Recipes for cakes with curd cream and sponge cake. Strawberry cake with curd cream. Preparing curd cream

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

Cottage cheese-based cream is prepared quickly, does not require heat treatment, and turns out light and fluffy. Cottage cheese must be taken ungrained with a fat content of 5% (preferably homemade). To make the curd cream for the sponge cake the most airy, the dairy products used in the recipe must be whipped in a blender in advance.

Traditional curd cream requires only affordable products and only 15 minutes of time. It is only important to strictly follow the technology of its preparation.

Necessary:

300 g cottage cheese 9% fat;
440 g powdered sugar;
2 g vanillin;
70 g butter.

Cooking method.

The butter is allowed to melt a little under natural conditions and combined with cottage cheese and vanillin.
Using a mixer at medium speed, beat the ingredients until fluffy.
Next, mix the composition with a spoon, adding powder in parts. It is better to sift it through a fine sieve first.
Beat all components again with a mixer on minimum setting for 3 minutes. You should get a light, airy cream.

Helpful advice: if the curd cream turns out to be too thick, the sponge cakes need to be additionally moistened with impregnation (for example, fruit, alcohol, coffee).

Recipe with gelatin

Gelatin cream is ideal for multi-layered colored cakes: when cut, such a dessert looks very impressive.

Required Products:

480 g of cottage cheese with a fat content of 5–8%;
80 g sugar;
100 g powdered sugar;
20 g granulated gelatin;
120 ml boiled chilled water.

Cooking technology.

The gelatin granules are poured with water and left at room conditions for 40 minutes to thicken (the method for swelling of gelatin may vary between different manufacturers, so you need to read the information on the packaging).
The hardened gelatin is heated in a water bath, then cooled.
Combine cottage cheese, powder, sugar, gelatin. Mix with a whisk.
Before use, place the curd cream with gelatin in the refrigerator for 20 minutes.

Curd and sour cream

To prepare this cream, only 3 components are required, but it is very important to follow the technology. If you beat food longer than necessary, the air mass will turn into liquid.

The cream will be more fluffy if the sweetened sour cream is cooled in advance.

Ingredients:

250 g cottage cheese with 8% fat content;
400 g thicker sour cream;
160 g granulated sugar.

Cooking method.

Take the cottage cheese homogeneously or rub it through a sieve so that not a single grain remains.
Sugar is dissolved in sour cream.
Combine sweet sour cream and cottage cheese and beat until fluffy with a mixer on low for strictly 8 minutes.
Before use, cool the sour cream and curd cream for 40 minutes.

Helpful tip: the cream can be supplemented with seasonings to taste: cardamom, cinnamon, natural vanilla, as well as candied fruits, dried fruits and toasted nuts.

How to cook in a slow cooker?

Using a multicooker, in 15 minutes you can make custard, which can be used not only for coating cakes, but also for decorating desserts.

Ingredients:

250 g cottage cheese;
0.5 l of milk;
200 g granulated sugar;
3 eggs;
50 g wheat flour;
100 g butter.

Cooking steps.

Take out the butter in advance to make it softer.
Mix beaten eggs, sifted flour, melted butter and sugar. Beat the cottage cheese separately and combine with the total mass.
Pour milk into the multicooker bowl and turn on the “Warming” mode. Heat until warm.
Pour milk into the main composition in a thin stream. Mix well.
The resulting mixture is poured into the multicooker and the “Stew” mode is set for 5 minutes (if a thick cream is needed, for 8 minutes).
The finished cream is cooled first on the table, then in the refrigerator.

Chocolate curd cream

This cream attracts with its exquisite and memorable taste: with sourness from cottage cheese, with a slight bitterness from chocolate.

Required components:

600 g of fatty (preferably homemade) cottage cheese;
100 g milk or dark chocolate;
400 ml whipping cream;
100 ml fat milk;
20 g instant gelatin;
1 g vanilla;
50 ml of strong brewed coffee;
60 g granulated sugar.

Recipe.

