A simple recipe for cottage cheese cake with smudges. Cottage cheese cake with custard

Cottage cheese is a healthy product that many housewives prefer in their gourmet dishes. The main advantage of fermented milk treats is the huge amount of calcium in its composition. In addition, it acts as a source of protein, therefore it is able to saturate the body with the necessary energy. So why not use it in baking? We recommend trying to bake a cottage cheese and sour cream cake on your own in order to please your household.

Biscuit with prunes

1 st. granulated sugar;
100 g flour;
250 ml sour cream (20%);
200 g dried plums without bones;
50 g of bar chocolate;
3 eggs;
2 tbsp. l. starch;
10 g of gelatin;
250 g of cottage cheese;
1 tsp baking powder.

To prepare the cake, pour gelatin with cool water (0.25 cups).

Pour dried plums with water at room temperature (0.5 cups) to soften it.

Beat half of the granulated sugar with eggs, add starch, flour, baking powder. Whisk thoroughly and pour into a baking dish, preferably rounded. Cooking time is about 20 minutes at 200 degrees. Cool without removing from the mold.

Cut the prunes into small slices, and pour the water in which it was soaked into gelatin, put it on a steam bath until it is completely dissolved.

Beat cottage cheese and sour cream, put the remaining sugar, add prepared prunes and gelatin to the composition. Mix, transfer to the cake.

Refrigerate until the top mass is completely set.

Layer cake with coconut

750 g cottage cheese (9%);
500 g fatter sour cream;
3.5 st. Sahara;
5 st. flour for dough and 3 for cream;
5 eggs;
1 tsp soda;
1 pinch of citric acid;
1 liter of milk;
150 g butter;
1 sachet of vanillin;
3 art. l. coconut flakes;
for decoration mint and strawberries.

Separate the whites from the yolks, we do not need the first ones yet. In a container, mix the yolks (4 pcs.), Cottage cheese (500 g), sugar (2 tbsp.). Mix with a blender.

Add soda quenched with citric acid, leave for 10 minutes.

Pour flour into the composition (about 3 tbsp.). Knead a thick dough. Sprinkle the rest of the flour on the table and place the resulting cake blank on it.

Divide the composition into 12 parts, roll into mugs, cover with cling film, let rest for 20 minutes.

Prepare cream. Beat 4 egg whites and 1 whole egg with the remaining sugar. Put here 3 tbsp. l. flour, mix.

Boil milk, pour in the egg-sugar composition, put vanillin. Do not stop stirring the cream while it is on fire. As soon as you see that it thickens, immediately remove from the stove. Cool to 30 degrees, stir in sour cream and butter. Put away in the cold.

Return to the cakes. Roll out each ball as thinly as possible. Preheat the oven (200 degrees) and bake each base on a baking sheet for about 10 minutes.

Trim uneven edges while hot. Cool down completely.

Add cottage cheese (250 g) to the cream, beat with a mixer.

Lubricate each blank with plenty of cream, sprinkle the top with coconut flakes, strawberries and mint. And on the sides - crumbs from scraps of cakes. Let the treat soak for about 5 hours or overnight.

Delicate and delicious cottage cheese cake, prepared by you at home, will be a worthy decoration of the festive table. We have selected the easiest recipes for cottage cheese cakes that even novice cooks can cook.

Curd cake with fruits

Ingredients:

• eggs - 5 pcs.;
• flour - 0.5 cups;
• sugar - 1 cup;
• cottage cheese - 0.5 kg (can be replaced with curd cheese);
• sour cream - 250 g;
• cocoa - 3 tbsp. l.;
• gelatin - 1 sachet;
• butter - 1 tbsp. l.;
• vanillin;
• berry syrup;
• any fruits or seasonal berries (strawberries complement the cake with a curd layer especially well).

Cooking:

1. We take a bag of gelatin and soak it in half a glass of water, stir thoroughly, let stand for 40 minutes.
2. Whip the eggs, sugar, then add the flour and mix everything well. Add cocoa.
3. Pour the dough into a pre-greased form and bake at a temperature of 180 degrees for about 20 minutes.
4. Grind cottage cheese and butter with sour cream. In another bowl, beat eggs with sugar, vanilla, then combine both mixtures and beat again.
5. Melt gelatin gently in a water bath (important: do not bring to a boil!) And add to the resulting curd mass, mix thoroughly.
6. Wash, peel and cut fruits.
7. We cool the biscuit, place it in a detachable form and pour over with berry syrup so that it is soaked. Put a layer of fruit on top, then the curd mass. If desired, the top of such a cake with a delicious curd filling can be decorated with carved or beautifully arranged fruits.
8. We put the fruit cake in the refrigerator and let it stand for several hours.
   The resulting cottage cheese cake with fruit can, if desired, be decorated with jelly on top.

Raffaello cake with cottage cheese

Ingredients:

• eggs - 5 pcs. (3 for dough and 2 for cream);
• sugar - 2 cups (1 for dough and 1 more for cream);
• soda - 1 tsp;
• cottage cheese - 200 g;
• flour - 2-2.5 cups plus 1.5 tbsp. l. for cream;
• salt - a pinch;
• milk - 500 ml;
• butter - 200 g;
• coconut shavings.

Cooking:

1. We take 3 eggs, add a pinch of salt and a glass of sugar to them, beat with a mixer at a good speed for several minutes.
2. Add cottage cheese and mix thoroughly. We pour out the soda.
3. Pour flour in small portions and knead a thick dough. We roll 6 equal balls out of it and place them in the refrigerator.
4. Cooking custard for our cottage cheese cake with a simple recipe. Rub 2 eggs with a glass of sugar and 1.5 tablespoons of flour. Pour cold milk, put on a slow fire and bring the mass to a boil, stirring without stopping. Allow to cool slightly, add butter and mix until completely smooth.
5. Remove the balls of dough from the refrigerator and roll each into a thin cake, bake in a preheated oven until golden brown. At a temperature of 200 degrees, 5-7 minutes are enough for each cake.
6. We cool the cakes of our cottage cheese cream cake with the addition of coconut, trim the edges, and then generously grease each with cream. We also cover the top and sides of the cake with cream, and then sprinkle with coconut flakes on top. Leave it to soak for a few hours, or better just overnight.

As you can see, Raffaello cake with cottage cheese is very easy to prepare, it has an unusual and exquisite taste and will definitely become one of your favorites. By the way, you can modify the recipe for this cake by replacing coconut with prunes. So you get a delicious cottage cheese cake with prunes, just do not forget to add dried fruit between the cakes, it will be tastier. You can also diversify with poppy seeds, because the curd poppy seed cake also has an exquisite taste.

Cottage cheese cake cooked in a pan

If you really want to cook a cottage cheese cake, but there is no opportunity to bake it in the oven, it doesn’t matter: a cottage cheese cake in a pan is just what you need. By the way, such cakes can be used for a wide variety of cakes, the filling can be any.

Ingredients:

• eggs - 2 pcs. (1 in dough, 1 in cream);
• cottage cheese with a fat content of 9% - 250 g;
• wheat flour - 280 g (plus 2 tablespoons for cream);
• sugar - 240 g (120 g per dough and cream);
• baking powder - 1 tsp;
• milk - 0.5 l;
• butter - 200 g;
• vanillin - a pinch.

Cooking:

1. Mix in a deep bowl 1 egg with 120 g of sugar, you can beat with a mixer.
2. Add cottage cheese, knead, then beat again.
3. Sprinkle flour in small doses and prepare a thick dough. Divide it into 8 equal pieces. We roll each of them into a thin layer and, using a plate or a lid, cut out a circle of the diameter corresponding to the size of the pan. So the cottage cheese cake will be easier to assemble.
4. Fry each cake in a pan until golden brown on both sides.
5. Trimmings are also fried, and then crushed with a blender into crumbs.
6. Cooking cream. Mix in a saucepan 120 g of sugar, 2 tbsp. l. flour, vanilla and one egg. Add 100 ml of milk and grind until smooth, then pour in the remaining milk with constant stirring.
7. We put the saucepan on a slow fire and, stirring constantly, bring to a boil.
8. Cool, add softened butter and beat.
9. We coat the cakes, the top of the cake and the sides with the resulting cream and crush with crumbs. You can slightly improve the recipe and make a cake with cottage cheese and white chocolate, for this you need to cover the top not with cream, but with melted chocolate, one bar is enough.
10. Place in the refrigerator for several hours.
    Such a curd cake is prepared very quickly and is suitable for hot summer days when you don’t want to use such a hot oven once again.

Cake with cottage cheese balls

If you are a creative person and love unusual recipes, make a cake with cottage cheese balls, very light and airy.

Ingredients:

• cottage cheese - 250 g;
• sugar - 110 g (50 for balls, 30 for dough and 30 for glaze);
• starch - 5 tbsp. l. (3 for balls and 2 for dough);
• coconut flakes - 50 g;
• yolks - 6 pcs. (2 for balls and 4 for dough);
• squirrels - 6 pcs.;
• cocoa - 6 tbsp. l. (2 for dough and 4 for glaze);
• flour - 2 tbsp. l.;
• chocolate - 100 g;
• sour cream - 40 g;
• butter - 30 g;
• vanillin;
• baking powder - 5 g.

Cooking:

1. First we prepare the balls. We take cottage cheese, knead it with a fork, add 3 tablespoons of starch, 50 g of sugar, coconut, 2 yolks, beat everything with a blender.
2. In a separate container, mix 2 tablespoons of cocoa, the same amount of starch, flour and baking powder.
3. Beat the whites with 30 g of sugar until a homogeneous white mass.
4. Melt the chocolate in a water bath.
5. Beat four yolks with 30 g of sugar, add chocolate, without ceasing to mix. We also introduce protein and flour mixtures here, mix.
6. We form balls from the resulting mass and lay them out in a form covered with parchment. Fill immediately with dough and place in an oven preheated to 170 degrees. We bake 35 minutes.
7. Ready for frosting. To do this, mix 4 tbsp. l. cocoa, sour cream, butter and 30 g of sugar and heat in a water bath, stirring constantly.
8. We decorate the cooled cake with curd balls with icing and leave it for a couple of hours so that it freezes.

Your masterpiece will look very nice in a section and will surprise guests no less than the recently popular cottage cheese cake with soufflé angel's tears and peat cake, which bribed everyone with their unusualness.

Cottage cheese and yogurt cake

If you follow your figure and want to cook a diet curd cake without fatty sour cream, this recipe is what you need. It is low-calorie, airy, because it is not for nothing that such a curd cake is also called tenderness, it is so light. Also, a layer can be made from curd cheese.

Ingredients:

• flour - 150 g;
• eggs - 3 pcs;
• sugar - 400 g (150 for the dough and 250 for the layer);
• water - 2 tbsp. l.;
• vanilla sugar (both in dough and cream);
• baking powder - 1 tbsp. l.;
• cottage cheese - 500 g;
• milk - 250 ml;
• yogurt - 250 ml;
• gelatin - 3 tbsp. l.;
• bananas;
• kiwi;
• any fruit jelly.

Cooking:

1. Separate the whites from the yolks. In the latter, add 150 g of sugar, grind until white, pour in 2 tablespoons of water and beat with a mixer.
2. Pour here the flour, pre-mixed with baking powder, knead the dough.
3. Separately, beat the egg whites and add to the dough, stirring constantly.
4. Pour the dough into a form covered with parchment, bake for half an hour at 180 degrees.
5. Cooking delicious curd yogurt cream for the cake. Pour gelatin with water and leave to swell. Beat cottage cheese and 250 g of sugar with a blender, add yogurt, vanilla sugar and milk, beat again.
6. We heat the already swollen gelatin until it is completely dissolved (without boiling), carefully add it to the curd mass and mix.
7. We cut off the top from the finished and cooled biscuit, place the bottom in a mold, spread the curd cream on top, put the resulting yummy in the refrigerator for a couple of hours to solidify.
8. My kiwi and bananas, peel and cut into circles and decorate them with a cake with frozen cream.
9. We prepare the jelly according to the instructions and carefully fill the surface of the cake with it, send it back to the refrigerator for a couple of hours.
   A light cottage cheese yogurt cake prepared according to the recipe is just perfect for the summer.

As you can see, cottage cheese cakes are easy to prepare and at the same time have a delicate taste, they go well with fruits. You can cook not strictly according to the recipe, but experiment, for example, use curd cheese for a layer, add poppy seeds, chocolate.

Everyone loves any dish made from cottage cheese, and cottage cheese is especially sour cream cake.

Cottage cheese is a natural fermented milk product that is useful for a child and an adult. Its main advantage is calcium. And its protein is simply indispensable for those who are on a fitness diet, it saturates the body for a long time. A healthy lifestyle is unthinkable without cottage cheese.
For an afternoon snack, I prepared a dessert in the form of a cake in the composition, which is cottage cheese in dough and cream.

Curd - sour cream cake with curd cream

Ingredients:
For test:

• cottage cheese - 500 g,
• eggs - 4 pcs.
• sour cream - 400 g,
• flour - 4 cups,
• sugar - 1.5 cups,
• soda - 1 teaspoon,
• vanillin.

For cream:

• cottage cheese - 400 g,
• oil - 100 g,
• yolk - 3 pcs.
• sugar - 150 g,
• vanillin.

Method of preparation: We prepare the dough, for this we put the cottage cheese in a bowl, rub it thoroughly, add eggs, sour cream, sugar, soda. Stir, add flour in a glass, continue to knead. The dough should not be runny or too thick. Bring to the consistency of thick sour cream. Divide into two parts, bake two cakes.

While the cakes are baking, prepare the curd cream. For cream, I usually take the curd mass without grains.
We put all products, except oil, in a saucepan, beat with a submersible blender. If the cottage cheese is without lumps, you can do without a blender, just mix well with a spoon.
We put our saucepan on fire, add oil. We heat the mass to bubbles, while constantly stirring with a spoon. Continuing to stir, cook the cream for another 3-4 minutes. The finished cream should be like thick semolina.
By this time, our cakes are ready, it remains only to collect our curd - sour cream cake.

I cut the cakes lengthwise, it turned out four. While the cream has not cooled, we coat all the cakes and coat the cake on all sides. The cream is thick and doesn't run at all. You can decorate the cake as you wish. I didn’t have time at all, so my dessert without decorations, despite this, is very tasty.


This is the only cake that I feed even my little grandchildren.
After it cools down, we put it in the refrigerator for 4 hours. We didn’t manage to withstand the allotted time while I went for the camera, we already had time to try.

Cottage cheese is a versatile product for making various desserts. If we are talking about a cake, then here cottage cheese can act as an ingredient for both cakes and cream. In any case, it will turn out very tasty, and to make sure of this, you just need to prepare a dessert according to one of the recipes below the selection.

To bake a cake with cottage cheese cakes and delicate sour cream filling you will need:

• fat cottage cheese - a quarter kilo;
• granulated sugar - 300 grams (including 180 grams in cream);
• the same amount of fatter sour cream;
• flour in / with - an incomplete glass;
• large egg;
• a piece of butter;
• 120 g prunes;
• vanilla to taste and a pinch of soda.

