Cream made from cottage cheese and butter. Secrets of making the perfect curd cream for a cake

Curd cream is distinguished by the presence of light sourness (although a lot depends on the cottage cheese itself and other ingredients), lightness of texture and amazing delicate taste. In addition to cakes, curd cream can be added to desserts (for example, as a dressing), filled with waffle baskets, profiteroles and custard cakes. Ideal as a stand-alone dessert - the cream is placed in a bowl and decorated with any topping from grated chocolate to exotic sauces. I think it's best dessert, which you can remember from childhood!

There are several recipes for curd cream, and they are all delicious in their own way. All you have to do is choose the option that suits you best. Below are 4 options. I would like to note that it is better to regulate the amount of sugar yourself, focusing on your own taste.

1. Delicate curd cream with sour cream

This recipe is most suitable as an independent dessert. Moreover, you can freeze it slightly and you will get wonderful soft ice cream! Try it, it's incredibly delicious!

The ingredients needed to make curd cream are:

• 400 g cottage cheese
• 150 g sour cream 20%
• 100 g powdered sugar
• Vanillin to taste
• 20 g dark chocolate

Recipe for making curd cream for a cake: detailed instructions on how to do it correctly

Advice

Regardless of the cooking recipe, it is always recommended to wipe the cottage cheese (sieve, blender) to get rid of small lumps. It is this technique that will give the cream that very airiness.

Place sour cream, vanillin and powder into a blender bowl. If you wish, you can add different spices: cinnamon, natural vanilla seeds, a pinch of cardamom or ground saffron for color.

To make the sour cream for the curd cream thicker, you can use special thickeners or do it differently: put the sour cream in several layers of gauze and hang it for a while to drain off the excess whey.

Add grated cottage cheese to this mixture and beat everything together again. Transfer the finished cream into a glass container and put it in the refrigerator.

You can make an excellent simple dessert based on cottage cheese cream. Grate the chocolate.

Place the curd cream into serving containers and refrigerate. Before serving, sprinkle the cream with grated chocolate.

Bon appetit!

Olga shared a step-by-step recipe for curd cream.

2. Curd cream: classic recipe

Suitable for filling tubes, eclairs and profiteroles. It has a delicate texture and creamy taste.

Ingredients:

• 300 g cottage cheese 9-18%
• 70 g butter
• 100-150 g powdered sugar
• 1 tsp vanilla extract

How to make classic curd cream

Don't forget to grate the cottage cheese as stated in the first recipe.

Add room temperature extract and butter to the cottage cheese. Beat with a mixer on low speed to obtain a homogeneous consistency. When you achieve the desired texture, start adding powder little by little, continuing to beat the cream until the mass becomes homogeneous.

3. Curd cream with cream: the perfect combination of tenderness and taste

Perhaps this tandem for making cakes, profiteroles and custard pies can be called the best. The cream turns out airy in the truest sense of the word, has a creamy taste and an amazing structure.

Ingredients:

• 300 g cottage cheese of any fat content
• 300 g cream 30%
• 100-150 g sugar
• vanillin - to taste

How to make buttercream cream

Combine the cream with sugar and vanilla, beat (the cream should become thicker). Combine the pureed cottage cheese with the cream mixture, mix and you're done!

4. Curd and yoghurt cream

This cream is best suited as a dressing for fruit salads, for store-bought waffle cakes and for cakes with thin crusts.

Ingredients:

• 300 g cream 35%
• 300 g cottage cheese 5-9%
• 200-250 g natural yogurt
• sugar - to taste
• vanillin - to taste

Preparing curd and yoghurt cream

Wipe the cottage cheese. Pour yogurt into it, add a pinch of vanillin. Pour sugar into the cream (in a separate bowl), beat with a blender until it becomes thicker. Then combine the cream with cottage cheese and beat again. Place the finished cream in the refrigerator and cool before use.

The amount of natural yogurt can be changed depending on how thick the cream you need to prepare a particular dish.

Baking recipes with curd cream

1. Thin pancakes with milk

Thin pancakes with cottage cheese are a classic of the genre. Usually raisins, prunes or other dried fruits and sugar are added to cottage cheese. But turn an ordinary breakfast into cooking masterpiece You can add curd cream to the filling. Any of the recipes proposed will suit you, but the most delicious is the classic version.

Ingredients for thin pancakes with cottage cheese:

• 500 ml milk
• 3 eggs
• 200 g wheat flour
• 30 g butter
• 2 tbsp. Sahara
• 1 tsp baking powder
• 0.5 tsp salt
• classic curd cream

• chocolate sauce for serving

Preparation:

Add baking powder and vanillin to the flour and mix. Melt the butter and cool. Break the eggs into a bowl, add sugar and salt, beat until light foam. Continuing to beat, add a little at a time wheat flour. When the dough is ready, add butter and stir.

Heat the pan and bake pancakes. To make pancakes thin, you need to bake them from a small amount of dough, and the dough itself should not be too thick (about the same as 1% kefir).

Wrap classic curd cream into prepared pancakes, place on a plate and pour over chocolate sauce.

2. Waffle baskets with fruit and curd cream

If you have an electric waffle iron, do not deny yourself the pleasure of enjoying baskets of waffles with fresh fruit and delicate curd cream with yogurt.

Ingredients:

• 300 g wheat flour
• 200 g sugar
• 200 g butter
• 5 eggs
• vanillin - to taste
• 1 bar of milk or dark chocolate
• any fruits and berries (fresh)
• curd cream with yogurt

How to make waffle baskets:

Leave the butter on the kitchen counter for 2 hours to soften it a little. Place in a bowl in which you will knead the dough, add sugar and vanilla and chop with a knife. Beat the eggs into a bowl with butter, mix until the mixture becomes smooth (it is better to do this with a mixer). Gradually adding flour to the butter, knead the dough of medium thickness (about the same as thick cream).

Bake waffles on a preheated waffle iron. Place each waffle, while it is still hot, on an inverted glass, form sides and leave until completely cooled.

To make the filling, chop the fruit, put it in waffle baskets, and place 1-2 tbsp on top. spoons of curd cream with yogurt and sprinkle with grated chocolate. Choose fruits for waffles that are not too juicy, otherwise the waffles will become soggy. Apples, bananas, grapes and the like will do.

3. Gingerbread cake

The simplest gingerbread cake with curd cream, which can be prepared in a matter of minutes from the simplest ingredients. Curd cream with sour cream is perfect for this cake.

Ingredients:

• 500 g chocolate gingerbread
• 3 bananas
• 1/4 cup sugar
• curd cream with sour cream
• cocoa - optional
• 1 bar of milk chocolate for decoration

How to make gingerbread cake with curd cream

Prepare curd cream with sour cream according to the recipe above (it is better to add more sour cream to make the cream more liquid and better saturate the cake). Cut the gingerbread cookies lengthwise into three parts. Slice bananas. Line a suitable bowl with cling film. Dip pieces of cut gingerbread into the cream and place them in a bowl, periodically arranging them with banana slices. Ready cake Cover the top with cling film, carefully press into a bowl and refrigerate for 1 day.

A day later, place the cake on a plate and remove the film. Grate the chocolate on a fine grater and sprinkle on the gingerbread cake.

First option

Fat cottage cheese (9-18%) – 1 pack
Full-fat sour cream (20-25%) – 400 ml
Sugar - about 1 cup

Grind the cottage cheese (it is best to do this in a blender so that not even small grains remain). Add sugar and sour cream - beat everything. The taste of this cream can be varied with vanilla sugar, walnuts or almonds. The nuts should be chopped quite finely, but not into flour.

Another variant Curd and sour cream cream can be prepared by taking sour cream and cottage cheese in reverse proportion, and at the same time adding 50 g of butter. The ingredients together with sugar are whipped until smooth.

If you add gelatin (1 tablespoon) dissolved over low heat into the sweet curd and sour cream mixture, you will get a soufflé based on the same cream. This soufflé will look great as a layer between biscuits - you will get a cake similar to Bird's Milk.

In any case, if you use a cream based on sour cream and cottage cheese, then finished product Let it sit for about an hour in a cool place. During this time, the cakes will be slightly soaked and the cream will harden a little.

Cottage cheese cream

. Curd and butter cream is rightfully considered one of the most delicious and healthy creams. To prepare cottage cheese and cream cream you will need the following ingredients: 200 grams low-fat cottage cheese

, 200 milliliters of heavy cream, 100 grams of sugar and 1 teaspoon of vanilla sugar.

1. Using a blender, grind the cottage cheese until a homogeneous mass is formed.

2. Mix the cream with sugar, vanilla sugar and beat with a mixer into a strong fluffy foam.

The delicate texture of curd cream allows it to be used as a filling and decoration for cakes, pastries and cookies. In addition, placing a small amount of such cream in a glass vase, decorating it with grated chocolate and fresh berries, you can get a great independent dessert.

Curd and yoghurt cream

If you take the usual classic sponge cake as the basis of the cake, but get creative with creams, then you can surprise your guests with a new treat every time. I suggest you try making curd and yoghurt cream, which will melt in your mouth, light and tender. By changing natural additives, you can make a variety of delicious creams. But you shouldn’t try to combine too many different flavors in one cream; the yogurt and juice used in the cream should be harmoniously combined with the rest of the cake filling - fruit, soaking or jam.

Recipe for curd and yoghurt cream:

Preparation of cream:

1. Pour gelatin with water (boiled and cooled) or juice for 40 minutes, which will give the cream a certain taste.
2. The cottage cheese must be homogeneous, without “grains”; for this it must be crushed through a fine strainer.
3. Beat prepared cottage cheese, yogurt and sugar in a blender.
4. Heat the soaked gelatin over low heat without boiling until the grains dissolve. Cool the solution slightly.
5. Add gelatin to the curd mixture, continuously whisking the cream with a blender.
6. Place the cream in the refrigerator. After the cream thickens, pour it out of the cup onto the prepared cake layer, but do not mix it: you just need to take the cream with a spoon and carefully smooth it out.

Curd cream for cake

Curd and butter cream

Ingredients:

200 grams of cottage cheese;
150 grams of powdered sugar;
200 grams of butter;
vanilla to taste.

Preparation:

1. Leave the butter in a warm place for several hours to soften, then cut into pieces, add powdered sugar and beat thoroughly with a mixer.
2. Rub the cottage cheese through a fine sieve, add to the butter mixture, and beat.
3. Continuing to beat intensively, add vanillin.
4. Refrigerate for an hour and the cream is ready.

Curd jelly cream

Ingredients:

200 ml milk;
150 grams of cottage cheese;
2 tablespoons butter;
4 chicken eggs;
4 tablespoons flour;
1 cup of sugar;
1 tablespoon gelatin;
vanilla to taste.

Preparation:

1. Pour flour into a ladle, pour milk, mix well so that all lumps disappear. Bring to a boil and then cool.
2. Pass the cottage cheese through a sieve using a spoon, combine with butter and sugar, and mix.
3. Separate the yolks from the whites, beat, combine with the curd mass. Mix thoroughly in a blender until a homogeneous consistency is obtained.
4. Mix flour with curd mass and vanilla.
5. Soak gelatin in water for 20 minutes, heat until completely dissolved.
6. Beat the whites with a mixer into a fluffy foam.
7. Combine the curd mass, gelatin and proteins, mix well and put in the refrigerator for four hours.

Curd cream with condensed milk

Further preparation is no less simple. Dissolve the gelatin in water and beat the whites into a thick foam. Mix all ingredients and leave in the refrigerator for a couple of hours. With the help of this curd cream with condensed milk, you can make many more dishes more delicious. Note that the cream itself will be quite thick due to gelatin.

