How to make a thick curd cream. Curd cream for cake - a delicate masterpiece

Hello dear readers of my blog. Today I will tell you about the cream, which has recently become more and more popular among both professional pastry chefs and those who love to cook delicious homemade desserts. This is a curd cream for a cake or various pastries.

An important advantage of this confectionery product is that it is possible to regulate its calorie content by selecting cottage cheese of various fat content and other ingredients. However, it always remains delicious.

The process of making cottage cheese cream for a cake is a wide field for the confectioner's imagination. To diversify it taste qualities, you can add various fillers, such as raisins, candied fruits, nuts or dried fruits. If you include egg whites in the recipe as a substitute for butter, you will get an equally tasty protein curd cream.

For cooking, only three ingredients are enough: cottage cheese, sugar and any milk product liquid consistency. Yogurt can be used with or without fillers. Fillers will also give the cream a certain taste and aroma. Lovers of a richer sweet taste use condensed milk.

If a denser consistency of curd cream is required, gelatin is added to it. Then it is great for various pastries and will keep its shape well without spreading.

Benefits of homemade curd cream

The quality of the curd is important. The best option is considered if it is homemade. Better yet, cook it yourself.

Using quality products, you will be sure that the resulting cream will not include any unnecessary, and sometimes quite harmful additives, which can often be found in products bought in stores. Having prepared this dessert at home, you will not doubt its exceptional quality.

Features of the preparation of cream

All products except butter must be chilled. So the cream will beat better. Particular attention should be paid to sour cream and cream. If they are not cooled enough, they can turn into butter very quickly when whipped. Instead of granulated sugar, it is better to use powdered sugar.

It is advisable to kill the cottage cheese in a blender or pass through a meat grinder. Then its structure will be homogeneous and very soft. It is unacceptable to use cottage cheese stored in the freezer.

Consider a few recipes Cream for cake with cottage cheese. Despite the fact that the technology of their preparation is almost the same, however, depending on the products used, different types of it are obtained, radically different from each other both in taste and in consistency.

The attached photos to the step-by-step explanations for the preparation of curd cream will help to more clearly present the whole process and make it easy and accessible even for young housewives who do not yet have experience in the confectionery art.

Curd cream classic recipe

I present a recipe for cottage cheese cream, which is considered traditional. To get the ideal tender and uniform consistency, you should choose fresh cottage cheese with a fat content of at least 5%, and be sure to beat it in a blender.

It is not advisable to take granular cottage cheese. The cream is great for layering cakes and filling eclairs or wafer rolls. It is also served with pancakes or added to fruit salads.

Would need:

• cottage cheese with a fat content of 9% - 300 gr
• powdered sugar - 440 gr
• vanillin - 2 gr
• butter - 70 gr

Cooking:

1. Combine cottage cheese with butter and vanilla and mix
2. Beat everything with a mixer until a fluffy mass is formed
3. Gradually add powdered sugar and beat until you get a homogeneous and airy mass.

The resulting delicious curd cream can be used for all types of cakes, including sponge cakes. If the consistency turned out to be very thick, do not be upset. Cakes soaked in syrup go well with it, and the layers will be higher, and the cake will become even tastier.

Curd cheese cream

This cream is great for all types of confectionery as a spread or filler.

Important: Curd cream cheese should be chilled in the refrigerator, and the butter should be softened. Sugar should not be consumed. Since the process of whipping the mass is not long, the sugar does not have time to dissolve. It should be replaced with powdered sugar.

Would need:

• curd cheese - 300 gr
• butter - 110 gr
• powdered sugar - 80 gr

Cooking

1. Beat butter at medium speed for 1-2 minutes
2. Gradually add powdered sugar and beat for another 1-2 minutes. The mass should turn white and increase in volume.
3. Add cream cheese in small portions, beat for about one minute. You can gently mix the cheese with a spoon until a homogeneous mass is obtained.

The consistency of the cream will be quite soft. But it is enough to keep it for a couple of hours in a cold place, and it will be dense and keep its shape well. Food coloring or berry puree can be added to the cream. which will give the cake an unusual color scheme.

Application of curd cheese cream

It is especially interesting to arrange layers in cakes, create various decorations on cupcakes. Such a cream can also be an independent dessert, and colored inclusions will make it festive and attractive for children.

In order for the cream to lie evenly on cakes and other products, it must be removed from the refrigerator 15 minutes before starting work. In this case, it will be pliable and stretch well until the decoration is given the desired shape. If the decoration takes a long time, then the product must be periodically sent to the refrigerator for solidification. A variety of small decorations in the form of stars, flowers, houses and other figures are easily prepared from the frozen cream.

It tolerates freezing well. Thanks to butter, the cream after freezing does not lose its qualities and freely tolerates all manipulations. It is used for pouring glaze, and also as a decoration on jelly desserts and cakes.

Curd-sour cream

The recipe for this preparation is somewhat different from the previous one. Instead of butter, it uses sour cream.

Would need:

• sour cream 20% fat - 400 gr
• cottage cheese with a fat content of 8% - 300 gr
• granulated sugar - 1 cup

Cooking

1. Soften cottage cheese by rubbing through a sieve
2. Add sugar to sour cream and mix well.
3. Combine sour cream with cottage cheese and beat with a mixer at low speed until the mass becomes lush.

Whip sour cream very carefully. She tolerates this procedure in a very peculiar way and can suddenly begin to turn into butter with a separation of buttermilk. Therefore, it is necessary to beat at a low speed and carefully monitor the formation of mass.

If you replace sour cream with yogurt, you get a completely new flavor. Vanilla sugar or extract is added if desired.

Curd cream

This cream has a particularly light, airy texture and a very delicate taste. Using fat-free cottage cheese for its preparation, you can get a product with a fairly low calorie content.

It should be remembered that the cream must be chilled. You need to beat them at low speed, carefully monitoring the formation of a lush mass.

Would need:

• cream - 200 gr
• fat-free cottage cheese - 200 gr
• granulated sugar - 100 gr
• vanillin - 1 teaspoon

Cooking:

1. Beat cottage cheese with a blender or wipe through a sieve
2. Beat cream with sugar and vanilla with a mixer for about 1 minute
3. Gently place the cottage cheese in small portions into the resulting mass and mix.

The cream is easy to diversify with various fruit additives, such as syrup, berry or fruit puree, or by adding nuts or candied fruit. So for cupcakes, the following recipe is ideal.

Would need:

• cottage cheese up to 10% fat - 300 gr
• orange or lemon - 1 pc.
• syrup (any) - 70 ml
• cream - 340 ml
• nuts (any) - 50 gr
• vanillin - 1 tsp
• Sugar sand - 110 gr

Cooking:

1. Soften cottage cheese with a blender
2. Roast and crush nuts
3. Remove the zest from the orange
4. Combine cottage cheese with sugar and vanilla and beat with a mixer
5. Add the zest to the cream, mix well
6. Citrus slices whip blenders
7. Pour the syrup into the resulting juice
8. Combine all the obtained components and mix thoroughly.

With this cream, you can decorate cupcakes, fill eclairs, coat cake layers. The syrup can give it different color shades, which makes products with it especially attractive. It can also be used as an independent dessert.

Cream of cottage cheese and condensed milk

This cream goes great with biscuit cakes, suitable for filling sand baskets, eclairs, lubrication of rolls. Products with it acquire a peculiar rich taste, thanks to condensed milk. Besides, a large number of cottage cheese makes it more useful.

Would need:

• butter - 200 gr
• sour cream - 200 gr
• condensed milk - 10 tbsp. spoons
• cottage cheese - 400 gr

Cooking:

1. Combine cottage cheese, previously wiped, with sour cream
2. Beat with a mixer until a homogeneous creamy mass is obtained.
3. Combine with condensed milk and beat again
4. Add oil and stir
5. Gradually add cottage cheese and beat until a tender and airy mass is obtained.

If desired, you can add lemon or orange zest, mint syrup, or any other flavoring to this cream, if desired.

Curd yoghurt cream

The very combination of cottage cheese and yogurt means that the cream should not only be very tasty, but also healthy. The substances contained in these dairy products have a beneficial effect on gastrointestinal tract, replenish the body with calcium, and their taste cannot be compared with any other products. The taste of cottage cheese and yogurt do not interrupt each other, and both of them are clearly felt.

You will need:

• cream 33% - 250 ml
• powdered sugar - 100 gr
• cottage cheese 9% - 450 gr
• yogurt - 200 gr

Cooking:

1. Beat the yogurt with cottage cheese with a mixer.
2. In a separate bowl, beat the cream with the sugar
3. We combine both whipped masses and gently mix with a spoon or spatula.

It took no more than 15 minutes, and a gentle, airy cream is ready. You can start assembling the cake or fill it with eclairs. Yogurt is suitable both natural and with various fruit additives. Then it will acquire a completely new taste. If sweet yogurt is used, then the powder should be taken less than indicated in the recipe so that the cream does not turn out cloying.

Curd cream with gelatin for biscuit cake

This cream has a pleasant sweet and sour taste. It is prepared very easily and quickly. Its consistency is similar to cottage cheese mousse. It goes well with any cakes and with various fruits and berries that fit when assembling the cake under it as a base or are introduced directly into the cream during its preparation.

You will need:

• sour cream 20% - 400 gr
• cottage cheese 9% - 400 gr
• powdered sugar - 200 gr
• vanilla sugar - 1 tsp
• gelatin - 25 gr

Cooking:

1. Soak gelatin in chilled boiled water
2. Beat sour cream first separately, and then together with powdered sugar and vanilla
3. Combine the resulting mass with softened cottage cheese and mix
4. Heat gelatin and bring to a liquid state and add to the mass
5. Whisk everything until ready
6. The resulting cream should be used immediately for the cake. In a frozen form, it will not be possible to use it for smearing cakes.

Cottage cheese butter cream

The cream is used as an independent dessert or for spreading, decorating and leveling the surfaces of confectionery. In this recipe you will learn how to make cream for sponge cake at home.

You will need:

• butter - 300 gr
• cottage cheese - 500 gr
• powdered sugar - 300 gr
• vanilla essence - 0.5 tsp

Cooking:

1. We wipe the cottage cheese through a sieve
2. Whip the butter
3. While whisking, add sugar and vanilla.
4. We put cottage cheese in small portions
5. Beat until a homogeneous and fluffy mass is obtained.

This cream is easy to color with food coloring. By adding cocoa to it, you can achieve a beautiful chocolate color. When collecting a cake, you can alternate white layers with colored ones.

Curd banana cream

This cream with a delicate banana flavor can be a real pleasure and not cause much concern for those who are afraid of gaining extra pounds. It is used as an independent dessert, which is perfect for holiday table and for a regular breakfast.

It can be prepared in minutes. To give it a more festive look, you can decorate it with berries, chocolate or caramel figurines, candied fruits, nuts, and so on.

You will need:

• Banana - 2 pcs
• cottage cheese - 200 gr
• natural yogurt -100 gr
• honey - 1 tbsp. a spoon
• chocolate for decoration - 50 gr

Cooking:

1. Cut bananas into pieces
2. We put cottage cheese, 1.5 bananas, yogurt in a bowl
3. Blend with a mixer or immersion blender
4. Add 1 tablespoon of honey and beat until you get a thick cream
5. We lay out the resulting cream in bowls, add the remaining pieces of banana.
6. Decorate dessert.

Curd cream for cake decoration

With all the variety of recipes presented on this blog, one should highlight the cream, which is intended specifically for decorating the cake. Consider such a recipe with a detailed study of all positions.

You will need:

• cream - 400 gr
• powdered sugar - 50 gr
• curd cheese - 200 gr

How to cook:

1. Mix all ingredients in a bowl
2. Whisk everything thoroughly

In just a few minutes, we have prepared the perfect cream that can decorate any confectionery. Putting it in a pastry bag, you can create various decorations. It lays down in an even elastic layer, does not spread. It can be tinted any color with food coloring. Various essences or vanillin can be added for additional flavor.

Well, dear readers of my blog, we have reviewed the most popular curd cream recipes with you. I hope that all the information was presented to you in a convenient and accessible form, and the photographs accompanying each recipe helped to get a deeper understanding of the cooking process. If you were interested in my blog, put likes, recommend it to your friends. And I'm waiting for you with new interesting recipes.

Curd cream recipes are based on both fatty cottage cheese and curd cheese. And such a filler is suitable for cakes, and for eclairs, and for many other recipes.

If you want to make a cream of cottage cheese, look for the fattest, better homemade and not very grainy. Cheese cream is made from both Almette and cheaper options.

Of the spices, vanillin is most often used. Available as sugar or liquid extract. Also use the zest of a lemon or orange.

Classic recipe

For its preparation you need:

• 150 g of sugar;
• 400 g of fatty cottage cheese;
• 150 butter;
• Vanilla sugar - 5 g (you can vanilla on the tip of a knife).

Cooking sequence:

Important! Before putting the cream on the cake, cool it properly in the refrigerator.

For sponge cake

Suitable for biscuits classic version, and cream from sour cream, and cream from cottage cheese and condensed milk, even cream from curd mass. But there is one more interesting option. We will need:

• Cottage cheese 10% - 300 g;
• Lemon;
• Gelatin in granules - 15 g;
• Cream - 340 g;
• Orange;
• Sugar syrup - 70 ml;
• Nuts - 50 g;
• orange peel;
• Sugar -110 g;
• Vanillin - 7g.

Cooking steps:

cheese recipe

It is suitable for sandwiches, cakes, cookies and so on. For cooking we take:

• Curd cheese (Kremette, Almette, etc.) - 280 g;
• Powdered sugar - 90g;
• Butter -120 g;
• Vanillin.

Soften the butter, put in a blender. While whisking, add vanilla and powder. We continue to beat until foamy, put the cheese, beat for a couple more minutes. We store the finished product in the refrigerator.

sour cream

Cream of cottage cheese and sour cream is quite dense and thick. To prepare it, we need:

• 3 tablespoons of sour cream;
• 400 g of five percent cottage cheese;
• Vanillin sachet;
• Sugar (as much as you like)

Blend fresh with an immersion blender fermented milk product and vanillin. Add sour cream and sugar while beating, increasing its speed. Then slowly reduce the speed. Refrigerate for 30 minutes and you're done.

With condensed milk

Cream with condensed milk and cottage cheese is well suited for custard cakes, Napoleons and other cakes. For cooking you need:

• A tablespoon of cognac;
• 320 g of cottage cheese;
• 90 g of powdered sugar;
• 175 g butter;
• 65 g of condensed milk;
• Packet of vanilla sugar.

We cook in the following order:

For cupcakes

Curd cream for cupcakes can be either sour cream or curd cheese, or orange-lemon. The main thing is to take only the freshest products. Prepared in the manner described above.

For eclairs

If you need cream for eclairs, the recipe is suitable for both classic and condensed milk. Also you can cook custard with cottage cheese. For him we take:

• 0.5 fat cottage cheese;
• Egg;
• Two thirds of a glass of sugar;
• Flour - 2 tablespoons;
• Butter - 100g.

Cooking:

This recipe will also be good for cakes, and we fill the eclairs with it using pastry bag or a syringe.

with gelatin

It is also suitable for biscuit and other cakes. They can also decorate cakes. We take for cooking:

• Gelatin granulated - 20g;
• Cottage cheese 8% bold - 480 g;
• Water is clean and chilled -120 ml;
• 180 g of powdered sugar.

Subsequence:

fruit recipe

In addition to lemon-orange cream, you can cook pineapple or banana.

For pineapple we need:

• 60 g of powdered sugar;
• 20 g of gelatin;
• 200 g low-fat cottage cheese;
• 10 g vanilla sugar;
• 100 g canned pineapples;
• 300 ml of fat cream.

Cooking like this:

1. Pour the gelatin and let it think for about half an hour.
2. At this time, we do the same with cottage cheese as in all previous recipes, that is, we get rid of granularity.
3. Dissolve gelatin in a water bath, do not boil!
4. Put powdered sugar and vanilla into the cream, beat them.
5. Slowly, whisking further, pour in the cooled gelatin.
6. Beat further and put the cottage cheese.
7. Put the pineapples cut into squares after whipping.
8. Let's cool down!

Banana cream can be made in the same way, but bananas can be mashed. This will make it even tastier! By the way, such a dish can be eaten as a separate dessert, and not just added to a cake or cake.

curd cream for a biscuit cake, it has rightfully received its approval from both simple cooks and professional confectioners. Ease of preparation and excellent taste make 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 biscuit cake

You don't need to be a professional confectioner to make cottage cheese butter cream for a cake. 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 of 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, gently stir everything.
3. Turn on the appliance again and beat the mass for about three minutes.
4. That's all, 20 minutes of your time and as a result, a delicious gentle cream.

Curd cheese cream for cake

Curd cheese is an original product that can be combined with both salty and sweet additives. Therefore, such an ingredient is used not only for a layer of cakes, but also for different snacks. At the same time, curd cheese cream can be used both as an impregnation for a biscuit and for its decoration.

Ingredients:

• 285 g curd cheese;
• half a pack of butter;
• 85 g of sweet powder;
• grams of vanilla.

Cooking method:

1. In order for you to get the right cream, it is important to take an oil with 80% fat. 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 we fall asleep sweet powder and vanilla, turn on the device and do not stop stirring until the mass becomes lush.
3. Now lay the curd cheese, work with a mixer for a couple more minutes and the cream is ready. Instead of vanilla, you can use other flavors, as well as put dyes as you wish.

Butter 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 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 beat the curd product to a tender consistency.
2. Pour sweet and flavored sand into a separate bowl, and also pour in the cream, beat with a mixer until a steep foam. To make the cream tender, and the sugar does not creak on the teeth, it should be crushed to powder.
3. Now we combine the creamy and curd mass and once again stir everything with a mixer. If desired, you can add cocoa to the cream, pour 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

Cream cheese cream is a good choice in order to make 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 st. spoons of sweetener;
• 215 ml sour cream;
• vanilla (optional)

Cooking method:

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

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

Cottage cheese and yogurt layer

To prepare 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 suggest you try the cottage cheese and yogurt cream for the cake, which will allow you to prepare a delicacy 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;
• Mint liqueur optional.

Cooking method:

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

Ingredients:

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

Cooking method:

1. To make the cream have 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 a better taste and aroma, orange or lemon peel, rum or vanilla extract can be put in cottage cheese cream with condensed milk.

Strawberry with gelatin

If you put strawberries in curd cream, then 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. appearance. Gelatin is also used in this recipe, thanks to which the cream becomes light, but at the same time stable and easy to work with.

Ingredients:

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

Making cottage cheese cream is quite simple, but there is one mistake that many housewives make - they buy packaged cottage cheese in the store. From such a product to get a real delicious cream will not work, so it is better to use farm products with a fat percentage of 7 to 9%.

Many people perceive cottage cheese as a mandatory product, which is part of the system healthy eating. Faceless in taste and fine in composition, but not particularly appetizing in its original form for most people. However, cottage cheese is remarkable precisely because it does not have any pronounced characteristics, thanks to which it can be given the taste that you need with the help of other components. This applies to all dishes, from appetizers to desserts.

In this article, we will look at recipes, thanks to which you will learn how to make curd cream for biscuits. More taste, more benefits in everyday and holiday menus!

General provisions

In order for the result to please you, you should adhere to the following rules:

The best

The most common filler for culinary experts is cottage cheese cream for biscuits, as it goes well with any fillers, has a very fine acidity and a richer taste than ordinary whipped cream.

• pasty cottage cheese - 250 grams;
• powdered sugar - 150 grams;
• vanilla extract or vanilla sugar - 1 tbsp. a spoon;
• cream with a fat content of at least 33% - 500 ml.

Beat cottage cheese with powdered sugar and vanilla extract until smooth airy mass. Sugar should disperse completely, its creaking on the teeth while eating is unacceptable!

Separately, beat the chilled cream to stiff peaks.

Mix both masses with a spatula, kneading from the bottom up - thanks to this you will get a gentle, airy, strong cream that you can use at your discretion.

Base + options

There are several types of additives universal prescription, which will allow you to get curd fillings that are completely different in taste:

• Berry or fruit puree. Grind 100 grams of berries / fruits with an intense taste (raspberries, currants), rub through a sieve and add to the main cream.
• White chocolate. Melt 100 grams of white chocolate with 20 grams of cream in a water bath, cool and stir into the cream. Thanks to this, the finished product will acquire the most delicate creamy taste.
• Milk or dark chocolate. It is not recommended to add them in liquid form, as the finished curd cream for biscuit will have a rough taste. If you really want a characteristic bitterness, then you can grate 50 grams of chocolate on a grater, then mix it into the curd-creamy mass in this form.