Recipe for baking cottage cheese and sour cream cake step by step:

1. Grind cottage cheese, egg, sugar and soft butter into a homogeneous mass. Add soda slaked with lemon juice and sifted flour to make a soft, slightly sticky dough. Depending on the fat content and moisture content of the cottage cheese, a little more or less flour may be required.
2. Divide the base into six equal parts. Each roll out and bake for 8-10 minutes at 180-200 degrees until light golden brown. While not cooled, cut the cakes on a plate or other stencil of a suitable diameter.
3. Beat sour cream with the remaining sweet sand and vanilla. Rinse and steam dried fruits in boiling water, then cut them with a knife into small pieces.
4. All blanks, except for the top, smear with cream and crush with prunes cubes.
5. For a while, place a flat plate with a small load on the assembled cake. Then coat the dessert on all sides with cream and sprinkle with scraps mashed into crumbs. You can further decorate it to taste. Wait approximately two hours before serving.

Easy no-bake cookie dessert recipe

The original cottage cheese cake "House" from shortbread cookies can be prepared very quickly using cottage cheese cream or other filler for the filling. For example, boiled condensed milk.

The proportions of the components of the dessert:

• three hundred grams of square cookies;
• fat cottage cheese - up to 400 grams;
• half the powdered sugar;
• a bar of butter 150 grams;
• 180 g candied fruits;
• half a spoon of vanillin.

How to make no-bake cottage cheese cake with cookies:

1. Carefully push the curd mass through a sieve. Beat soft butter with a mixer together with vanilla and sweet powder, then combine with grated cottage cheese.
2. Arrange cookies on parchment paper in three rows of five. Lubricate this layer with cottage cheese cream, and lay three rows of the remaining cookies on it again.
3. Mix the remaining curd cream with chopped candied fruits and put on the central row. Lift the other two rows of cookies up and fold them into a house.
4. Where necessary, touch up the house with the rest of the cream, wrap it with a food-grade film and hide it in the refrigerator for further solidification.

After that, you can decorate the cake on top with the same curd cream, chocolate icing, or simply sprinkle with chocolate chips or cocoa powder.

Delicate cottage cheese and yogurt cake

Delicate cake with soufflé filling on cottage cheese and a layer of fruit in jelly will become a real decoration of the table. In season, you can take fresh strawberries or other fruits for this dessert, and canned ones are also suitable in winter.

So, for the biscuit base you will need:

• a couple of eggs;
• a couple of spoons of granulated sugar;
• silent vanillin;
• flour - 50 grams;
• half a spoonful of starch;
• 3 g baking powder.

For cottage cheese and yogurt soufflé, you need to prepare:

• cottage cheese (from 9% and above) - 400 grams;
• an incomplete glass of drinking yogurt without fillers;
• half a glass of fatter cream;
• 100 g of sweet powder;
• 2-3 g of vanillin;
• a spoonful of powdered gelatin;
• 200 g of ripe strawberries;

To decorate the cake with a beautiful layer of berries in jelly, you will need:

• 1-2 bags of strawberry jelly;
• 300-400 g strawberries.

Progress:

1. For the base cake, beat the eggs with sugar with a mixer for exactly 10 minutes. Then, in several stages, sift and mix in a mixture of flour, starch and baking powder. From the resulting biscuit dough, bake one cake with a diameter of 20-22 cm.
2. For the curd souffle, beat the cottage cheese with powdered sugar, vanilla and yogurt with a submersible blender. You should get the smoothest possible mass. Whip cream until fluffy. Pour gelatin with water (100 ml) and dissolve in a microwave oven or on a steam bath.
3. When the gelatin has cooled slightly, add it to the curd-yogurt mixture, and then gently fold in the whipped cream. Cut clean and dry strawberries into medium-sized arbitrary pieces and mix with soufflé. In order for gelatin to be distributed as evenly as possible in the soufflé and not to “tackle” in lumps, it must be “hardened” before being introduced into the main composition. To do this, a spoonful of souffle base should be mixed with liquid gelatin, and only then this mass should be introduced into the soufflé.
4. The sides of the detachable form that was used in the process of baking the biscuit, place on a serving dish and line with parchment. Put a biscuit in it, soak it with syrup or sweet tea, evenly distribute the soufflé on top. Let the dessert cool completely.
5. Chop strawberries for decoration into thin plates and lay on a frozen soufflé from the edges to the center in the form of a beautiful flower.
6. Prepare jelly for the cake according to the instructions on the package and pour it over the cake. First, pour just a little to fix the berries, and then everything else.

When the jelly is completely set, it's time to remove the sides and parchment. Cheese cake with jelly and fruit is ready to serve.

Delicacy with cottage cheese balls

Let's make a delicious and beautiful cut chocolate cake with curd balls.

For balls, prepare:

• 250 g of cottage cheese;
• 2 yolks;
• 50 g of sugar;
• 50 g coconut flakes;
• 30 g starch.

For chocolate biscuit dough you need to take:

• 6 proteins;
• 4 yolks;
• 50 g dark chocolate;
• 60 g sugar;
• 20 g flour;
• 20 g cocoa;
• 20 g of starch;
• 5 g baking powder;
• 3 g vanillin.

To decorate the cake, chocolate icing is used from:

• 50 g dark chocolate;
• 20 g cream;
• 10 g butter.

Algorithm for baking chocolate-curd cake:

1. Place all the components of the curd balls in one container and mash with a potato masher. Then form balls no larger than a walnut and lay them in an even layer on a parchment-lined and oiled baking dish.
2. Mix all the dry ingredients for the biscuit together. Beat egg whites with half the sugar until stiff peaks. Beat the yolks and the second half of the sugar until light creamy, then gradually add the melted chocolate here.
3. In three doses, alternately mix the proteins and bulk components to the yolks. Pour the chocolate batter over the cheese balls. Bake the cake in a preheated oven (175 degrees, 35 minutes).

Drizzle melted chocolate with butter and cream on top.

in a frying pan

In just a matter of minutes, you can create a cottage cheese cake in a pan. Custard is very well combined with such cakes - it makes pastries tender, melting in your mouth.

For cottage cheese cakes in a pan, you need to take:

• 1 egg;
• 120 g of sugar;
• 250 g of cottage cheese;
• 100 g butter or margarine for baking;
• 5 g baking powder;
• 280 g flour.

Custard for the filling is made from:

• 500 ml of milk;
• 2 yolks;
• 200 g of sugar;
• 60 g flour;
• 200 g butter.

We bake as follows:

1. Egg, without beating, grind with sugar. Continuing to grind the mass, mix in the grated cottage cheese and soft butter. Add flour and baking powder to a homogeneous mass of the above products, knead a dense, but not too steep dough.
2. Roll out the mass into a sausage, cut it into 6-8 pieces. Roll out a thin cake from each part, prick it with a fork and bake in a dry hot frying pan on both sides. Cut the uneven edges of the cakes according to the stencil (pan lid, plate, etc.).
3. Mix sugar with flour and grind with yolks, pour milk into the resulting mixture. Then boil everything on fire until the density of homemade sour cream, cool. Beat soft butter with a mixer, gradually introducing the custard base.
4. Generously coat the cakes and the whole cake with cream on top, decorate with crumbs from scraps and chocolate or chopped nuts.

Curd cake without baking with gelatin

Such a cake will become a lifesaver in the hot season, because for its preparation you will not need to turn on the oven, and as a filler you can use all the fruits and berries that are always in abundance in summer.

List of dessert ingredients:

• 500 g of cottage cheese;
• 300 g sour cream;
• 200 g of sugar;
• 200 ml of milk;
• 200-300 g of fruits and berries to taste and season;
• 30 g gelatin.

How to make a cake with gelatin from cottage cheese and fruits:

1. Pour milk into a container with gelatin and let it swell well. Rinse berries and fruits for the filling, dry and cut into small pieces of arbitrary shape.
2. Punch the cottage cheese with a submersible blender along with sugar and sour cream. Task: to get the most smooth and homogeneous mass without lumps.
3. In milk with melted gelatin, put a spoonful of curd and sour cream, mix, and then add hardened gelatin to the curd mass.
4. Add chopped fruit and transfer the mass into a cake mold. It can be just a bowl of a suitable displacement. Place the cake in the refrigerator to completely chill.
5. Remove the finished dessert from the mold, after immersing it in a container of hot water for a couple of minutes. Transfer the cake to a serving platter.

Pie "Zebra"

It is difficult to call this chocolate-curd cake otherwise than a cake, since the pastries in the section turn out to be of marvelous beauty, and the alternating chocolate and curd layers are not inferior to a cake soaked in cream with their juiciness and taste.

The composition of chocolate layers includes:

• 250 g of chocolate;
• 170 g butter;
• 4 eggs;
• 200 g of sugar;
• 250 g flour;
• 5 g baking powder;
• 2-3 g of vanillin;
• 3 g salt.

Juicy curd-coconut layer is prepared from:

• 600 g of cottage cheese;
• 2 eggs;
• 100 g of sugar;
• 100 g coconut flakes;
• 2 g vanillin.

Baking technology:

1. Melt chocolate and butter in a steam bath or microwave. Beat eggs with salt and sugar until fluffy. Mix flour with vanilla and baking powder. Pour the slightly cooled liquid chocolate into the egg foam and mix in the dry ingredients.
2. For the cottage cheese and coconut layers, beat the cottage cheese, sugar and eggs with a blender until a smooth texture. Then add coconut flakes and stir.
3. In the prepared (lined with parchment and oiled) form, alternately spread three tablespoons of chocolate and curd mass in the center.
4. Bake for an hour and a half at 180 degrees. Cool in the oven, and after complete cooling, remove from the mold and decorate with powdered sugar.

Australian cheesecake

Cold souffle cheesecakes come from England, where they are prepared on the basis of cream cheeses, but in our “gastronomic” conditions, soft, non-grained cottage cheese is perfect for such desserts.

For the Australian Cheesecake with Chocolate and Oatmeal Cookies, prepare:

• 400 g soft fatty cottage cheese;
• 200 g butter;
• 200 g of chocolate;
• 150 g of powdered sugar;
• 50 g oatmeal cookies;
• 50 g apricot jam;
• 50 ml of water or milk;
• 20 g of gelatin;
• vanillin to taste.

Many curd cakes require the base product to have a uniform paste-like texture. It is easy to achieve with a submersible blender, and in its absence, you can replace the cottage cheese with curd mass, but at the same time reducing the amount of sugar in the recipe.

Cooking:

1. Crush oatmeal cookies into small crumbs and mix with half of the melted chocolate. Tamp the resulting mass on the bottom of a detachable form lined with cling film or parchment. Put away in the cold.
2. Soak gelatin in water or milk. Beat cottage cheese with soft butter and powdered sugar with a mixer or blender. Dissolve gelatin swollen in water or milk.
3. Pour the curd soufflé blank onto the base of oatmeal cookies, smooth it and let it completely harden for 2-3 hours in the refrigerator.
4. Lubricate the top of the frozen soufflé with apricot jam, and when it dries a little, pour over the melted chocolate. As soon as the surface of the glaze hardens, the dessert can be eaten. To prevent the top of the cake from crumbling when cutting, you need to cut it with a hot, dry knife.

Bulk curd cake

A crumb cake is prepared in just a matter of minutes, and the products that are needed for its preparation can be found in every refrigerator:

• 300 g of cottage cheese;
• 200 g of powdered sugar;
• 2 eggs;
• 2 g vanillin;
• 150 g butter;
• 260 g flour.

Bakery:

1. Sift powdered sugar (100 g) and flour into a bowl of a suitable size, grate frozen butter on a coarse grater there. Grind everything with your hands into an oily crumb.
2. Beat cottage cheese, vanillin and powdered sugar in a homogeneous mass - the filling is ready.
3. Pour half of the crumbs in an even layer into a baking dish, spread the filling on top, which is crushed with the other half of the crumbs.
4. Bake the cake for half an hour at 180 degrees.

Biscuit and condensed milk cake with cottage cheese, no baking

To make a no-bake cottage cheese cake based on shortbread cookies with two types of cream, you will need:

• 700 g shortbread cookies;
• 200 ml of milk;
• 20 g ground cinnamon;
• 250 g of cottage cheese;
• 200 g butter;
• 370 g boiled condensed milk;
• 200 g of sugar;
• 10 g vanilla sugar.

Dessert preparation steps:

1. For curd cream, beat half the prescription amount of soft butter with both types of sugar (regular and vanilla). Introduce cottage cheese and cinnamon rubbed through a sieve into this mass, knead the cream at medium mixer speed.
2. For the second cream, beat the rest of the butter with boiled condensed milk.
3. Put a layer of cookies in a cake mold (it is better to take a rectangular one). Using a silicone brush, saturate it with milk and grease with curd cream. Next, lay out a row of cookies again, which is smeared with condensed milk cream. Repeat all steps until all products are finished.

For the base of the cake with cream cheese filling and peaches, you need:

• 2 eggs;
• 75 g of sugar;
• 75 g flour.

List of products for fruit and soufflé filling:

• 300 g of cottage cheese;
• 250 g sour cream;
• 250 g canned peaches;
• 200 g of sugar;
• 200 g of heavy cream;
• 150 ml peach syrup;
• 80 g butter;
• 40 g of gelatin;
• 1 pack of peach jelly.

The sequence of all culinary processes:

1. Beat eggs with sugar until tripled in volume. Carefully introduce the flour and bake a biscuit cake with a diameter of 24-26 cm from the resulting dough.
2. Push the cottage cheese through a fine-mesh sieve, add sugar, soft butter and sour cream. Beat these products into a fluffy mass, add gelatin dissolved according to the instructions on the package. Separately, whip the cream into a fluffy mass and gently fold them into the cream.
3. Place the biscuit in a detachable form, soak with syrup, put peach slices on top and cover with a thick layer of cream soufflé. Let the cake freeze in the cold. Then garnish with canned peach slices on top and pour over the jelly.
4. After hardening, carefully remove the curd cake from the mold.

Italian dessert Tiramisu

Mascarpone is essentially the same fermented milk cheese as cottage cheese, only it is obtained by fermenting not milk, but cow's cream, therefore, in some desserts (for example, in Tiramisu), it is permissible to replace it with fatty pasta-like cottage cheese.

In the original recipe for the famous Italian dessert, you need to take:

• 200-250 g "Savoyardi";
• half a kilo of Mascarpone;
• a couple of eggs;
• a cup of strong coffee;
• 30-45 ml of Amaretto liqueur;
• cocoa powder for dusting.

Cooking progress:

1. Beat the whites with 2/3 of the sweet powder until soft peaks. Separately, beat the yolks with the rest of the powder until white. At the minimum speed of the whisks of the mixer, stir in the Mascarpone to the egg yolks a tablespoon at a time.
2. Then, in three or four doses, add whipped proteins to the cream, stir gently, keeping the mass as fluffy as possible.
3. Combine coffee with alcohol. Drown each cookie in the resulting drink and put sideways to the barrel at the bottom of the mold. Put a part of the cheese cream on top, again the “fingers” “bathed” in coffee and the remaining cream.
4. Sprinkle cocoa on top, cover with cling film and refrigerate for at least two hours.

The use of cottage cheese in all types of baking is characterized by a huge abundance of options. All kinds of casseroles, cottage cheese, shangi and, of course, cottage cheese cakes. In fact, they are very different from other types of desserts both in taste and nutritional value. It's no secret that cottage cheese is a unique food product. It is rich in vitamins and essential microelements, which play a major role in the formation of a human skeletal apparatus.

In terms of nutritional value and content of easily digestible protein, it surpasses any other dairy product. That is why cottage cheese cakes can be safely included in your diet. They are extremely tasty, fragrant and appetizing. Any woman who knows how to cook a light curd dessert will be respected by her beloved man. After all, oddly enough, but according to statistics, it is men who most of all pay tribute to cottage cheese cakes.

Such cakes are usually prepared in two ways: frozen or baked in the oven. Cottage cheese must be purchased sufficiently fatty (at least 18% fat). To give the best taste to the dessert, the dairy product is rubbed through a sieve or beaten thoroughly. This simple but important manipulation also helps to “destroy” the smallest grains in the curd. And if you add cream to it, it will be doubly wonderful. At your discretion, the curd cake can be enriched with pieces of fruit, berries, vanilla sugar, condensed milk, chocolate, etc.

Curd cake - food preparation

When buying cottage cheese in a store, many people completely rely on the integrity of the manufacturer and seller, forgetting to evaluate the quality of the product. Often it turns out that the purchased product is not suitable for baking at all, you have to throw it away, and forget about the cake. In order not to produce such situations, let's be more attentive to the purchase of any food. You do not want to bring yourself, your loved one, to poisoning, do you?

So, how not to get confused and make the right choice? To begin with, pay attention to the color: the cottage cheese should be white, a creamy shade is allowed, but not bluish. Evaluate the smell: we don’t like too sour and yeasty. First-class cottage cheese will never be sour. In addition, for baking a cake, we need exactly a fatty product, soft-oily, homogeneous, but not dry, in consistency.

Curd cake - the best recipes

Recipe 1: Angel Tears Curd Cake

Cake "Tears of an Angel" is a very common dessert. Surely, many housewives made it for a holiday or just like that - for tea. It is prepared quite simply and quickly, but the result exceeds all expectations. And why "tears of an angel", you ask? Yes, because in the process of solidifying the cake, small droplets form on its surface, like tear-beads.

Ingredients:

- 150 gr. fine flour
- granulated sugar (50 gr. in the dough + 150 gr. in the filling + 3 tablespoons)
- butter 80-90 gr.
- three eggs + protein from two eggs
- 1 tsp. baking powder for dough
- 50 gr. sour cream in dough
- 100 gr. sour cream for stuffing
- fat cottage cheese 500 gr.
- 20-30 gr. semolina
- a sachet of vanillin

Cooking method:

1. Knead the dough by mixing flour, sand, slightly melted butter, one egg, sour cream and baking powder. Knead the dough with a spoon as it is too sticky.

2. Lubricate the form with butter (about 10 gr.), Put the dough into it with wet hands, level it, periodically moistening the fingers. Preheat the oven to 210-220 degrees and send the dough there for ten minutes.

3. While our dough is baking, prepare the filling. To do this, we need a mixer, which needs to beat eggs with cottage cheese, sour cream, sugar (sand), vanilla and semolina. Beat one or two minutes, no more.

4. We take out the dough from the oven, put the “stuffing” on it and send it back to the oven for half an hour. Whilst cake is baking, beat egg whites (2 pieces) with sugar until fluffy. It turned out meringue. We grease them with a dessert on top after we got it out of the oven. And again (now for the last time) we send him there for ten to fifteen minutes. That's all! The cake is ready!

Recipe 2: Curd Cake with Chocolate and Cherry

No one will remain indifferent to such an exquisite delicacy! The combination of tender cottage cheese and chocolate with the addition of a slightly noticeable sourness always results in a grandiose "something" that defies description. This is a must try and make!

Ingredients:

- three eggs
- a glass of fresh sour cream
- 1.5 stack. Sahara
- two cups of flour
- two hours of lodges. baking powder
- cherry pulp 200 gr. (seedless)
- small chocolate chips (cocoa) 4 table. spoons
- 500 gr. cottage cheese
- 7-8 tbsp. lies. sour cream (for cream)
- a glass of cream powder
- one bar of chocolate for icing
- 50 gr. glaze oils
- vanillin optional

Cooking method:

1. Beat the eggs first. After the appearance of foam, gradually introduce sugar and chocolate chips into them. At the very end, add sour cream and mix. Mix the baking powder and flour separately, pour into the resulting mass.