If this recipe seems too complicated for you, try the next one. Mix together 1 glass of granulated sugar, 1 pack of vanillin, 1 pack of low-fat cottage cheese. Make sure that there are no lumps left in the mixture. After this, add condensed milk to taste and sour cream. As a result, you will get a sweet, homogeneous cream, also of a fairly thick consistency.

Curd cream for eclairs

Eclairs are a delicious dessert, the acquaintance of which gourmets owe to Marie-Antoine Careme, nicknamed “the king of chefs” for his extraordinary culinary skills. The name of this lightest cake is translated from French as “lightning,” which probably implies a very fast, “lightning-fast” preparation of the dish. The traditional filling of an oblong “pie” is made from choux pastry- a heavy butter cream, the number of calories in which terrifies all representatives of the fair sex who are losing weight. Curd cream for eclairs will help minimize the consequences of consuming your favorite delicacy - no less tasty, but not nearly as high in calories.

To prepare this filling at home, write down the following recipe:

A pack of cottage cheese (200 gr.);
one glass of powdered sugar;
200 ml heavy cream;
vanilla essence (2-3 drops).

All products used to prepare the cream must be absolutely fresh. Grind the pureed cottage cheese with powdered sugar and combine with whipped cream. Add vanilla essence or vanilla sugar to taste, and mix everything as thoroughly as possible or beat with a mixer to make the filling more airy. Place the curd cream into a pastry bag and fill the cooled eclairs with it through a small hole. If you don’t have a pastry bag in your kitchen, just cut the side of the cakes, then put a little curd cream into the gap formed with a teaspoon. Lightly sprinkle the finished eclairs with powdered sugar and serve.

Curd banana cream

Making this dessert at home is not at all difficult. The recipe for banana curd cream is simple, the ingredients are available.

So, let's start preparing the delicacy. We take products:

Cottage cheese (200 g);
kefir (100 g);
banana (2 pieces);
sugar (to taste);
vanilla sugar (1 sachet);
nuts or chocolate for decoration.

In a blender, beat the cottage cheese, turning it into a fluffy, homogeneous mass. Add kefir, sugar, vanilla sugar and banana cut into small pieces. Beat again. If the sugar has dissolved, the dessert is ready.

Place the finished curd and banana mixture into bowls and decorate with grated chocolate or nuts. This cream will especially appeal to guests who prefer light and healthy desserts. If you are preparing cream from cottage cheese and banana for layering a cake or as a filling for confectionery, then you can reduce the amount of kefir in the recipe. This cream will be thicker and will not spread over the product.

This cream can be mixed with a creamy gelatin mass, and then the dessert will resemble “ bird's milk" It’s very tasty if you put a layer of this cream on top sponge cake. All that remains is to decorate the top of the cake, and you can safely serve the delicacy to even the most sophisticated guests.

Curd cream with gelatin

Curd cream with gelatin is one of best options for layering and decorating light summer cakes, the preparation of which uses fresh berries and fruits. The fermented milk note combined with a bright fruit and berry taste guarantees the housewife an excellent result. There is more than one recipe for curd cream - just like any other. How to properly prepare such a cream at home?

We will need:

400 g cottage cheese, 4 eggs, 100 g sugar (preferably powdered sugar), 200 g heavy cream, vanillin, 1 tsp. gelatin. To achieve the best result, rub the cottage cheese through a sieve or grind in a blender until it turns into a homogeneous, tender mass. Separately, grind 4 yolks with sugar until foam appears. Prepare gelatin: dissolve it in 1/3 cup of cold water and wait until it swells. Then drain off the excess moisture and heat the gelatin over low heat until completely dissolved. While the gelatin cools, beat the cream with a mixer. Their fat content should be at least 30%; lighter ones cannot be whipped into a strong, stable mass. Remember that the cream must be cooled before whipping. However, you can buy ready-made ones.

