Many children don't like cottage cheese.But everyone knows how healthy this fermented milk product is. Make a wonderful cake with the most delicate curd cream, and little gourmets will highly appreciate your culinary skills.

Sponge cake with curd cream

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

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

Method of preparation:For the base of this delicate cake, you need to bake a sponge cake. Since its recipe is classic, you do not need to add baking powder or soda. The foam from the whipped egg whites will provide the fluffiness of the dough. However, it is so delicate that it requires special care. Preheat the oven to 180 degrees. Avoid drafts. After completing these important preparations, start kneading the dough. Carefully separate the egg whites from the yolks. Beat the chilled and slightly salted egg whites into a foam. Separately grind the yolks with sugar and vanilla, do not beat them, just rub them thoroughly with a fork. Mix flour with starch and pour into the yolks. Add the egg whites little by little and carefully stir the liquid dough with a spatula. Carefully pour it into the pan and put it on the middle shelf of the preheated oven. Bake for about 20-25 minutes without opening the door, otherwise the sponge cake will fall. Let the future cake cool down a little and take it out of the pan, and work on the cream. First, soak the gelatin. Combine the cottage cheese with powdered sugar, lemon zest and the juice of half a lemon. Whip the pre-chilled (at least 5 hours) cream into a foam. If you can’t get a thick consistency, use a thickener. Put the whipped cream in the refrigerator so that it doesn’t fall, and return to the cottage cheese. Mix the swollen gelatin with a small amount of cottage cheese and add it to the rest of the curd mass. Lastly, add the cream to the cream, leaving 1/3 of the volume for decorating the cake. Set aside 16 cherries, and mix the rest into the curd mass. Cut the cooled sponge cake into 2 layers. Place the bottom part in a springform pan, cover with half of the curd-cherry cream, put the second cake on top and press it down a little. Cover the top of the sponge cake with the remaining cream and put the whole thing in the refrigerator for 45-50 minutes. After the cake has cooled, cover it with whipped cream. The recipe has reached the decoration stage. Melt the chocolate, put most of it aside in a small cone, and roll 16 cherries in the remaining chocolate. Freeze them for 3-5 minutes so that the glaze hardens, and place them in 2 circles on the surface of the cream. Decorate the cake with chocolate stripes and an ornament. That's it, the magnificent cherry cake is ready, enjoy your tea!

Apple-curd cake

An incredibly aromatic combination of sweet apples and juicy cottage cheese will give the dessert a harmonious taste and delicate consistency. Ingredients: For the dough:

• 1.5 cups of flour
• 130 grams of soft oil
• 50 grams of sugar
• yolk
• some milk

For the apple filling:

• 8 juicy apples
• 0.75 cups of sugar
• 0.25 cups of orange juice

For the curd cream:

• 2 bags of cream (250 grams each)
• a cup of sugar
• 14 grams of gelatin
• 0.25 cups of milk
• 450 grams of cottage cheese 9%

For the top:

• 250 grams of cream
• 100 grams of white chocolate

Method of preparation:This recipe is a bit time-consuming, because the cream for it needs to be prepared the day before baking: melt 100 grams of white chocolate in a pack of cream (250 ml), cool a little and leave to cool overnight. The next day, knead a homogeneous mass from the ingredients for the dough. Use your fingers to spread the dough along the bottom of the pan, forming small sides. Preheat the oven to 180 degrees and send the cake base to bake for 20-25 minutes. When the allotted time is up, take out the pan and leave to cool. In the meantime, prepare the apple filling: cut the peeled fruit into 8 pieces. Pour orange juice into a saucepan, sprinkle with sugar, add apple slices and boil slightly. Let it cool a little and in the meantime make the delicate curd cream. Whip the well-chilled cream. Dissolve gelatin in hot milk and warm it up a little, then add it to the cottage cheese. Beat this mass with a whisk and gradually add whipped cream. That's it, the preparation of the ingredients is finished, the recipe moves to the stage of assembling the cake. Spread the apple filling on the cooled base, then cover with curd cream and put it on the bottom shelf of the refrigerator for 3 hours. After a while, take the cake out and carefully apply the pre-prepared cream with white chocolate, having whipped it up tightly beforehand. Decorate the most delicate curd dessert as desired - enjoy!

Honey cake with curd cream

Below we will describe 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 dough:

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

For the cream:

• 0,9 kg of homemade cottage cheese
• 1.25 cups of sugar
• 150 grams of butter
• 3 yolks

To prepare the dough for this wonderfulhoney cake, combine eggs, granulated sugar, honey, 1 teaspoon of soda and baking powder in a saucepan. Heat the mixture, stirring constantly, until the dough volume increases by 2-3 times. When this happens, pour in flour and mix thoroughly. The dough is a little sticky, very soft, elastic. Divide the lump into 8-9 parts and roll them out, cut out on a plate and start baking. The oven should be preheated to 190-200 degrees. Generously grease the baking sheet with vegetable oil and bake the cakes for 8-15 minutes. The first cake usually takes longer to bake than the others, about a quarter of an hour, and the following ones - no more than 10 minutes. Spread the prepared cake layers with curd cream. Its recipe is extremely simple and does not require long whipping. 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 dish and generously pour it over each layer - let it drip from the edges. After assembling the product, sprinkle it with crumbs from the baked dough trimmings, you can add coconut flakes and crumbled corn sticks. The dessert should be infused for at least 8 hours. Enjoy your tea!

Chocolate-curd biscuit with cream

Cocoa will give this cake a special note, you can add a little cinnamon if you like its aroma. Ingredients:

• incomplete glass of flour
• 450 grams of sugar
• a dozen eggs
• 300 milliliters of yogurt
• 150 grams of nuts
• 150 milliliters of milk
• 300 grams of cottage cheese
• cocoa
• soda
• lemon acid
• vanillin

Method of preparation:Start preparing the sponge cake dough: wash 5 eggs and separate the whites from the yolks. Let the whites cool, adding a little salt for subsequent whipping. Add 5 more whole eggs to the 5 yolks and whip until fluffy. Pour in 15 level tablespoons of sugar and yogurt. Mix everything well and add a pinch of unslaked soda, then sift the cocoa and flour into the mixture. Stir it in, sifting, 1 tablespoon at a time. The dough is uniform, of a liquid consistency. Line a low rectangular pan and brush with vegetable oil using a brush. Carefully pour in the dough, without disturbing it unnecessarily. Preheat the oven and send the pan with the liquid dough to bake at 180 degrees. Pay special attention to heating — do not send the dish to bake until the oven is well heated. So, while the sponge cake is cooking, it's time to make the curd cream. To do this, mix 300 grams of cottage cheese with a glass of sour cream, pour in granulated sugar and vanilla sugar. Whip the meringue from the egg whites set aside earlier. The recipe is coming to a logical conclusion — all that remains is to assemble the cake. Cut the finished chocolate sponge cake into 2 layers. Take some crumbs from the middle for decoration. Spread the first layer with curd cream and sprinkle with chopped walnuts. Trim the edges of the product and crumble the excess. Place a layer of cake on top and cover with meringue. Let the cake sit, and in the meantime, prepare the chocolate glaze — it will give the dessert a rich, bright taste. In a small saucepan, mix milk, 3 tablespoons of cocoa and granulated sugar. Bring to a boil over low heat. You can add a spoonful of sour cream - the glaze will become viscous, it will be easier to apply it to the meringue layer. Using a spatula (preferably silicone), evenly and quickly smooth the chocolate glaze over the top of the finished product. Sprinkle the sides with crumbs from the remaining dough and chopped nuts. Decorate with protein cream from a cornet and leave to infuse for 2-3 hours. A luxurious chocolate cake with curd cream is ready! Enjoy!

Sponge cake "Tenderness" with cottage cheese cream

The appearance of this dessert resembles"Anthill", but the taste is very different - it is delicate with a pronounced curd-sour cream flavor. You can complement the sweet dish with any berries, nuts, fruits, candied fruits, chocolate drops and so on. Use all your imagination to prepare this wonderful cake with curd cream. Ingredients: For the biscuit:

• 8 pieces of eggs
• 3/4 cups of flour
• 8 tablespoons of sugar
• 7 teaspoons of potato starch

For the cream:

• 800 milliliters of sour cream 20% fat content
• cup of cottage cheese
• a cup of sugar
• 10 grams of vanilla sugar
• tangerines in syrup

For decoration:

• 1 chocolate bar
• almond flakes

Method of preparation:First, carefully separate the whites from the yolks. Mix 8 yolks with a couple of tablespoons of sugar and beat them a little with a fork until the mixture turns white. Add starch, stir and set aside for a while, the sugar should melt. Then make the meringue: pour a teaspoon of fresh lemon juice into the whites and beat them into a foam. Carefully pour in the yolk mixture and gently stir, gradually adding flour. Pour the resulting mass into a greased form and put it in the oven. Baking temperature is 170 degrees, the time is at least 40 minutes. Check the readiness with a skewer, but do not open the oven door for the first 25 minutes, so that the sponge cake does not fall. While the pie is baking, start making the cream. Its recipe is extremely simple: mix sour cream, cottage cheese, sugar and vanilla with a mixer. When the sponge cake is baked, take it out of the mold and cut into cubes with a 4-centimeter edge. Dip each cube in the sour cream and curd mixture and begin to lay it out in a pile on a wide plate, alternating with tangerines. Once you have finished forming the cake, melt a bar of chocolate and pour it over the product in any shape, then sprinkle it with almond flakes. Let it sit for just a couple of hours and call your family to the table. Enjoy your meal! Now you know how to cook a very appetizing and healthy dish - a delicate dessert. There are a great many cakes with curd cream, we have selected the easiest and most delicious for you. Armed with the recipe and using your imagination, you can bake a dish that is amazing in taste and appearance. Cook easily, with love and inspiration! We recommend reading:

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