Pie “Luck” fully lives up to its name – it always turns out successful!

I think everyone loves cakes. I know that there are practically no people left who like to tinker with them. I suggest you tinker, but not for long. But what a result! Delicate cake-pie - chic and simple. Will decorate any holiday.
It is very gentle and simple. And it looks gorgeous at the same time. This pie is made using cottage cheese, and adding vanilla to the cream makes it especially memorable.

Cottage cheese - 300 g
Chicken eggs - 3 pcs.
Mayonnaise - 250 g
Flour - 2 cups
Sugar - 1 glass
Soda - 1 tsp.
For cream:
Sour cream - 1 glass
Sugar - 0.5 cups
Vanilla

If you don’t have sour cream, it doesn’t matter. The pie is still delicious and tender.

Here is a set of products. Easily accessible to everyone.

Turn on the oven at 180 degrees. We'll need it soon.

Place the cottage cheese in a bowl and grind well.

Add eggs, mayonnaise, sugar, soda to the cottage cheese. Mix well, then add flour half a glass at a time. Mix well. The dough will be like thick sour cream.

Grease the mold with oil and roll with flour. Place the dough into the mold. Flatten.

Bake on the middle shelf until golden brown, 40-45 minutes. Remove from the stove and leave in the pan for 5 minutes. Then place on a plate.

When the cake has cooled, carefully cut it in half with a knife.

Make cream. To do this, just mix a glass of sour cream and half a glass of sugar. Vanilla to taste. Beat well with a mixer.

Grease the cut cakes with cream and decorate to your liking. The cake should soak for at least an hour.

Curd donuts for the cake are prepared in a frying pan. Thanks to the cottage cheese, they turn out soft, and when soaked in sour cream, they turn out to be a delicate dessert. Another advantage of this cottage cheese cake is that it contains fewer calories than traditional cakes, since there is no butter in either the dough or the cream. I think that's enough words, let's get down to business.

Recipe for cottage cheese cake in a frying pan

Ingredients:

For the cakes:

• 250 gr. cottage cheese
• 1 cup of sugar
• 2 eggs
• 1 tsp. soda without top
• 2.5 - 3 cups flour
• vegetable oil for lubrication

For cream:

• 1.5 cups sour cream with a fat content of at least 20%
• 1.5 cups sugar

How to cook cottage cheese cake in a frying pan

1. Beat eggs with sugar, add them to cottage cheese, then soda and mix everything thoroughly. Add 2 cups of flour. The dough will be soft, but there is no need to add the remaining flour, we will need it later. Place the dough in a bowl, cover and refrigerate for 2 hours, more if possible.

2. Before you decide to bake the cakes, prepare sour cream. It prepares very quickly - you need to beat sour cream with sugar using a mixer or blender, you can add a little vanilla. The cream is ready.

3. Let's start baking the curd cake layers in a frying pan. Remove the dough from the refrigerator, add a little flour and knead the dough. I do not indicate the exact amount of flour here, since it depends on the size of the eggs and the moisture content of the cottage cheese. The main thing is that the dough is not hard, but soft and flexible. Divide it into 10 pieces.

4. Immediately prepare the dish on which you will form the curd cake. Grease it lightly with sour cream.

5. It is better to take a frying pan with a diameter slightly larger than your cakes will be, so it will be more convenient to bake them.

6. As I already said, the dough is quite soft, so when rolled out it will stick to the table - this is perhaps the only drawback of this recipe. For everything to work out, you must sprinkle flour on the table before rolling out each cake. Believe me, it's not difficult, you just have to adapt.

7. Preheat the frying pan by greasing it with vegetable oil. Carefully transfer the rolled out cake to the frying pan; it is convenient to do this with a rolling pin. Fry the curd cake layers in a frying pan on both sides over medium heat. They bake quite quickly, no longer than pancakes.

8. Transfer the finished cake to a plate. Lightly grease the frying pan again and place the next layer of cake, which we rolled out in advance, to fry.

While the next cake is baking, you need to grease the finished cake, which is already on the plate, with sour cream. Typically, one cake requires 2 - 2.5 tablespoons of sour cream.

So you simultaneously roll out the cakes, fry them and coat them with cream. Believe me, it is quite possible to cope with this alone, but you can also involve assistants in this matter.

9. Of course, our cakes will not be perfectly round, but if this is important to you, then the finished cake can be trimmed before placing it on a dish. To do this, place a plate on the cake of the required diameter and cut off the edges with a sharp knife. But I never do this, it seems to me that without trimming it turns out to be somehow truly homemade. So decide for yourself how you will decorate your cake.

