Many people perceive cottage cheese as an essential product that is part of a healthy diet. Faceless in taste and wonderful in composition, but not particularly appetizing in its original form for most people. However, cottage cheese is remarkable precisely because it does not have any pronounced characteristics, thanks to which it can be given the taste that you need with the help of other ingredients. This applies to all dishes, from appetizers to desserts.
In this article we will look at recipes that will help you learn how to prepare curd cream for sponge cake. More taste, more benefits in your everyday and holiday menus!
General provisions
In order for the result to please you, you should adhere to the following rules:
The best
The most common filling among chefs is curd and cream for sponge cakes, as it goes well with any filling, has a very subtle sourness and a richer taste than regular whipped cream.
Consider a universal recipe for curd cream for sponge cakes and other confectionery products:
- pasty cottage cheese - 250 grams;
- powdered sugar - 150 grams;
- vanilla extract or vanilla sugar - 1 tbsp. spoon;
- cream with a fat content of at least 33% - 500 ml.
Beat cottage cheese with powdered sugar and vanilla extract until smooth and fluffy. The sugar must be completely dissolved; squeaking on your teeth when eating is unacceptable!
Separately, whip the pre-chilled cream to stiff peaks.
Mix both masses with a spatula, kneading from bottom to top - thanks to this you will get a delicate, airy, strong cream that you can use at your discretion.
Base + options
Let's highlight several types of additives to the universal recipe, which will allow you to get curd fillings that are completely different in taste:
- Berry or fruit puree. Grind 100 grams of berries/fruits with intense flavor (raspberries, currants), rub through a sieve and add to the main cream.
- White chocolate. Melt 100 grams of white chocolate with 20 grams of cream in a water bath, cool and stir into the cream. Thanks to this, the finished product will acquire the most delicate creamy taste.
- Milk or dark chocolate. It is not recommended to add them in liquid form, since the finished curd cream for the biscuit will have a rough taste. If you really want a characteristic bitterness, you can grate 50 grams of chocolate, then mix it into the curd and cream mass.
From and to
The combination of chocolate and cherries is rightfully considered the most successful and win-win. Classic! And if you add curd cream to them, the triumph will be complete. Based on this, we offer you a recipe for a cake based on the legendary “Black Forest”.
- eggs - 6 pcs.;
- cocoa - 30 grams;
- flour - 150 grams;
- sugar - 180 grams;
- salt - a pinch.
Filler:
- pitted cherries - 600 grams;
- water - 250 ml;
- sugar - 300 grams;
- cinnamon - 1 stick;
- kirsch or cognac - 50 ml.
Curd cream for biscuit:
- soft cottage cheese - 150 grams;
- cream with a fat content of at least 33% - 600 ml;
- vanilla sugar - 1 sachet;
- powdered sugar - 50 grams.
- chocolate - 100 grams;
- cocktail cherries - 1 small jar.
All products are given based on a mold with a diameter of 22-24 cm.
Preparation
Preheat the oven to 180 C. Line the pan with baking paper. Separate the whites from the yolks.
Beat the whites with a pinch of salt until soft peaks form. Without stopping whisking, start adding sugar. You should get a strong, shiny protein mass. Add the reserved yolks to the mixture one at a time, beating at low speed with the mixer. Sift the flour and cocoa mixture into the beaten eggs, stir with a spoon from bottom to top until smooth. You should get a light air mass.
Pour the batter into the prepared pan and bake for 30-40 minutes. Focus on appearance biscuit. It should spring back when pressed in the center. Cool by turning cake pan upside down onto a wire rack. Thanks to this measure, the base will not fall off, and you will end up with an airy chocolate sponge cake with curd cream and cherries. Remove the completely cooled biscuit from the mold, wrap it in cling film and let it sit for 8-10 hours.
While preparing the sponge cake, work on the cherries. To do this, cook a syrup from sugar, water and cinnamon, add alcohol and pour the resulting liquid over the cherries.
For the cream, grind the cottage cheese with powdered sugar and vanilla sugar. Separately, whip the cream to strong peaks, carefully mix the two masses, maintaining the airiness.
Cut the biscuit lengthwise into three equal parts.
Place the cherries in a sieve to drain the syrup.
