Sand cakes are for some reason not very popular. We all somehow biscuits bake and muffins. We like to make something like this from a ready-made puff pastry or from honey cakes. But the short pastry is prepared exclusively for homemade cookies. But why? After all, a sand cake can get no worse than a magnificent biscuit or crispy puff. Especially if it's a sand cake with curd: with curd filling or with curd cream. So we urgently correct our mistake, choose a recipe and learn how to prepare a sand cottage cheese cake.
Sand and curd cake with meringue
Very tasty cake with cottage cheese and meringue. If you do not know, then merenga is a baked meringue that turns hard and crisp outside and soft and lush inside. Usually meringues are cooked as dry cakes. But we use meringue for cake with cottage cheese. 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, put the softened margarine or butter, pour out the sugar and grind it all white. Now pour into this mixture sifted flour and baking powder and add two teaspoons of lemon juice. Gently mix the dough until smooth. We put the dough into a mold and put it in a preheated oven at a temperature of 180-200 degrees. In the meantime, lay out the cottage cheese in the bowl, break one whole egg there, add vanilla sugar, two tablespoons of sugar and thoroughly rub it all. Next, we need to put this mass on the brown sandwich that began to be browned. This should happen about fifteen minutes after we put the mold in the oven. So, we spread the curd mass onto the cake and continue baking the cake for another ten minutes. During this time, the curd layer should grab, and the top of the cake becomes glossy. Now we need to make a meringue. To do this, first beat the egg whites into a strong thick foam, and then add three tablespoons of granulated sugar to them alternately and beat them all in a smooth, smooth mass. When the curd layer becomes glossy, we again take the cake from the oven and lay out the third protein layer. Reduce the temperature in the oven to 150 degrees and wait for the proteins to blush. If there is a convection function in your oven, bake the squirrels in this mode. Ready cake is allowed to cool, and then remove it from the mold. No additional decorations such a curd cake does not require. However, you can sprinkle it with powdered sugar or chocolate chips.
Sand cake with cottage cheese soufflé and marmalade
- Flour - 2 incomplete glasses;
- Butter - half a pack;
- Eggs - 2 pieces;
- Sugar sand - 3 tablespoons.
For a souffle:
- Cottage cheese (not less than 9% of fat content) - 750 grams;
- Milk - 1 part glass;
- Cream - half a glass;
- Sugar sand - 1 glass;
- Water is a quarter of a glass;
- Gelatin - 20 grams;
- Half a lemon;
- Marmalade - 100 grams;
- Fresh or canned fruit and berries.
Preparation: Wheat flour sifted into a bowl and mixed with sugar. Put the softened butter into the flour and rub it all with hands until a large, crumbly mass is obtained. After that, add two eggs and knead a dense smooth dough, which we clean for an hour in the refrigerator. After an hour, turn on the oven and let it warm up to 180 degrees. The dough is rolled out in a thin layer along the diameter of the mold with removable sides, we lay this layer on the bottom of the mold and send the cake to the oven, where we bake it to light golden color. The finished cake is left to cool right in the form, and in the meantime we are preparing the cottage cheese soufflé. Soak gelatin in the proportions indicated on the sachet. Squeeze the juice from the orange, and from the lemon we remove the zest (on small teurochke). We put in a bowl of cottage cheese, sour cream, lemon zest, sugar and pour orange juice and cream. First, we rub all this into a homogeneous mass, and then whisk with a mixer until it is splendid. We boil the milk. Swollen gelatin is dissolved in a water bath and mixed with hot milk. When the mixture is slightly cool, pour it into the curd mixture. In the form with the cake we spread the mass with the second layer, gently level it and remove the form in the refrigerator until the custard souffle is completely hardened (zhelirovaniya). Ready cake is decorated with marmalade and fresh fruit. To do this, put the marmalade in a saucepan and dissolve it to a liquid state in a water bath. With liquid marmalade fill the top layer with cottage cheese, and on top we put fresh or canned berries and (or) fruit.
Cottage cheese and curd cake "Africa"
- Flour - 2 glasses with a slide;
- Sugar - 1 part glass;
- Butter - 200 grams;
- Tomato paste - 6 tablespoons;
- Eggs - 2 pieces;
- Baking powder - 1 sachet.
- Cottage cheese - 400 grams;
- Sour cream 30% fat content - 200 grams;
- Condensed milk - 10 tablespoons;
- Butter - 200 grams.
- 1 chocolate bar (100 grams).
Preparation: We break eggs into the bowl, pour out all the sugar and beat the egg-sugar mixture to a white lush mass. Butter butter and melt, and then pour out its bowl with whipped eggs. Add the same tomato paste, pour out the baking powder and sift the flour. Mix the soft short pastry, which is then removed for half an hour in the refrigerator. After thirty minutes we take out the dough and divide it into five identical parts. Each part is rolled into a thin layer and baked on a baking sheet covered with baking paper. The oven is pre-heated to 200 degrees and each biscuit is no longer than five minutes. Still hot cakes cut off, leveling the edges - the trimming will go to the cake. Leave the cakes cool and proceed to the preparation of curd cream. Put the soft curd into a saucepan. If you have grainy cottage cheese, then it needs to be wiped through a sieve so that the mass becomes homogeneous (without grains). Pour into the saucepan with cottage cheese sour cream and condensed milk and beat everything with a mixer or blender. Separately beat up the softly softened butter, and then add it to the cottage cheese and mix or whisk again at the lowest speed of the mixer. We remove the cream in the refrigerator and let it cool. We collect the cake, promazyvaya each cake curd cream. The top and sides of the cake are also coated with cream and leave the cake soaked at room temperature. To decorate the cake, we spread the chocolate bar on the water bath and pour the liquid chocolate onto parchment paper, food film or silicone mat. When the chocolate hardens completely, break it into large pieces of arbitrary shape. Cut the scraps from the cake to crumb. We decorate the cake soaked in cream. Boka is generously sprinkled with crumbs, and the top of the cake is laid out with flat pieces of chocolate, imitating the cracked soil of the desert or drawing on the giraffe's skin. This is how you like it! Chic sandy cake "Africa" with curd cream is ready! That's how you can cook a sand cake with cottage cheese or with curd cream. The combination of friable dough and a little wet sweet and sour cottage cheese will be appreciated by many. Cook with pleasure, and a pleasant appetite for you! We advise you to read: