sand cake with cottage cheeseFor some reason, we don't really like shortbread cakespopular. We all bake biscuits and muffins. We love to make something like that from ready-made puff pastry or honey cakes. But we prepare shortcrust pastry exclusively for homemade cookies. But why? After all, a shortcrust cake can turn out no worse than a fluffy biscuit or crispy puff pastry. Especially if it is a shortcrust cake with cottage cheese: with a curd filling or with curd cream. So we urgently correct our mistake, choose a recipe and learn how to cook a shortcrust and curd cake.

Sand and curd cake with meringue

Very tasty cake with cottage cheese and meringue.If you don't know, meringue is a baked meringue that is hard and crispy on the outside and soft and fluffy on the inside. Meringues are usually made as dry cakes. But we are using meringue for a cottage cheese cake. Ingredients:

  • 3 egg yolks;
  • 1 egg;
  • 200 grams of fat-free cottage cheese;
  • 125 grams of butter;
  • 4 tablespoons of sugar;
  • 1 cup of flour;
  • 1 teaspoon baking powder;
  • 2 teaspoons of lemon juice;
  • 1 teaspoon of vanilla sugar;
  • 2 tablespoons of sugar.

Preparation:Pour the egg yolks into a bowl, add softened margarine or butter, sprinkle in sugar and grind everything until white. Now pour the sifted flour and baking powder into this mixture and add two teaspoons of lemon juice. Gently mix the dough until smooth. Put the dough in a mold and bake in a preheated oven at 180-200 degrees. Meanwhile, put the cottage cheese in a bowl, break one whole egg into it, add vanilla sugar, two tablespoons of granulated sugar and grind everything thoroughly. Next, we need to put this mass on the shortbread crust that has begun to brown. This should happen about fifteen minutes after we put the mold in the oven. So, put the curd mass on the crust and continue baking the cake for another ten minutes. During this time, the curd layer should set and the top of the cake should become glossy. Now we need to make the meringue. To do this, first beat the egg whites into a thick, firm foam, then add three tablespoons of granulated sugar one by one and beat everything into a smooth, homogeneous mass. When the curd layer becomes glossy, take the cake out of the oven again and lay out the third protein layer. Reduce the oven temperature to 150 degrees and wait until the whites brown. If your oven has a convection function, bake the whites in this mode. Let the finished cake cool, and then remove it from the pan. This curd cake does not require any additional decorations. However, you can sprinkle it with powdered sugar or chocolate chips.cake with cottage cheese

Sand cake with cottage cheese soufflé and marmalade

Ingredients:

  • Flour - 2 incomplete glasses;
  • Butter - half a pack;
  • Eggs - 2 pieces;
  • Sugar sand - 3 tablespoons.

For the soufflé:

  • Cottage cheese (not less than 9% of fat content) - 750 grams;
  • Milk – 1 incomplete glass;
  • Cream - half a glass;
  • Sugar sand - 1 glass;
  • Water is a quarter of a glass;
  • Gelatin - 20 grams;
  • Half a lemon;
  • Orange.

For decoration:

  • Marmalade - 100 grams;
  • Fresh or canned fruit and berries.

Preparation:Sift the wheat flour into a bowl and mix with granulated sugar. Put the softened butter into the flour and rub everything with your hands until you get a coarse crumbly mass. Then add two eggs and knead a dense smooth dough, which you put in the refrigerator for an hour. After an hour, turn on the oven and let it warm up to 180 degrees. Roll out the dough into a thin layer along the diameter of the mold with removable sides, put this layer on the bottom of the mold and send the cake to the oven, where you bake it until light golden brown. Leave the finished cake to cool right in the mold, and in the meantime prepare the curd soufflé. Soak the gelatin in the proportions indicated on the bag. Squeeze the juice from the orange, and remove the zest from the lemon (on a fine grater). Place the cottage cheese, sour cream, lemon zest, sugar in a bowl and pour in the orange juice and cream. First, grind it all into a homogeneous mass, then beat it with a mixer until fluffy. Boil the milk. Dissolve the swollen gelatin in a water bath and mix with the hot milk. When the mixture has cooled slightly, pour it into the cottage cheese mixture. Place the mass in a second layer in the form with the cake, carefully level it and put the form in the refrigerator until the cottage cheese soufflé has completely hardened (gelled). Decorate the finished cake with marmalade and fresh fruit. To do this, place the marmalade in a saucepan and dissolve it until liquid in a water bath. Pour the liquid marmalade over the top layer with cottage cheese, and put fresh or canned berries and (or) fruit on top.sand cake with curd cream

Cottage cheese and curd cake "Africa"

Ingredients:

  • Flour - 2 glasses with a slide;
  • Sugar - 1 part glass;
  • Butter - 200 grams;
  • Tomato paste - 6 tablespoons;
  • Eggs - 2 pieces;
  • Baking powder - 1 sachet.

For the cream:

  • Cottage cheese - 400 grams;
  • Sour cream 30% fat content - 200 grams;
  • Condensed milk - 10 tablespoons;
  • Butter - 200 grams.

For decoration:

  • 1 chocolate bar (100 grams).

Preparation:Break the eggs into a bowl, pour in all the sugar and beat the egg-sugar mixture until it becomes white and fluffy. Melt the butter and cool it, then pour it into the bowl with the beaten eggs. Add the tomato paste, pour in the baking powder and sift the flour. Knead the soft shortcrust pastry, which we then put in the refrigerator for half an hour. After thirty minutes, take out the dough and divide it into five equal parts. Roll each part into a thin layer and bake on a baking sheet covered with baking paper. Preheat the oven to 200 degrees and bake each cake for no longer than five minutes. Trim the cakes while they are still hot, aligning the edges - the trimmings will be used to sprinkle the cake. Leave the cakes to cool and start making the curd cream. Put the soft curd in a saucepan. If your cottage cheese is grainy, rub it through a sieve until the mixture is smooth (without grains). Pour sour cream and condensed milk into a saucepan with cottage cheese and beat everything with a mixer or blender. Separately beat the softened butter until fluffy, then add it to the cottage cheese and mix or beat again at the lowest speed of the mixer. Put the cream in the refrigerator and let it cool. Assemble the cake, spreading each layer with curd cream. Also coat the top and sides of the cake with cream and leave the cake to soak at room temperature. To decorate the cake, melt a chocolate bar in a water bath and pour the liquid chocolate onto parchment paper, cling film or a silicone mat. When the chocolate has completely hardened, break it into large pieces of any shape. Chop the cake trimmings into crumbs. Decorate the cake soaked in cream. Sprinkle the sides generously with shortbread crumbs, and lay flat pieces of chocolate on top of the cake, imitating cracked desert soil or a pattern on a giraffe's skin. It's up to you! The gorgeous shortbread cake "Africa" ​​with curd cream is ready! This is how you can make a shortbread cake with curd cheese or with curd cream. Many will appreciate the combination of crumbly dough and slightly moist sweet and sour curd. Cook with pleasure, and bon appetit! We recommend reading:

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