prepared according to this recipe thicker, dry cottage cheese should be used.

Curd cream with bananas and condensed milk

For a softer taste, you can add banana to the cake. Cottage cheese goes well with this fruit, and condensed milk will make the dish moderately sweet.

The cream consists of:

two hundred gram pack of cottage cheese
a third of a cup of kefir
two bananas
six dessert spoons of sugar
half a can of condensed milk
vanillin or vanilla powder

Step-by-step cooking guide:

The cottage cheese is crushed in a blender or using a sieve until the consistency of a homogeneous mass.
In a separate container, beat sugar and... Then condensed milk is added to it and all ingredients are thoroughly mixed.
The sugar mixture is poured into the curd mass and mixed.
The bananas are peeled, chopped in a blender or with a fork, and added to a common bowl with cream.
All ingredients are whipped until smooth.

The consistency of the cream is quite thick, so it can be used both for cakes and for puff pastries. Products filled with such filling will not only be nutritious, but also nutritious.

Curd cream with concentrated milk

A cream with a taste that is reminiscent of sweet childhood will delight not only little ones, but also adults. It consists of:

two hundred gram pack of cottage cheese (about two percent fat content, maximum dry consistency)
two thirds of a can of concentrated milk (minimal fat content)
half a can of condensed milk

Step-by-step instructions for use:

The cottage cheese is ground in a blender and brought to a homogeneous mass.
Milk is poured into it and everything is thoroughly mixed.
Condensed milk is added to the mixture and the ingredients are beaten until smooth.

You can add both liquid condensed milk and true milk to this cream. If you use dark condensed milk, the taste of the cake will be reminiscent of childhood, since it will become similar to the familiar “Korovka” candy, or toffee.

To save money, you can use fructose or any other type of sweet filler in the preparation of cream, instead of condensed.

Buttery curd cream with sour cream and condensed milk

For the calorie content and rich taste of the confectionery product, you can combine several fatty ingredients in the cream.

The recipe consists of:

two hundred grams of butter
glasses of condensed milk
cups sour cream (thirty percent)
two two hundred gram packs of cottage cheese

Step-by-step cooking guide:

The cottage cheese is crushed and whipped together with sour cream until the consistency of a homogeneous mass.
Pour condensed milk into the same container, after which the ingredients are thoroughly mixed.
The butter for making the cream should be taken out of the refrigerator in advance so that it thaws. Then it, separately from the total mass, is whipped until a homogeneous mixture of fluffy consistency is formed.
The curd mass is added to the butter in small parts. In the meantime, mix everything using a mixer.

This cream can be used to lubricate biscuit dough, as well as all kinds of rolls, baskets and tubes. Since it contains a lot of curd mass, confectionery products with such a filling will not only be tasty, but also nutritious and healthy.

If desired, you can add vanillin to the cream, or citrus fillers and flavors such as orange zest and lemon. Also, a mint note will add a piquancy to the confectionery product, which can be achieved by adding a little syrup from this plant to the filling.

Since dairy products, particularly cottage cheese, tend to spoil quickly, cakes or other sweets filled with it should be stored in the refrigerator and taken out immediately before serving.

Curd cream with cream and condensed milk

One of the simplest ways to fill eclairs is to prepare a delicate curd cream with condensed milk. It can be made from products that are in almost every refrigerator.

The recipe consists of:

one two hundred gram pack of cottage cheese (preferably dry)
half a can of condensed milk (you can use either boiled or liquid, to taste)
half a glass of cream (the thicker the better)
vanillin or vanilla essence (a couple of drops is enough)

Step by step guide:

The crushed cottage cheese is thoroughly beaten in a blend along with condensed milk.
In a separate container, carefully move the cream and sugar. They should be whipped to a fluffy consistency.
Then the curd mass and vanilla flavoring are added to the cream and the whole mixture is again thoroughly whipped.

Preparing this cream takes a few minutes, and you can enjoy the taste of sweets with its addition for an entire tea evening.

To fill the eclairs, the mixture should first be put in the refrigerator (in a pastry bag or special forms) and wait until it becomes thicker. This way it will be easier to fill it.

You need to take into account the fact that most of the products that are used in the above-mentioned creams tend to spoil quickly. Therefore, you should purchase only fresh ingredients for cooking and store them (both individually and as part of the cream) in a cold place.

You can watch the video on how to prepare profiteroles with curd cream:

There are many recipes for curd cream for cakes. This page shows the most successful options, such as: curd cream, curd cream, curd cheese cream, curd cream with condensed milk.

Each of them, as the name suggests, includes cottage cheese. And the remaining ingredients depend on the taste preferences of the cook.

So, the recipe for making curd butter cream for an unforgettably delicious cake includes the following ingredients:

grain cottage cheese - 200-250 g;
chilled water - 50 ml;
sugar - 0.5 tbsp;
cream - 250 ml.

And to get more airiness, you can add 10 - 15 g of gelatin to the curd cream with cream.

Composition of cheese and curd cream:

hard cottage cheese - 200 g;
butter - pack (200 g);
vanillin - 1 chip;
powdered sugar - 150 g.

Sour cream with cottage cheese consists of the following components:

fat sour cream (at least 20%) - 500 ml.;
cottage cheese - 200 - 250 g.
sugar - 1 tbsp.;

Curd condensed cream includes:

any yogurt - 200 g;
cottage cheese - 200-250 g;
sugar - 3 tbsp;
heavy cream - 500 mg;
vanillin - sachet.

Biscuit is the perfect base

You can use biscuit dough as the basis for a cake with curd cream. The components included in the baking are as follows:

flour, sifted several times - 1 tbsp.;
chicken eggs - 4 pcs.;
sugar - 1 tbsp.;
vanillin - 1 chip.
If desired, you can add 2 tbsp to the dough. cocoa powder

Biscuit dough is considered easy to prepare and can be combined with almost all types of cream. In addition, this type of baking is also low-calorie, because it does not contain fat.

In order for the biscuit to be tender and juicy, you need to soak the finished cake with fruit juice, syrup or alcohol. In addition, baked goods soaked in this way acquire a special taste.

Cottage cheese cream is an airy consistency, the taste of which depends on the ingredients added to it, such as yogurt, cream or condensed milk.

Curd cream is a “grateful material” for the cook, due to the fact that it does not flow and retains its shape remarkably. It is especially convenient to use it in preparing complex desserts.

Secrets of delicious cream

If you prepare curd cream for a cake at home, you need to follow some rules:

To achieve uniformity, before mixing the cottage cheese with the other ingredients, it must be rubbed through a sieve;
. beat the curd cream only with a blender or mixer, since using a whisk may not achieve the required consistency and airiness;
. the oil included in the cream cannot be replaced with anything else;
. The cream is placed in the refrigerator for some time (2-3 hours).

Recipe for making sponge cake with curd cream

Start by preparing the dough:

Eggs with sugar and vanilla (and cocoa) are mixed until smooth.
Flour is added to the mixture and all ingredients are thoroughly mixed.
The dough is poured into the prepared pan, pre-greased. The biscuit is baked at 180C until golden brown. The cake is removed from the container and left until it cools completely.

Preparation of curd cream step by step

How to make curd cream for a cake? Step-by-step cooking recipe curd sour cream for a sponge cake includes the following steps:

crushed cottage cheese is ground with sugar;
pre-cooled sour cream is added to the resulting mass and all components are whipped;
the finished mass is placed in the refrigerator.

Cream with cream Cottage cheese is prepared as follows:

part of the sugar is mixed with cottage cheese;
the remaining half of the sugar is whipped with cream;
the cream-sugar mixture is poured into the cottage cheese with constant stirring;

If the recipe contains gelatin , Then:

gelatin is pre-soaked in water for about half an hour;
the swollen gelatinous mass dissolves over low heat and cools;
dissolved gelatin is thoroughly whipped with all components of the cream.