From and to

The combination of chocolate and cherries is rightfully considered the most successful and win-win. Classic! And if you add curd cream to them, then the triumph will be complete. Based on this, we offer you a recipe for a cake based on the legendary Black Forest.

• eggs - 6 pcs.;
• cocoa - 30 grams;
• flour - 150 grams;
• sugar - 180 grams;
• salt - a pinch.

Filler:

• pitted cherries - 600 grams;
• water - 250 ml;
• sugar - 300 grams;
• cinnamon - 1 stick;
• kirsch or cognac - 50 ml.

Cottage cheese cream for biscuit:

• soft cottage cheese - 150 grams;
• cream with a fat content of at least 33% - 600 ml;
• vanilla sugar - 1 sachet;
• powdered sugar - 50 grams.

• chocolate - 100 grams;
• cocktail cherry - 1 small jar.

All products are given based on a form with a diameter of 22-24 cm.

Cooking

Preheat the oven to 180 C. Line the mold with baking paper. Separate the whites from the yolks.

Whip egg whites with a pinch of salt to soft peaks. Without stopping beating, start adding sugar. You should get a strong, shiny protein mass. Add the egg yolks one at a time, beating at low speed of the mixer. Sift the flour and cocoa mixture into the beaten eggs, mix with a spoon from the bottom up until smooth. You should get a light air mass.

Pour the batter into the prepared pan and bake for 30-40 minutes. Focus on the appearance of the biscuit. It should spring when pressed in the center. Cool by inverting the cake tin upside down on a wire rack. Thanks to this measure, the base will not fall off, and you will end up with an airy chocolate biscuit with curd cream and cherry. Remove the completely cooled biscuit from the mold, wrap in cling film and let it brew for 8-10 hours.

In parallel with the preparation of the biscuit, take care of the cherry. To do this, boil a syrup of sugar, water and cinnamon, add alcohol and pour the cherry with the resulting liquid.

For cream, rub cottage cheese with powdered sugar and vanilla sugar. Separately, whip the cream to strong peaks, gently mix the two masses, keeping the airiness.

Cut the biscuit lengthwise into three equal pieces.

Drain the cherry on a sieve to drain the syrup.

Assembly

Process step by step:

• put the biscuit layer on a plate;
• soak in syrup;
• spread the curd cream for the biscuit on top;
• put half of the berries on the cream;
• press the berries with the second biscuit;
• soak in syrup;
• redistribute evenly part of the cream;
• lay out the remaining berries;
• hold it down last layer biscuit;
• coat the cake with half of the remaining cream, smooth the top and sides;
• grate chocolate for decoration on a coarse grater (you can use a vegetable peeler for larger curls);
• sprinkle chocolate on the sides of the cake;
• on top of the circumference of the product, plant roses from a pastry bag. Garnish each with a cocktail cherry;
• Put some chocolate in the center if you like.
• cool the cake for at least 3 hours (biscuit with cottage cheese cream and cherries must be infused so that the taste is fully revealed);
• serve.

Among the various desserts, cottage cheese cream is very popular. Why is he so fond of cooks? First, the benefits of dessert are indisputable. The main ingredient - cottage cheese contains a lot of calcium, which is necessary for strengthening bones, as well as maintaining the health of the heart and blood vessels. Secondly, it is quick and easy to prepare, and any novice cook can handle it. And thirdly, because of the magnificent delicate taste which will not leave anyone indifferent.

Curd cream recipes with photos are presented below. This cream is ideal for any baking. They spread cakes for various cakes, fill custard cakes, fill shortbread baskets, decorate cookies and muffins. This cream goes well not only with light biscuits, but also with dark ones, in the dough of which coffee or was added.

Cottage cheese cream is perfect as a summer dessert. It's easy to prepare. In portioned bowls, it is necessary to lay out cream and fresh berries in layers, and sprinkle with chopped nuts or dark chocolate on top. Berries are suitable for any, but not too sour. Strawberries, cherries, blueberries are ideal. You can decorate the dessert with fresh mint leaves.

From low-fat curd cream, you can cook very delicious jelly. It is often used for cakes or individual desserts. To do this, you must first dissolve the gelatin in milk or cream, then mix with the cream and refrigerate. One must take into account here important nuance: add the already cooled milk mixture to the curd cream. The amount of gelatin depends on what kind of jelly you need to get - hard or tender, more like jelly.

Classic cream cheese recipe

Cream prepared according to classic recipe, it turns out very tasty, but quite fatty. Therefore, it is undesirable to use it for sand. Classic cream great for biscuits and custards. It goes well with fresh juicy berries and fruits.

Cottage cheese for this recipe is better to take homemade, but in the absence of it, store-bought 12% is quite suitable. Oil must be chosen good quality, the taste of margarine will spoil the whole cream. It is quite possible to make powdered sugar yourself. This is done very simply - ordinary sugar is ground with a coffee grinder. Vanilla extract can be used instead of vanilla sugar.

Required Ingredients:

• cottage cheese (fatty, preferably homemade) - 250 g;
• butter (butter, soft) - 50 g;
• powdered sugar - 350 g;

Cooking does not take much time. First you need to mix the cottage cheese with vanilla extract. Then you should cut the soft butter into small pieces and add to the cottage cheese. Beat all these components with a mixer. Whisk at medium speed. When the mass becomes homogeneous, you can add powdered sugar in small portions. First, mix with a regular spoon, then again with a mixer.

Buttercream recipe

This recipe is less caloric than the previous one. It is ideal for any cakes, pies and pastries. It is often used as an independent dish, which is served in portions, in dessert bowls. The composition of such a dessert depends on the imagination of the cook. You can add anything to it: fruits, berries, biscuit crumbs, grated chocolate, coconut flakes.

Unlike the previous recipe, for this you need to buy low-fat cottage cheese, 0% is best. Cream should be chosen the fattest - at least 30%. Otherwise, the cream simply cannot be whipped.

Required Ingredients:

• cottage cheese (low-fat) - 200 g;
• cream (fatty) - 200 ml;
• sugar (regular, small) - 100 g;
• vanilla sugar - 1 teaspoon.

First you need to grind the cottage cheese well. For this purpose, you can use a sieve or immersion blender. The next step is to whip the cream with regular and vanilla sugar. This will require a mixer. Start beating at the lowest speed and gradually increase the speed to the highest. And then also gradually reach a minimum. To prevent the cream from exfoliating, there is a small culinary trick - it is advisable to put the cream and the bowl in the refrigerator on the eve of whipping for several minutes. At the end, gently mix the grated cottage cheese with whipped cream.

Curd cream recipe with sour cream

Delicate cream, which is made on the basis of cottage cheese with the addition of sour cream. Low-fat and healthy, it is great for any pastry and especially for light summer desserts. Making such a dessert is very simple: you just need to mix this cream with grated berries or pieces of fruit.

Cottage cheese for this recipe is desirable to buy not too high-calorie. by the most the best option will choose 5-6%. Sour cream should also be chosen low-fat - 15-20%. The amount of sugar can be adjusted according to your taste. If the cream is planned for a berry dessert with sweet canned fruits, then regular sugar can not be added at all.

• cottage cheese (low-fat) - 400 g;
• sour cream (low-fat) - 75 g;
• sugar (regular, small) - 2 tablespoons;
• vanilla sugar - 1 teaspoon.

The recipe is simple and does not require much time. Cottage cheese should be covered with regular and vanilla sugar, then beat with a mixer. The result should be a homogeneous mass, without lumps. Then pour sour cream into the bowl with cottage cheese, and continue whisking again for at least 3 minutes.

Curd cream can be prepared not only for desserts. It is often used in cooking for savory pies and spectacular snacks. Namely, as fillings for sand baskets, vol-au-vents and profiteroles. Of course, the composition of the ingredients differs from the sweet version - sugar is replaced with salt and spices. But the principle of the recipe remains the same, only additional crushed components are added to the cream - cheese, nuts, herbs.

Curd Cream Recipes was last modified: April 22nd, 2016 by Gulya