Curd cream without gelatin for cake. Curd cream with gelatin

Everyone loves homemade baked goods without exception. Cakes, pastries, fluffy cookies – what could be tastier? Many housewives prefer to prepare sponge cakes, since their recipes are simple, and such baked goods can be greased with different creams, changing the flavor notes of the dessert each time. Curd cream for sponge cake is especially tasty and tender. We have selected several recipes for its preparation for you.

What are the features of preparing curd cream for sponge cakes?

The curd filling is famous for its beneficial properties and relatively low calorie content compared to its counterparts - butter and custard creams. It’s not for nothing that our ancestors used cottage cheese to create a variety of desserts back in the 15th century. It was then that a huge flavor palette of creams, pastes and fillings for baking based on cottage cheese was discovered in Rus'.

Since then, recipes for curd cream have, of course, changed, and today it is prepared with condensed milk, cream, butter, sour cream, and gelatin. And to give the cream an exquisite taste, many housewives add a variety of fruits and berries. In general, we can safely say that making curd cream is a whole field for flights of imagination and experimentation. But let's not go too deep into theory, but let's go to the kitchen to create our own culinary masterpieces.

Classic recipe with cream

To prepare the cream for this recipe we will need cream and gelatin. This cream can be used both as a filling for a sponge cake and as a separate dessert.

Compound:

250 g homemade cottage cheese;
200 ml cream 33%;
150 g granulated sugar;
10 g gelatin;
2 tbsp. l. filtered or boiled water.

Preparation:

Curd cream with sour cream for biscuit

Many people prepare curd cream with the addition of sour cream instead of cream. This filling turns out thick and at the same time airy, but high in calories.

Compound:

homemade cottage cheese – 700 g;
fat sour cream – 150 g;
granulated sugar – 150 g;
½ tsp. vanilla sugar.

Preparation:

First of all, you should grind the cottage cheese through a sieve. If you want the cream to be airy, grind the cottage cheese several times.
Add granulated sugar and vanilla sugar to the curd mass. Using a mixer or blender, beat everything thoroughly.
Now you need to add sour cream and again thoroughly beat the mixture until smooth.
The cream should be refrigerated for at least an hour, and then you can grease the biscuit with it.

Delicious pastries with fruits

A sponge cake with curd filling, berries and fruits is an ideal dessert for any holiday table. You can choose any berries and fruits at your discretion, for example, a sponge cake with curd cream and peaches turns out very tasty. We will prepare a cake with berry filling.

Compound:

5 eggs;
220 g granulated sugar;
500 g cottage cheese;
1 tbsp. l. semolina;
1 tbsp. fresh or frozen berries;
50 g butter;
1 tbsp. l. food starch;
500 g flour;
½ tsp. soda;
salt.

Preparation:

Delicious dessert with jelly

You can quickly and easily prepare curd biscuit with jelly for dessert. To do this, we need to purchase ready-made biscuits and jelly at any supermarket. We'll use orange jelly, but you can use any other you like. We have already learned how to prepare curd and sour cream, so we will not dwell on this in detail.

Compound:

biscuit;
curd and sour cream;
2 oranges;
orange jelly.

Preparation:

Take a mold with high walls and lay out the biscuit. Lubricate the top generously with pre-prepared curd and sour cream. If desired, you can cut the sponge cake into two parts and put the cream filling between them.
Peel the oranges and cut into thin circles. Place them on top of the cream. By the way, you can choose any fruit.
We dilute the jelly according to the instructions on the package and pour it over the oranges. Place the cake in the refrigerator until completely frozen.

Of course, these are not all the recipes for making sponge cake dessert with curd cream. Experiment, add new ingredients and create your own culinary masterpieces. Cook with pleasure and bon appetit!

It's hard to imagine a cake without cream. Light, delicate, airy filling will highlight the base of any dough. Existing recipes for cake cream allow every housewife to create a melt-in-the-mouth dessert to suit her taste. Cooks prepare protein, butter, and chocolate fillings, but gelatin cream for birthday cakes remains popular and easy to prepare.

How to prepare gelatin cream for cake

Thick cream for the cake is half the success! Even the most modest cake can become a chic dessert if it is properly decorated. To prepare a thick and light cream, use powdered or sheet gelatin. Before adding the ingredient to the composition, you must first soak it in cold water to swell, and then melt it in a water bath until a clear, homogeneous solution is obtained.

The basis for the preparation of most creams is the whipping technique, which results in a fluffy mass that is ready for use and further consumption. To make the process easier, it is better to use a blender or mixer and pre-cool the ingredients. To ensure that culinary experiments do not bring disappointment, it is necessary to use only fresh products with high fat content when preparing the mass. The finished cream should be stored exclusively in the refrigerator at a temperature not exceeding 6 °C.

Sour cream with gelatin for cake

Time: 1 hour 20 minutes.
Number of servings: 6 people.
Calorie content of the dish: 124 kcal per 100 g.
Purpose: desserts.
Cuisine: Russian.
Difficulty: easy.

The sour cream is light and airy. For it, you should use fresh sour cream with a fat content of at least 30, otherwise it simply will not whip up. Before cooking, it must be cooled so that the consistency remains stable. You can use the cream for any desserts and cakes. Just brush the cakes with sour cream and the dish is ready.

Ingredients:

sour cream – 300 grams;
powdered sugar – 5 tablespoons;
water (milk) – 0.5 cups;
gelatin (powder) – 1 teaspoon;
vanillin (sachet).

Cooking method:

Prepare gelatin (soak in cool water). Leave to swell for 30–40 minutes. Melt over low heat until the granules are completely dissolved.
Add powdered sugar and vanillin to sour cream. Beat with a mixer.
Add the cooled gelling solution in a thin stream, continuing to beat the ingredients until smooth. Sour cream for cake with gelatin is ready.

Curd

Time: 30–40 minutes.
Number of servings: 1.
Calorie content of the dish: 186 kcal per 100 g.
Purpose: desserts.
Cuisine: Russian.
Difficulty: easy.

Curd cream for sponge cakes has such a delicate and almost weightless taste that it can be called basic. The consistency of the filling is similar to a light mousse. Add fresh berries or fruits to it and get the perfect breakfast as in the photo. Curd cream for cake with gelatin is good for making cakes, tubes, eclairs, pies, cookies and other sweets.

Ingredients:

cottage cheese 5–9% fat – 480 grams;
sugar – 80 grams;
powdered sugar – 100 grams;
gelatin (powder) – 20 grams;
water – 120 milliliters.

Cooking method:

Soak the gelatin (fill with cool water) and leave to swell for 30–40 minutes. Melt until the granules are completely dissolved.
Rub the cottage cheese through a sieve or beat with a blender at medium speed.
Add sugar (powdered) to the cottage cheese and beat with a mixer.
Add the cooled gelatin solution in a thin stream, continuing to beat the mixture at medium speed.
Place the finished curd cream with gelatin in the refrigerator for a quarter of an hour.

Custard

Time: 30-40 minutes.
Number of servings: 20.
Calorie content of the dish: 206 kcal per 100 g.
Purpose: desserts.
Cuisine: French.
Difficulty: medium.

Cakes, pastries and baskets are decorated with protein custard filling. But you don’t have to be a professional pastry chef to make gelatin custard for a cake. The filling is prepared in several steps, so don’t be afraid that you won’t have time to decorate the dessert by the time it’s served. Try it once - and the cream will be included in the collection of the best fillers.

Ingredients:

egg white – 4 pieces;
sugar – 320 grams;
water –100 milliliters;
vanillin – ¼ teaspoon;
lemon (juice) – 1 teaspoon;
leaf gelatin – 4 grams (2 leaves).

Cooking method:

Soak the gelatin to swell.
Prepare sugar syrup. To do this, dissolve sugar in water and place in a saucepan over low heat. Boil the syrup until thick, stirring constantly. It is important to ensure that the solution remains transparent or light golden in color (photo).
Separate the whites from the yolks. Cool the whites and the mixer whisk. Add a pinch of salt and whisk.
While constantly whisking, pour the syrup into the whites in a thin stream.
Add gelatin solution and continue whisking. When the whites form stable peaks, the cream is ready.

Cake cream Bird's milk

Time: 30–40 minutes.
Number of servings: 1.
Calorie content of the dish: 135 kcal per 100 g.
Purpose: desserts.
Cuisine: Russian.
Difficulty: medium.

In Soviet times, every housewife knew how to prepare soufflé cream with gelatin for the Bird's Milk cake: the recipe for the delicate filling was passed on from mouth to mouth. Now you can find such a cake in almost every store, but it is much tastier to prepare it yourself and please your loved ones with this delicate delicacy. It's simple and inexpensive, and it won't take much time.

Ingredients:

egg – 10 pieces;
milk – 1 glass;
sugar – 1 ½ cups;
gelatin – 20 grams;
butter – 200 grams;
flour – 1 tablespoon;
vanilla sugar – 5 grams.

Cooking method:

First stage:

Pour gelatin with cool water and leave to swell.
Beat the yolks with half the sugar until fluffy and white. Pour in milk, add flour and stir.
Place the saucepan in a water bath and, stirring, bring the cream until bubbles appear.
Cool the mixture, stirring occasionally.

Second stage:

Soften the butter to room temperature. Beat, gradually adding the prepared mixture. Add vanilla sugar and stir.
Heat the swollen gelatin in a water bath and bring until completely dissolved.
Beat the cooled whites with the second part of the sugar until strong peaks form (photo).
Pour dissolved gelatin into the protein mass and mix well.

Third stage:

Combine the butter mixture with the protein mixture in parts, whisking thoroughly each time until smooth.
Gelatin cream for the Bird's Milk cake is ready!

From the cream

Time: 20 minutes.
Number of servings: 1.
Calorie content of the dish: 300 kcal per 100 g.
Purpose: desserts.
Cuisine: Russian.
Difficulty: medium.

The buttercream itself is delicious, but very capricious. When adding sugar and other additional ingredients, the mass becomes thinner and does not hold its shape well. The best way to make thick buttercream for a cake is to add gelatin. This will not affect the quality of the finished dish in any way; it will be just as tasty. It is important to wash the lemon thoroughly.

Ingredients:

cream 30% – 600 milliliters;
powdered sugar – 100 grams;
vanillin – ¼ teaspoon;
lemon juice – 1 teaspoon;
gelatin – 1.5 tablespoons;
water – 100 milliliters.

Cooking method:

Cool cooking utensils and cream.
Soak the gelatin and leave to swell for 30–40 minutes. Heat the thickened mass over low heat until the granules are completely dissolved, without bringing to a boil.
Add vanillin, lemon juice to the chilled cream and gradually beat the mass.
Add powdered sugar while continuing to beat the mixture.
Add cooled gelatin into the whipped cream in a thin stream. Beat the cream until smooth.
Use the resulting filling immediately to fill and decorate desserts.

From yogurt

Time: 20 minutes.
Number of servings: 1.
Calorie content of the dish: 180 kcal per 100 g.
Purpose: desserts.
Cuisine: Russian.
Difficulty: medium.

Making desserts filled with yogurt is easy and quick, and also budget-friendly. The filling turns out to be very soft and airy. You can use fresh berries or fruits as an additive.. The following recipe will tell you how to prepare a delicate yoghurt cream that you can enjoy without worrying about your figure. This filler is good for children's desserts.

Ingredients:

yogurt - 400 grams;
sugar - to taste;
instant gelatin - 1.5 tablespoons;
water - 0.5 cups;

Cooking method:

Pour gelatin with cool water and leave to swell for half an hour. Melt in a water bath until completely dissolved.
In a separate bowl, mix yogurt and sugar, beat with a mixer or whisk.
Add gelatin solution to yogurt, beat until smooth. To eliminate the gelatin taste in the finished cream, add vanillin or flavoring to taste.
Allow the mousse to cool to obtain the required consistency.

Video

Hello, dear readers of my blog. Today I will tell you about a cream that has recently become increasingly popular among both professional confectioners and those who like to prepare delicious homemade desserts. This is curd cream for cakes or various pastries.

An important advantage of this confectionery product is that it is possible to regulate its calorie content by selecting cottage cheese of varying fat content and other ingredients. At the same time, it always remains tasty.

The process of preparing cottage cheese cream for a cake is a wide field for the confectioner’s imagination. To diversify its taste, you can add various fillers, for example, raisins, candied fruits, nuts or dried fruits. If you include egg whites in the recipe as a replacement for butter, you will get an equally delicious protein-curd cream.

To prepare, you only need three ingredients: cottage cheese, sugar and any dairy product with a liquid consistency. Yogurt can be used with or without toppings. Fillers will also give the cream a certain taste and aroma. Lovers of a richer sweet taste use condensed milk.

If a thicker consistency of curd cream is required, gelatin is added to it. Then it will be great for various baked goods and will hold its shape well without spreading.

Benefits of homemade curd cream

The quality of the cottage cheese is important. The best option is considered to be homemade. Better yet, cook it yourself.

By using high-quality products, you will be confident that the resulting cream will not include any unnecessary and sometimes quite harmful additives that can often be found in products purchased in stores. Having prepared this dessert at home, you will not doubt its exceptional quality.

Features of preparing cream

All products except butter must be refrigerated. This way the cream will whip better. You should be especially careful with sour cream and cream. If they are not cooled enough, they can turn into butter very quickly when churned. Instead of granulated sugar, it is better to use powdered sugar.

It is advisable to beat the cottage cheese in a blender or pass through a meat grinder. Then its structure will be homogeneous and very soft. It is unacceptable to use cottage cheese stored in the freezer.

Let's look at a few recipes cream for cake with cottage cheese. Despite the fact that the technology for their preparation is almost the same, however, depending on the products used, different types are obtained, radically different from each other both in taste and consistency.

The attached photographs with step-by-step explanations for preparing curd cream will help to more clearly imagine the whole process and make it easy and accessible even for young housewives who do not yet have experience in the art of confectionery.

Curd cream classic recipe

I present a recipe for cottage cheese cream, which is considered traditional. To get the ideal soft and homogeneous consistency, you should choose fresh cottage cheese with a fat content of at least 5%, and be sure to beat it in a blender.

It is not advisable to take grainy cottage cheese. The cream is perfect for layering cakes and filling eclairs or waffle rolls. It is also served with pancakes or added to fruit salads.

You will need:

cottage cheese 9% fat - 300 g
powdered sugar - 440 gr
vanillin - 2 g
butter - 70 g

Preparation:

Combine cottage cheese with butter and vanilla and mix
Beat everything with a mixer until a fluffy mass is formed.
Gradually add powdered sugar and beat until smooth and fluffy.

The resulting delicious curd cream can be used for all types of cakes, including sponge cakes. If the consistency turns out to be very thick, do not be upset. The cakes soaked in syrup go well with it, and the layers will be higher, and the cake will become even tastier.

Curd cheese cream

This cream is excellent for all types of pastry baked goods as a coating or filler.

Important: The cream cheese should be chilled in the refrigerator and the butter should be softened. Granulated sugar should not be consumed. Since the process of whipping the mass is not long, the sugar does not have time to dissolve. It should be replaced with powdered sugar.

You will need:

curd cheese - 300 gr
butter - 110 g
powdered sugar - 80 g

Preparation

Beat butter at medium speed for 1-2 minutes
Gradually add powdered sugar and beat for another 1-2 minutes. The mass should turn white and increase in volume.
Add cream cheese in small portions and beat for about one minute. You can carefully stir in the cheese with a spoon until a homogeneous mass is obtained.

The consistency of the cream will be quite soft. But it is enough to keep it in a cold place for a couple of hours, and it will be dense and hold its shape well. You can add food coloring or berry puree to the cream. which will give the cake an unusual color scheme.