The cream is cooled in advance and then whipped with half the prepared sugar into a strong foam.
Gelatin is soaked in water and heated in a water bath.
The cottage cheese is ground with the remaining sugar and vanilla. Strain the coffee and pour it into the curd mass, mix well.
The chocolate is broken into slices, poured with milk and melted in the microwave or in a water bath.
Combine all ingredients in a large bowl and mix gently.

With condensed milk

Thanks to the addition of condensed milk, the cream acquires a pleasant creamy taste. To prevent the layer from becoming overly sweet, the components are diluted with fresh lemon juice.

Required Products:

350 g cottage cheese;
100 g condensed milk (unboiled);
50 g powdered sugar;
1 g vanilla;
180 g butter.

Recipe.

In a large bowl, use an immersion blender or mixer to beat the pieces of butter with powdered sugar.
Continuing to beat on low, add condensed milk in parts (one spoon at a time).
The cottage cheese is ground through a fine sieve and added to the first mass. Continue beating with the mixer at low speed.
The resulting cream is placed in the refrigerator for 30 minutes before layering the cake.

Curd and yoghurt cream

The product is very light, has a delicate taste and low calorie content. It is preferable to take yogurt without additives and supplement it with natural juices.

To prepare you will need:

500 g of non-grain cottage cheese 5% fat;
400 g natural yoghurt;
20 g packaged gelatin;
80 g granulated sugar;
120 ml water;
40 ml concentrated juice of your choice.

Cooking technology.

Gelatin is poured with cold water for 40 minutes.
Beat the cottage cheese with a mixer, add yogurt and continue beating. Sugar is added during the process.
The swollen gelatin is heated in a water bath until the granules disperse.
Continuing to beat the curd-yogurt mass, add gelatin and juice.
After thorough mixing, the cream is placed in the refrigerator for 30 minutes to harden.

Curd and banana layer for cake

Banana can improve the consistency of the cream, so if the composition is not thick enough due to the low fat content of the cottage cheese, you should add this fruit.

You will need:

0.5 kg of cottage cheese;
3 medium ripe bananas;
2 raw yolks;
50 g butter;
200 g sour cream;
100 ml milk;
70 g sugar;
10 g vanilla sugar.

Cooking method.

Beat the yolks first separately, then with sugar. Grind thoroughly until the sand dissolves.
Heat the milk, add sweet yolks to it and, after bringing it to a boil, turn off the stove. The mixture is cooled at normal temperature.
Separately combine cottage cheese, sour cream, slightly melted butter, and vanilla sugar. Beat everything in a blender.
Add the milk-yolk mixture and mix.
The finished cream is placed in the refrigerator for half an hour.

Cottage cheese based creams are ideal for any biscuits. They go perfectly with light, chocolate cakes, both plain and with various fillings.

Curd cream for sponge cake is easy and simple to make. This filling is not only very tasty, but also healthy. After all, it is no secret to anyone that cottage cheese contains a lot of protein and other useful elements.

Curd cream for sponge cake can be made in different ways. But in any case, it turns out very tasty and nutritious.

Curd with photo

Making the milk filling requires inexpensive and readily available ingredients. They can always be purchased in the store. If you have your own farm, then such a product is easy to make yourself using ordinary village milk.

So, to prepare curd cream for a sponge cake, you need to prepare:

10% store-bought cream - approximately 400 ml;
white powdered sugar - about 5 large spoons;
lemon, or rather its zest and juice - from ½ of the fruit.

Cooking process

Curd cream for a sponge cake, the photo of which is presented in this article, should be made only after all the cakes have been baked and cooled.

Thus, grainy wet cottage cheese needs to be placed in a blender bowl and blended at high speed until smooth. Gradually add white powdered sugar and lemon zest.

After both parts of the cream are ready, they must be combined in one bowl and thoroughly mixed with a blender with a whisk attachment.

How to use?

After all the steps described, you should have a fairly thick and stable curd cream for a sponge cake. It must be divided into several parts and then distributed among the cakes. Having received it, you should also grease it with curd cream and pour it over with chocolate glaze. In this form, it is recommended to keep the dessert in the refrigerator for several hours.

Chocolate curd cream for sponge cake: step-by-step recipe

If you want to make a chocolate cake, it is recommended to use dark-colored curd cream. For this we need:

granular wet cottage cheese 7% fat - about 400 g;
store-bought sour cream 20% - approximately 200 ml;
white powdered sugar - about 4 large spoons;
dark chocolate - standard bar;
good butter - 20 g;
fresh milk - a couple of large spoons.

Making cream

To prepare this filling, beat the granular cottage cheese using a blender, gradually adding white powdered sugar to it. You need to do exactly the same with store-bought sour cream. After this, both masses must be thoroughly mixed until a lush and homogeneous cream is obtained.

Preparing the glaze

To make the curd cream chocolate, you can simply add cocoa powder to it. However, it will taste best if, instead of the mentioned ingredient, you add your own glaze to it.

So, to prepare, you need to break the purchased delicacy bar into slices, put them in a bowl and add butter and milk. In this composition, products should be heated over low heat. The chocolate should completely melt.

Final stage

After the glaze is ready, it should be cooled slightly (until warm). Next, you need to pour it into and mix thoroughly with a mixer. As a result, you should get a very tasty and aromatic one that you can immediately use to make a homemade cake.

Making delicious curd cream with fruits

granular wet cottage cheese 7% fat - about 300 g;
10% store-bought cream - approximately 300 ml;
white powdered sugar - about 7 large spoons;
soft peach, nectarine and seedless green grapes - use as desired.

Preparing curd cream

Curd cream with fruit for homemade cake is prepared according to the same principle as in the above recipes. First, you need to put the granular product in a blender and beat it until smooth at maximum speed. In this case, be sure to add powdered sugar to the cottage cheese.

10% cream must be processed in exactly the same way. They need to be beaten until a fluffy mass appears. After this, both components should be combined and mixed thoroughly.

Fruit preparation

It is best to purchase fruits for curd cream that are soft and juicy. This is the only way you can prepare a delicious and delicate dessert for a children's party.

So, all purchased products should be thoroughly washed in warm water, and then peeled (if required) and the seeds removed. Nectarines and peaches should be chopped into not very thick slices, and seedless green grapes should simply be cut in half.

After all the described steps, the crushed fruits need to be placed in the curd cream and mixed thoroughly. By the way, this procedure should be carried out carefully. Peaches, nectarines and grapes should not turn into mush. After all, the cream will taste best only if the mentioned fruits are in the filling in the form of small pieces.

Making homemade cake with curd cream

Once prepared for dessert, it should be carefully spread over the cakes and then applied to the entire surface of the delicacy. On top, the product can be decorated with whipped cream and beautifully chopped fresh fruit.

It should be especially noted that the presented cream of cottage cheese and fruit can be used not only to prepare the mentioned homemade delicacy, but also serve it at the table as a full-fledged dessert. To do this, the finished milk mass must be divided into bowls.

Curd cream for sponge cake is pure bliss if prepared correctly. But you shouldn’t be afraid - most of the recipes are easy and take just a few simple steps.

There is nothing fancy about this recipe. The simplest ingredients are suitable for it, but only fresh and of good quality:

350 g homemade cottage cheese;
160 g white sugar;
0.2 kg of odorless butter;
cinnamon and vanilla are added as desired.

The main task is to turn the cottage cheese into a homogeneous mass. To do this, you can rub it through a sieve, pass it through a meat grinder, or use a blender.

Afterwards, the soft butter is cut into thin bars, mixed with granulated sugar and beaten well with a mixer. For a good result, 4-6 minutes are enough.

At the very end, you can add vanilla or cinnamon to create a pleasant smell.

All ingredients are mixed and whipped at medium speed until a homogeneous and smooth mass is obtained. There should be no lumps or other “irregularities”.

At this point, the curd cream for the sponge cake can be considered complete.

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The recipe is quite simple, so even a novice housewife who wants to try something new should be able to handle it.

Light to the point of disgrace, but incredibly tasty, the cream will delight guests and will suit almost any baked goods. To prepare it you will need the following set of products:

400 ml fat sour cream;
200 g low-fat cottage cheese;
200 g white sugar.

Main stages of preparation:

In a deep bowl, the cottage cheese is kneaded with a fork, and then scrolled through a meat grinder. Another option is to use a blender to make a paste.

Then granulated sugar is added to the resulting mass, followed by sour cream (20%), but always in small portions. At the same time, the curd mass is whipped with a mixer at high speed so that the future cream thickens a little.

Curd cream for sponge cake can also be supplemented with ground nuts or chopped berries to get a bright and rich taste. After this, it is mixed well with a spoon or whisk.

Little secret! If you melt gelatin over low heat and add it to the resulting cream, then after hardening in the refrigerator you will get a delicious soufflé. It tastes somewhat like Bird's Milk dessert.

The perfect recipe for curd cream for sponge cake

The proposed option is considered universal, as it is suitable for filling, decorating and leveling any cake. In addition, this cottage cheese cream holds its shape perfectly, which will greatly facilitate further work with baking.

So, to prepare it, you will need:

250 g fresh cottage cheese;
250 g heavy cream (33% or more);
100 g white chocolate;
3 tbsp. l. granulated sugar;
1-3 tbsp. l. milk;
vanilla (vanillin) is added to taste.

Main stages of preparation:

The cottage cheese is well blended with a blender until smooth. If there is such a need, then add a small amount of cold milk by eye to make the cottage cheese softer.
The chocolate must be melted in a water bath or in the microwave. You should watch carefully so that it does not burn. Instead of white chocolate, you can try milk chocolate. Beat everything well again with a blender at medium speed.
Cream, granulated sugar and vanillin are added to a deep container. Everything is whipped until fluffy and homogeneous.
The curd mass is added to the cream and whipped at high speed. But no more than two minutes, otherwise the cream may be spoiled.

This recipe for curd cream for sponge cake at home can be stored in the refrigerator in its “pure form” for up to three days. But it’s better to put it to work right away and stuff it into a sponge cake.

To prepare a delicious curd cream for a sponge cake you will need very little time and the most common and affordable products. Namely:

300 g fresh cottage cheese;
150 g butter;
130 g powdered sugar;
5 g vanilla sugar (vanilla).

Main stages of preparation:

All products must be removed from the refrigerator in advance and brought to room temperature. This will make it much easier and more pleasant to work with them.
After this, the cottage cheese is rubbed in portions through a sieve. You can do it in several steps to get the most homogeneous mass possible.
The butter is cut into thin sticks or small squares. Set aside for a while.
Granulated sugar is placed in a coffee grinder (or passed through a meat grinder) to form powdered sugar, which is then immediately added to the prepared butter.
Whip everything for about 5 minutes to get a white and fluffy mass. At the very end, add a pinch of vanillin or vanilla sugar.
After a few minutes, beating is resumed and the pureed (ideally several times) cottage cheese is added. Continue whisking until you achieve a homogeneous consistency.

The curd cream for the sponge cake is completely ready. It can also be served as a dessert on its own, especially if garnished with fresh fruit or grated chocolate.

A tasty, and most importantly healthy filling for a sponge cake can be prepared using the following ingredients:

300 g bananas;
200 g cottage cheese (from 19%);
4 tbsp. l. sour cream;
3 pieces of chocolate (milk);
2 tbsp. l. granulated sugar;
1 tsp. lemon juice.

Main stages of preparation:

All necessary products are prepared in advance. If you are planning a dietary recipe, you can avoid sugar altogether.
Homemade cottage cheese goes into a blender bowl. Sour cream of any fat content is added to it. The main thing is that it is fresh and of good quality.
Then lemon juice is added. It is best to squeeze it from fresh lemon just before preparing the curd cream for the sponge cake.
Then granulated sugar is added. Its amount may vary depending on a person’s personal preferences.
Bananas are peeled and cut in random order. True, the pieces should not be too thick and large for convenience.
The fruits go into the bowl with the rest of the ingredients. Everything is interrupted at high speed for several minutes. You should get a homogeneous thick mass.
The chocolate is ground on a fine grater or chopped with a sharp knife. This, and a few more pieces of banana, can be used to decorate the sponge cake and the cream itself.