The cream with gelatin must be placed in the refrigerator.

Cooking steps cottage cheese cream with added condensed milk :

cottage cheese is whipped together with yogurt and vanilla;
sugar and condensed milk are mixed in a deep container;
all ingredients are mixed and whipped until fluffy;
The creamy mass is placed in the refrigerator for 2-3 hours.

Recipe for making cheese and curd cream:

the melted butter is cut into cubes and intensively whipped until fluffy with sugar;
vanillin with grated cottage cheese is added to the resulting mass, and all ingredients are thoroughly mixed;
the finished mixture is cooled.

The curd filling is thickly coated on both sides of the cake, which has been previously cut lengthwise into two parts.

Before serving the cake, you can decorate it with pieces of fresh fruit or marmalade, and sprinkle grated chocolate, confectionery powder or coconut on top.

Curd cream for sponge cake has rightfully received its approval from both ordinary cooks and professional confectioners. Ease of preparation and excellent taste made 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 sponge cake

To make curd and butter cream for a cake, you don’t need to be a professional pastry chef. 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 semi-fat cottage cheese (9%);
425 g sweet powder;
5 g vanilla extract.

Cooking method:

Combine the butter, curd product and vanilla extract in a container, turn on the mixer and shake the ingredients until a homogeneous fluffy consistency is obtained.
Now put the mixer aside, take a spoon and start adding sweet powder in portions, stir everything carefully.
Turn on the appliance again and beat the mixture for about three minutes.
That's all, 20 minutes of your time and the result is a delicious, delicate 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 layering cakes, but also for various snacks. At the same time, curd cheese cream can be used as an impregnation for sponge cakes and for its decoration.

Ingredients:

285 g curd cheese;
half a stick of butter;
85 g sweet powder;
gram of vanilla.

Cooking method:

To get the right cream, it is important to take oil with 80% fat content. We cut it into pieces and leave it for a while so that it becomes soft.
Afterwards, we foam it with a mixer, then add sweet powder and vanilla, turn on the device and do not stop stirring until the mass becomes fluffy.
Now add the curd cheese, run the mixer for a couple more minutes and the cream is ready. Instead of vanilla, you can use other flavors, and also add dyes as you wish.

Creamy 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 is worth considering that the high fat content of the curd product and a large amount of cream make the cream more liquid.

Ingredients:

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

Cooking method:

First of all, we will beat the curd product to a soft consistency.
Pour sweet and flavored sand into a separate bowl, also pour in cream, beat with a mixer until stiff foam. To make the cream tender and the sugar not to squeak on your teeth, you should grind it to powder.
Now combine the creamy and curd mass and stir everything again with a mixer. If desired, you can add cocoa to the cream, pour in a spoonful of syrup or a few drops of citrus juice. Also, gelatin is often used to make sweet products, which allows the cream to hold its shape well.

With sour cream

Curd and sour cream is a good choice for making a special homemade dessert. This cream does not need to be boiled or steeped 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:

The curd product should be of a uniform consistency, so if you have grainy cottage cheese, you should first pass it through a sieve or grind it with a blender.
Now sugar, it should also be crushed into powder so that it can completely dissolve and be distributed throughout the cream.
The next ingredient is sour cream, we choose the product that is as fat as possible, but before preparing the cream from it, the sour cream needs to be dried. To do this, cover the bottom of the sieve with gauze and make several layers. Pour in 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.
Now combine all the prepared ingredients in a blender bowl and stir until a homogeneous fluffy mass is obtained. Allow the cake to cool slightly before soaking it in.

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

Curd-yogurt layer

Making 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 invite you to try curd and yoghurt cream for cake, which will allow you to prepare a unique-tasting delicacy.