Using cream cheese

It is especially interesting to create layers in cakes and create various decorations on cupcakes. This cream can be a dessert on its own, and the colored inclusions will make it festive and attractive to children.

In order for the cream to lay evenly on cakes and other products, it must be removed from the refrigerator 15 minutes before starting work. In this case, it will be pliable and stretch well until the decoration is given the desired shape. If decoration takes a long time, then the product must be periodically sent to the refrigerator to harden. A variety of small decorations in the form of stars, flowers, houses and other figures can be easily prepared from frozen cream.

It tolerates freezing well. Thanks to butter, the cream does not lose its qualities after freezing and easily tolerates all manipulations. It is used for pouring glaze, and also as a decoration on jelly desserts and cakes.

Curd and sour cream

The recipe for this preparation is somewhat different from the previous one. Instead of butter, it uses sour cream.

You will need:

sour cream 20% fat - 400 g
cottage cheese 8% fat - 300 g
granulated sugar - 1 cup

Preparation

Soften the cottage cheese by rubbing through a sieve
Add sugar to sour cream and mix thoroughly
Combine sour cream with cottage cheese and beat with a mixer at low speed until the mass becomes fluffy.

Beat the sour cream very carefully. She tolerates this procedure in a very peculiar way and may suddenly begin to turn into butter with the separation of buttermilk. Therefore, you need to beat at low speed and carefully monitor the formation of the mass.

If you replace sour cream with yogurt, you get a completely new flavor. If desired, add vanilla sugar or extract.

Curd cream

This cream has a particularly light, airy consistency and a very delicate taste. By using low-fat cottage cheese for its preparation, you can get a product with a fairly low calorie content.

It should be remembered that the cream must be chilled. You need to beat them at low speed, carefully monitoring the formation of a fluffy mass.

You will need:

cream - 200 gr
low-fat cottage cheese - 200 gr
granulated sugar - 100 gr
vanillin - 1 teaspoon

Preparation:

Beat the cottage cheese with a blender or rub through a sieve
Beat the cream with sugar and vanilla with a mixer for about 1 minute.
Carefully place cottage cheese in small portions into the resulting mass and mix.

The cream is easy to diversify using various fruit additives, for example, syrup, berry or fruit puree, or adding nuts or candied fruits. So the following recipe is ideal for cupcakes.

You will need:

cottage cheese up to 10% fat – 300 g
orange or lemon - 1 pc.
syrup (any) - 70 ml
cream - 340 ml
nuts (any) - 50 g
vanillin - 1 tsp.
Granulated sugar – 110 gr

Preparation:

Soften cottage cheese using a blender
Roast and chop nuts
Remove the zest from the orange
Combine cottage cheese with sugar and vanilla and beat with a mixer
Add the zest to the cream, mix everything well
Blend citrus slices in blenders
Pour syrup into the resulting juice
Combine all the resulting ingredients and mix thoroughly.

This cream can be used to decorate cupcakes, fill eclairs, and coat cake layers. The syrup can give it different color shades, which makes products with it especially attractive. It can also be used as an independent dessert.

Cream of cottage cheese and condensed milk

This cream goes well with sponge cakes and is suitable for filling shortbread baskets, eclairs, and greasing rolls. Products with it acquire a unique rich taste, thanks to condensed milk. In addition, a large amount of cottage cheese makes it healthier.

You will need:

butter - 200 gr
sour cream - 200 gr
condensed milk - 10 tbsp. spoons
cottage cheese - 400 gr

Preparation:

Combine pre-mashed cottage cheese with sour cream
Beat with a mixer until smooth and creamy.
Combine with condensed milk and beat again
Add oil and stir
Gradually add cottage cheese and beat until soft and fluffy.

If desired, you can add lemon or orange zest, mint syrup or any other flavoring to this cream.

Curd yoghurt cream

The very combination of cottage cheese and yogurt means that the cream should not only be very tasty, but also healthy. The substances contained in these dairy products have a beneficial effect on the gastrointestinal tract, replenish the body with calcium, and their taste cannot be compared with any other products. The taste of cottage cheese and yogurt does not interrupt each other, and both of them are clearly felt.

You will need:

cream 33% – 250 ml
powdered sugar - 100 g
cottage cheese 9% – 450 gr
yogurt - 200 gr

Preparation:

Beat yogurt and cottage cheese with a mixer.
In a separate bowl, beat the cream with powdered sugar
Combine both whipped masses and mix gently with a spoon or spatula.

It takes no more than 15 minutes, and the delicate, airy cream is ready. You can start assembling the cake or filling eclairs with it. Yogurt is suitable both natural and with various fruit additives. Then it will acquire a completely new taste. If you use sweet yogurt, then you need to use less powder than indicated in the recipe so that the cream does not turn out cloying.

Curd cream with gelatin for sponge cake

This cream has a pleasant sweet and sour taste. It is very easy and quick to prepare. Its consistency is similar to curd mousse. It goes well with any cake layers and with various fruits and berries, which are placed as a base when assembling the cake or introduced directly into the cream during its preparation.

You will need:

sour cream 20% - 400 gr
cottage cheese 9% – 400 gr
powdered sugar - 200 gr
vanilla sugar - 1 tsp.
gelatin – 25 g

Preparation:

Soak gelatin in cooled boiled water
Beat the sour cream first separately, and then together with powdered sugar and vanilla.
Combine the resulting mass with softened cottage cheese and mix
Heat the gelatin and bring it to a liquid state and add to the mixture
Beat everything until done
The resulting cream should be used immediately for the cake. Once frozen, it will be impossible to use for coating cakes.

Curd butter cream

The cream is used as an independent dessert or for coating, decorating and leveling the surfaces of confectionery products. In this recipe you will learn how to make cream for sponge cake at home.

You will need:

butter - 300 gr
cottage cheese - 500 gr
powdered sugar - 300 gr
vanilla essence - 0.5 teaspoon

Preparation:

Pass the cottage cheese through a sieve
Beat the butter
While whisking, add powdered sugar and vanilla.
Add cottage cheese in small portions
Beat until smooth and fluffy.

This cream can be easily colored with food coloring. By adding cocoa to it, you can achieve a beautiful chocolate color. When assembling the cake, you can alternate white layers with colored ones.

Curd banana cream

This cream with a delicate banana aroma can be a real pleasure and will not cause much concern for those who are afraid of gaining extra pounds. It is used as an independent dessert, which is perfect for a festive table and for a regular breakfast.

You can prepare it in a matter of minutes. To give it a more festive look, you can decorate it with berries, chocolate or caramel figures, candied fruits, nuts and so on.

You will need:

Banana – 2 pcs.
cottage cheese - 200 gr
natural yogurt -100 gr
honey - 1 tbsp. spoon
chocolate for decoration - 50 g

Preparation:

Cut bananas into pieces
Place cottage cheese, 1.5 bananas, yogurt in a bowl
Beat the products with a mixer or immersion blender
Add 1 spoon of honey and beat until a thick cream is obtained.
Spread the resulting cream among the bowls and add the remaining banana pieces.
Decorating the dessert.

Curd cream for cake decoration

With all the variety of recipes presented in this blog, it is worth highlighting the cream, which is intended specifically for decorating the cake. Let's consider this recipe with a detailed study of all positions.

You will need:

cream - 400 gr
powdered sugar - 50 g
curd cheese - 200 gr

How to cook:

Mix all ingredients in a bowl
Beat everything thoroughly

In just a few minutes, we prepared the perfect cream that can be used to decorate any confectionery product. By placing it in a pastry bag, you can create various decorations. It lays down in an even elastic layer and does not spread. It can be tinted any color using food coloring. To obtain additional taste, you can add various essences or vanillin.

Well, dear readers of my blog, we have reviewed the most popular recipes for curd cream. I hope that all the information was presented to you in a convenient and accessible form, and that the photographs accompanying each recipe helped you gain a deeper understanding of the cooking process. If you found my blog interesting, like it and recommend it to your friends. And I’m waiting for you to visit with new interesting recipes.