Assembly
Process step by step:
- place the biscuit layer on a plate;
- soak in syrup;
- spread the curd cream for the biscuit on top;
- place half of the berries on top of the cream;
- press the berries with a second sponge cake;
- soak in syrup;
- redistribute some of the cream evenly;
- add remaining berries;
- press with the last layer of sponge cake;
- coat the cake with half of the remaining cream, smooth the top and sides;
- grate the chocolate for decoration on a coarse grater (you can use a vegetable peeler for larger curls);
- sprinkle chocolate over sides of cake;
- From the top around the circumference of the product, plant roses from a pastry bag. Garnish each with a cocktail cherry;
- if desired, place some chocolate in the center;
- refrigerate the cake for at least 3 hours (the sponge cake with curd cream and cherries must sit for the flavor to fully develop);
- serve.
Curd cream for cake
Are you tired of choosing a filling for your baked goods? Classic curd cream for cake will help you solve all these problems - see the step-by-step recipe
500 g
30 min
225 kcal
5/5 (5)
Kitchen appliances and utensils: blender, several deep bowls 300 - 700 ml, spoons (table and tea), measuring cup, sieve and whisk.
On the Internet you can find a lot of guides for preparing curd creams for sponge cakes, but many of them contain additional ingredients and are far from the classic recipe. My grandmother prepared curd cream for the cake for many years, using a step-by-step recipe from an old Soviet cookbook, and I always turn to her many years of experience to quickly and easily make the famous filling, the taste of which we all remember from kindergarten.
Today I decided to write a detailed guide on how to prepare this delicate classic cream, which will be useful to you for all occasions in your culinary life - for soaking cakes, for filling small pastries, and even for decorating a holiday product.
Make sure that the utensils intended for preparing the cream are thoroughly washed using a degreaser and wiped dry. Classic varieties of cream do not tolerate edible fat, as it greatly spoils the taste and smell of the filler.
You will need
Most main point in the list of ingredients of a successful curd cream is fresh and bold cottage cheese purchased only from trusted sources.
Your main component should also have a high best before date, since it will be applied to confectionery products that should stand for some time not in the refrigerator, but in a warm room.
How to make delicious curd cream for a cake
Your amazing cream is ready to use! Take it away for an hour in the refrigerator, and then feel free to use it to fill your sweet culinary products. I usually use it immediately after cooling for a recipe.
Don’t forget that the cream remaining after layering the cake can be used as one of the healthiest desserts for children and adults - to do this, simply divide the cream into cups and sprinkle with raisins or candied fruits.
Video recipe for curd cream for cake
Look how thick and voluminous the curd cream is for filling cakes and sweet dough products prepared according to this recipe.
You can't imagine a children's party without a cake with candles. If you are planning to make it yourself, then cottage cheese cream is best suited for this case. Many children are reluctant to eat this product, but they will eat a cake with curd filling with pleasure. I offer you several recipes for delicious curd cream for cake.
Cottage cheese mousse cream
Kitchen appliances and accessories: mixer, microwave, immersion blender, bowl, spoon, measuring cup.
Ingredients
How to choose the right cottage cheese
In principle, cottage cheese of any fat content is suitable for the cream, since its composition, in addition to cottage cheese, also includes butter or high-fat cream.
Main, so that it is as fresh as possible, because it will not undergo heat treatment. Cottage cheese should not be bitter or too sour.
Step-by-step preparation
Preparing the ingredients
Whipping the cream
It is better to apply this cream to the cakes immediately after cooking, because when the gelatin sets strongly, it will not be so convenient to do this.
Video recipe
Watch the video on how to make curd cream for a cake. You will see what cottage cheese blended with a blender should look like, how to dissolve gelatin and what consistency the cream will be.
Curd and butter cream
Cooking time: 15-20 minutes.
Number of servings: 6-8.
Kitchen appliances and utensils: mixer, blender, sieve, bowl.
Ingredients
Step-by-step preparation
Video recipe
If you are wondering to what state you need to beat the butter and what kind of cream comes out, I suggest watching a video with this recipe.
Curd and yoghurt cream
Cooking time: 15-20 minutes.
Number of servings: 8-10.
Kitchen appliances and utensils: mixer, blender, measuring cup, bowl, spatula.
Ingredients
All foods must be cooled before cooking.
Step-by-step preparation
This amount of cream is enough to spread a cake of 4 layers with a diameter of 21 cm.
Video recipe
Watch the video and it will become clear to you how to add powdered sugar to the cream and how to combine all the ingredients.
- In order to get rid of grains of cottage cheese in the cream, it is best to use a sieve.
- Although the process of grinding cottage cheese through a sieve is labor-intensive, it is the most effective. If you don’t want to mess around, blend with an immersion blender, it will also work out well. You can add less gelatin to the mousse cream, but then the cream will be looser. If you want to cover the cake with this cream and fill it with glaze on top, then take exactly as much gelatin as indicated in the recipe, or even a little more. You can use any natural yogurt with or without fillers. Whichever one you like best, take it.
- You can add pieces of canned fruit, any jam, grated chocolate or nuts to the curd cream. Any filler will add its own flavor.
I really like making cottage cheese cream. It is such a versatile product that it can be combined with many ingredients. - When, for example, you don’t have the opportunity to run to the store for groceries, you can simply make it, and it will also turn out very tasty. My mother recently baked a chocolate cake with cherries and... The taste is simply beyond words, you have to try it.
- And if your kids love pancakes, then I suggest you cook. This way you will covertly feed them healthy cottage cheese.
Try to make such a tasty and healthy cream from cottage cheese. Share your recipes and cooking secrets in the comments.
Hello, dear readers of my blog. Today I will tell you about a cream that has recently become increasingly popular among both professional confectioners and those who like to prepare delicious homemade desserts. This is curd cream for cakes or various pastries.
An important advantage of this confectionery product is that it is possible to regulate its calorie content by selecting cottage cheese of varying fat content and other ingredients. At the same time, it always remains tasty.
The process of preparing cottage cheese cream for a cake is a wide field for the confectioner’s imagination. To diversify its taste, you can add various fillers, for example, raisins, candied fruits, nuts or dried fruits. If you include egg whites in the recipe as a replacement for butter, you will get an equally delicious protein-curd cream.
To prepare, you only need three ingredients: cottage cheese, sugar and any dairy product with a liquid consistency. Yogurt can be used with or without toppings. Fillers will also give the cream a certain taste and aroma. Lovers of a richer sweet taste use condensed milk.
If a thicker consistency of curd cream is required, gelatin is added to it. Then it will be great for various baked goods and will hold its shape well without spreading.
Benefits of homemade curd cream
The quality of the cottage cheese is important. The best option is considered to be homemade. Better yet, cook it yourself.
By using high-quality products, you will be confident that the resulting cream will not include any unnecessary and sometimes quite harmful additives that can often be found in products purchased in stores. Having prepared this dessert at home, you will not doubt its exceptional quality.
Features of preparing cream
All products except butter must be refrigerated. This way the cream will whip better. You should be especially careful with sour cream and cream. If they are not cooled enough, they can turn into butter very quickly when churned. Instead of granulated sugar, it is better to use powdered sugar.
It is advisable to beat the cottage cheese in a blender or pass through a meat grinder. Then its structure will be homogeneous and very soft. It is unacceptable to use cottage cheese stored in the freezer.
Let's look at a few recipes cream for cake with cottage cheese. Despite the fact that the technology for their preparation is almost the same, however, depending on the products used, different types are obtained, radically different from each other both in taste and consistency.
The attached photographs with step-by-step explanations for preparing curd cream will help to more clearly imagine the whole process and make it easy and accessible even for young housewives who do not yet have experience in the art of confectionery.
Curd cream classic recipe
I present a recipe for cottage cheese cream, which is considered traditional. To get the ideal delicate and homogeneous consistency, you should choose fresh cottage cheese with a fat content of at least 5%, and be sure to beat it in a blender.
It is not advisable to take grainy cottage cheese. The cream is perfect for layering cakes and filling eclairs or waffle rolls. It is also served with pancakes or added to fruit salads.
Required:
- cottage cheese 9% fat - 300 g
- powdered sugar - 440 gr
- vanillin - 2 g
- butter - 70 g
Preparation:
- Combine cottage cheese with butter and vanilla and mix
- Beat everything with a mixer until a fluffy mass is formed.
- Gradually add powdered sugar and beat until smooth and fluffy.
The resulting delicious curd cream can be used for all types of cakes, including sponge cakes. If the consistency turns out to be very thick, do not be upset. The cakes soaked in syrup go well with it, and the layers will be higher, and the cake will become even tastier.
Curd cheese cream
This cream is excellent for all types of confectionery baked goods as a coating or filler.
Important: The cream cheese should be chilled in the refrigerator and the butter should be softened. Granulated sugar should not be consumed. Since the process of whipping the mass is not long, the sugar does not have time to dissolve. It should be replaced with powdered sugar.
Required:
- curd cheese - 300 gr
- butter - 110 g
- powdered sugar - 80 g
Preparation
- Beat butter on medium speed for 1-2 minutes
- Gradually add powdered sugar and beat for another 1-2 minutes. The mass should turn white and increase in volume.
- Add cream cheese in small portions and beat for about one minute. You can carefully stir in the cheese with a spoon until a homogeneous mass is obtained.
The consistency of the cream will be quite soft. But it is enough to keep it in a cold place for a couple of hours, and it will be dense and hold its shape well. You can add food coloring or berry puree to the cream. which will give the cake an unusual color scheme.
Using cream cheese
It is especially interesting to create layers in cakes and create various decorations on cupcakes. This cream can be a dessert on its own, and the colored inclusions will make it festive and attractive to children.
In order for the cream to lay evenly on cakes and other products, it must be removed from the refrigerator 15 minutes before starting work. In this case, it will be pliable and stretch well until the decoration is given the desired shape. If decoration takes a long time, then the product must be periodically sent to the refrigerator to harden. A variety of small decorations in the form of stars, flowers, houses and other figures can be easily prepared from frozen cream.
It tolerates freezing well. Thanks to butter, the cream does not lose its qualities after freezing and easily tolerates all manipulations. It is used for pouring glaze, and also as a decoration on jelly desserts and cakes.
Curd and sour cream
The recipe for this preparation is somewhat different from the previous one. Instead of butter, it uses sour cream.
Required:
- sour cream 20% fat - 400 g
- cottage cheese 8% fat - 300 g
- granulated sugar - 1 cup
Preparation
- Soften the cottage cheese by rubbing through a sieve
- Add sugar to sour cream and mix thoroughly
- Combine sour cream with cottage cheese and beat with a mixer at low speed until the mass becomes fluffy.
Beat the sour cream very carefully. She tolerates this procedure in a very peculiar way and may suddenly begin to turn into butter with the separation of buttermilk. Therefore, you need to beat at low speed and carefully monitor the formation of the mass.
If you replace sour cream with yogurt, you get a completely new flavor. If desired, add vanilla sugar or extract.
Curd cream
This cream has a particularly light, airy consistency and a very delicate taste. By using low-fat cottage cheese for its preparation, you can get a product with a fairly low calorie content.
It should be remembered that the cream must be chilled. You need to beat them at low speed, carefully monitoring the formation of a fluffy mass.
Required:
- cream - 200 gr
- low-fat cottage cheese - 200 gr
- granulated sugar - 100 gr
- vanillin - 1 teaspoon
Preparation:
- Beat the cottage cheese with a blender or rub through a sieve
- Beat the cream with sugar and vanilla with a mixer for about 1 minute.
- Carefully place cottage cheese in small portions into the resulting mass and mix.
The cream is easy to diversify using various fruit additives, for example, syrup, berry or fruit puree, or adding nuts or candied fruits. So the following recipe is ideal for cupcakes.
Required:
- cottage cheese up to 10% fat – 300 g
- orange or lemon - 1 pc.
- syrup (any) - 70 ml
- cream - 340 ml
- nuts (any) - 50 g
- vanillin - 1 tsp.
- Granulated sugar – 110 gr
Preparation:
- Soften cottage cheese using a blender
- Roast and chop nuts
- Remove the zest from the orange
- Combine cottage cheese with sugar and vanilla and beat with a mixer
- Add the zest to the cream, mix everything well
- Blend citrus slices in blenders
- Pour syrup into the resulting juice
- Combine all the resulting ingredients and mix thoroughly.
This cream can be used to decorate cupcakes, fill eclairs, and coat cake layers. The syrup can give it different color shades, which makes products with it especially attractive. It can also be used as an independent dessert.
Cream of cottage cheese and condensed milk
This cream goes well with sponge cakes and is suitable for filling shortbread baskets, eclairs, and greasing rolls. Products with it acquire a unique rich taste, thanks to condensed milk. In addition, a large amount of cottage cheese makes it healthier.
Required:
- butter - 200 gr
- sour cream - 200 gr
- condensed milk - 10 tbsp. spoons
- cottage cheese - 400 gr
Preparation:
- Combine pre-mashed cottage cheese with sour cream
- Beat with a mixer until smooth and creamy.
- Combine with condensed milk and beat again
- Add oil and stir
- Gradually add cottage cheese and beat until soft and fluffy.
If desired, you can add lemon or orange zest, mint syrup or any other flavoring to this cream.
Curd yoghurt cream
The very combination of cottage cheese and yogurt means that the cream should not only be very tasty, but also healthy. The substances contained in these dairy products have a beneficial effect on the gastrointestinal tract, replenish the body with calcium, and their taste cannot be compared with any other products. The taste of cottage cheese and yogurt does not interrupt each other, and both of them are clearly felt.
You will need:
- cream 33% – 250 ml
- powdered sugar - 100 g
- cottage cheese 9% – 450 gr
- yogurt - 200 gr
Preparation:
- Beat yogurt and cottage cheese with a mixer.
- In a separate bowl, beat the cream with powdered sugar.
- Combine both whipped masses and mix gently with a spoon or spatula.
It takes no more than 15 minutes, and the delicate, airy cream is ready. You can start assembling the cake or filling eclairs with it. Yogurt is suitable both natural and with various fruit additives. Then it will acquire a completely new taste. If you use sweet yogurt, then you need to use less powder than indicated in the recipe so that the cream does not turn out cloying.
Curd cream with gelatin for sponge cake
This cream has a pleasant sweet and sour taste. It is very easy and quick to prepare. Its consistency is similar to curd mousse. It goes well with any cake layers and with various fruits and berries, which are placed as a base when assembling the cake or introduced directly into the cream during its preparation.
You will need:
- sour cream 20% - 400 gr
- cottage cheese 9% – 400 gr
- powdered sugar - 200 gr
- vanilla sugar - 1 tsp.
- gelatin – 25 g
Preparation:
- Soak gelatin in cooled boiled water
- Beat the sour cream first separately, and then together with powdered sugar and vanilla.
- Combine the resulting mass with softened cottage cheese and mix
- Heat the gelatin and bring it to a liquid state and add to the mixture
- Beat everything until done
- The resulting cream should be used immediately for the cake. Once frozen, it will be impossible to use for coating cakes.
Curd butter cream
The cream is used as an independent dessert or for coating, decorating and leveling the surfaces of confectionery products. In this recipe you will learn how to make cream for sponge cake at home.
You will need:
- butter - 300 gr
- cottage cheese - 500 gr
- powdered sugar - 300 gr
- vanilla essence - 0.5 teaspoon
Preparation:
- Pass the cottage cheese through a sieve
- Beat the butter
- While whisking, add powdered sugar and vanilla.
- Add cottage cheese in small portions
- Beat until smooth and fluffy.
This cream can be easily colored with food coloring. By adding cocoa to it, you can achieve a beautiful chocolate color. When assembling the cake, you can alternate white layers with colored ones.
Curd banana cream
This cream with a delicate banana aroma can be a real pleasure and will not cause much concern for those who are afraid of gaining extra pounds. It is used as an independent dessert, which is perfect for a festive table and for a regular breakfast.
You can prepare it in a matter of minutes. To give it a more festive look, you can decorate it with berries, chocolate or caramel figures, candied fruits, nuts and so on.
You will need:
- Banana – 2 pcs.
- cottage cheese - 200 gr
- natural yogurt -100 gr
- honey - 1 tbsp. spoon
- chocolate for decoration - 50 g
Preparation:
- Cut bananas into pieces
- Place cottage cheese, 1.5 bananas, yogurt in a bowl
- Beat the products with a mixer or immersion blender
- Add 1 spoon of honey and beat until a thick cream is obtained.
- Spread the resulting cream among the bowls and add the remaining banana pieces.
- Decorating the dessert.
Curd cream for cake decoration
With all the variety of recipes presented in this blog, it is worth highlighting the cream, which is intended specifically for decorating the cake. Let's consider this recipe with a detailed study of all positions.
You will need:
- cream - 400 gr
- powdered sugar - 50 g
- curd cheese - 200 gr
How to cook:
- Mix all ingredients in a bowl
- Beat everything thoroughly
In just a few minutes, we prepared the perfect cream that can be used to decorate any confectionery product. By placing it in a pastry bag, you can create various decorations. It lays down in an even elastic layer and does not spread. It can be tinted any color using food coloring. To obtain additional taste, you can add various essences or vanillin.
Well, dear readers of my blog, we have reviewed the most popular recipes for curd cream. I hope that all the information was presented to you in a convenient and accessible form, and that the photographs accompanying each recipe helped you gain a deeper understanding of the cooking process. If you found my blog interesting, like it and recommend it to your friends. And I’m waiting for you to visit with new interesting recipes.
Making a homemade cake is a complex and responsible task that requires patience and perseverance. In order for the dessert to turn out the way you intended it, you need to follow the rules at all stages. Curd cream for a cake is a completely different story. It should be light and gentle, and for this you need to work hard. For everything to work out, you must choose the right cottage cheese, calculate the proportions correctly and maintain the cooking time. In fact, there is nothing complicated about it. Read on and learn about all the important nuances.
How to choose cottage cheese for cream for a cake
Many housewives make the same mistake - they buy packaged cottage cheese at the nearest store. Yes, it's convenient, but if you want a truly great dessert, it's better to buy homemade ingredients. Take a little more time to get to the market and buy fresh farm cottage cheese with a fat content of about 7-9%.
How to make cake cream at home
You don't need to have outstanding culinary skills to do this. The cooking process does not take much time, so you can practice every day. Choose the recipe you like, calculate the volume of all ingredients with extreme accuracy and follow the simple instructions. Having gained a little experience, you can improve the cooking scheme at your own discretion.
Classic recipe
First of all, you must master the basic classic recipe in order to understand the general principle of cooking. So, write down a standard set of products:
- fat cottage cheese (8-9%) – 300 g;
- butter – 60-70 g;
- powdered sugar – 380-440 g;
- vanilla extract – 6-7 g.
Prepare classic cream for cottage cheese cake:
- Combine cottage cheese with vanilla extract and add butter.
- Beat the resulting mixture until a homogeneous dense mass is obtained. If you don't have a mixer, you can use a fork for this.
- Gradually add pre-sifted powdered sugar and mix the mixture with a spoon.
- Beat the mixture for another 2-3 minutes.
Curd cream with gelatin
Do you want to make the world's most delicate cream for sponge cake? Great idea! Everyone who gets to try this treat will be delighted. It's very easy to do! You will need the simplest ingredients:
- gelatin – 20 g;
- chilled purified water – 120 ml;
- medium fat cottage cheese (6-8%) – 460-480 g;
- sugar – 160-180 g.
Prepare airy curd cream for sponge cake:
- Pour gelatin into a medium-sized metal container, fill with cold water and leave for 40-50 minutes. During this time, the gelatin should thicken.
- In the meantime, you need to beat the cottage cheese. If you don’t have a mixer at hand, you can rub it through a sieve.
- Place the thick gelatin in a water bath, heat until the granules are completely dissolved, and then cool.
- Add the gelatin mixture and sugar to the cottage cheese and beat again.
- Place the finished cream mixture in the refrigerator for 10 minutes. After this, it can be used to soak and decorate the dessert.
On cream
If you need to quickly make a decoration for a pancake or shortbread cake, use sweet cream with cream. This amazing delicacy will appeal to adults and children. How to cook it? Nothing could be easier! To do this you will need:
- vanilla sugar – 6-7 g;
- medium fat cottage cheese (6-8%) – 650 g;
- heavy cream – 320-340 ml;
- sugar - to taste (about 80-120 g).
How to make light curd cream for pastries and cakes - step-by-step instructions:
- Thicken the cottage cheese by rubbing it through a sieve or mashing it with a fork.
- Add cream and beat until smooth using a mixer or whisk.
- Add sugar and vanillin, mix thoroughly again.
- If the consistency turns out to be too thin, you can thicken it by adding a small amount of powdered sugar.
Orange-lemon
What could be better than fruit cream for a birthday cake? With it, the taste of the main dessert of any kind becomes unforgettable. The recipe you are about to read is successfully used in many confectionery factories. So, if you decide to prepare lemon-orange mixture, take a pen and write down the necessary ingredients:
- fat cottage cheese (9-10%) – 300 g;
- lemon – 1 pc.;
- sugar syrup – 60-70 ml;
- zest of one orange;
- vanillin – 5-7 g;
- white sugar – 90-110 g;
- walnuts – 40-50 g;
- cream – 320-340 ml;
- gelatin – 12-15 g.
Step-by-step cooking instructions:
- Mash the cottage cheese in a large bowl, passing through a sieve. Some housewives use a meat grinder for such purposes.
- Add sugar to the cottage cheese, add vanillin, beat until a homogeneous consistency is obtained.
- Roast and chop the walnuts. Move them to the cottage cheese.
- Pass lemon and orange peels through a fine grater, mix in a separate small plate with whipped cream.
- Grind the lemon and orange slices using a blender. Mix the resulting liquid mass in a deep plate with sugar syrup.
- Combine the contents of all three containers and beat thoroughly.
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