How to cook a sponge cake with the most delicate curd cream. Sponge cake with curd cream. Strawberry with gelatin

To make your own curd layer, you don’t need to have the status of a world-class pastry chef. The process does not take much time, so you can prepare it even daily. Choose any suggested recipe, which provides simple instructions and accurately calculates the calorie content and quantity of ingredients.

Basic recipe: classic curd cream for sponge cake

The first thing a housewife who wants to prepare a curd layer for a sponge cake using a basic recipe must master is to understand the meaning and technology.

Step-by-step cooking technology:

Combine butter, vanilla extract and cottage cheese;

Using a mixer, beat the mixture until it becomes fluffy and homogeneous;

Change the mixer to a spoon and, adding powdered sugar in small portions, mix well;

Again we turn to the mixer for help and beat the mixture for about 2-3 minutes.

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

The simplest recipe for cream with gelatin on a curd base for a biscuit

The ideal and one of the most delicate options for layering sponge cakes is considered to be a composition prepared on the basis of cottage cheese using gelatin.

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

Total preparation time for the most delicate layer: 40 minutes.

Calorie content – 181.23 kcal per 100 g.

Step-by-step cooking technology:

In a metal container, pour gelatin with cooled liquid and leave for 40 minutes to thicken well;
At this time we start making cottage cheese. Rub the product through a sieve or beat with a mixer at medium speed;
Melt the thickened gelatin until the granules are completely dissolved and cool naturally;
Add sugar (powdered) to the cottage cheese and mix with cooled gelatin;
Place the finished curd cream in the refrigerator for a quarter of an hour.

The cream prepared according to this recipe is more often used for multi-layer cakes, when each layer has a specific color. In cross-section, a cake with such a layer always looks unusual and impressive.

Classic sour cream and curd cream for dessert

If you are used to making cakes yourself, then an easy-to-prepare recipe for a sour cream and curd layer will help you diversify the flavor palette of your delicacies. To prepare you only need 3 ingredients:

20% sour cream – 400g;
8% semi-fat cottage cheese – 1 package;
Granulated sugar – 1 cup.

Duration of preparation of the cream: no more than 20 minutes.

Calorie content: 234.05 kcal per 100 g. prepared sour cream and curd cream.

Step-by-step cooking instructions:

Rub the cottage cheese to such an extent that in the end there is not a single, even the smallest grain left in it;
Dissolve sugar in sour cream;
Having combined the components of points 1 and 2, beat the resulting composition until fluffy.

The difficulty in preparing this cream lies in the sour cream; if you beat it too much, the result is a liquid curd mass instead of an airy cream.
Therefore, carefully monitor the whipping process. Also, to improve the taste, sugar can be mixed with one package of vanillin. If you replace sour cream with yogurt, you will get a wonderful curd and yogurt cream.

Cottage cheese cream for fruit cake: 2 recipes that guarantee success

What could be better when your favorite cottage cheese in a duet with some fruit becomes not only an independent dessert, but also a layer for an airy homemade sponge cake?

The 2 recipes below are the most popular among confectionery factories, so preparing any of them will undoubtedly lead to success and admiration from loved ones.

Recipe No. 1: Lemon-orange cream

To prepare it you will need:

300 gr. cottage cheese with a fat content of more than 10%;
15 gr. granulated gelatin;
1 PC. lemon;
340 ml cream;
70 ml sugar syrup;
50 gr. walnuts or any other nuts;
Orange zest;
110 gr. granulated sugar;
7 gr. vanillin.

Time spent on preparing the cream: 30-40 minutes.

Calorie content: 207.07 kcal per 100 g. prepared lemon-orange cream.

Step-by-step instruction:

Using a meat grinder, mixer or sieve, mash the cottage cheese;
Mix sugar with vanilla and beat at medium speed with cottage cheese until a fluffy consistency is formed;
Fry the chopped nuts and add to the curd mixture;
Finely grate the zest of citrus fruits and mix with cream in a separate bowl;
Using a blender, grind the lemon and orange slices until liquid, and then combine with sugar syrup;
Combine the ingredients in points 2, 4 and 5 and beat until smooth.