In modern pastry shops, cakes are prepared with small sponge cake layers and a thick layer of curd cream. It not only looks beautiful, but is also low in calories. Most girls prefer such cakes to maintain their figure and at the same time enjoy something delicious. What is the best option for a low-calorie sponge cake - this is a small layer of sponge cake, which is covered on top by a thick layer, which is curd cream with gelatin added to it.

This cake is good not only because it is one of the lowest in calories, but also because of its unique taste and often color.

Curd cream can be easily colored with both food coloring and regular cooking.

The cream for the cake is prepared from cottage cheese that has been previously passed through a fine sieve or broken up qualitatively in a blender. This action is necessary so that the cream is softer and the grains in it are not felt. Properly preparing cream with gelatin is also not difficult, and cream with this substance can hold its shape for a very long time. There is only one drawback that curd cream has - it is almost impossible to make elegant cake decorations from it, since the mass is quite dense.

Curd fudge

The recipe for curd fudge consists of the following ingredients:

Butter – 90 gr.;
Cottage cheese – 150 gr.;
High quality flour – 100 gr.;
Chicken eggs – 4 pcs.;
Milk – 1 glass;
Gelatin – 35 g;
Fine granulated sugar – 1 cup.

First of all, to prepare fudge for the cake, you need to beat the cottage cheese in a blender.

Since most curd masses have a heterogeneous grainy structure. To make the curd cream tender, this action is necessary. After this, you need to pass the flour through a sieve and mix it with milk. This compound will replace sour cream in our cake fondant. Now you need to put the mixture of milk and flour on the fire and heat slowly, stirring constantly. After some time, the mass acquires a thickness similar to sour cream.

After that, you need to cool the mass to room temperature, and at this time mix the cottage cheese with granulated sugar. The finer the sugar, the more tender the dessert. Separate the yolks from the whites and beat the yolks, gradually adding softened butter to them. The butter should be softened, not melted.

The next step is to combine the yolk and curd parts of the fondant.

After you beat this mixture well, you can start pouring in a stream of milk and flour and continue whisking. The consistency you will get is like a soft curd cream, but this mixture will not harden and will not hold its shape until you saturate it with gelatin.

Gelatin must be diluted according to the formula suggested on the package. When the gelatin swells, it must be placed in a steam bath and heated until the last crystal disperses. At this time, beat the whites with a mixer until they form stiff peaks. Alternately, first introduce gelatin into the prepared dessert, and only after that mix the mass with the proteins.

This mass can be used not only as curd cream to create a low-calorie cake, but also as an independent dessert.

It doesn't take too much effort to decorate a dessert like this.

It is necessary to spread the fondant for the cake into bowls or glasses, pour over your favorite jam and sprinkle with nut crumbs.

It is not necessary to use curd cream to make the cake, as it is delicious on its own. But you can’t think of a better option for a cake made from store-bought layers. Not only as a coating, but also as a layer between cake layers. The most delicious way to prepare baked goods in the summer, without spending much time.

Summer version of the cake

To prepare a summer version of a delicious cake, you will need the following ingredients:

Cottage cheese – 400 gr.;
Chicken eggs – 4 pcs.;
Sugar – 100 gr.;
Gelatin – 1 teaspoon;
Cream 35% fat – 200 g;
Store-bought sponge cakes – 1 package;
Strawberries – 200 gr.

Since we are using a store-bought sponge cake, we only have to prepare the curd cream for the cake layer.

As in the previous recipe, first rub the cottage cheese through a fine sieve or break it with a blender.

You should get a soft curd mass. Next, you need to pour a third of a glass of water into the gelatin and wait until it swells. Meanwhile, beat the yolks with sugar until foamy.

Next, put the gelatinous substance on low heat or a water bath.

The mass should become homogeneous. Then cool the gelatin mass, using the cooling time to whip the cream. It is worth remembering that the cream must first be cooled well, since warm cream will not whip to the required consistency.

