Recipe for making cream cheese cake. Cottage cheese cream for biscuit cake - gentle and light! Cooking technology and recommendations for the use of curd cream for biscuit cakes

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 among culinary specialists is curd cream for biscuits, as it goes well with any fillers, has a very fine acidity and a richer taste than ordinary whipped cream.

Consider a universal recipe curd cream for biscuit and other confectionery:

• pasty cottage cheese - 250 grams;
• powdered sugar - 150 grams;
• vanilla extract or vanilla sugar - 1 tbsp. the 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, 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 appearance 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 parts.

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;
• press with the last layer of 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.

curd cream is an excellent filling option for pies, pastries and birthday cakes. You can decorate it with cupcakes, muffins, serve in bowls with nuts and chocolate. If you want to get a thicker product, add gelatin to it, if more liquid - sour cream or condensed milk. Another secret of a properly prepared delicacy is high-quality cottage cheese. It must be fresh and rubbed through a sieve.

Cottage cheese cream for biscuit cake

We offer all biscuit lovers to bake delicious roll with soft and fluffy filling. For it you will need:

Egg - 4 pieces
- flour - 155 g
- butter - 3 tbsp. l.
- baking powder - a teaspoon
- starch - 2 tbsp. spoons
- milk - 3 tbsp. spoons
- sugar - 4 tbsp. l.
- salt

Cooking steps:

Beat eggs with sugar. The mass should turn white. This will take about 7 minutes. Pour flour, baking powder, starch into the melange, gently stir with a spoon. Pour the butter, previously melted with milk, into the resulting dough. Mix it all up carefully. Line a baking sheet with parchment paper, smeared with oil, pour in the biscuit dough, put in a preheated oven to 180 degrees, let it just stand for 10 minutes. The biscuit should brown a little. Without separating it from parchment, proceed to folding. Now start cooking cream: mix ½ pack of butter, ½ cup of fat sour cream, 0.5 pack of fat cottage cheese. Add sugar, beat until smooth. Unroll the cooled roll, separate from the paper, coat with a fat mixture, roll the roll again, set to cool.

It turns out very tasty.

Curd-sour cream

Grind a pack of not very fatty cottage cheese, add 1 cup of granulated sugar and 420 ml of fat sour cream. Whip it all up. Diversify the taste with almond nuts, walnuts, vanilla sugar. Nuts must be crushed, but they should not look like flour. You can try another version of this delicacy. For him, take sour cream and cottage cheese in inverse proportion, put 50 g of butter. Whisk all ingredients until smooth. To get a soufflé, add a tablespoon of gelatin, dissolved over low heat, into the sweet curd mass. Between layers of biscuit, such a soufflé can look quite nice.

Prepare and.

Cream cheese cream

Required products:

Fat-free cottage cheese - 200 g
- heavy cream - 220 ml
- sugar - 120 g
- vanilla sugar - 1 tsp.

Cooking steps:

Grind cottage cheese with a blender until smooth. Stir sugar with cream, vanilla, beat until a strong foam. Combine whipped cream with cottage cheese, stir gently. The resulting tender mass can be used as a filling for cookies, pastries and cakes. You can also place it in a bowl and decorate with fresh berries and grated chocolate.

Do also.

Curd-yoghurt cream

Soak 20 g of gelatin in water for 20 minutes. You can use juice instead of water, which will give the finished product a special taste. Grind 500 g of cottage cheese through a sieve to get rid of grains. Combine it with 420 g of yogurt and 4 tbsp. granulated sugar, beat in a blender. Heat the soaked gelatin until the grains dissolve, cool the solution slightly. Add gelatin to the curd mass, beat without interruption. Put the cream in the refrigerator, let it thicken.

Curd cream - recipe.

Pour 3 tablespoons of flour with 220 ml of milk, stir until smooth, boil, let cool. Beat 4 yolks, put a pack of low-fat cottage cheese, a glass of sugar and 3 tbsp. tablespoons of butter. Beat the mass until smooth. Pour condensed milk into the composition, add vanilla, mix again. Dissolve the gelatin in water, beat the whites until foamy, stir all the ingredients, leave for a couple of hours in the refrigerator.

Curd cream for eclairs

Eclairs are an excellent dessert that will appeal to any gourmet. The classic filling for eclairs is heavy buttercream. If you want a lighter treat, we suggest you cook the following option:

Rub 220 g of cottage cheese with a glass of powdered sugar, combine with 200 g of heavy cream. Add vanilla essence or vanilla sugar, stir thoroughly or beat with a mixer. The filling should become more airy. Put it in a pastry bag, fill the cakes through the hole. If a pastry bag was not at hand, just cut the eclairs on the side and fill them with stuffing.

It's tasty enough.

Curd cream - recipes with photos.

Grind 420 g of cottage cheese in a blender until a homogeneous mass is obtained. Separately, grind 4 yolks together with sugar to make foam. Prepare gelatin: dissolve it in 1/3 cup of cool water, wait until it swells. Drain excess moisture, heat the gelatin over low heat so that it completely dissolves while it cools, beat 200 g of cream with a mixer. The fat content of cream should not be less than 30%. Before whipping, they certainly need to be cooled. Combine cottage cheese with yolks, cream, vanilla. Kill the mass with a mixer, add vanillin, stir well.

You will certainly be pleased with its taste and.

Curd cream - a recipe for a cake.

Ingredients:

Lemon
- cottage cheese - 255 g
- sugar syrup - 3 tbsp. spoons
- vanilla
- orange peel
- sugar - 5 tbsp. spoons
- cream - one and a half glasses
- gelatin - a tablespoon
- walnut - 30 g

Cooking:

Pass the cottage cheese through a meat grinder, add granulated sugar, add vanillin, half chopped and roasted nuts, orange and lemon peel, whipped cream, dissolved gelatin. Put the finished mass in a bowl, cool, serve in bowls, garnish with whole nuts, slices of oranges.

Bake and .

Curd cream for biscuit.

Rub 100 g of butter with 100 g of condensed milk, add 420 g of cottage cheese, vanillin, stir until smooth. Kremchik cool, start biscuit cakes.

Cottage cheese cream for cake photo:

Curd-apricot cream.

You will need:

Dried apricots - 120 g
- orange juice - 455 ml
- powdered sugar
- honey
- whipped cream
- gelatin - 15 g
- lemon peel

Cooking:

Put the lemon zest, apricots in a saucepan, pour over orange juice, cook for 5.5 minutes at medium power. Cover, refrigerate. Dissolve gelatin in water, put in the oven for 35 seconds at medium power. Pour the juice with apricots into a combine, make a puree. Add honey or sugar, add gelatin, stir until the mixture becomes homogeneous. Divide into bowls, refrigerate.

How about you?

Recipe with berries.

Ingredients:

Cream, cottage cheese - 200 g each
- sugar - 155 g
- honey - 2 tablespoons
- vanillin - one sachet
- black and red currants - 155 g each
- orange
- canned peach - 3 pieces

Cooking:

Cut the orange into separate slices. Divide canned peaches in half. Grind cottage cheese through a sieve, mix with vanilla sugar. Whip cream with sugar, combine with cottage cheese. Set aside a little for decoration. Lay the delicacy in layers in bowls, alternating it with currants. Last layer decorate with currant berries, orange slices, peach halves. Mix the rest of the cream with honey, put it in a pastry syringe, decorate with roses.

Curd custard .

Chop 220 g of butter into small pieces, add powdered sugar (155 g), beat with a mixer. Grind 220 g of cottage cheese through a sieve, add to the butter along with sugar. Beat the resulting mixture again, add vanilla, refrigerate for one hour.

Chocolate curd cream.

Ingredients:

Cream - 220 ml
- chocolate - a teaspoon
- granulated sugar - 120 g
- milk - 120 ml
- cocoa powder - 30 g
- cottage cheese - 220 g

Cooking:

Mix cocoa with sugar, pour warm milk in a stream, stir. Add cottage cheese, dilute with cream, beat with a mixer, remove the treat for 15 minutes in a cool place.

Pancake cake with curd cream.

Pancake Ingredients:

Milk - 620 ml
- cocoa and granulated sugar - 1.5 tablespoons each
- baking powder, salt - ½ teaspoon each
- egg - 2 pieces
- vegetable oil - 30 ml
- flour - one glass

For filling:

Cottage cheese - 420 g
- vanillin
- sugar - 80 g
- sour cream - 125 ml

Cooking steps:

First of all, you need to bake pancakes: beat the eggs into a small saucepan, beat them, add granulated sugar and salt. add a small part of milk, stir, add flour mixed with baking powder. Stir the contents of the saucepan thoroughly, add the remaining milk, add vegetable oil. The consistency of the dough should be quite liquid. The more liquid it is, the thinner the pancakes will turn out. Leave the contents alone for 20 minutes. Make the filling: Immerse the curd in a blender, beat it until smooth. If the product is initially dry, you can add a little milk. Add vanilla, sugar, sour cream, beat well. Fry pancakes. Heat the pan, grease it with vegetable oil, pour the dough with a ladle, evenly distribute, fry the pancakes. As soon as you bake 5 pancakes, add cocoa to the contents of the saucepan, stir, bake chocolate pancakes. Form a cake: put a white pancake on a dish, brush it with the filling. Now put the chocolate pancake in, brush again. Spread the top pancake with cream. Decorate the cake: sprinkle with cocoa mixed with crushed walnuts.

Cooking options gentle and very delicious cream there is quite a lot of cottage cheese. In the main composition, you can include sour cream, cream, condensed milk, fruits, berries, chopped nuts, honey, lemon zest. Such a delicacy can be used as a filling for pancakes, cakes, pies, and can also be served as an independent dish.

The advantage of this fermented milk product in front of others high content proteins. And in confectionery business cottage cheese is used as the main ingredient for making creams for cakes.

What kind of creams from this fermented milk product has not 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 cooking technology.

Simple

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

Recipe Ingredients:

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

Time taken to cook: 20 minutes.

Calories: 323 kcal.

Cooking technology:

1. At medium speed of the mixer, beat the cottage cheese, butter and vanilla until smooth;
2. Sift the icing sugar beforehand and, using a teaspoon, gradually introduce into the curd mass;
3. Beat again in a mixer until smooth and homogeneous.

Cream for biscuit cake

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

Recipe Ingredients:

• oil - 1 pack;
• fine-grained sugar - 170 g;
• cinnamon with vanilla optional;
• granular cottage cheese - 400 g.

Time spent cooking: 30 minutes.

Calories: 365 kcal.

Cooking technology:

Cream cheese

Snow-white cream, prepared on the basis of cream, perfect option for a layer of soft cakes.

Recipe Ingredients:

• cottage cheese - 250 g;
• gelatin (powder) - 10 g;
• distilled water - 50 ml;
• fine-grained 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 that cream.

Recipe Ingredients:

• cottage cheese - 400 g;
• vanilla packaging;
• sour cream - 3 tbsp. l.

Time spent cooking: 10 minutes.

Calories: 168 kcal.

Cooking technology:

Cottage cheese and yogurt

Making a cream based on cottage cheese and yogurt is not a difficult science. It takes a minimum of time and ingredients.

Recipe Ingredients:

• fat cream - 400 ml;
• cottage cheese - 250 g;
• a sachet of vanillin;
• yogurt without fruit additives - 200 ml;
• fine-grained sugar - 3 tbsp. l.

Time spent cooking: 25 minutes.

Calories: 147 kcal.

Cooking technology:

1. At medium speed of the mixer, beat the cottage cheese, vanilla and yogurt;
2. Cream mixed with sugar, beat until strong foam in a separate bowl;
3. Combine 2 masses and mix until a homogeneous smooth consistency is obtained.

With condensed milk

Despite the fact that condensed milk was invented in the West, it is very popular in Russia. And how many varieties of creams can be prepared from condensed milk - do not count. 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 taken to prepare: 20 minutes.

Calories: 222 kcal.

Cooking technology:

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

Curd cheese cream

It is mainly used for cupcakes and cakes cooked 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 taken to prepare: 10 minutes.

Calories: 272 kcal.

Cooking technology:

1. Beat the butter with powder for 5 minutes until fluffy;
2. Introduce vanilla extract and cheese;
3. Beat for 5 more minutes.

Recipes for cakes with curd cream

One cream will not be full! Therefore, let's move on to recipes for cakes that are layered with curd creams.

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 the 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. children's holiday, and with the addition of fruits, you will get not only tasty, but also a multi-colored filling.

Recipe Ingredients:

• eggs - 6 pcs;
• vanillin;
• flour - 300 g;
• cottage cheese paste - 800 g;
• fine-grained sugar - 300 g;
• oil - 400 g;
• powdered sugar - 60 g.

Time spent cooking: 1 hour 30 minutes.

Calories: 272 kcal.

Cooking technology:

Three-layer chocolate shortcrust pastry cake with curd cream

It is not baked, but gelatin is added to the curd cream. Therefore, before serving, the dessert must be frozen 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;
• white, milk and dark chocolate in melted form - 60 g of each type;
• cream - 200 ml.

Preparation and freezing time: 1 hour + 3 hours.

Calories: 305 kcal.

Cake making process:

There are most simple recipes 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 dairy products.

• if sour cream is present in the recipe, then the maximum fat content of the product should be 33%. Too fatty product will not make the layer tasty, as fat can “clog” the whole taste;
• any cream must begin with grinding the cottage cheese. Even small lumps should not be present in the product.

Bon appetit!

In the next video - another recipe for making a simple curd cream for a cake.

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

Cottage cheese cream for a cake is a delicate airy mass with a wide variety of flavors. It holds its shape perfectly and does not spread, which is why many chefs use it to work with complex desserts. However, even curd cream itself is already a full-fledged treat for the sweet tooth.

Curd cream for the cake is prepared using a blender or mixer, which allows you to achieve the perfect smoothness of the cheese mass. For taste and aroma, a variety of ingredients are added to it. Almost every recipe for curd cream for a cake contains sugar or powdered sugar. Vanillin, butter, milk, cream, sour cream, condensed milk and natural yogurt, eggs, etc. are also often used.

More original variants curd cream for cake involve the addition of cognac, liquor or dessert wine, fruit puree or syrup, cocoa, gelatin, etc.. Usually, all the ingredients are simply mixed together and whipped into a fluffy mass, which is very easy to use to soak the dessert.

Curd cream for cake allows you to experiment with fillings, because it is combined with almost all sweet ingredients. You can also choose absolutely any cakes - the curd cream always lays down in an even layer and emphasizes the consistency of the dessert.

Cake with cottage cheese cream can be cooked in the oven or made without baking at all. So, pancakes or shortbread cookies are often used as the basis. Curd cream is also great for decorating the top of the cake - you can make beautiful patterns and small confectionery figurines.

The secrets of making the perfect curd cream for the cake

Curd cake cream is ideal for home baking, and professional confectioners often use just such a filler for their masterpieces. This airy delicacy is made extremely simply, and the result exceeds all expectations. Novice cooks can learn a few secrets, how to make cream cheese cake, from the following notes:

Secret number 1. Cream cheese must be crushed before adding it to the rest of the ingredients. You can do this with a blender, and in its absence, use a sieve. The procedure is necessary even if the curd itself is not grainy.

Secret number 2. Cottage cheese-yoghurt and curd-sour cream must be kept in the refrigerator for a while after cooking. If gelatin is also present in the recipe, then the finished cake will also need to be left in the cold for a while.

Secret number 3. To prepare the curd cream for the cake, it is best to get a mixer or blender. You can beat the ingredients with a whisk, but the whole process will be quite laborious, but the consistency of the finished cream may not match the expectations placed on it.

Secret number 4. To give the curd cream any shade, you can use fruit or vegetable juice. The best dyes in this case are beets and carrots.

Secret number 5. In recipes for cottage cheese cream for a cake, it is absolutely impossible to replace butter with spread or margarine.

