No matter how tasty and delicious store-bought cakes arebeautiful, and a homemade cake will always give odds to any store-bought one. Because homemade cakes are made with love! With love for those for whom they are prepared, and with love for the process itself. And the variety of homemade baked goods is much greater, because there are as many recipes as there are housewives! For example, a sponge cake with curd cream. How many types of such cakes can you find in a store? But in home cooking there is far from just one recipe for it. So choose.
Biscuit cake with cream cheese soufflé
Ingredients:
- 2 eggs;
- Half a glass of white wine (dry or semisweet);
- Half a glass of vegetable oil (no taste and smell);
- 2 cups of sugar;
- A glass of flour;
- A bag of baking powder.
For the cream:
- A pound of soft cottage cheese;
- Half a can of condensed milk;
- 2 egg whites;
- Half a glass of sugar;
- 30 g of gelatin.
Preparation: First, bake the cake.Pour the eggs into a bowl, add sugar and grind until white. Then pour in the wine and butter and beat with a whisk or mixer until the sugar is completely dissolved. After that, gradually add the sifted flour and knead the dough. Finally, add the baking powder and mix thoroughly again. Pour the dough into a greased and floured form (with removable sides) and bake the cake in an oven preheated to 200-280 degrees for thirty to forty minutes. Remove the finished cake from the form and leave to cool. While the cake is cooling, prepare the cream. Soak the gelatin in half a glass of boiled water at room temperature and leave it to swell. Place the cottage cheese in a saucepan, add condensed milk and grind thoroughly. First, beat the egg whites into a thick, firm foam, then gradually add sugar, continuing to beat. Dissolve the swollen gelatin in a water bath, cool slightly and pour in a thin stream into the whites, which are beaten at medium speed with a mixer. Finally, put cottage cheese in small portions into the whites, continuing to beat them at low speed. Cut the sponge cake into two layers. Place one layer in a split mold and spread half of the curd cream on it. Place the second layer on top, onto which we pour the remaining cream. Smooth out the cream layer and put the cake in the refrigerator for about an hour and a half. Carefully remove the finished cake from the mold and decorate with fresh fruit and chocolate.
Biscuit cake with cream cheese cream
Ingredients:
- 3 eggs;
- Half a glass of sugar;
- Half a glass of flour.
For the cream:
- 400 g of hard curd;
- A glass of fatty cream;
- Half a glass of sugar;
- 10 g of vanilla sugar;
- Tablespoon of chocolate chips.
For the syrup:
- Half a glass of water;
- A glass of sugar;
- A teaspoon of liqueur or rum.
Preparation:Turn on the oven and prepare the biscuit pan: grease it with butter and cover it with parchment. Now beat the eggs with sugar until the entire mass increases three times. Then add the sifted flour, quickly kneading the dough. Pour it into the pan and put it in the oven. Bake the cake at a temperature of 200-220 degrees until a dry toothpick comes out clean. Leave the finished biscuit to cool right in the pan, then take it out and soak it in syrup made from water, sugar and rum. For the curd cream, beat the curd with cream in a mixer or blender, add sugar and vanillin. Place the biscuit cake on a plate, coat with cream and sprinkle with chocolate chips.
Biscuit cake with sour cream cheese cream
Ingredients:
- 6 tablespoons of flour;
- 3 tablespoons of potato starch;
- 8 tablespoons of sugar;
- 8 eggs;
- A can of canned tangerines or peaches;
- Coconut shaving;
- Chocolate shavings;
- Pinch of vanillin.
For the cream:
- Liters of sour cream 20% fat content;
- 200 g of cottage cheese;
- A glass of sugar;
- A packet of vanilla sugar.
Preparation: Prepare a classic sponge cake.First, separate the whites from the yolks and beat the yolks with two spoons of sugar. Then add starch to them and rub thoroughly. Now beat the whites into a thick, stable foam and, continuing to beat, add the remaining sugar to them in small portions. After that, carefully pour the yolk-starch mixture into the beaten whites and mix. Finally, gradually pour in the sifted flour, vanilla and knead the dough. Bake the sponge cake in a greased form at a temperature of 180-200 degrees for forty minutes (approximately). While the sponge cake is baking, beat the sour cream with sugar, add cottage cheese and vanilla sugar to it and beat the cream into a homogeneous thick mass. Cut the finished sponge cake into two layers and cut them into cubes. Now assemble the cake. Dip each cube in curd cream and place on a plate, forming a mound, and place canned fruit between the cubes. Sprinkle the finished cake with coconut and chocolate chips and leave to soak for two to three hours. After that, put the cake in the refrigerator. Here are the different sponge cakes you can make with curd cream. Cook with pleasure, and bon appetit! We recommend reading:
