Cottage cheese is always healthy and tasty, so there is no doubt that a cake made from cottage cheese with semolina will turn out unforgettably delicious! It cooks quickly, but you will have to wait a little while the product bakes and then cools.

Step by step recipe

How to cook cottage cheese cake with semolina:

Recipe for cottage cheese cake made with kefir and semolina

• 280 g cottage cheese;
• 10 g baking powder;
• 3 eggs;
• 210 g semolina;
• 210 ml kefir;
• 5 g vanilla sugar;
• 80 g butter;
• 130 g sugar.

Time – 1 hour and 45 minutes.

Calorie content: 159 calories.

Preparation:

1. Blend the cottage cheese with a blender until smooth or use a sieve with a spoon/meat grinder;
2. Mix the homogeneous curd mass with kefir;
3. Break the eggs into a separate container and beat them with a whisk or mixer until light foam;
4. Add sugar and vanilla sugar, beat until increased in volume;
5. Pour the curd mixture into the sweet eggs, continuously whisking the dough;
6. Send soft butter, cereal and baking powder there;
7. Stir and remove the dough to rest for half an hour;
8. Next, pour the dough into one or more molds and bake at medium temperature for one hour.

To make the curd cake with semolina truly tasty and unforgettable, you need to try. It will also be useful to listen to our recommendations for preparing and decorating finished baked goods:

1. To make the butter easier to whip (this applies to the second recipe), you can first cut it into cubes of the same size;
2. To make the cake even more appetizing, you can pour it with chocolate icing, ganache, or simply sprinkle with powdered sugar, powdered sugar, decorate with fruits/berries or cream;
3. To make sugar dissolve faster in eggs or cottage cheese, you can use powdered sugar instead of sand;
4. When using a silicone mold, no lubrication is necessary. This is necessary for all other materials from which molds are made - glass, ceramics, cast iron, and so on;
5. If you let the cake cool completely in the pan, it will be much easier to remove it and cut it into beautiful, uniform pieces. A hot cake will be too soft to handle;
6. You can add chocolate pieces, dried fruits, fruit zest, nuts or pieces of fresh fruit/berries to the dough to taste;
7. To ensure that the dough is as homogeneous as possible after each mixing or beating, it is best to use components at the same temperature. To do this, you just need to take them out of the refrigerator a few hours before you start cooking;
8. The test definitely needs time to rest. This is necessary so that the semolina has time to swell under the influence of the “wet” components, and does not crunch on the teeth after baking;
9. For the chocolate version of the cake, you just need to add about 30-50 grams of cocoa powder to the mixture.

There should already be a moist cottage cheese cake with semolina on your table, the vanilla aroma of which spreads throughout the kitchen. Well, the golden brown crust beckons you to sit down at the table and drink sweet tea with a piece of soft, spongy cake.

Hello, my dear citizens!

It's been a while since I spoiled you with new recipes. I already miss you, your delicious shots and mouth-watering stories.

I hear that the snow is knee-deep in Moscow again... I sympathize... And here we have a noticeable smell of spring. It smelled so good, up to 20 degrees. As clients who came from their native lands said: “we have the same weather in May as you have in February.” And just a couple of days ago I posted on Instagram our hike through the snow-capped mountains. Greece is so Greece...

In short, with this weather I was drawn to fresh spring desserts. Therefore, on today's agenda I put light strawberry muffins with cottage cheese and semolina.

Filling options

This recipe can safely be attributed to dietary for the complete absence of butter and flour in it. True, there is a little semolina, but there is a lot of cottage cheese and a lot of strawberries. I would say that it is not so much cottage cheese that comes to the fore, but strawberries.

I think it would be superfluous to say that Strawberries can be substituted for any blueberries, blueberries, blackberries and other berries. And also cherries, raspberries, currants, and other berries, despite the fact that they don’t rhyme.

And anticipating your question I will say that You can take frozen berries. I took frozen ones. But I warn you that frozen berries will add much more moisture and the curd muffins will turn out very wet. Personally, I really liked it. Well, if you want it drier, then reduce the amount of frozen berries by half.

You can use any cottage cheese for these cupcakes. If you like ricotta, have it. I had low-fat cottage cheese, kindly provided by a friend of the program sponsor.

In short, to finally persuade you to make these cottage cheese muffins, I will say only one thing: when I prepared them (and I prepared them while there was a commercial on TV), I never expected that something more interesting would come out of such a simple and ordinary composition. But, fortunately, my expectations were not met: it turned out very tasty, fresh and bright. Even taking into account the fact that my cottage cheese was low-fat, its sourness was absolutely not felt in the muffins, despite the fact that We use very little sugar here.. This is all because the fragrant, juicy and sweet strawberries overshadowed everything.

Oh, and one more important point. These cupcakes don't rise, so fill the molds to the top.

Cupcakes recipe

These volumes give us approximately 16 medium sized cupcakes.

We will need:

• eggs - 3 pcs.
• sugar - 150 gr.
• strawberries (fresh or frozen) or any other berries - 250 gr.
• semolina - 100 gr.
• starch - 1 tbsp.
• cottage cheese or ricotta - 300 gr.

Cooking method:

1. Preheat the oven to 180ºC. We put paper capsules into muffin tins or use silicone molds.
2. Using a mixer, beat eggs with 120 g. sugar until fluffy (I beat in a planetary mixer for about 5 minutes).
3. Cut the strawberries into 4 parts, put them in a bowl and add the remaining 30 grams. sugar, semolina and starch. Mix well.
   

   When stirring, the strawberries will “crumple” slightly, don’t worry, that’s what we need.

4. Mash the cottage cheese with a fork or rub it through a sieve if you want to completely get rid of inclusions of cottage cheese.
5. Carefully mix the cottage cheese into the mixture with strawberries, then add the beaten eggs and gently mix with a spatula until smooth.
6. Fill the molds to the top with the resulting dough and bake in an oven preheated to 180º for approximately 20-25 minutes until golden brown.
   

   Due to the fact that the strawberries were frozen, the muffins took a little longer to bake.

Often we simply don’t have enough time to prepare dessert in addition to the main dishes. But you really want to please your loved ones with a homemade delicious treat! In such a situation, recipes are used that combine ease of preparation and sophistication of the resulting dish. One of these can safely be called a curd cake with semolina. Not the most sophisticated name, right? However, the delicacy has a delicate taste, reminiscent of an airy soufflé. And thanks to the abundance of different molds, instead of the usual cone-shaped cupcakes, you can bake real culinary masterpieces, turning them into a favorite treat for all family members.

Very satisfying, it is quite suitable as an afternoon snack or breakfast, it can be safely served as a treat for tea or just a snack on the road. Knowing the basic recipe, you can supplement it with various fillings, top it with glaze or sprinkle with nuts, which will only make the cake better.

Surely you can’t wait to cook such deliciousness. We will offer you two recipe options, both of which taste great. Well, write it down.

Cottage cheese and semolina cake

This combination of products can be found in different dishes: cheesecakes or casserole. But they are all as one, adored by children. In fact, for many mothers, this is practically the only way to “stuff” cottage cheese into their beloved child. But this delicacy differs significantly from others in its lightness and delicate taste.

This semolina muffin recipe contains the following ingredients:

• Cottage cheese - 400 grams
• Sour cream - 150 grams (3-4 tablespoons);
• Eggs - 4 pieces;
• Sugar - 6 tablespoons;
• Semolina - 6 tablespoons;
• Butter - 50 grams;
• Vanilla sugar - 5 grams (or vanillin on the tip of a knife);
• Baking powder - 2 teaspoons (can be replaced with 1 teaspoon of slaked soda).

Now let's look at the cooking process step by step.

1. We rub the cottage cheese through a sieve. If you are not a fan of manual labor, then a blender or meat grinder will do just fine for these purposes.
2. After achieving a homogeneous consistency, add regular sugar and vanilla, or vanillin. Beat until the sugar dissolves.
3. Melt the butter in the microwave or on low heat on the stove and let it cool to room temperature. In order not to stop the process, add one egg at a time to the curd-sugar mixture and mix thoroughly each time.
4. Add baking powder and semolina to the resulting mixture, stir, carefully distributing it throughout the entire volume. Then pour in the oil that has cooled by this time and stir again.
5. After adding the last ingredient, it is advisable to let the dough sit for 10-15 minutes so that the semolina begins to swell a little. At this time, you can start preparing the molds, but if you don’t do this, then of course nothing bad will happen to your cupcakes.
6. The need to prepare the molds depends on the material from which they are made. Silicone molds do not need to be greased or sprinkled; all others are pre-greased with oil and sprinkled with flour or semolina.
7. Place the slightly risen dough into the prepared pans. Try not to fill the pan completely, as the dough will still rise a little during the baking process. Cupcake recipes rarely contain instructions on what form they should be baked in, so you can use absolutely any of those that you have. Can be made either in the form of a pie or individual cakes.
8. Place the dough in an oven preheated to 180 degrees for about 25-30 minutes. It all depends on the depth of the shape and the intensity of the oven. You can check the readiness with a skewer or match; if after piercing it remains dry, the delicacy is ready. Now you need to let it cool, after which you can remove it from the molds and serve.

Kefir recipe

Another equally tasty variation of this recipe is adding kefir to it.