Combine cottage cheese with yolks, vanilla and cream. Beat the mixture with a mixer for greater homogeneity. Add vanillin in a thin stream, slowly. Mix thoroughly. Ready! Curd cream with gelatin is perfectly stored in the refrigerator. It can be used both as a layer for the cake and as a separate delicious dessert. In this case, it is served in portions, decorated with grated chocolate or jam. If desired, you can add pieces of fresh fruit or raisins, grated lemon zest to the cream.

Many people love desserts with curd cream; they are not only incredibly tasty, but also healthy. Curd desserts will help turn an ordinary dinner into a real holiday with delicious treats. This cream can be used to make pies, cakes, various pastries and even cookies and other sweets. You can prepare cottage cheese dessert yourself, and it is quite simple.

1) Benefits of cottage cheese

Cottage cheese has a fairly high protein content, and since it is obtained as a result of fermentation, it is well absorbed by the body. This product is incredibly useful for both children and adults. It is difficult to overestimate its importance in the diet; it contains not only calcium, but also a large number of various useful and important substances for health.

2) Classic recipe for making curd cream

You will need the following ingredients:

• 250 grams of fat cottage cheese;
• 50 grams of butter at room temperature;
• 300 grams of powdered sugar (if you have a sweet tooth, you can add a little more powdered sugar);
• vanilla

In order for your cream to turn out correct and tasty, you not only need to prepare the necessary ingredients, but it is also important to follow a certain preparation technology.

• Mix the prepared cottage cheese with vanilla and butter at room temperature. Using a mixer, mix the ingredients until smooth.
• Gradually add powdered sugar and mix the mixture. To ensure that there are no lumps in the cream, it is advisable to sift the powder first.
• Using a mixer, beat your cream until smooth.

Your curd cream according to the classic recipe is ready, and you can use it in your culinary masterpieces.

3) Curd custard

This cream is slightly modified, but that makes it unique. To prepare it you will need the following ingredients:

• 500 grams of cottage cheese;
• 100 g butter;
• 50 grams of powdered sugar;
• 2 pcs egg yolks;
• 0.5 tsp.
• vanilla

baking soda;

• Preparation of curd custard:
• Prepare a water bath and place the mixture in it for 10 minutes, add sugar and mix thoroughly. Leave to cool slightly.
• Pour the prepared mixture into a container and leave overnight. In the morning you can use the prepared cream.

4 ) Curd cream with cream

This cream turns out incredibly tender and tasty, it is truly light and airy. To prepare this airy cream you will need the following products:

• 200 grams of low-fat cottage cheese;
• 200 ml heavy cream;
• vanilla;
• 100 grams of powdered sugar.

Preparation of curd and butter cream:

• Grind the cottage cheese to obtain a homogeneous mass. You can use a sieve or blender, which is much more convenient.
• Mix the cream completely, you can use it for your dishes.
  If you sprinkle any of these creams with grated chocolate, you will add sweet notes.

Curd cream for cake

How to prepare curd and butter cream for eclairs, cake or cookies? Let's look step by step recipe preparations with photos and videos. This cream can be used

for 2 kg cake

40 min

250 kcal

5/5 (4)

Kitchen appliances and utensils: 2 - 3 large deep bowls, teaspoons and tablespoons, whisk, sieve, measuring cups and food processor with blender. You can get by with a regular hand blender, but in this case a good kneading of the mass will be difficult.

I am often asked – what baking filling is ideal for even the most exquisite products? My grandmother, who could cook literally any sweet treat in an hour, always said that she was always helped out by the most easy, a quick and excellent-tasting curd-butter cream, which she often used for cakes and for any other products requiring liquid impregnation. Even our little helpers can prepare this cream while mom is busy making more complex baked goods.

Exactly grandmother's advice I was guided when I wrote for you these recommendations for preparing an amazing creamy curd cream that is suitable literally for all kinds pastries and cakes, as well as new recipes sweet pastries, which appeared relatively recently.

This perfect cream can be used not only as a filling for sweet dough treats, but also as independent dessert, which is served in a simple bowl with the usual biscuits, as well as berries and fruit slices. Your children will be happy with the treat, and you won’t spend a lot of time cooking.

You will need

A tasty, healthy and nutritious cream is obtained only from high-quality ingredients, which we use as a base. It is highly advisable to choose only fresh ingredients from trusted sources: fine-grained cottage cheese, the thickest cream in the store, and wipe the zest from not yet old and dried out citrus fruits.

Cooking sequence

If you do not have a food processor, or it cannot beat the curd mass at high speed, you can use it instead water bath at the stage of mixing gelatin. Steam will be able to dissolve the gelatin, but remember that it is not recommended to bring the curd mass to a boil!

Our fluffy curd cream with cream and vanilla-citrus aroma is completely ready for use as a cake filling or other sweet products! After adding the cream, put finished product in the refrigerator for soaking, without cutting into portions.

Video recipe for making cream

The video shows step by step guide for the production of delicate and airy creamy curd cream for cakes or other sweet culinary products:

Please take note of several more options for recipes for universal creams for every taste and budget. If it happens that you don’t have cream or are too lazy to go shopping, you can prepare

Curd cream for cake is a delicate airy mass with the most various tastes. It holds its shape perfectly and does not spread, which is why many chefs use it to work with complex desserts. However, even the curd cream itself is a complete treat for those with a sweet tooth.

Curd cream for the cake is prepared using a blender or mixer, which allows you to achieve ideal smoothness of the cheese mass.. A wide variety of ingredients are added to it for taste and aroma. Almost every recipe for curd cream for a cake contains sugar or powdered sugar. Vanillin, butter, milk, cream, sour cream, condensed milk and natural yoghurts, eggs, etc. are also often used.

More original options curd cream for a cake involves the addition of cognac, liqueur or dessert wine, fruit puree or syrup, cocoa, gelatin, etc.. Usually all the ingredients are simply mixed together and whipped into a fluffy mass, which is very easy to use to soak the dessert.

Curd cream for cake allows you to experiment with fillings, because it goes well with almost all sweet ingredients. You can also choose absolutely any cakes - the curd cream always spreads in an even layer and emphasizes the consistency of the dessert.

Cake with curd cream can be cooked in the oven or made without baking at all. Thus, pancakes or pancakes are often used as a base. shortbread. Curd cream is also great for decorating the top of a cake - you can make beautiful patterns and small confectionery figures from it.

Secrets of making the perfect curd cream for a cake

Curd cream for cake is ideal for home baking, and professional confectioners often use this exact filling for their masterpieces. This is done airy treat extremely simple, and the result exceeds all expectations. Novice cooks can learn a few secrets, how to make curd cream for cake, from the following notes:

Secret No. 1.

The cottage cheese for the cream must be crushed before adding it to the rest of the ingredients. You can do this using a blender, or in its absence, use a sieve. The procedure is necessary even if the cottage cheese itself is not grainy.

Secret No. 2.

Curd-yogurt and curd-sour cream creams must be kept in the refrigerator for a while after preparation. If the recipe also contains gelatin, then the finished cake will need to be left in the cold for some time.

Secret No. 3.

To prepare curd cream for a cake, it is best to get a mixer or blender. You can beat the ingredients with a whisk, but the whole process will be quite labor-intensive, and the consistency of the finished cream may not coincide with the expectations placed on it.

Ingredients:

• Secret No. 4.
• To give the curd cream some color, you can use fruit or vegetable juice. The best dyes in this case are beets and carrots.
• Secret No. 5.
• In recipes for curd cream for a cake, it is strictly forbidden to replace butter with spread or margarine.
• This cream turns out very tender due to the addition of powdered sugar and condensed milk. In addition, the dessert will be complemented by the aroma of vanilla sugar and cognac. If cognac is not available, you can use liqueur or dessert wine. Of course, if the cake is being prepared for children, it is better to exclude the alcoholic ingredient altogether or replace it with berry syrup. The consistency of the cream will be thick. It is recommended to use biscuit impregnation with it.
• Cottage cheese – 320 g;

Cooking method:

1. Heat the oil to room temperature and place it in a deep plate.
2. Add powdered sugar and vanilla sugar to the butter, beat everything with a mixer until white.
3. Continuing to beat the cream at high speed, gradually add condensed milk into it.
4. Add cognac and beat everything a little more.
5. Rub the cottage cheese through a fine strainer and pour into the finished cream, mix everything carefully.
6. Beat all ingredients again until completely homogeneous.

Interesting from the network

If not only the taste of the cake is important, but also its appearance(for example, if we are talking about holiday dessert), then it is best to use cream cheese cream with the addition of gelatin. This one is simple secret ingredient will make the curd mass even more airy, and the cream will add a rich white color and delicate consistency. Before soaking gelatin, it is better to read the instructions on its packaging and follow the recommendations there, even if they differ from the recipe.

Ingredients:

• Granular cottage cheese – 250 g;
• Cream – 300 ml;
• Gelatin – 10 g;
• Sugar – 80 g;
• Water – 50 ml.

Cooking method:

1. Pour gelatin with cold water and leave for 40 minutes.
2. Grind the cottage cheese through a sieve, add half the sugar to it.
3. Dissolve gelatin until liquid and cool to room temperature.
4. Pour gelatin into cottage cheese and stir.
5. Mix the cream and remaining sugar, beat everything into foam using a mixer.
6. Gradually add the cream into the bowl with the cottage cheese, stirring the cream constantly.
7. After adding the cream, the cake will need to be kept in the refrigerator for several hours.

For a cake with fruit filling This kind of airy curd cream is best suited. It will highlight the taste of the remaining ingredients and make the dessert very tender. You need to take the simplest yogurt - without any flavoring additives. The fat content of this product is not of fundamental importance. The process of preparing the cream is extremely simple - you can entrust it even to a novice housewife or practice using it for more sophisticated recipes.

Ingredients:

• Cottage cheese – 250 g;
• Heavy cream – 400 ml;
• Sugar – 3 tbsp. l.;
• Vanillin – 1 sachet;
• Yogurt – 200 g.

Cooking method:

1. Place cottage cheese in a blender bowl and blend until smooth.
2. Add vanilla and yogurt to the cottage cheese, beat at medium speed.
3. In a separate bowl, mix cream and sugar, beat them until stiff foam.
4. Combine the curd and cream mixture and continue beating until completely smooth.
5. Before preparing the cake, leave the cream in the refrigerator for a couple of hours.

This recipe for curd cream for a cake is considered a classic, so every housewife who likes to make homemade cakes. Thanks to butter the curd mass becomes even more tender and juicy, and vanilla adds an appetizing aroma. Before applying the cream to the cakes, you do not need to heat it or beat it again - it is better to use it chilled.

Ingredients:

• Cottage cheese – 200 g;
• Powdered sugar – 150 g;
• Butter – 200 g;
• Vanillin – 1 pinch.

Cooking method:

1. Heat the oil to room temperature, cut into cubes.
2. Pour powdered sugar into the butter and beat them together until a fluffy white mass is obtained.
3. Separately, grind the cottage cheese in a blender and transfer it to the sugar-butter mixture.
4. Whisk the cream intensively, adding vanillin during the process.
5. When the cream becomes homogeneous, transfer it to the refrigerator for 1 hour.

Pancake cake is quite popular homemade dessert. Making cakes for him couldn’t be easier – just fry more pancakes! Nevertheless, the main taste of the dish directly depends on the chosen cream. Cottage cheese will become one of the simplest, but at the same time tasty and useful options. If you wish, you can use your favorite pancake recipe instead of the one below. If you don’t want to make the cake chocolate, you can simply exclude cocoa from the dough.

Ingredients:

• Milk – 600 ml;
• Vegetable oil – 30 ml;
• Eggs – 2 pcs.;
• Flour – 1 glass;
• Baking powder – ½ tsp;
• Salt – ½ tsp;
• Cocoa – 1 ½ tbsp. l.;
• Sugar – 100 g;
• Cottage cheese – 400 g;
• Sour cream – 100 g;
• Vanillin – 2 g.

Cooking method:

1. Break the eggs into a deep plate, add salt and one and a half tablespoons of sugar.
2. Beat the eggs thoroughly and pour half the specified amount of milk into them.
3. Sift the flour together with baking powder and gradually add it to the dough.
4. Mix all the ingredients until smooth, add all the remaining milk and vegetable oil.
5. Set the pancake batter aside for 20 minutes.
6. Bring the cottage cheese to a paste using a blender.
7. Add the remaining sugar (about 80 g), vanillin and sour cream to the resulting mass.
8. Beat the cream until smooth using a blender or mixer.
9. Divide the pancake batter into two parts and add cocoa powder to one of them and mix.
10. Heat the frying pan well and grease it with a small amount vegetable oil(it is better to use a silicone brush).
11. Use a ladle to scoop the pancake batter and pour it into the pan.
12. Distribute the dough over the entire surface of the frying pan, fry the pancake on both sides until golden brown.
13. Prepare all other pancakes in the same way.
14. Place a white pancake on a flat dish and grease it with curd cream, then place a chocolate pancake on top.
15. Form the whole cake in this way, grease it on top and sides with the remaining curd cream.
16. Decorate the cake with cocoa on top.

The combination of cherries, cottage cheese and chocolate dough is loved by absolutely all confectioners and sweet tooths. Such a delicacy, even if you prepare it from the most simple products, still looks very appetizing and elegant. For biscuit dough Instead of cocoa, you can use grated chocolate (about 50 g), but then the dessert will turn out to be really very sweet. To prevent the cherry filling from spoiling the cream, it is better to sprinkle it with a small amount of starch before adding it to the cake. The sponge cake here is prepared a little unusually, but this particular method of kneading the dough allows you to get a fairly fluffy pie - there is enough dough for three layers.

Ingredients:

• Flour – 2 cups;
• Eggs – 5 pcs.;
• Starch – 1 tsp;
• Cocoa – 1 ¼ tbsp. l.;
• Sugar – 1 ½ cups;
• Vanillin – 5 g;
• Sour cream – 200 g;
• Cottage cheese – 200 g;
• Gelatin – 10 g;
• Fresh frozen cherries – 300 g;
• Powdered sugar.

Cooking method:

1. Mix flour, starch and 1 tablespoon of cocoa powder in a deep mixing bowl.
2. Break the eggs into a separate saucepan, add vanillin and half a glass of sugar.
3. Place the saucepan on low heat, beat the eggs for 3-4 minutes (heat to no more than 50 degrees).
4. Remove the saucepan from the heat and continue beating the eggs and sugar for another 10 minutes using a mixer.
5. Sift the dry ingredients (flour, starch and cocoa) through a sieve and gradually add them to the egg mixture.
6. Transfer the dough to a greased or parchment-lined pan and bake at 180 degrees for 35 minutes.
7. Prepare gelatin according to the instructions on the bag, melt and cool.
8. Mix cottage cheese, sour cream and remaining sugar, mix well.
9. Add gelatin to the cream and mix everything again until smooth.
10. Leave the cream in the refrigerator for 20-30 minutes (no longer!).
11. Carefully cut the finished biscuit into three layers, placing the first one on a flat dish.
12. Grease the cake with cream, defrost the cherries and place on top curd mass, cover with the second cake layer.
13. Add the cream and filling again, lay out the third cake layer and brush it with curd cream.
14. Sprinkle the cake with cocoa powder and powdered sugar and leave in the refrigerator for 3 hours.

Now you know how to prepare curd cream for a cake according to a recipe with a photo. Bon appetit!