Now the last thing left is to cut the pre-washed and dried strawberries into small pieces. To create curd cream, all that remains is to combine all the products in one cup.

First go the cottage cheese, yolk mass and cream and beat everything thoroughly with a mixer until completely homogeneous. Now pour gelatin in a thin stream and mix well. The last step will be adding the berries and combining the cake itself using the curd cream provided.

We lay out the first cake layer and generously grease it with the prepared mixture, then the second one and repeat everything and cover it with the third cake layer.

The top and sides of the cake will also be covered with a curd layer, and we will decorate our cake with several strawberries. Next, the cake should stand in the refrigerator for at least 3 hours until the gelatin layer completely sets.

Any type of curd cream goes well with different berries, so not only strawberries, but also other garden and forest berries are well suited for preparing a delicious dessert. You can also use different fruits or use store-bought candied fruits in winter.

The curd mass can be used as an independent dessert. The best preparation option is to pour, or rather put, the mixture into silicone molds and refrigerate for 3 hours. After this, carefully remove the mixture by turning the mold inside out. Place the dessert on plates or dessert saucers, sprinkle with grated chocolate and serve.

curd cream for cake with gelatin

Curd cream for cake with gelatin is easy to prepare, very tasty, sweet and sour in taste. The consistency is somewhat similar to curd mousse, with aromatic notes of vanilla. Which cakes to use it with - decide for yourself. Some people like soft cakes with impregnation: then I advise you to use sponge cakes as a basis. You can also whip the cream with fresh fruit or seasonal berries to create a fruit and curd dessert. I am sure that both small children and adults will enjoy this dish. At one time I tried many different cream recipes, but settled on this one: curd cream with gelatin. I think this is a universal cream that should be in the arsenal of any housewife.

Ingredients:

900 grams of cottage cheese;
20 grams of gelatin;
250 milliliters of milk;
200 grams of butter;
9 tablespoons sugar;
a packet of vanilla sugar.

Curd cream mousse for cake. Step by step recipe

Knead the cottage cheese with a fork until it becomes a homogeneous mass, so that there are no large lumps. This must be done if you are using well-squeezed granular homemade cottage cheese, as it is harder than store-bought cottage cheese.
First let the butter stand at room temperature to soften.
Grind the cottage cheese in a large container and add milk in small portions (about 150 milliliters). I usually use an immersion blender for this. In order for the curd cream for the cake to be tender, you need to thoroughly beat the mass to the consistency of mousse.
In a separate bowl, soak the gelatin with the remaining milk and leave to swell for a few minutes.
Meanwhile, add regular and vanilla sugar to the curd mousse. Add one packet of vanilla to avoid a cloying smell and bitter taste.
Mix the curd mixture thoroughly until the sugar crystals dissolve.
Place the swollen gelatin in the microwave for 10 seconds or heat it in a water bath without bringing it to a boil. To make a water bath, you need to pour water into a large bowl and place it on the burner to heat, and place a jar of gelatin in the water. The water will gradually heat the walls of the jar and the gelatin will begin to dissolve. Be sure to stir the solution while heating to prevent the gelatin from sticking to the bottom of the jar.
Using a mixer, beat the curd mass with gelatin and soft butter until smooth.
I recommend working with the curd cream immediately after whipping, since then the gelatin will thicken and forming the cream into something will become inconvenient.

The finished product must be placed in the refrigerator until completely thickened. Serve with aromatic tea or coffee. If you want to surprise your loved ones with a delicious dessert, I recommend trying to prepare the cream according to this recipe - it turns out an airy, delicate curd cream with gelatin. It can be used as a topping for a cake, as an addition to a cupcake, or as a dessert on its own—it’s up to you. I have coated sponge cakes with this cream many times - it turns out to be a very simple, tasty and healthy cake. My family really loves it when I add this cream to desserts, and guests always ask for more. You can also find a recipe for making different types of cakes on our portal “I Love to Cook”. We wish you successful baking and exciting experiments!