biscuit cake with curd cream No matter how the store cakes are delicious and beautiful,and a homemade cake will always give odds to any purchase. Because homemade cakes are made with love! With love to those for whom they are preparing, and with love for the process itself. Yes, and a variety of home baking is much more, because how many housewives, so many recipes! Here, for example, a biscuit cake with curd cream. Do you find many kinds of such cake in the store? But in home cooking there is not only his recipe. So choose.

Biscuit cake with cream cheese soufflé


  • 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 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 bread. Eggs poured into a bowl, add sugar to them and grind them white. Then pour wine and oil to them and beat them with a whisk or a mixer until the sugar dissolves completely. After this, gradually pour the sifted flour and knead the dough. At the end, put baking powder and mix again well. Dough poured into oiled and flour-poured form (with detachable sides) and bake the cake in a preheated to 200-280 degrees oven for thirty to forty minutes. We remove the prepared cake from the mold and leave it to cool. While the cake is cooling down, we prepare the cream. Soak gelatin in half a cup of boiled water at room temperature and leave it to swell. Cottage cheese we put in a saucepan, we add condensed milk to it and thoroughly rub it. Egg whites are first beaten with a thick strong foam, and then gradually add sugar to them, whilst continuing to beat. The swelled gelatin is dissolved in a water bath, lightly cooled and poured into a thin trickle of proteins, whilst whipping it at the average speed of the mixer. In the end, spread the squirrels in small portions of cottage cheese, continuing to whisk them already at low speed. Biscuit cut into two cakes. We put in a split form one cake and spread on it half of the curd cream. On top put the second cake, on which we pour out the remaining cream. Align the layer of cream and remove the cake in the refrigerator for an hour and a half. Ready cake carefully remove from the mold and decorate with fresh fruit and chocolate. biscuit cake with curd cream

Biscuit cake with cream cheese cream


  • 3 eggs;
  • Half a glass of sugar;
  • Half a glass of flour.

For 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 syrup:

  • Half a glass of water;
  • A glass of sugar;
  • A teaspoon of liqueur or rum.

Preparation: We turn on the oven and prepare the biscuit form: we lubricate it with oil and cover it with parchment. Now beat the eggs with sugar until the whole mass is increased three times. After that, pour the sifted flour, quickly kneading the dough. Pour it into the mold and put it in the oven. Bake cake at a temperature of 200-220 degrees before sampling on a dry toothpick. Ready to leave the biscuit cool right in the form, and then take it out and soak it with syrup, boiled from water, sugar and rum. For the curd cream, beat the mixer or in a blender with curd and cream, add sugar and vanillin. Sponge cake on a dish, cover with cream and sprinkle with chocolate chips. delicious sponge cake with curd cream

Biscuit cake with sour cream cheese cream


  • 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 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 biscuit. First we separate the proteins from the yolks and beat the yolks with two tablespoons of sugar. Then add the starch to them and rub them thoroughly. Now beat the whites into a thick, persistent foam and, whilst continuing to beat, add the remaining sugar to them in small portions. After that, gently pour the yolk-starch mixture into the beaten proteins and mix. In the end, gradually pour the sifted flour, vanillin and knead the dough. We bake a biscuit in a greased form at a temperature of 180-200 degrees for forty minutes (approximately). While baking the biscuit, beat the sour cream with sugar, add cottage cheese and vanilla sugar to it and beat the cream into a homogeneous, thick mass. Finished biscuit cut into two cakes and cut them into cubes. Now we collect the cake. Each cube dipped in a curd cream and put it on a dish, forming a slide, and between the cubes we put the canned fruit. We put the finished cake with coconut and chocolate chips and leave for impregnation for two or three hours. After that, we put the cake in the refrigerator. Here are such different biscuit cakes can be prepared with curd cream. Cook with pleasure, and a pleasant appetite for you! We advise you to read: