recipes for cakes with curd cream

Cottage cheese cream is considered one of the most delicious and most common as a layer for cakes and other confectionery products. It has a delicate consistency and less fat content than, for example, oil-based cream. To some extent, it can be considered dietary if you use low-fat cottage cheese in the preparation.

Preparing the cream

Cottage cheese cream, prepared at home with your own hands, is not only very tasty, but also a healthy independent dessert and addition to confectionery products. Cottage cheese contains calcium, which is essential for the human body, as well as protein, phosphorus and many other substances. To preserve these useful components, you need to subject the product to heat treatment as little as possible.

So, how to prepare cream with cottage cheese for a cake?

It prepares very quickly: just beat the cottage cheese and powdered sugar well and the wonderful dessert is ready.

There are many variations of making cream for a cake with cottage cheese. Several excellent recipes are presented in this article. They will definitely come in handy for every housewife who wants to surprise her loved ones with something new and tasty.

Tips for Cooks

In order for the cream to be successful, you need to follow a number of simple rules:

1. Cottage cheese as the basis of the cream must be fresh. The quality of the future dessert depends on this factor.
2. The cottage cheese should not be grainy - it is more difficult to whip.
3. The most delicious cream is obtained from cottage cheese with a fat content of at least 9%. But if desired, you can use lower fat content.
4. When cooking, it is strongly recommended to grind the cottage cheese through a sieve or with a fork to avoid lumps, which are useless in the cream.
5. Curd creams are great for all sponge cakes. You can add berries, chocolate or condensed milk to them if desired.

Delicious curd cream for cake

In order to prepare excellent cream for a cake, no special skills are required. Even a child can do this task.

For a simple classic cream, the following products are needed:

• cottage cheese (not grain) 5% - 200 g;
• butter (if desired, you can do without it) - 50 g;
• powdered sugar - 400 g.

1. The melted butter is combined with cottage cheese. Beat at high speed.
2. It is advisable to sift the powdered sugar to avoid small lumps and gradually add it to the curd mixture with a spoon. Beat thoroughly until the mixture becomes homogeneous.
3. Delicious curd cream for the cake is ready!

Honey cake with curd cream

Below we will describe to you a cake that is very similar to the usual honey cake. However, we suggest adding cottage cheese to the cream recipe - this will give the dessert a unique taste!

Ingredients:

For the test:

• approximately 2.5 cups sifted flour
• 1/3 cup honey
• 2 eggs
• 240 grams of sugar
• soda
• baking powder

For cream:

• 0.9 kilograms of homemade cottage cheese
• 1.25 cups sugar
• 150 grams of butter
• 3 yolks

To prepare the dough for this wonderful honey cake, combine eggs, granulated sugar, honey, 1 teaspoon each of baking soda and baking powder in a saucepan. Heat the mixture, stirring constantly, until the volume of the dough increases 2-3 times. When this happens, add flour and mix thoroughly. The dough turns out a little sticky, very soft and elastic. Divide the lump into 8-9 parts and roll them out, cut them onto a plate and start baking. The oven should be preheated to 190-200 degrees. Grease a baking sheet generously with vegetable oil and bake the cakes for 8-15 minutes. The first cake usually bakes longer than the others, about a quarter of an hour, and subsequent ones - no more than 10 minutes.

Coat the prepared layers for the cake with curd cream. Its recipe is as simple as possible and does not require long beating. Just combine all the ingredients in a saucepan and heat over low heat until the first bubbles appear. The cream is quite liquid, so place the cake on a wide plate and generously pour each layer - let it drip from the edges. After assembling the product, sprinkle it with crumbs from baked dough scraps, you can add coconut flakes and crumbled corn sticks. Dessert should be left to steep for at least 8 hours. Enjoy your tea!

Curd cream “Tenderness itself”

This cream is prepared on the basis of cream and cottage cheese. These two products go well together and will be a great addition to baked goods.

To prepare a cake with whipped cream and cottage cheese, you need the following ingredients:

1. Grind the cottage cheese thoroughly with a fork or pass through a sieve.
2. In a separate bowl, beat the cream with powdered sugar and vanilla until fluffy foam appears.
3. Mix the cottage cheese with the creamy mixture and beat until smooth.
4. The cream turns out soft and moderately thick.
5. Place it in the refrigerator for several hours and you can safely use it for cakes and other desserts.

Sponge cake with curd cream

This recipe is attractive because instead of cherries you can add any nuts, berries and fruits: hazelnuts, cherries, peach, pineapple, melon and so on. As you can see, you can make many cakes with curd cream, and each of them will be special.

Ingredients:

• 4 eggs
• sugar -135 grams
• vanilla sugar
• flour - 80 grams
• starch - 50 grams
• fresh or preserved cherries - 500 grams
• gelatin - 3 tablespoons
• cottage cheese - 400 grams
• 380 grams of cream 33% fat
• powdered sugar - 1/3 cup
• half a lemon
• dark chocolate - 100 grams

Cooking method:

For the base of this delicate cake, you need to bake a sponge cake. Since his recipe is classic, you don’t need to put baking powder or soda in it. The splendor of the dough will be provided by the foam from the whipped egg whites. However, she is so gentle that she requires special treatment. The oven must be preheated to 180 degrees. Eliminate drafts. Once you've completed these important preparations, start kneading the dough.

Carefully separate the whites from the yolks. Beat the chilled and lightly salted whites until foamy. Grind the yolks separately with sugar and vanilla, do not beat them, just grind them thoroughly with a fork. Mix flour with starch and add to the yolks. Add the whites a little at a time and gently mix the batter with a spatula. Carefully pour it into the mold and place it on the middle shelf of a preheated oven. Bake for about 20-25 minutes without opening the door, otherwise the sponge cake will fall off.

Let the future cake cool slightly and remove it from the mold, while you make the cream yourself. First, soak the gelatin. Combine the cottage cheese with powdered sugar, lemon zest and the juice of half a lemon. Whip the pre-cooled (at least 5 hours) cream into foam. If you don't get a thick consistency, use a thickener. Place the whipped cream in the refrigerator to prevent it from collapsing and return to the curd. Mix the swollen gelatin with a small amount of cottage cheese and add it to the rest of the curd mass. Pour the cream into the cream last, leaving 1/3 of the volume for decorating the cake.

Set 16 cherries aside and stir the rest into the curd mixture. Cut the cooled sponge cake into 2 layers. Place the bottom part in a springform pan, cover with half of the curd-cherry cream, place the second cake layer on top and press it down a little. Cover the top of the sponge cake with the remaining cream and place the entire product in the refrigerator for 45-50 minutes. Once the cake has cooled, cover it with whipped cream.

The recipe has reached the decorating stage. Melt the chocolate, put most of it in the cornet, and roll 16 cherries in the remaining chocolate. Freeze them for 3-5 minutes to set the frosting and place 2 circles on the surface of the cream. Decorate the cake with chocolate stripes and ornaments. That's all, the magnificent cherry cake is ready, enjoy your tea!

Very simple cream recipe

The cream for the cake with cottage cheese and sour cream is prepared very quickly, from the simplest and most affordable products that every housewife has in her kitchen. Thanks to sour cream, the cake layers are very well soaked and give the dessert the desired softness and juiciness.

For sour cream with cottage cheese for the cake you will need the following components:

1. Grind the cottage cheese through a sieve or using a fork.
2. Add powdered sugar, vanillin and then beat the curd mass with a mixer.
3. Add sour cream to the cottage cheese and beat well again at high speed.
4. Then put it in the refrigerator for 3-4 hours.
5. The cream with cottage cheese and sour cream for the cake is ready!

Wonderful recipe for kids

It's no secret how healthy cottage cheese is. It is especially recommended for use by children. Calcium, which is contained in cottage cheese, is necessary for a growing body and proper bone growth. But, alas, not all children are ready to happily eat cottage cheese. How to feed a little picky eater?

An excellent option is to prepare for your child not only a healthy, but also a delicious dessert from cottage cheese and gelatin. It turns out so tender and airy that even the most ardent haters of cottage cheese eat it with pleasure.

For this recipe you will need the following products:

1. Pour cool milk into a bowl, mix with gelatin and leave to swell for 20-30 minutes.
2. Place cottage cheese, berries and vanillin in a separate bowl. Beat the mixture at high speed using a blender or mixer.
3. Meanwhile, put the milk with the swollen gelatin on the fire, without bringing it to a boil. Dissolve sugar in warm milk, mix with curd and berry mass and beat again until smooth.
4. Place the finished dessert in your favorite molds and set in the refrigerator for two to three hours. This cream can also be successfully used for coating cakes and other confectionery products.
5. Healthy and very tasty cream cottage cheese with gelatin and berries is ready!

How to prepare cream soufflé, we will consider further.

Cream soufflé with cottage cheese for cake

Cakes with soufflé cream have a delicate, literally airy texture. Preparing this cream is not difficult at all.

It will require the following ingredients:

1. Pour water into a saucepan or other container and add gelatin. Leave to swell for about 20 minutes.
2. Pour the swollen gelatin into slightly warmed milk and put on fire until the gelatin dissolves. No need to boil!
3. Mix cottage cheese with granulated sugar and beat using a mixer or blender.
4. Pour milk and gelatin into the curd mixture and beat thoroughly again until fluffy and homogeneous.
5. Cream soufflé is ready! Now it can be used in making cakes.

