Chocolate biscuit with curd cream recipe. How to make cottage cheese cream for biscuit cake

25.11.2019

If you like baking at home, you must have a large number different recipes Biscuits, impregnations, creams, Ganasha, etc. Today we decided to replenish your collection by several more cottage cheese creams. All of them are insanely air, gentle and just incredibly tasty!

Be sure to keep yourself every option, because they are all different and suitable for many desserts. Some recipes are so tasty and universal that they can be served as a full dessert. Cottage cheese cream is moderately sweet and very light, so I will definitely not be shown.

General principles of cooking

So that the cream is obtained as smooth and homogeneous as possible, cottage cheese must be passed through a sieve. You can do this with a blade, spatula or spoon. After such treatment, cottage cheese will become crumbly, since all the big breasts dissolve.

You can also turn the product in the correct texture with a blender. You can use a bowl with knives, and you can also submersible blender. In both cases, cottage cheese will turn into an ideal consistency cream, to work with one pleasure.

Cottage cheese cream recipe for biscuit cake

Time for preparing

calorie by 100 grams

This cream is very simple in preparation, but at the same time has a pompous taste. It is necessary to try it!

How to cook:

Tip: If your cottage cheese is too dry, you can add a little bold sour cream to cream.

Curd cream with chocolate and coffee for biscuit cake

Chocolate is very often combined with coffee. These two components create an incredible taste and fragrance. If you mix them with cottage cheese and lubricate the cake with the resulting cream, you can get a chic result.

How much time is 45 minutes.

What is calorie content - 182 calories.

How to cook:

Cold cream pour into a deep bowl, add half of the sugar.
Beat a wedge or mixer to stable peaks and dissolving sugar crystals.
Prepare gelatin as indicated on the package, let him swell.
Next shifting it on the plate or water bath (depending on the type of capacity in which he swell).
Reducing it again into liquid consistency.
Place cottage cheese in the sieve and hand over it with a blade or spoon.
Mix with sugar and rub until the crystals dissolve. You can beat the wedge or blender.
Pour vanilla sugar, pour coffee and connect.
Mix cottage cheese with cream gelatin.
Chocolate rubbing on the grater or buy immediate chips.
Add to finished cream, mix and can be used by destination.

Tip: Chocolate tile can be broken with cubes and then grind a blender.

Curd cream for biscuit cake with sour cream

Another simple recipe home cream. Just two main ingredients - and everything is ready!

How much time is 20 minutes.

What is calorie content - 143 calories.

How to cook:

To put a colander on the bowl, and there are two layers of Marley in it.
Pour sour cream, remove it into the refrigerator, let it insist.
To withstand until the serum stalks.
Cottage cheese to a sieve, pull it with a spatula to get a homogeneous consistency.
Mix with sour cream and parts to add powder with vanilla, whipping everything to puff.

Tip: If the sour cream eventually is still very liquid, you can thicken it gelatin. Dilute it as indicated on the package, then give it to swell and then heat in the water bath. Add to sour cream and use it further by destination.

Simple recipe with gelatin

For lovers of more dense textures, we will offer the next cream. He, like everything, is preparing on the basis of cottage cheese, but with the addition of gelatin.

How much time is 30 minutes.

What is calorie content - 181 calorie.

How to cook:

Gelatin pour into the pile, add water to it.
Wait when it is completely dissolved.
Cottage cheese at this time to skip through a sieve to get rid of major lumps.
Add half sugar and mix thoroughly.
Gelatin dilute in a water bath, but do not bring to a boil.
Pour cream in a bowl, beat them with sugar residues to stable peaks.
Gelatin pour into a fine trickle in cottage cheese, stirring.
Add to it and cream, thoroughly mixing everything with a spatula.

Tip: To make cream well, you need to choose fat - from 30% and higher.

Cooking with milk

Just three ingredients, twenty minutes of work - and you have ready cream for festive cake. Try you like it!