This recipe is in particular demand in the world of delicacies and desserts, so do not miss the opportunity to please your household and guests with the extraordinary citrus taste.

Recipe No. 2: cream with pineapples

A fragrant cream based on cottage cheese and canned pineapples is perhaps one of the best layers for sponge cakes.

To prepare you will need:

Powdered sugar – 60 gr.;
Vanilla sugar – 10 gr.;
Heavy cream – 300 ml;
Canned pineapples – 100 gr.;
Gelatin – 20 gr.

Cooking time: 25 minutes + half an hour for cooling.

Calorie content: 291.06 kcal per 100 g.

Cooking process:

Pour gelatin with liquid (milk) and set aside to swell for about half an hour;
Without bringing to a boil, dissolve the gelatin mixture in a water bath and naturally cool for further use;
Pour the powder combined with vanilla sugar into the cream and beat lightly;
Continuing the beating process, add the gelatin, which has cooled by this time, in a thin stream;
Add conveniently chopped pineapples to the resulting fluffy mass and mix using a spoon with gentle movements from bottom to top;
Place the finished cream in the refrigerator to cool for half an hour.

The cream prepared according to this recipe is universal in that it emphasizes the taste not only of sponge cakes, but also of shortbread and even puff pastry.

Tasty and healthy, read our article and find out how to prepare it correctly.

Making cream is not difficult if you know and choose the right basic ingredients.

In sour cream and curd cream, the secret lies in the first component, namely its fat content. For example, if you use a product with 40% fat content, you will not only not get a diet cream, but will also ruin the taste of the entire dessert. Therefore, remember that a high fat percentage is not always good;
In order to make work easier and save time, many housewives often buy packaged cottage cheese in the supermarket. If your goal is to get the most delicate and airy consistency, then don’t be lazy to walk to the market and buy homemade cottage cheese;
Returning again to sour cream and curd cream, it is worth noting that it will be fluffy if the sour cream is mixed with sugar in advance and cooled in the refrigerator;
Try to use a curd cream layer with gelatin. It will, of course, retain its shape, but will lose its delicate taste;
Be sure to send curd-yogurt and sour cream-curd creams to cool in the refrigerator. This way you will ensure the stability of the cream and the shape of the cake;
Never use a fork or whisk to beat the curd base. Firstly, this is a very long process, and secondly, the consistency will never be fluffy and airy;
Under no circumstances replace the butter specified in the recipe with margarine, much less a spread.

So you have learned the secrets and recipes for curd layers that many confectioners use. All that remains is to go to the kitchen and start creating your masterpiece.

Bon appetit!

Greetings, dear citizens!

The other day I had the good fortune, as usual, to create a cake a couple of hours before the celebration. I’ve been wanting to try curd cream in a sponge cake for a long time, so this was a good reason to realize my secret desires. Well, it didn’t matter about the biscuit: I had it prepared in the morning () and was drying on the table.

All that remained was to make the curd cream. I bought half a kilo of local cottage cheese and got to work. By the way, I have sheep’s cottage cheese, but I wouldn’t use it next time. The smell of sheep's milk and the aroma of fresh strawberries, which I used in the cake, is a rather gourmet combination. Therefore, if you are a supporter of traditional taste sensations, take regular cow's milk cottage cheese.

Let me note this:

For this cream, you need to take the fattest cottage cheese you can find. Minimum 9%. The fattier your cottage cheese, the smoother and more uniform the resulting cream will be.

If the curd is not dry enough, you need to separate the liquid by hanging the curd in gauze or cloth for several hours.

This curd cream for sponge cake turns out to be very rich, satisfying and, most importantly, healthy. At the same time, we use the simplest ingredients for it. No frills. The only thing is that I mixed small slices of fresh strawberries into the cream. Of course, you don't have to do this at all. Or you can add chocolate drops instead of strawberries.

By the way, this cream can be used for any sponge cakes, puff pastries, shortbread cakes and pastries, but also as an independent light dessert, decorated with fresh fruit.

I give a minimally sweet version of this cream, because I soaked the sponge cake with sweet sugar syrup, and my cottage cheese itself is not sour. As you prepare the cream, taste it and if you find it unsweetening, add more powdered sugar to your liking.

Well, for now, remember the recipe. It's simple.

We will need

dry, fatty cottage cheese - 500 gr.
milk - 100 ml
powdered sugar - 60 gr. + 1 tbsp.
butter - 10 gr.
starch - 1 tsp.
vanilla essence - 1 tsp. or vanillin - on the tip of a knife

Step-by-step preparation

The most difficult thing in curd creams is to achieve the smoothest possible texture and complete absence of lumps. For this, as I already said, we need the most fatty cottage cheese.

If you see that the curd is not dry, let it first drain for several hours, hanging it in several layers of gauze or cloth.

You can mix the resulting cream with mascarpone in equal parts. It will be absolutely great!

Well, and directly, the most interesting thing is the promised secret

Instead of this whole procedure with brewing milk and starch, you can take elementary condensed milk(approximately 200 grams for this amount of cottage cheese, but see to your taste) and mix it with mashed cottage cheese and vanilla. The taste will be almost the same, and, as they say, there will be much less bunts.

That is, to be precise, we need nothing at all:

500 gr. cottage cheese

200 gr. condensed milk

1 tsp vanilla essence

How to choose quality cottage cheese

Towards the end I will say a few words about cottage cheese. It's no secret how healthy and nutritious this product is. Cottage cheese is one of the most powerful sources of protein. But I will say from my confectionery tower that in baking it is one of the products with the most versatile applications: cottage cheese can be the basis for cream, for cakes, muffins and cookies. With cottage cheese you get a gorgeous curd-shortbread dough if you replace butter with it. I’m not talking about endless cheesecakes and casseroles that can be prepared without adding flour at all, for example, like this. Therefore, feel free to shove cottage cheese wherever you can, it adapts to a wide variety of shapes and materials :)

Although for me, as a fan of everything minimalistic and natural, there is nothing better than putting a little natural cottage cheese on a plate, pouring a spoonful of honey and sprinkling with your favorite walnuts. A vitamin explosion of taste, simplicity and energy.

But here, as usual in such cases, there is one small problem. How to find good quality cottage cheese? And most importantly - How not to confuse it with an artificial fake?

Well, firstly, look at the expiration date: the shorter the expiration date of the cottage cheese, the greater the likelihood that it is a natural product and does not contain extraneous improvers, preservatives, etc. Good natural cottage cheese ideally has a shelf life of no more than 3 days! But this period is sometimes extended to a week using membrane filtration. Of course, with such processing, some of the useful elements of the cottage cheese are lost.
Secondly, do not forget to read the product ingredients. About 30% of manufacturers today use palm oil in the production of cottage cheese. This means that what you have in front of you is not exactly cottage cheese, but its derivative - the so-called curd product.

The only cottage cheese of all the brands known to me that meets these requirements is Ruzsky Cottage Cheese from the Ruza Milk company. It has a shelf life of 72 hours and is made from natural milk. This cottage cheese has a very delicate texture, so it is ideal for our curd cream.

Well, as usual, it turned out to be a little more than a couple of words, but don’t judge strictly: the topic of cottage cheese is one of the most touching for me.

That's all for sure. Until next time.

Olga Afinskaya was with you

Good luck, love and patience.

Cake with curd butter cream is an amazingly delicious treat. It turns out airy, delicate and incredibly beautiful, as in this photo. Never eaten it before? It's time to fix this!

Prepare a cake with curd cream. It is made on the basis of curd cheese. The product is special; you can eat it even spread on sweet cookies or a slice of bread.

The result is an incredibly tasty and simple dish. But I would advise you to learn from my article how to prepare curd cream for a cake in order to decorate your holiday table with delicious homemade cakes.

The composition can also be used not only for layering cakes, but also for filling cakes. The best part is that it can be used on sandwiches and snacks. Cheese can be diluted with sugar or salt.

Basic principles of cooking

Curd cream for sponge cake differs from other layers in its special dense, thick consistency.

Before using the cheese, you need to remove it from the package and stir. Only then can you add other products to the cheese that the recipe specifies.

As a rule, confectioners prepare curd cream for a cake with gelatin, honey, sour cream, fruits, berries, and various concentrates.

To make the composition more aromatic, you can add vanilla or flavoring. You can sweeten the mass with powdered sugar, various syrups, you can even dilute it with cream, sl. oil

When the sweet layer is ready, you can coat the cake layer with the curd mixture. An option is not excluded - to make a cake in the form of baskets - this is an airy dessert made from shortcrust pastry; you can decorate cupcakes with curd cream, which have become very fashionable at holiday buffets.

The layer for the cake can be created as your soul desires. Do you really want to make an original decoration with cream for your cake?

No problem, you just need to add food coloring and the bright mass will be ready for a biscuit treat!

There are also spreads - these are salty creams. They are used for rolls, sandwiches and various snacks. It is customary to supplement them with nuts, vegetables, herbs, mushrooms and even red fish. So even delicious snacks will not be difficult for the housewife to prepare.

It is very important to know that the curd cream composition cannot be stored for a long time, and therefore it is better to prepare the treat right away.

Well, with the theory in the article, I propose to come to the end to find out the recipes that I have prepared in the selection especially for you.

Butter cream "Cheese"

This is a step-by-step classic recipe for an amazing “Cheese” cream made from creamy curd cheese with butter. The butter composition will be an ideal layer for a sponge cake.

It can be used for different types of decor for confectionery treats, including mastic.

Components:

120 gr. butter (from 80% fat); 280 gr. TV cream cheese; a little vanilla and 90 gr. sah. powders.

Cooking algorithm:

The butter should be cut into pieces and left in a warm place for a while. Then beat with a mixer and add vanilla and sugar. powder The mass will be snow-white and airy.
I introduce creamy TV. cheese, but not all of it. I mix the mixture and add the rest. You can also add different flavors or, if desired, dyes. That's all, the cream cheese cream is ready to be used for making homemade cakes!

As you can see, everything is really very simple!

Chocolate cream

The recipe specifies the preparation of cream from curd cheese and sour cream. The fat content of sour cream should be from 30%.

Components:

100 gr. chocolate bars; 130 gr. sah. powders; 200 gr. sour cream and 280 gr. cottage cheese.

Cooking algorithm:

I chop the chocolate into pieces and put it in a bowl. I add 1 tbsp. sour cream and send it to simmer in a water bath. I heat it so that the mass is homogeneous. There is no need to overheat the composition. I mix well.
Using a mixer, beat sour cream and sugar. powder I add the specified amount of cottage cheese to the creamy mixture and mix thoroughly again.
I add melted chocolate to the cottage cheese. I beat the mixture again using a mixer.
I let the cottage cheese cream stand for 30 minutes in the cold. This is necessary if the mass is not as thick as required. That's all, you can use it for layering cakes, filling cakes for a children's party.

Delicate cream for a festive children's dessert

Prepared from cream and tv. cheese. Ideal for decorating cupcakes, cakes, baskets and other types of pastries. The mass of the indicated components should be enough to decorate the treat.

This time the cream should be taken at a fat content of 30%. After all, they need to be whipped using a mixer. Then the cottage cheese is added to the cream, and the components are mixed very carefully with each other.

Components:

120 gr. sah. powders; 300 gr. cottage cheese; 200 ml cream; 1 gr. vanilla; 1 pack thickener (if necessary, you can do without it).

Cooking algorithm:

Vanillin and sugar. I mix the powder together. If you need to make a dense creamy mass, at this stage I introduce a thickener. Instructions on how to use it should be written on the packaging.
I pour the package of cream into a bowl and beat it with a mixer to make foam. I introduce a mixture of sugar. powder and vanilla, and beat again.
I put the cottage cheese in a bowl, mix it so that the composition is homogeneous, in which case it will mix better with the cream. Beat with a mixer for a minute.
I enter the TV. cheese into the cream and beat with a mixer. This should be done for one minute, no more.
I let the mixture sit for a while in a cool place. Now the cream can be used!

Creme brulee made from curd cheese and condensed milk

This time you need to use boiled condensed milk for the curd and cheese cream composition. Buy a can of plain condensed milk and cook it at home. And for the lazy, there is an even simpler option - buy boiled condensed milk in a store.

Components:

280 gr. var. condensed milk; 50 gr. sl. oils; 300 gr. cottage cheese.

Cooking algorithm:

I place the food on the table 30 minutes before cooking so that it comes to room temperature.
I put the next butter in a mixer or bowl, add 1 tbsp. condensed milk. I'm interrupting the masses.
I add the rest of the condensed milk. I enter the TV. cheese.
Now I add vanilla and essence, which you selected according to your personal preferences.
Ready. The cream from the condensed curd mass will be thick and very aromatic. It can be immediately used for layering cakes or filling cakes!

As you can see, cottage cheese makes a very tasty cream! Just remember that the cottage cheese must be of high quality and fresh!

Chocolate-coffee curd cream with gelatin for sponge cake

The classic creamy composition of cottage cheese with gelatin will not saturate the sponge cake layers, and therefore it is usually used for an additional layer.

To prevent the layers of curd-chocolate cream with gelatin from spreading when pressing the sponge cake layers, the cake must be assembled in a special form.

Then let it sit in the refrigerator overnight. Get a delicious dessert for all guests!

Another tip:

Before applying the gelatin layer, you should let the sponge cakes soak in strong brewed coffee.

Components:

2 tbsp. cream (fat content from 33%); 600 gr. cottage cheese (fat store-bought or homemade); 20 gr. gelatin (quick-acting granules); 100 gr. dark milk chocolate bars; 0.5 tsp vanillin; 3 tbsp. sugar (can be varied depending on the desired sweetness of the layer); 60 ml of ready-made strong coffee.

Cooking algorithm:

I whip the cream, you need to cool it well first. I add sugar to them (1.5 tbsp).
I fill the gelatin mass with water. I dissolve it using a water bath.
I grind the cottage cheese into a bowl using a sieve and grind it with the rest of the sugar. I add vanilla, coffee (be sure to strain), mix the mixture with cottage cheese.
I mix the curd mixture and cream. I add grated chocolate and gelatin and mix.

That's all, the layer of curd and coffee composition is ready, you can use it for desserts prepared at home.

To prevent the dessert from being cloying in taste, it is worth applying jam from sour berries to the cakes before applying the layer.
Fresh raspberries or strawberries can be filled with curd cream - children will be delighted with this healthy treat!
Cottage cheese must be of high quality, always fresh. It is best to use homemade cottage cheese, and if a purchased product, then only a proven one.

I believe that after reading the article to the end, at least one cream recipe will interest you, and you will definitely decide to cook it at home!

My video recipe

Separate the whites from the yolks and place in the refrigerator, leaving the latter at room temperature. Sift the flour through a sieve into a separate bowl. Preheat the oven to 180C, grease the baking dish with butter or cover with parchment paper.
Start beating the yolks with a mixer. Without ceasing to beat, add half the powdered sugar and beat until a fluffy light mass is formed for 3-4 minutes. Add sifted flour to the yolk cream and stir until smooth.
Combine the whites in a separate bowl and also start beating with a mixer. When the whites have whipped to stiff peaks, add the remaining powdered sugar and grated lemon zest. Mix the protein cream into the dough and put everything in a pre-prepared form, put it in a preheated oven.
Bake the sponge cake with curd cream for about 20-25 minutes. After the specified time, turn off the heat and leave the biscuit in the oven for another 15 minutes. Remove the pan and leave to cool for a few minutes, remove the cake to a wire rack and let it cool completely.
Meanwhile, prepare the curd cream for the sponge cake. Pour gelatin into a small container and add cold water, leave for 15 minutes to swell. Then place the container in a water bath and heat the mixture, stirring, until the dry residue is completely dissolved. But do not bring gelatin to a boil, otherwise it will lose its properties.
Remove the container from the water bath and leave to cool. Cut the canned pineapples into small pieces. Combine the cottage cheese in a bowl with the cream and stir thoroughly with a whisk until completely homogeneous.
While whisking the curd cream, pour in the gelatin mixture. Then stir in the powdered sugar and canned fruit. Cut the cooled biscuit lengthwise into two equal parts. Place the lower part in a mold (preferably detachable) and soak it in syrup from canned fruit (2-3 tbsp is enough). It is not necessary to soak the biscuit.
When the cake is soaked, spread the curd cream on top and smooth the surface. Cover the curd cream with the top cake and press down a little. Place the cake pan in the refrigerator to allow the cream to harden and soak the cakes.
The sponge cake with curd cream should be left in the refrigerator for at least 3-4 hours. After the specified time, you can prepare the icing for the cake. To do this, break the chocolate into pieces and place in a small bowl along with the cream and place in a water bath.
Heat the chocolate mixture, stirring, until all ingredients are completely dissolved. Remove the container from the water bath and leave to cool for a couple of minutes. Remove the pan from the refrigerator, remove the split ring (or carefully turn the cake out of the pan onto a plate).
Cover the sponge cake with curd cream with chocolate icing and leave for 10-15 minutes in the refrigerator. Remove the cottage cheese cake from the refrigerator, cut into portions and serve. Bon appetit!

Curd cream for sponge cake has rightfully received its approval from both ordinary cooks and professional confectioners. Ease of preparation and excellent taste made this cream an excellent option for creating cakes, pastries and other sweet desserts. Choose the recipe that suits you and you can feel like a real creator of culinary masterpieces.

Classic curd cream for sponge cake

To make curd and butter cream for a cake, you don’t need to be a professional pastry chef. The recipe for a curd layer for a biscuit is simple and will require a minimum of effort and time from you.

Ingredients:

75 g butter (butter);
315 g semi-fat cottage cheese (9%);
425 g sweet powder;
5 g vanilla extract.

Cooking method:

Combine the butter, curd product and vanilla extract in a container, turn on the mixer and shake the ingredients until a homogeneous fluffy consistency is obtained.
Now put the mixer aside, take a spoon and start adding sweet powder in portions, stir everything carefully.
Turn on the appliance again and beat the mixture for about three minutes.
That's all, 20 minutes of your time and the result is a delicious, delicate cream.

Curd cheese cream for cake

Curd cheese is an original product that can be combined with both salty and sweet additives. Therefore, this ingredient is used not only for layering cakes, but also for various snacks. At the same time, curd cheese cream can be used as an impregnation for sponge cakes and for its decoration.

Ingredients:

285 g curd cheese;
half a stick of butter;
85 g sweet powder;
gram of vanilla.

Cooking method:

To get the right cream, it is important to take oil with 80% fat content. We cut it into pieces and leave it for a while so that it becomes soft.
Afterwards, we foam it with a mixer, then add sweet powder and vanilla, turn on the device and do not stop stirring until the mass becomes fluffy.
Now add the curd cheese, run the mixer for a couple more minutes and the cream is ready. Instead of vanilla, you can use other flavors, and also add dyes as you wish.

Creamy curd cream

Cottage cheese cream is cream and cottage cheese with any percentage of fat content. It all depends on what purpose you are preparing the cream for. It is worth considering that the high fat content of the curd product and a large amount of cream make the cream more liquid.

Ingredients:

325 g cottage cheese;
265 ml cream;
145 g sweet sand;
1.5 teaspoons flavored sugar.

Cooking method:

First of all, we will beat the curd product to a soft consistency.
Pour sweet and flavored sand into a separate bowl, also pour in cream, beat with a mixer until stiff foam. To make the cream tender and the sugar not to squeak on your teeth, you should grind it to powder.
Now combine the creamy and curd mass and stir everything again with a mixer. If desired, you can add cocoa to the cream, pour in a spoonful of syrup or a few drops of citrus juice. Also, gelatin is often used to make sweet products, which allows the cream to hold its shape well.

With sour cream

Curd and sour cream is a good choice for making a special homemade dessert. This cream does not need to be boiled or steeped for a long time, all you need is to prepare the ingredients and beat them well.

Ingredients:

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

Cooking method:

The curd product should be of a uniform consistency, so if you have grainy cottage cheese, you should first pass it through a sieve or grind it with a blender.
Now sugar, it should also be crushed into powder so that it can completely dissolve and be distributed throughout the cream.
The next ingredient is sour cream, we choose the product that is as fat as possible, but before preparing the cream from it, the sour cream needs to be dried. To do this, cover the bottom of the sieve with gauze and make several layers. Pour in the sour cream and wait until all the whey comes out and only the thickened mass remains in the colander, thanks to which the cream can keep its shape.
Now combine all the prepared ingredients in a blender bowl and stir until a homogeneous fluffy mass is obtained. Allow the cake to cool slightly before soaking it in.

We have told you the basic version, which you can adjust to your taste, for example, add spices, fresh, canned or dried fruits and berries, orange or lemon zest, poppy seeds.

Curd-yogurt layer

Making the most delicious cake means choosing the best cream. After all, it is the impregnation that makes any dessert exquisite and special in taste. We invite you to try curd and yoghurt cream for cake, which will allow you to prepare a unique-tasting delicacy.

Ingredients:

half a kilo of homemade cottage cheese;
425 g natural yoghurt (without additives);
65 g sweet powder;
vanilla to taste;
mint liqueur if desired.

Cooking method:

Grind the curd product using a sieve and place it in any container.
Add natural yoghurt and vanilla to it and stir everything well.
Now add powder, if desired, pour in mint liqueur and stir the mass with a mixer until a delicate texture is obtained.

With condensed milk

Cream based on cottage cheese and condensed milk is one of the best options for soaking sponge cakes and shortbreads. Also, many pastry chefs use it for tiramisu, as a filling for cakes, tubes and profiteroles.

Ingredients:

325 g of curd product (9%);
215 g condensed milk.

Cooking method:

To make the cream have a delicate texture, it is better to grind the curd product through a sieve.
Then combine it with concentrated milk and mix with a mixer until smooth.
You can change the color of the cream using cocoa powder or beet juice. For better taste and aroma, you can add orange or lemon zest, rum or vanilla extract to the curd cream with condensed milk.

Strawberry with gelatin

If you put strawberries in the curd cream, your dessert will be filled with amazing aroma and summer freshness. The berry not only changes the taste of the cream, but also makes its color more appetizing in appearance. This recipe also uses gelatin, which makes the cream light, but at the same time stable and easy to work with.

Ingredients:

285 g cottage cheese (low fat);
65 g sweet powder;
165 g strawberries;
17 g gelatin.

Cooking method:

First of all, we will soak the gelatin in water and set it aside to swell.
For the cream, we use a low-fat curd product to make the layer light and airy. Grind it with a blender until it reaches a creamy texture.
First chop the berries with a mixer and then grind them through a sieve.
Pour strawberry puree into the curd mass, add sweet powder and beat until the sweet crystals are completely dissolved.
Place the swollen gelatin on the fire, heat until it is completely dissolved, then pour into the total mass and stir quickly. We use the finished curd-strawberry cream with gelatin immediately so that it does not turn into a soufflé.

Making curd cream is quite simple, but there is one mistake that many housewives make - they buy packaged cottage cheese in the store. It is impossible to get a real tasty cream from such a product, so it is better to use farm products with a fat content of 7 to 9%.