Fill the last cake with the remaining sour cream and decorate. How? It all depends on what you have on hand or on your mood and taste. You can add grated chocolate, crushed cookies or waffles, nuts, and pour chocolate glaze over it.

Give it a little time for soaking, and a delicious curd cake with delicate sour cream will be ready for tea. Bon appetit!

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I hope the recipe for cottage cheese cake in a frying pan did not seem complicated to you and you can easily cope with it. Good luck!

Sour cream and curd cream is easy to prepare, it always turns out tasty, tender and airy. It allows you to diversify the palette of dessert flavors, especially if you often prepare cakes at home. There are quite a lot of recipes for making this 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 no small grains remain. 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 and sour cream for cake

Ingredients:

For the biscuit in the slow cooker:

• eggs – 2 pcs.;
• flour – 1 multi cup;
• baking powder – 1 teaspoon.

For cream:

• sour cream – 500 g;
• sugar – 1 glass;
• cottage cheese – 300 g;
• vanillin – 0.5 teaspoon.

Preparation

First of all, let's bake the sponge cake. To do this, beat the eggs until foamy, add granulated sugar. Combine the flour with baking powder and slowly add it to the eggs and sugar, while constantly whisking the mixture. Grease the multicooker mold with oil, pour the dough into it and bake the biscuit in the “Baking” mode for 50 minutes. We wait until the biscuit cools down and cut it into equal parts.

In order to prepare cream from cottage cheese and sour cream, beat the latter with sugar and cottage cheese, add vanillin. Coat the cakes with cream and let them soak for 1.5 hours in the refrigerator.

Sour cream and curd cream with gelatin

Ingredients:

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

Preparation

Throw the gelatin into 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 do not boil under any circumstances. Grind the cottage cheese with sugar and combine with sour cream and beat it all well with a mixer. We slowly introduce the gelatin into the mixture and mix thoroughly.

Recipe for sour cream and curd cream

Ingredients:

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

Preparation

Pour gelatin into cold water. Then heat it 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 preparing 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 of sour cream in cold water. Beat using a blender or mixer. You can add condensed milk, lemon juice, vanillin, and orange zest to the cream. The cream is ready.

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

After all, who doesn’t love cottage cheese pastries, especially since they can be forgotten for several hours on the festive table, which is not recommended for desserts where cottage cheese is included in the cream.

The delicacy turns out porous and tasty. And if you soak the biscuits, for example, with sour cream, and add fruits and nuts as a filling, then you won’t be able to pull any sweet tooth away from the table.

A sponge cake in its pure form without cream or other fillers is a simple dessert today. Previously, or rather several centuries ago, the confectionery product was the main food of seafarers: the biscuit did not spoil during long-term storage in conditions of dampness and temperature changes. Somewhat later, biscuit slices were served to the table of kings and nobles. Thus, the product became the food of the elite, not accessible to the common people, much less in everyday conditions.

However, the remarkable thing about the curd cake specifically is that you will not find a single “decent” confectionery store in Israel that does not offer curd cakes.

You can always find curd biscuits on trays in decent Israeli confectionery shops. 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 of natural cottage cheese, the juicy sponge cake is very popular. And we will not miss the chance to prepare 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 butter

1 cup granulated sugar

1 teaspoon baking soda (no need to extinguish)

sour cream in required quantity

Inventory

oven

form for baking

cake stand or dish

How to make a cake with cottage cheese

First, let's start beating the eggs.

What’s also good is that they don’t need to be separated into whites and yolk mass.

Add butter, softened at room temperature, to the egg mixture.

Beat the mixture until smooth using a mixer with attachments.

Add cottage cheese (ground through a sieve) and granulated sugar to the egg-butter mixture.

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

Note: Cottage cheese may produce liquid when kneaded. If you notice that the dough turns out watery, then simply increase the volume of wheat flour used.

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

The biscuit turns out to be porous.

It is very easy to assemble a cake from a curd biscuit. Divide the cake into 2-3 parts, for example, using a silk thread, and soak it with any delicious cream as desired.

Since we discussed above exactly which, in my opinion, is most suitable for this baking, we will coat the shortcakes with it. To add flavor interest, first spread the sponge cake layer with cherry jam and then cream.

Or we'll layer it with a cottage cheese biscuit.

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