How much time is 4 hours and 20 minutes.

What is calorie content - 191 calorie.

How to cook:

Cottage cheese to sieve and skip it with a spatula or spoon. It is better to do it twice so that the consistency turns out as gentle as possible. You can also grind cottage cheese from a submersible blender to immediately get the necessary texture.
To the resulting mass pour into the bank of condensed milk and beat the mixer or blender until uniformity.
Add milk and beat everything before smooth consistency.
Tighten the cream with a film or shifting into a hermetically closed container, remove to the fridge for four hours.

Tip: If you add a busty milk, the cream will be tastier.

Aromatic Cream Citrus for Biscuit

Let this recipe retain all citrus lovers. You can cook a chic lemon and orange-based cream on it on the basis of cottage cheese.

How much time is 35 minutes.

What is calorie content - 154 calories.

How to cook:

Cottage cheese pour into a sieve and grind the blade or spoon. You can bring it to the condition of the cream and with the help of a blender.
Sugar mix with vanilla, add to cottage cheese and beat a few minutes with a wedge.
Nuts pour on a dry pan, warm them up to the rosy.
Sleep in the pile and cool, then chop the sharp knife.
Add to cottage cheese and mix.
Lemon and orange wash, cut off a special grater from them.
Mix both kinds and introduce into cottage cheese, combine well.
Cream Beat to stable peaks with a whin.
Lemon and orange clean, cut the peel along with a white film.
Fill the flesh, shifting in a blender and crushed.
Mix with creamy mass.
Mix to uniformity and can be used.

How to cook with condensed milk

If you need simple, but very tasty and saturated cream, dare. We suggest you to cook it from condensed milk and cottage cheese.

How much time is 25 minutes.

What is calorie content - 299 calories.

How to cook:

Cottage cheese to the blender, add sour cream and grind everything into a homogeneous mass.
Next, pour the condensed milk and beat the whole blender again.
Oil to pre-reveal, open and let go to room temperature.
Add it to the resulting mass, beat to puff.

Tip: For fragrance, you can add a couple of drops of Roma, brandy or brandy to the cream.

To make the cream really unusual, think in advance about additives. Can be used coconut chips, crushed chocolate, dried fruits, candied, poppy, sinjut, etc.

If the cream turned out too liquid, and you understand that it will flow out of the cake or, more worse, turns the biscuits into porridge, you need to correct it. Instruct the gelatin on the instructions indicated on the package, let him swell. Next, the resulting liquid must be interfered with cream.

For fragrance to cream, not only artificial flavors can be added. It may be a small amount (two drops) of alcohol, spices or citrus sodes. As a spice, use the fresh pod of vanilla, fresh cinnamon, nutmeg, cardamom, etc.

I bring to your attention a recipe for a very tasty strawberry cake with curd cream. At the heart of this baking - biscuit cakes impregnated with sugar syrup. Curd cream I prepared from homemade cottage cheese And sour cream, but also fit the store, the percentage of fatty depends on your taste preferences, as well as the amount of sugar. If dry cottage cheese comes you, sour cream will have to add a little more, you need to look at the consistency of the cream. And if the cottage cheese is very grainy - be sure to wipe it through a sieve or take a blender. Decorate the cake different waysThe main thing is to include fantasy. My sweet tooth rated this cake to the highest score, I hope, and you will have to taste. Let's start!

Prepare the necessary products.

Eggs to wash well and divide into proteins and yolks.

Squirs to beat the mixer to light foam.

Then, without stopping the beating, add sugar parts. Beat squirrels with sugar to persistent peaks.

Yolks shake up for a fork before homogeneity.

Portions to introduce yolks in a protein mass, whipping a mixer for another 2-3 minutes.

Add sainted flour and very neatly, bottom up, mix your spatula. The dough should turn out to be lush and air.

Prepare baking shape. The bottom of the form is made with parchment paper, lay out the dough.