Sour cream custard

This cream is good because sour cream undergoes heat treatment, which means it is safe for children's dishes. This cream is well suited for a children's sponge cake as a layer. With it, the biscuit will not be dry, since sour cream saturates the dough well. Ingredients:

• 300 g sour cream, 20%.
• 2 tbsp. spoons of flour.
• 1 egg.
• 120 g sugar.
• 250 g butter.
• Vanilla to taste.

Combine all ingredients except oil and place in a water bath. Cook, stirring, until thick. Then cool to room temperature. Beat the softened butter and add it to the custard.

Curd cream with condensed milk

Condensed milk is quite often used in the preparation of cream for layering cakes. Thanks to its addition, the delicacy acquires a rich creamy taste, and when cooked it becomes like caramel. In combination with cottage cheese, you get the most delicate and moderately sweet cream, which will delight all those with a sweet tooth.

Ingredients for cream:

1. Divide the butter into pieces and beat together with powdered sugar and vanilla.
2. Gradually condensed milk is added to the butter.
3. Grind the cottage cheese with a fork or through a sieve. Then combine with butter and condensed milk.
4. While whipping, add a few drops of lemon juice.
5. Afterwards, put the cream in the refrigerator for about an hour.

Chocolate with butter and cream

Chocolate cream with cream and butter and holds its shape well. This means that it can be used not only for layering cakes, but also for decorating desserts. For the cream you need:

• 100 g dark chocolate.
• 100 ml cream, 35%.
• 50 g powdered sugar.
• 40 g butter.

Mix the cream with powder and heat without bringing to a boil. Pour the mixture into the broken chocolate bar and stir until it is completely dissolved. Finally add oil and beat.

Cream with cottage cheese and boiled condensed milk “Lakomka”

Another recipe for curd cream with condensed milk, but this time boiled condensed milk will be used in cooking. The cream turns out very pleasant, moderately thick and tender, with a caramel-creamy taste.

You will need the following products:

1. Combine milk and grated cottage cheese in a bowl and beat thoroughly with a mixer until fluffy and homogeneous.
2. Then gradually add boiled condensed milk, without ceasing to beat.
3. Place the finished cream in the refrigerator for several hours.

Cream with mascarpone

Creams with mascarpone cream cheese are soft and light. Ideal as an impregnation and decoration for a birthday cake for a girl and for older children. Ingredients:

• Mascarpone – 600 g.
• Condensed milk – 1 can.
• Powdered sugar – 1 tbsp. spoon.

Beat the cheese and powder with a mixer. Then pour condensed milk into it and continue whisking until thick.

Curd-chocolate cream

We offer an excellent recipe for cream with cottage cheese and chocolate, which is well suited for layering sponge cakes and pastries.

Required ingredients:

1. Grind the cottage cheese thoroughly.
2. Divide the butter into parts and beat until fluffy.
3. Gradually add cottage cheese and vanilla sugar to the butter mixture, whisking continuously.
4. Break the chocolate into pieces and place in a water bath. Once it melts, mix with cream.
5. Add the chocolate-cream mixture to the curd mixture and beat thoroughly at medium speed.
6. Curd cream with chocolate is ready!

Chocolate cream

Many children love chocolate very much, and they eat chocolate desserts more readily than cream and fruit cakes. A good chocolate cream should have a rich chocolate taste and an appetizing dark color. For this cream you will need:

• Dark chocolate – 600 g.
• Tea with bergamot – ½ cup.
• Orange zest.

The chocolate is melted in a water bath. Then strong tea is poured into it and orange zest is added. The resulting liquid cream can be used as icing for a cake, or you can put it in the refrigerator and let it harden. You can use this thickened chocolate cream for a children's cake as a layer.

Cream with cottage cheese and mascarpone

This cream is very light, creamy and perfect for many cakes and desserts.

It is very easy to prepare and requires just three ingredients:

1. Grind the cottage cheese through a sieve and beat together with sugar until it is completely dissolved.
2. Continuing to beat, add mascarpone cheese little by little. The texture of the cream is moderately thick.
3. You can add a little vanilla to taste.

Curd and yoghurt cream

For those who prefer lighter creams in baking, you can use this recipe. Thanks to the yogurt, the cream has a pleasant characteristic sourness. Cottage cheese and yogurt harmonize perfectly and complement each other.

For this cream you will need the following ingredients:

1. Place natural yoghurt with cottage cheese in a deep bowl and beat thoroughly with a mixer at medium speed until fluffy.
2. In another bowl, beat the cream with granulated sugar until it dissolves. To make the cream whip better, it is recommended to place it in a chilled container and also cool the product itself before cooking.
3. Combine both masses and mix thoroughly with a spoon or spatula.
4. Place the finished cream in the refrigerator for an hour. After time, it can be used to layer cakes and other desserts. It turns out very light and airy.
5. If desired, you can add a little vanilla to the cream for flavor.