This cream is very gentle due to the addition of powdered sugar and condensed milk. In addition, the dessert will complement the aroma of vanilla sugar and cognac. If there is no cognac, you can use liquor or dessert wine. Of course, if the cake is being prepared for children, it is better to exclude the alcoholic ingredient altogether or replace it with berry syrup. The consistency of the cream will be thick. It is recommended to use impregnation for biscuit together with it.

Ingredients:

• Cottage cheese - 320 g;
• Condensed milk - 65 g;
• Powdered sugar - 90 g;
• Butter - 175 g;
• Vanilla sugar - 1 sachet;
• Cognac - 1 tbsp. l.

Cooking method:

1. Heat the oil to room temperature and put it in a deep plate.
2. Pour powdered sugar and vanilla sugar to the butter, beat everything with a mixer until white.
3. Continuing to beat the cream at high speed, gradually introduce condensed milk into it.
4. Add cognac and beat a little more.
5. Rub the cottage cheese through a fine strainer and pour into the finished cream, mix everything gently.
6. Blend all ingredients again until completely combined.

Interesting from the network

If not only the taste of the cake is important, but also its appearance (for example, if we are talking about a festive dessert), then it is best to use cream cheese cream with the addition of gelatin. This simple secret ingredient will make the curd mass even more airy, and the cream will add a rich White color and soft texture. Before soaking gelatin, it is better to read the instructions on its packaging and follow the recommendations suggested there, even if they differ from the recipe.

Ingredients:

• Granular cottage cheese - 250 g;
• Cream - 300 ml;
• Gelatin - 10 g;
• Sugar - 80 g;
• Water - 50 ml.

Cooking method:

1. Pour gelatin cold water and leave for 40 minutes.
2. Grind the cottage cheese through a sieve, add half the sugar to it.
3. Dissolve gelatin to a liquid state and cool to room temperature.
4. Pour the gelatin into the curd and mix.
5. Mix the cream and the remaining sugar, beat everything into a foam using a mixer.
6. Gradually add the cream into the bowl with the cottage cheese, stirring constantly the cream.
7. After adding the cream, the cake will need to be kept in the refrigerator for several hours.

For a cake with fruit filling, just such an airy curd cream is best suited. It will emphasize the taste of the rest of the ingredients, make the dessert very tender. You need to take the simplest yogurt - without any flavoring additives. The fat content of this product is of fundamental importance. The process of preparing the cream is extremely simple - you can entrust it even to a novice hostess or practice using it for more sophisticated recipes.

Ingredients:

• Cottage cheese - 250 g;
• Heavy cream - 400 ml;
• Sugar - 3 tbsp. l.;
• Vanillin - 1 sachet;
• Yogurt - 200 g.

Cooking method:

1. Put cottage cheese in a blender bowl and grind it until smooth.
2. Add vanilla and yogurt to cottage cheese, beat at medium speed.
3. In a separate bowl, mix the cream and sugar, beat them until a strong foam.
4. Combine the curd and creamy mass, continue to beat everything together until completely homogeneous.
5. Before preparing the cake, leave the cream in the refrigerator for a couple of hours.

This recipe for curd cream for a cake is considered a classic, so every housewife who loves to bake at home should definitely familiarize herself with it. Thanks to butter, the curd mass becomes even more tender and juicy, and vanilla gives an appetizing aroma. Before applying the cream to the cakes, you do not need to heat or beat it again - it is better to use it chilled.

Ingredients:

• Cottage cheese - 200 g;
• Powdered sugar - 150 g;
• Butter - 200 g;
• Vanillin - 1 pinch.

Cooking method:

1. Heat the butter to room temperature, cut into cubes.
2. Pour powdered sugar to the butter, beat them together until a fluffy white mass is obtained.
3. Separately grind the cottage cheese in a blender and transfer it to the sugar-butter mixture.
4. Beat the cream intensively, adding vanilla in the process.
5. When the cream becomes homogeneous, transfer it to the refrigerator for 1 hour.

Pancake cake is quite popular homemade dessert. Cooking cakes for him is as easy as shelling pears - just fry more pancakes! Nevertheless, the main taste of the dish directly depends on the chosen cream. Cottage cheese will become one of the simplest, but at the same time delicious and useful options. If you wish, you can use your favorite pancake recipe instead of the one suggested below. If you don’t want to make a chocolate cake, just exclude cocoa from the dough.