Heat the oven to 180 degrees and bake biscuit for 30 minutes, until golden color. During baking the door of the oven, it is impossible to open, otherwise the crude does not rise.

Ready biscuit leave for 5 minutes in shape, and then shifted to the grille and give it to cool completely.

While cooks biscuit, you need to cook sugar syrup. To do this, combine water with sugar, mix and send to fire.

Stirring, pecking a couple of minutes, until the sugar is completely dissolved. Remove syrup from fire and cool to room temperature.

The cooled crude cut into 3 layers.

Soak the coggy syrup.

Cooking cream: connect cottage cheese, sugar and sour cream.

With the help of a mixer, beat everything to the lush mass. If cottage cheese is too grainy, it needs to be pulled through a sieve or beat the immersion blender. The amount of sugar can be added to their taste, also instead of sugar can be used. sugar powder.

Strawberry is well wash, remove the fruit. Cut strawberries with thin plates. Korzh lay out on the dish and lubricate with cream, over the cream to distribute berries.

Share the second cake and repeat the procedure with cream and strawberries. Thus collect the entire cake.

Boc and top of the cake also to deceive with cream.

And now we turn on the fantasy and decorate the cake. I decorated the sides of the cake chopped onto the plate with strawberries, and from above - whole and cut in half berries. Strawberry cake With cottage cheese cream ready. Send it to 2-3 hours in the refrigerator (better for the night) so that it is so impregnated, and can be served on the table.

From a piece of such a cake, it's hardly any other way to refuse, especially sweet tok.

Bon Appetit!

Very often there are cakes in which a very small layer of biscuits, but a rather thick coating of sour cream cream. These cakes are good for those who do not want to correctly recover without refusing to themselves in sweet and desserts. The biscuit-cottage cheese cake helps in this situation, as the bulk of calories is located in the Biscuit itself, and not in the curd cream. Especially if for a similar layer take skim cheesewhich does not add extra kilograms.

Of course, it cannot be said that the cake with curd cream and fruit will not add extra centimeters, but it is much more useful than huge biscuit cakes with oil impregnation. In addition to cottage cheese with sour cream from useful products There are also fruits that add vitamins to the Torah, since they cannot be heat treatment.

Cakes are different not only in the composition of fruit, but also by the method of preparation and assembly. Currently, the trendy steel cakes in which one thin layer of biscuit embezzlement and very high layer sour cream cream. The second option is somewhat very thin cakes, between which the thick layers of the cream are located.

And the one else will look good even on festive table. But any of the cakes need to try in advance so that in a crucial moment does not hit the face and do not rush into the supermarket for festive baking. Although, as practice shows, make a cake with fruit and sour cream is not more difficult than any other biscuit. It is only worth remembering that biscuit cakes are somewhat dry, so before you cover them with cream, you need to soak well in any liquid impregnation.

It is worth considering several types of baking based on biscuit, covered with cottage cheese and fruit-fruited, since even curd cream every hostess makes her own, having some secrets of manufacturing. Also, cakes may differ in terms of finding fruit. The bulk is a baking with which the fruit layer is located between the biscuit and cream. Also there are cakes, in which the cream is made with pieces of fruit, and the cake itself is impregnated with boiling or berry syrup very abundant. These desserts are more similar to three-layer - where the biscuit, the jam layer or jam and covers all this - the curd cream with fruit. If you correctly pick up the colors and the taste of various fruits, then the cake will be delicious and very beautiful on the cut.

Two layers and impregnation

This biscuit dessert contains two layers, as well as beautiful decoration from different fruits and berries.

What layers we use - biscuit, cream from cottage cheese and decoration of fruit.

The cake will be very high in the standard form, so I prefer it to stove in a large form, and it is better rectangular directly on the contrary to high sides. In this case, it turns out more pieces for the children, which is invited to the birthday of the child. Such a dessert is well attributed to school or kindergartenSince in this case no one will be deprived. The same rectangular cake is easily divided into equal parts.

Also one of the variants of such a dessert can be several layers of biscuits, with layers of cottage cheese cream. Ingredients for both desserts are the same, the difference consists only in the baking assembly. What is needed for cooking:

Biscuit layer:

Chicken eggs - 5 pcs.;
Wheat flour - 1 cup;
Sugar sand - 1 cup.

Cream layer:

Cottage cheese - 2 packs of 200 gr.;
Sugar - 0.5 glasses;
Butter creamy - 50 gr.;
Bananas - 2 pcs.;
Sour cream - 3 tbsp. spoons.

Sweet:

Sour cream - 2 tbsp. spoons;
Sugar - 3 tbsp. spoons;
Cocoa - 3 tbsp. spoons;
Creamy butter - 1 h. Spoon.

Decoration:

Kiwi - 3 pcs.;
Bananas - 2 pcs.;
Victoria berries - 1 cup.

A small addition before starting step-by-step recipe. If you do one layer of biscuit, the fondant is not needed.

How to prepare the correct biscuit layer was described in many articles on our site, but repeat - never interferes. We divide eggs to the components, namely, proteins and yolks. The dishes for whipping proteins should not only be clean, but also dry. Even the slightest drop of water can spoil the whip process.

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We whipitate the proteins on the small turns of the mixer to soft peaks, and then begin to enter a quarter of sugar to the protein mass, which is necessary for the recipe for cooking. Next, we beat yolks with sugar residues and add flour to them, sifted in advance. All yolk mass must be mixed well and only after that start spreading whipped proteins into it.

At this stage, you can put an oven to warm up to 180 degrees, and the baking sheet is noted for baking paper. It should not be lubricating the edges of the opposite, as the dough climbs on dry edges up. And if they are lubricated with oil, the root may not rise from the edges, but to form a slide in the middle.

Now add proteins in the yolk mixture and mix the spatula from the bottom up. The mixer does not have to use, since in the process of the beating we will lose the entire air layer in proteins. The resulting mass pour into a baking sheet and recall the spatula so that the cake turns out the same in height.

While the korzh is a crown, and it takes about 35-40 minutes you can cook cream from cottage cheese.

For this cottage cheese, it is better to pull over the fine sieve, or beat well in a blender, breaking all lumps. Next, we connect cottage cheese with sour cream, sugar and softened oil, as well as carefully, but already a mixer. Cut two banana with small cubes and add to the cooked cream.

When the biscuit is prepared, we determine the readiness of the toothpick, then we leave it in the oven for 10 minutes, but the door should be slightly ajar. So the biscuit can cool a little, losing the temperature is not too fast. If you get the korzh immediately and put it cold when room temperature, then the biscuit can fall, and the cake will be very thin. After 10 minutes we take a baking tray from oven And another 30 minutes we cool without removing from the form.

At this point you can think about the decoration.

We clean and cut the kiwi with thin plastics, the Victoria's berry we clean from the fruits, neatly mine, and wearing a tissue surface. Bananas Cut thin plastics, slightly steaming down.

After all these preparatory work, we take a biscuit from the form and begin to collect.

We score the cake cream very abundantly, then carefully lay out the prepared fruit, creating a unique pattern on the white surface of the cream.

Ready biscuit cake We remove into the refrigerator for an hour, after which you can serve it to the table. For the beauty of the design you can sprinkle with sugar powder or grated chocolate.

Now consider the option when the cake is preparing with a layer of cottage cheese cream between two korzhi. We act according to the initial scenario, only fill the dough not in a large baking sheet, but in a baking form. The bottom must be covered with baking paper, and we leave the edges open and do not miss their oil. It will be easier if the farming there is a detachable form, since it is easier to cover with parchment, it is not necessary to special cut circle or customized edges. All that you need is to remove the sidewalls, to be shown the bottom of the parchment, and then put the side part in place, pressing the paper.

After the root bore and cools, it must be cut into 2 equal parts, not only between the korzhs, but also to arrange the sides of the baking. Next, we prepare the fudel, which should lie on the top layer. For her preparation, mix all the ingredients other than the oil. Namely, we add sugar and cocoa to sour cream and mix well to homogeneity. Now we put the workpiece on the slow fire, and when the fudge will begin to heat up - add oil and bring to a boil. So that the fudge was homogeneous consistency - it must be constantly interfered. As soon as the mixture boils, remove it from the fire and pour from above to the cake. It is necessary to do neatly, trying to pour the entire surface of the cake to a smooth layer of sweets.

Fruits cut and lay out on a slightly pretended sweet. We give the cake to stand in the refrigerator for about an hour and give up to the table. If the cake requires moving or long storage before it is fed to the table, then the fruit is better to cut and lay it right before the feed.

Cake varieties with fruit

You can change the recipe slightly only when assembling the cake itself. In this case, it will take a little less than fruit, as they need to cut them with small cubes and lay on the first layer of the cake. Then impregnate the cake with cream and put the following layer. The entire cake is abundant with cream, not forgetting about the side surface. You can decorate with grated chocolate or nuts.

If you decide to cook a three-layer cake with a good impregnation, then take the jam. Jam is abundantly covering the biscuit, let me absorb a little and lay out the thick layer of the curd cream. Top baking decorate fruits and berries.

If you want to get a beautiful cut, it will look good, contrasting colors. Fruits can be taken any, more precisely, those who are very loved in your family. It is worth only to remember that the orange and mandarin slices should be cleaned not only from thick peel, but also remove thin films with each slices.

When using berries and fruits with bones, the latter - you need to take out. This concerns nectarines, peaches, apricots. With pears and apples, you need to remove the peel, as it will be badly combined with the delicate texture of the cake itself.

Bananas on top of the cake need to be used only if culinary product Do not have to stand for a long time before serving on the table. Since they quickly get dark and can spoil not only the appearance of the dessert, but also softening, sailing between other fruits.

When using jam, you need to check the combination of jam and fruit taste, which will decorate the cake. It is better to take a jam from a fruit corresponding to one of the decorations presented in the decoration. For example, an apricot jam and halves of apricots over baking.

This type of dessert does not limit your fantasy with respect to the selected fruits. You can use any, most importantly, so that they are well combined with each other.

For independent preparation of cottage cheese, you do not need to have a world-class conferrator status. The process does not take away a lot of time, so you can prepare it at least daily. Choose any proposed recipe, where simple instructions are presented and calorie and the amount of ingredients are calculated.

Basic recipe: Classic curd cream for biscuit cake

The first thing to master the hostess wishing to prepare cottage cheese layers for a biscuit cake with basic recipe, understand the meaning and technology.

Step-by-step cooking technology:

Connect butter, vanilla extract and cottage cheese;

With the help of a mixer, beat the mixture before purchasing a lush and homogeneous mass;

Mixer change to a spoon and, adding sugar powder with small portions, mix well;

We again seek help to the mixer and beat a lot of about 2-3 minutes.

The result of your 20-minute efforts should be air and light cream.

The simplest recipe for cream with gelatin on curd basis for biscuit

Ideal and one of the most delicacies for layers biscuit Corge The composition prepared on the basis of cottage cheese using gelatin is considered.

20 gr. granulated gelatin;
180 gr. sugar and powder;
120 ml of purified and pre-cooled water;
480 gr. 8% bold cottage cheese.

Total time to prepare a gentle interlayer: 40 minutes.

Calorie - 181.23 kcal at 100 gr.

Phased cooking technology:

In the metal tank, pour gelatin cooled with liquid and remove for 40 minutes for good thickening;
At this time, we take care of cottage cheese. Wipe the product through a sieve or beat with a mixer on medium speed;
Melt the thickened gelatin to completely dissolve the granules and cool in a natural way;
Add sugar (powder) to cottage cheese and mix with chilled gelatin;
Finished cottage cheese creed to send a quarter of an hour in the refrigerator.

The cream prepared on this recipe is often used for multilayer cakes, when each layer has a certain color. In the context, the cake with such a layer always looks unusually and effectively.

Classic sour cream cream for dessert

If you are accustomed to cooking cakes yourself, then diversify the taste palette of your delicacies will help an easy-to-cook recipe for the creamy-curd interlayer. For cooking, only 3 ingredients will be required:

20% sour cream - 400g.;
8% bold cottage cheese - 1 package;
Sugar sand is 1 cup.

The duration of cream cooking: not more than 20 minutes.

Calorie: 234.05 Kcal in 100 gr. ready-made sour cream cream.

Step-by-step preparation instructions:

Wipe cottage cheese to such an extent so that in the end it is not a single one, even the smallest grain;
Sugar dissolve in sour cream;
By combining components 1 and 2 points, whip the resulting composition to puff.

The complexity of the preparation of this cream lies in sour cream if it is tolerated, then as a result, instead of the air cream, a liquid curd mass will turn out.
Therefore, carefully follow the whipping process. Also to improve the sugar taste you can mix with one packaging of vanillin. If you replace the sour cream yogurt, then you will get a wonderful cottage cheese-yoghurt cream.

Cream Cottage cheese for Fruit Biquita: 2 recipes guaranteeing success

What could be better when in favorite cottage cheese in a duet with some fruit becomes not only an independent dessert, but also a layer for air biscuit?

2 prescribed recipe - the most popular among confectionery factoriesTherefore, the preparation of any of them will undoubtedly lead to success and admiration for loved ones.

Recipe No. 1: Lemon Orange Cream

For its preparation, it will be necessary:

300 gr. fatty cottage cheese more than 10%;
15 gr. granulated gelatin;
1 PC. lemon;
340 ml of cream;
70 ml of sugar syrup;
50 gr. walnuts or any other nuts;
Orange Zeed;
110 gr. sugar sand;
7 gr. Vanillina.

Spent on cooking Time: 30-40 minutes.

Calorie: 207.07 kcal in 100 gr. Ready lemon-orange cream.

Step-by-step instruction:

With the help of meat grinders, mixer, or sieve to smoke cottage cheese;
Sugar mix with vanilla and beat on medium speed with cottage cheese before the formation of lush consistency;
Grid nuts fry and introduce into the curd composition;
Gently grate the coders of citrus fruits, and in a separate dish, mix with cream;
With the help of a blender grind lemon and orange Dolki., to a liquid state, and then combine with sugar syrup;
The compositions of paragraphs 2, 4 and 5 combine and beat to uniformity.

This recipe uses special demand in the world of delicacies and desserts, so do not miss the opportunity to please the extraordinary citrus taste of your households and guests.

Recipe number 2: Cream with pineapple adding

Fragrant cream based on cottage cheese and canned pineapples, perhaps, one of the best biscuit boxes.

For cooking you will need:

Sugar powder - 60 gr.;
Vanilla sugar - 10 grams;
Fat cream - 300 ml;
Canned pineapples - 100 gr.;
Gelatin - 20 grams.

Duration of preparation: 25 minutes + half an hour for cooling.

Calorie: 291.06 Kcal in 100 gr.

Cooking process:

Gelatin pour liquid (milk) and remove into the sideline for swelling about half an hour;
Not bringing to a boil, dissolve the gelatin mixture on a water bath and a natural way cool for further use;
United S. vanilla sugar Pudder pour into cream and beat slightly;
Continuing the process of whipping with a thin jet introduction to this time gelatin cold;
In the resulting magnificent mass, we add pineapple sliced \u200b\u200bin a convenient way and with the help of a spoon with neat movements from the bottom up mix;
Ready cream We send cooling in the fridge for half an hour.

The cream-cooked cream is universal in that it emphasizes the taste not only biscuit cores, but also sandy and even puff pastry.

Tasty and useful, read our article and find out how to cook it right.

It is not difficult to cook the cream if you know and correctly pick up the main ingredients.

In the sour cream, the secret is the first component, namely in its fat. For example, using a product with 40% fat, you not only do not get dietary cream, but also take the taste of all dessert. Therefore, remember that the high percentage of fatty is not always good;
Many mistresses in order to facilitate labor and save time not rarely buy in the supermarket packed cottage cheese. If your goal is to get a gentle and air consistency, then do not be lazy to walk to the market and buy homemade cottage cheese;
Returning back to the sour creamy cream, it is worth noting that it will be lush in the event that the sour cream is mixed in advance with sugar and cool in the refrigerator;
Try to use cottage cheese cream layer with gelatin. Shape it, of course, will preserve, but will lose its delicate taste;
Be sure to send cottage cheese and yogurt and sour cream cool in the refrigerator. So you will provide the cream resistance, and the cake shape;
Never use a plug or a whisk to whip the curd base. First, it is a very long process, and secondly, the consistency will never be lush and air;
In no case do not replace the specified creamy oil by Margarine and the more spread.

So you learned the secrets and recipes of cottage cheese, which enjoy many pastales. It remains only to go to the kitchen and start creating your masterpiece.

Bon Appetit!

Curd cream for a biscuit cake rightly received its approval, both from simple culinary and professional confectioners. Easy cooking and disabled taste made such a cream excellent option To create cakes, cakes and other sweet desserts. Select the appropriate recipe for you and you can feel like a real Culinary masterpiece Cool.

Classic curd cream for biscuit cake

To prepare cottage cheese and oil cream for a cake, you do not need to be a professional confectioner. The recipe for the curd interlayer for the biscuit is simple and will require you at least effort and time.

Ingredients:

75 g of oil (cream);
315 g of bold cottage cheese (9%);
425 g sweet powder;
5 g Vanilla extract.

Cooking method:

In the tank we combine oil, curd product And vanilla extract, we turn on the mixer and take the ingredients to obtain a homogeneous lush consistency.
Now the mixer will be postponed, take a spoon and start portion to plug a sweet powder, neatly stirred.
We turn on the electrical appliance again and beat a lot of about three minutes.
That's all, 20 minutes of your time and as a result of a delicious gentle cream.

Cottage cheese cream for cake

Curd cheese is an original product that can be combined with salty and sweet additives. Therefore, such an ingredient is used not only for layers of cakes, but also for different snacks. At the same time, creamy cream cream can be used as impregnation for biscuits and for its decor.

Ingredients:

285 g of cottage cheese;
floor packs oil;
85 g sweet powder;
gram vanilla.

Cooking method:

So that you have the right cream, it is important to take oil from 80% fat. It we cut into pieces and leave for a while so that it becomes soft.
After foaming it with a mixer, then fall asleep sweet powder and vanilla, turn on the device and do not cease to interfere until the mass becomes lush.
Now lay down cottage cheese, We work a mixer for a couple more minutes and the cream is ready. Instead of vanilla, other flavors can use, as well as put dyes on their own.

Cream Cream Cream

Cottage cheese cream is cream and cottage cheese with any fatness percentage. It all depends on what purpose you are cooking. It should be borne in mind that the high fat content of the curd product and a large amount of cream make the cream more liquid.

Ingredients:

325 g of cottage cheese;
265 ml of cream;
145 g of sweet sand;
1.5 h. Spoons of flavored sugar.

Cooking method:

First of all, we take a curd product to tender consistency.
In a separate bowl, we fall asleep sweet and flavored sand, and also pour cream, whipped with a mixer to steep foam. So that the cream is gentle, and the sugar did not creak on the teeth, it is worth chopped up to powder.
Now we connect the creamy and cottage cheese and once again stir the mixer. If desired, you can pour into the Cocoa cream, pour the flag with a syrup or a few drops of citrus juice. Also for the manufacture of sweet products often use gelatin, which allows the cream well to keep the form.

With sour cream

Curd-sour cream cream - this is a good choice in order to make a special homemade dessert. Such a cream does not need to cook or for a long time to insist, everything you need is to prepare ingredients and beat them well.

Ingredients:

two packs of homemade cottage cheese;
three art. spoons of sweetener;
215 ml sour cream;
vanilla (if desired).

Cooking method:

The curd product should be a homogeneous consistency, so if you have a granular cottage cheese, then it is worth pre-skipping it through a sieve or wrap a blender.
Now sugar, it should also be chopped into powder so that it can be completely able to dissolve and host the cream.
The next ingredient is sour cream, choose the product as fat as possible, but before you cook cream from it, you need to dry sour cream. To do this, the bottom of the sieve lay marks, make several layers. We pour sour cream and wait until all serum leaves, and in the colander there will remain only thickened mass, thanks to which the cream will be able to keep the form.
Now all the prepared ingredients connect in a blender bowl and stir up to obtain a homogeneous magnificent mass. Before you soak them the cake, it must cool a little.

We told you a basic option that you can adjust to your liking, for example, add spices, fresh, canned or dried fruits and berries, orange or lemon zest, poppy seeds.

Curd and yoghurt layer

Prepare yourself a delicious cakeSo choose the most best cream. After all, it is impregnation that makes any dessert reflected and special for taste. We offer you to try cottage cheese and yoghurt cream for a cake, which will allow you to prepare a deeperial taste.

Ingredients:

paul Kilo homemade curd;
425 g of natural yogurt (without additives);
65 g sweet powder;
to taste Vanilla;
at the request of a mint liquor.

Cooking method:

Curd product rubbed with a sieve and put in any dishes.
Put on it natural yogurt, Vanilla and well all stir.
Now we have a powder, if you wish, pour a mint liquor and stir the mass of a mixer before getting a gentle texture.

With condensed milk

Cream-based cream and condensed milk better options For impregnation of biscuit and sandy crust. Also, many confectioners use it for tiramisu as a filling for cakes, tubes and profitoll.

Ingredients:

325 g of cottage cheese (9%);
215 g condensed milk.

Cooking method:

To make a gentle texture, the cottage cheese product is better pulled through a sieve.
Then connect it with concentrated milk and mix the mixer to uniformity.
You can change the color of the cream using cocoa powder or beet juice. For better taste and aroma in curd cream with condensed milk, you can put a zest of orange or lemon, rum or vanilla extract.

Strawberry with gelatin

If we put strawberries in the curd cream, then your dessert will be filled with amazing aroma and summer freshness. The berry not only changes the taste of cream, but also makes its color more appetizing on the appearance. Also in this recipe used gelatin, thanks to which the cream becomes easy, but at the same time sustainable and convenient in operation.

Ingredients:

285 g of cottage cheese (skim);
65 g sweet powder;
165 g of strawberry berries;
17 g gelatin.

Cooking method:

First of all, we will keep the gelatin in the water and fatter him to swell.
For the cream, we take the low-fat curd product so that the interlayer is light and air. We carry it with a blender before getting a cream texture.
The berries first crushed the mixer, and then we carry through the sieve.
In the cottage cheese, we pour strawberry mashed potatoes, fall asleep sweet powder and whipping to the complete dissolution of sweet crystalline.
Nobuchish gelatin we send on fire, heating to its full dissolution, then pour into a common mass and quickly stir. The ready-made cream-strawberry cream with gelatin we use immediately so that it does not turn into a souffle.

Make cottage cheese cream is quite simple, but there is one mistake that many mistresses allow - they buy a packaged cottage cheese in the store. From such a product to get a real delicious cream It will not work, so it is better to use farmer products with a percentage of fat from 7 to 9%.