Components:

• Cottage cheese - 300 grams;
• Kefir - 200 grams (glass);
• Eggs - 3 pieces;
• Sugar - 100 grams;
• Butter - 80 grams;
• Semolina - 200 grams;
• Vanilla sugar - 1 teaspoon;
• Baking powder - 2 teaspoons.

Now let's move on to cooking:

1. Mix cottage cheese and kefir until smooth.
2. Separately beat sugar, vanilla sugar and eggs. We do this until the volume increases, after which we introduce the curd-kefir mass, while continuing to beat.
3. Now add the butter, softened to room temperature, semolina and baking powder. After whipping everything until smooth, let the dough rest for half an hour, after which we put it into molds and put it in the oven.

Baking temperature: 180 degrees.

Baking time: 50-60 minutes.

If desired, you can add raisins, chocolate chips, berries or dried fruits to the base dough. You can decorate the cupcake with chocolate glaze, powdered sugar or confectionery powder. But you can be sure that even without all this it will be eaten simply with lightning speed. Bon appetit!

A surprisingly tasty and tender recipe cottage cheese-semolina cake, which melts in your mouth, shared our reader Galina. The cake prepared according to this recipe is somewhat similar to cottage cheese. It can be eaten as an independent dish with sour cream, or served with tea. He will also help you out before guests arrive. Cottage cheese lovers will surely appreciate this delicious pie. If desired, you can add raisins or dried apricots, which children will especially like.

Ingredients:

• 3 eggs
• 1 cup of sugar
• 300 g cottage cheese
• 3 tbsp. l. sour cream
• 0.5 tsp. soda
• 1 cup semolina

Preparation:

For your multicooker Panasonic 18 I increased the ingredients a little, took more cottage cheese (500 g) + added another egg, instead of soda I took 1 tbsp. l. baking powder and 5 tbsp. l. thick sour cream. And then everything follows the recipe.

In order for the cottage cheese casserole to be tender, the cottage cheese must be rubbed through a sieve or crushed using a blender. Then add sour cream and semolina.

I mixed everything in a deep cup and lightly beat this mixture with an immersion blender.

Separately, beat the eggs with sugar into a fluffy foam.

Carefully combine them with the curd mixture. Add baking powder.

Pour the dough into the greased multicooker bowl.

Bake the curd-semolina cake in a multicooker in the “baking” mode for 60 minutes.

Knowledge and ability to brew tea will certainly be useful for creating comfort in the home. But what you can’t do without on cold autumn and winter evenings is a piece of delicious homemade baking with vanilla or cinnamon.

We present to you cottage cheese cake - an amazing delicacy that everyone likes, regardless of age, gender and hobbies! But the recipe will be old and tested many times. So, grandma’s cottage cheese cake with semolina, ingredients:

• 250 gr. fat cottage cheese;
• 200 gr. butter;
• 2 chicken eggs;
• 1 tbsp. Sahara;
• 1.5-2 tbsp. flour;
• 2-3 tbsp. semolina;
• 1 sachet of baking powder (5 g);
• 5-6 tbsp. l. milk or sour cream.

How to cook cottage cheese cake

1. Turn on the oven at 170 C;
2. Melt the butter in a saucepan and add semolina there, stir so that there are no lumps, set aside;
3. Rub the cottage cheese through a sieve, add sour cream and beat lightly;
4. Add eggs, sugar and baking powder one at a time to the semolina with butter. Mix well;
5. Combine the curd mixture with the butter mixture and stir again, add flour in portions, gently kneading over and over again.

As soon as the dough is already thick enough, but not dense, you need to spoon it into a cake pan.

Place in the oven for 35-45 minutes and top with sweet jam when serving!

Curd cake with raisins

Here's another recipe for making cottage cheesecake with raisins. What do you need:

• Fat cottage cheese – 300 gr.;
• Butter or butter margarine – 150-170 gr.;
• Sugar – 1 tbsp;
• Chicken eggs – 3 pcs.;
• Washed, seedless raisins – 1/2 tbsp;
• Baking powder – 5 g;
• Flour – 2.5 tbsp;
• A pinch of vanilla, cinnamon or lemon zest.

How to make cottage cheese cake with raisins:

1. Heat the butter until completely soft, beat with sugar and vanilla;
2. Add mashed cottage cheese, stir;
3. Beat in the eggs one at a time;
4. Gently add raisins and flour with baking powder.

Now you need to knead the dough well, and while you are doing all this, turn on the oven at 170 C and as soon as the mass is ready, immediately put the cake in the mold and into the oven for 50-60 minutes! Excellent baked goods will be ready soon, don’t forget to brew tea and pour your favorite jam into a vase.

By the way, raisins in the recipe are ideally replaced with cherries, currants, dried apricots or prunes. Try any berries you like and get a new taste of the curd delicacy from your childhood every time.