Ingredients:

half a kilo of homemade cottage cheese;
425 g natural yogurt (without additives);
65 g sweet powder;
vanilla to taste;
mint liqueur if desired.

Cooking method:

Grind the curd product using a sieve and place it in any container.
Add natural yoghurt and vanilla to it and stir everything well.
Now add powder, if desired, pour in 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 sponge cakes and shortbreads. Also, many pastry chefs use it for tiramisu, as a filling for cakes, tubes and profiteroles.

Ingredients:

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

Cooking method:

To make the cream have a delicate texture, it is better to grind the curd product through a sieve.
Then combine it with concentrated milk and mix with a mixer until smooth.
You can change the color of the cream using cocoa powder or beet juice. For better taste and aroma, you can add orange or lemon zest, rum or vanilla extract to the curd cream with condensed milk.

Strawberry with gelatin

If you put strawberries in the curd cream, 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. This recipe also uses gelatin, which makes the cream light, but at the same time stable and easy to work with.

Ingredients:

285 g cottage cheese (low fat);
65 g sweet powder;
165 g strawberries;
17 g gelatin.

Cooking method:

First of all, we will soak the gelatin in water and set it aside to swell.
For the cream, we use a low-fat curd product to make the layer light and airy. Grind it with a blender until it reaches a creamy texture.
First chop the berries with a mixer and then grind them through a sieve.
Pour strawberry puree into the curd mass, add sweet powder and beat until the sweet crystals are completely dissolved.
Place the swollen gelatin on the fire, heat until it is completely dissolved, then pour into the total mass and stir quickly. We use the finished curd-strawberry cream with gelatin immediately so that it does not turn into a soufflé.

Making curd cream is quite simple, but there is one mistake that many housewives make - they buy packaged cottage cheese in the store. It is impossible to get a real tasty cream from such a product, so it is better to use farm products with a fat content of 7 to 9%.

The advantage of this fermented milk product over others is its high protein content. And in confectionery, cottage cheese is used as the main ingredient for making creams for cakes.

There are all sorts of creams made from this fermented milk product that have been invented: from the simplest to the most complex. However, professional chefs divide them into 2 categories: custard and raw. They have almost identical composition, but completely different preparation technology.

Simple

This cream is suitable for cakes, pastries, eclairs and even served as dessert. Simply add chopped fruit and serve in a bowl.

Recipe Ingredients:

powder – 400 g;
fatty butter – 50 g;
cottage cheese 9% - 260 g;
vanillin – 1 tsp.

Time spent cooking: 20 minutes.

Calorie content: 323 kcal.

Cooking technology:

At medium mixer speed, beat cottage cheese, butter and vanilla until smooth;
Pre-sieve the powdered sugar and, using a teaspoon, gradually add it to the curd mass;
Beat again in the mixer until smooth and homogeneous.

Cream for sponge cake

The cream is also suitable for filling muffins, eclairs and cupcakes.

Recipe Ingredients:

butter – 1 pack;
fine crystalline sugar – 170 g;
cinnamon with vanilla optional;
granular cottage cheese – 400 g.

Time spent cooking: 30 minutes.

Calorie content: 365 kcal.

Cooking technology:

Curd and creamy

Snow-white cream, prepared on the basis of cream, is ideal for layering soft cakes.

Recipe Ingredients:

cottage cheese – 250 g;
gelatin (powder) – 10 g;
distilled water – 50 ml;
fine crystalline sugar – 80 g;
cream – 300 ml.

Time spent cooking: 40 minutes.

Calorie content: 160 kcal.

Cooking technology:

Curd and sour cream

As a rule, cottage cheese with a fat content of 5% is used for this cream.

Recipe Ingredients:

cottage cheese – 400 g;
vanillin packaging;
sour cream – 3 tbsp. l.

Time spent cooking: 10 minutes.

Calorie content: 168 kcal.

Cooking technology:

Curd and yoghurt

Making cream based on cottage cheese and yogurt is not a complicated science. Requires a minimum of time and ingredients.

Recipe Ingredients:

heavy cream – 400 ml;
cottage cheese – 250 g;
a packet of vanillin;
yogurt without fruit additives – 200 ml;
fine crystalline sugar - 3 tbsp. l.

Time spent cooking: 25 minutes.

Calorie content: 147 kcal.

Cooking technology:

At medium mixer speed, beat cottage cheese, vanilla and yogurt;
Beat cream mixed with sugar until stiff foam in a separate bowl;
Combine the 2 masses and stir until a homogeneous, smooth consistency is obtained.

With condensed milk

Despite the fact that condensed milk was invented in the West, it is extremely popular in Russia. It’s impossible to count how many varieties of creams can be made from condensed milk. For example, with condensed milk and cottage cheese it is ideal for eclairs.

Recipe Ingredients:

granular cottage cheese – 400 g;
condensed milk – 0.5 cans;
powder – 100 g.

Time spent on preparation: 20 minutes.

Calorie content: 222 kcal.

Cooking technology:

Grind the cottage cheese;
Beat the butter together with the powder until fluffy;
Continuing whipping, pour in a spoonful of condensed milk;
At the end, add the cottage cheese in parts, stirring constantly until a homogeneous smooth cream is obtained.

Curd cheese cream

It is mainly used for cupcakes and cakes made with sour cream. The main secret: very fatty soft butter and cold cheese.

Recipe Ingredients:

“Philadelphia” – 340 g;
butter, softened butter – 120 g;
powder – 100 g;
vanilla essence – 2 tsp.

Time spent on preparation: 10 minutes.

Calorie content: 272 kcal.

Cooking technology:

Beat the butter and powder for 5 minutes until fluffy;
Add vanilla extract and cheese;
Beat for another 5 minutes.

Recipes for cakes with curd cream

You won't be satisfied with just cream! So let’s move on to recipes for cakes that are layered with curd cream.

Pancake

Recipe Ingredients:

flour – 400 g;
a pinch of salt;
eggs – 2 pcs;
milk – 450 ml;
sugar – 50 g;
butter – 30 g + 120 g for filling;
powder – 0.5 cups;
fresh berries – 200 g;
granular cottage cheese – 300 g.

Time spent cooking: 2 hours.

Calorie content: 232 kcal.

Cooking technology:

Biscuit

A cake prepared according to this recipe will become the main delicacy of a children's party, and with the addition of fruit you will get not only a tasty, but also a colorful filling.

Recipe Ingredients:

eggs – 6 pcs;
vanillin;
flour – 300 g;
curd paste – 800 g;
fine crystalline sugar – 300 g;
butter – 400 g;
powdered sugar – 60 g.

Time spent cooking: 1 hour 30 minutes.

Calorie content: 272 kcal.

Cooking technology:

Three-layer chocolate cake made from shortcrust pastry with curd cream

It is not baked, but gelatin is added to the curd cream. Therefore, before serving, the dessert must harden in the refrigerator.

Recipe Ingredients:

chocolate cookies – 125 g;
butter – 60 g (pre-melt);
cinnamon - a pinch;
gelatin powder - 1 tbsp. l;
distilled water – ¼ cup;
powder – 100 g;
cottage cheese – 375 g;
milk – 110 ml;
melted white, milk and dark chocolate – 60 g of each type;
cream - 200 ml.

Preparation and hardening time: 1 hour + 3 hours.

Calorie content: 305 kcal.

Cake making process:

There are the simplest recipes for making a cake. But only this one shows all the effectiveness of the delicacy.

On a note

The main secret of the perfect cream is high-quality and fresh ingredients. Especially when it comes to fermented milk products.

if sour cream is present in the recipe, then the maximum fat content of the product should be 33%. A product that is too fatty will not make the layer tasty, since fat can “clog” the entire taste;
Any cream must be started by grinding the cottage cheese. The product should not contain even small lumps.