2. Roll the cherries in flour and put them in the dough. Line the bottom of the pan with parchment paper and pour in the batter. Next, bake it at 160-170 degrees for 50-70 minutes. We check readiness with a toothpick or a match.

3. Cool the cake and cut it across into three parts. Beat cottage cheese, sour cream and sugar well until smooth (if desired, you can add vanillin). We soak the shortcakes with cream, folding them on top of each other. Lubricate the sides generously, as well as the top.

4. Melt a bar of chocolate (in a water bath) with butter, beat a little and decorate the cake with chocolate icing. You can, for example, draw a rose, a heart or a mesh. Give free rein to your imagination. A beautifully decorated cake looks more attractive and appetizing.

Recipe 3: Curd Cake with Strawberries

A light, tasty and satisfying cake can be prepared with the addition of any fruit or berries. We will use the fruit of true and passionate love - strawberries.

Ingredients:

- two eggs
- 80 gr. sugar on a biscuit
- 150 gr. sugar for cream
- 75 gr. flour
- soft butter (butter) 80 gr.
- cottage cheese (fatty or low-fat) 250 gr.
- 250 gr. fat sour cream
- 280 gr. cream (fat is better)
- 460-500 gr. strawberries
- 16 gr. gelatin
- any red jelly (can be strawberry)

Cooking method:

1. Cooking a biscuit: sift the flour, beat the eggs with sugar, gradually adding flour. Gently knead the dough with a spatula. We spread parchment on the form, grease the bottom with oil and pour in the dough. We heat the oven (180 degrees) and send the dough into it for 10 minutes. Next, remove the biscuit and let it cool.

2. Beat the cottage cheese well or rub it through a sieve. Soak instant gelatin in water. We make strawberry puree from 160 gr. berries and 160 gr. Sahara. We set aside a couple of tablespoons of puree for later, and heat the rest with the addition of swollen gelatin and simmer (but do not boil) until all components are dissolved. We cool.

3. Spread the biscuit in a detachable form, grease with strawberry puree, spread whole berries around the edges. Beat cottage cheese with softened butter and sour cream, add strawberries with gelatin. We beat.

4. Whip the cream separately and mix with curd and sour cream. Grind 50 grams of strawberries and add to the cream, with which we “fill” the biscuit. Refrigerate the cake for an hour to harden. Then we decorate it on top with red jelly (you can buy it in a store with gelatin) and berries. We put it back in the cold for an hour or two and take it out. Let's fly and enjoy!

Recipe 4: No Bake Curd Cake

Cake is a great joy for the sweet tooth: adults and children. There are many options for making no-bake cakes. Here we will take a look at some of them.

Option 1: Cottage cheese cake with almond flakes (no bake)

Ingredients:

- 300 gr. cottage cheese
- 300 gr. cream
- 200 gr. marshmallow
— bananas
- almond flakes
- sugar and vanilla

Cooking method:

Whisk cream, cottage cheese, vanilla and sugar together. At the bottom of the form lay out a layer of marshmallows. Pour it with most of the curd-cream cream, and put the sliced ​​​​bananas on top. Cover the cake with cling film and place in the freezer for 20-30 minutes. Then put it on a plate, coat with the remaining cream and sprinkle generously with almond flakes.

Option 2: Cottage cheese cake with shortbread cookies (no baking)

Ingredients:

- 250 gr. soft plum. oils
- 500 gr. cookies
- 100 gr. dried apricots
- 60 ml liquid curd
- vanilla, gelatin, sugar
- 300 ml orange juice

Cooking method:

Crush the cookies, melt the butter and mix them together. The resulting "gruel" is laid out on the form with the first layer. We cut the dried apricots and evenly lay out the second layer. We take sugar to taste, mix it with vanilla and cottage cheese. Beat with a mixer, adding gelatin there (beat again). Spread the resulting mixture in the third layer. We level well. We remove the dessert in the cold until it hardens. While it hardens, brew gelatin jelly (2 bags) and orange juice. Cool down. We will disturb our cake a little to fill it with orange jelly, and then place it in the refrigerator again until it hardens. Delicious tea cake is ready. Bon appetit!

Option 3: Curd ice cream cake

Ingredients:

- 500 gr. cottage cheese
- strawberries or any fruit of your choice (you can mix)
- can of condensed milk
- three stacks. Sahara

Cooking method:

Cottage cheese, respectively, beat or wipe to eliminate lumps. Add sugar, condensed milk to it and beat everything thoroughly. Grind berries or fruits with a knife. We lay out the cling film on the form and begin to fold our ice cream. 1 layer - curd mixture, 2 layer - pieces of fruit, 3 layer - curd mixture again, and so on until the end of the ingredients. The last layer should end with cream. Now we hide the cake in the freezer until it hardens. Dessert is ready.

From the point of view of confectionery art, cottage cheese is a universal product. Therefore, curd products, including cakes, can be safely supplemented with any components. The combination of cottage cheese with honey, chocolate, slightly sour berries and fruits, cream, nuts, candied fruits and even sweet carrots is especially attractive. Try decorating your cake with the listed ingredients and you will see how its appearance, aroma and taste will change for the better.