Ingredients:

• Milk - 600 ml;
• Vegetable oil - 30 ml;
• Eggs - 2 pcs.;
• Flour - 1 cup;
• Baking powder - ½ tsp;
• Salt - ½ tsp;
• Cocoa - 1 ½ tbsp. l.;
• Sugar - 100 g;
• Cottage cheese - 400 g;
• Sour cream - 100 g;
• Vanillin - 2 g.

Cooking method:

1. Break the eggs into a deep plate, pour salt and one and a half tablespoons of sugar to them.
2. Beat the eggs thoroughly and pour half of the specified amount of milk into them.
3. Sift the flour together with the baking powder, gradually fold into the dough.
4. Mix all the ingredients until smooth, add to them all the remaining milk and vegetable oil.
5. Set pancake batter aside for 20 minutes.
6. Bring the cottage cheese with a blender to a paste-like state.
7. Add the remaining sugar (about 80 g), vanillin and sour cream to the resulting mass.
8. Beat the cream until smooth with a blender or mixer.
9. Divide the dough for pancakes into two parts and add cocoa powder to one of them, mix.
10. Heat the pan well and grease it with a small amount of vegetable oil(it is better to use a silicone brush).
11. Scoop up the pancake batter with a ladle and pour it into the skillet.
12. Spread the dough over the entire surface of the pan, fry the pancake on both sides until golden brown.
13. Do the same for all the other pancakes.
14. Put a white pancake on a flat dish and grease it with cottage cheese cream, then put a chocolate pancake on top.
15. So form the whole cake, grease it on top and on the sides with the remaining curd cream.
16. Decorate the top with cocoa.

The combination of cherries, cottage cheese and chocolate dough is loved by absolutely all confectioners and sweet tooth. Such a delicacy, even if cooked from the most simple products still looks very appetizing and elegant. For biscuit dough instead of cocoa, you can take grated chocolate (about 50 g), but then the dessert will turn out to be really very sweet. So that the cherry filling does not spoil the cream, it is better to sprinkle it with a small amount of starch before adding it to the cake. The biscuit here is prepared a little unusual, but it is this way of kneading the dough that allows you to get enough fluffy pie- the test is enough for three cakes.

Ingredients:

• Flour - 2 cups;
• Eggs - 5 pcs.;
• Starch - 1 tsp;
• Cocoa - 1 ¼ tbsp. l.;
• Sugar - 1 ½ cups;
• Vanillin - 5 g;
• Sour cream - 200 g;
• Cottage cheese - 200 g;
• Gelatin - 10 g;
• Freshly frozen cherries - 300 g;
• Powdered sugar.

Cooking method:

1. Mix flour, cornstarch and 1 tablespoon cocoa powder in a deep mixing bowl.
2. Break the eggs into a separate saucepan, add vanillin and half a glass of sugar to them.
3. Put the saucepan on a slow fire, beat the eggs for 3-4 minutes (heat to no more than 50 degrees).
4. Remove the saucepan from the heat and continue to beat the eggs with sugar for another 10 minutes using a mixer.
5. Sift dry ingredients (flour, starch and cocoa) through a sieve and gradually add to the egg mass.
6. Transfer the dough to a greased or parchment-lined form, bake at 180 degrees for 35 minutes.
7. Prepare gelatin according to package instructions, melt and cool.
8. Mix cottage cheese, sour cream and remaining sugar, mix well.
9. Add gelatin to the cream and mix everything again until smooth.
10. Leave the cream in the refrigerator for 20-30 minutes (no longer!).
11. Carefully cut the finished biscuit into three cakes, put the first one on a flat dish.
12. Lubricate the cake with cream, defrost the cherries and put on top of the curd mass, cover with a second cake.
13. Add cream and filling again, lay out the third cake and grease it with curd cream.
14. Sprinkle the cake with cocoa powder and powdered sugar, leave in the refrigerator for 3 hours.

Now you know how to make cottage cheese cream for a cake according to a recipe with a photo. Bon appetit!