Bon appetit!

The next video is another recipe for making simple curd cream for a cake.

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.

Necessary:

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

Cooking method.

The butter is allowed to melt a little under natural conditions and combined with cottage cheese and vanillin.
Using a mixer at medium speed, beat the ingredients until fluffy.
Next, mix the composition with a spoon, adding powder in parts. It is better to sift it through a fine sieve first.
Beat all components again with a mixer on minimum setting for 3 minutes. You should get a light, airy cream.

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).

Recipe with gelatin

Gelatin cream is ideal for multi-layered colored cakes: when cut, 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 powdered sugar;
20 g granulated gelatin;
120 ml boiled chilled water.

Cooking technology.

The gelatin granules are poured with water and left at room conditions for 40 minutes to thicken (the method for swelling of gelatin may vary between different manufacturers, so you need to read the information on the packaging).
The hardened gelatin is heated in a water bath, then cooled.
Combine cottage cheese, powder, sugar, gelatin. Mix with a whisk.
Before use, place the curd cream with gelatin in the refrigerator for 20 minutes.

Curd and sour cream

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.

Ingredients:

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

Cooking method.

Take the cottage cheese homogeneously or rub it through a sieve so that not a single grain remains.
Sugar is dissolved in sour cream.
Combine sweet sour cream and cottage cheese and beat until fluffy with a mixer on low for strictly 8 minutes.
Before use, cool the sour cream and curd cream for 40 minutes.

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.

How to cook in a slow cooker?

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

Ingredients:

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

Cooking steps.

Take out the butter in advance to make it softer.
Mix beaten eggs, sifted flour, melted butter and sugar. Beat the cottage cheese separately and combine with the total mass.
Pour milk into the multicooker bowl and turn on the “Warming” mode. Heat until warm.
Pour milk into the main composition in a thin stream. Mix well.
The resulting mixture is poured into the multicooker and the “Stew” mode is set for 5 minutes (if a thick cream is needed, for 8 minutes).
The finished cream is cooled first on the table, then in the refrigerator.

Chocolate curd cream

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

Required components:

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.

Recipe.

The cream is cooled in advance and then whipped with half the prepared sugar into a strong foam.
Gelatin is soaked in water and heated in a water bath.
The cottage cheese is ground with the remaining sugar and vanilla. Strain the coffee and pour it into the curd mass, mix well.
The chocolate is broken into slices, poured with milk and melted in the microwave or in a water bath.
Combine all ingredients in a large bowl and mix gently.

With condensed milk

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.

Required Products:

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

Recipe.

In a large bowl, use an immersion blender or mixer to beat the pieces of butter with powdered sugar.
Continuing to beat on low, add condensed milk in parts (one spoon at a time).
The cottage cheese is ground through a fine sieve and added to the first mass. Continue beating with the mixer at low speed.
The resulting cream is placed in the refrigerator for 30 minutes before layering the cake.

Curd and yoghurt cream

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.

To prepare you will need:

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.

Cooking technology.

Gelatin is poured with cold water for 40 minutes.
Beat the cottage cheese with a mixer, add yogurt and continue beating. Sugar is added during the process.
The swollen gelatin is heated in a water bath until the granules disperse.
Continuing to beat the curd-yogurt mass, add gelatin and juice.
After thorough mixing, the cream is placed in the refrigerator for 30 minutes to harden.

Curd and banana layer for cake

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.

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 milk;
70 g sugar;
10 g vanilla sugar.

Cooking method.

Beat the yolks first separately, then with sugar. Grind thoroughly until the sand dissolves.
Heat the milk, add sweet yolks to it and, after bringing it to a boil, turn off the stove. The mixture is cooled at normal temperature.
Separately combine cottage cheese, sour cream, slightly melted butter, and vanilla sugar. Beat everything in a blender.
Add the milk-yolk mixture and mix.
The finished cream is placed in the refrigerator for half an hour.

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