This is how you can try a new recipe for curd cream for sponge cake yourself in a few minutes. You can supplement it with your own ideas and come up with an interesting design for the dessert.

Sponge cakes appeared so long ago that today it is no longer known for certain who created this delicacy. And is it really that important? The main thing is that today airy pastries delight all connoisseurs of delicate and tasty desserts. The dough is not very varied, but the filling in it can be completely unexpected, thanks to which each delicacy has its own unique taste. One of the most delicate layers - curd cream for sponge cake - is direct proof of this.

Light and delicate dessert

Curd cream is one of the most popular types of cake filling. This is not at all surprising, because such a layer is not only tasty, but also very healthy. Working with cream is a real pleasure: it is very plastic and pliable. The dessert is prepared in a matter of minutes, which is very important given the modern rhythm of life.

In order to make a delicious and delicate cream from cottage cheese, you do not need to be an experienced pastry chef. All you need is the necessary ingredients, a good mixer and a little desire to pamper your loved ones with an amazing dessert.

Suitable Ingredients

The main component of the cream is cottage cheese. The choice of this product should be taken very seriously, because the taste and appearance of the confectionery product will depend on its quality. The dairy product should have a paste-like consistency. It is unlikely that it will be possible to make a delicate, airy and plastic cream from coarse-grained cottage cheese. The taste of the ingredient is also very important: it should not be sour, otherwise the cake risks acquiring the same taste.

One of the most important conditions is the freshness of the dairy product. Low-quality cottage cheese will not only spoil the holiday treat, but will also lead to food poisoning. It is necessary to carefully study the expiration dates of the product before purchasing it. It should be taken into account that The cake can be stored for several days and the cottage cheese may turn sour in the finished dish. It is strongly recommended to purchase a product manufactured no earlier than a few days before purchase. It is especially important to follow this rule if the delicacy is prepared for children.

Additional ingredients are other dairy products: cream, sour cream, yogurt, kefir, milk, condensed milk, soft cheese and butter. All products must be fresh and of good quality. Only by giving preference to natural ingredients can you be sure of an impeccable result. Various analogues labeled “product” (cheese product, sour cream product, etc.) are not suitable for the production of cream, because they do not have the proper quality and taste.

To diversify the taste of the filling, you can use various fruits: bananas, pineapples, lemons, oranges, strawberries, cherries, peaches, apricots, etc. Cocoa, walnuts, almonds, white and dark chocolate will add bright colors and new flavor shades to the cream. For a magical aroma, you can add a few drops of fruit extract or vanillin.

To achieve a denser consistency, use gelatin or starch. However, such a layer is only suitable for juicy cakes pre-soaked in syrup, coffee or liqueur.

Having prepared all the products and taken out the mixer from the cabinet, you can safely begin creating a luxurious delicacy. Recipes for sponge cake cream will help you create a real masterpiece of confectionery art.

Curd-cream layer

If you want to taste the most delicate, light and airy delicacy you can imagine, you should definitely make curd and butter cream for the sponge cake. The filling is impeccable in all respects: it cooks quickly, is easy to apply and does not leak. The only drawback is the high calorie content, but it is unlikely that dietary qualities are expected from the cake.

You will need:

Step by step guide:

Grind the cottage cheese through a sieve with small holes.
Pour the cream into a deep container, and then add powdered sugar, lemon juice and vanillin. Start the whisking process with a mixer at low speed. Gradually increasing the power, achieve the splendor of the mass. Well-whipped cream should increase in volume.
Add grated cottage cheese little by little and mix the mass intensively, bringing it to a homogeneous state.
Place the finished cream in the refrigerator for half an hour.

Tip: for the cream to whip better, it must be well cooled. Used cottage cheese should also be removed from the refrigerator immediately before cooking.

Yogurt cream

Is it possible for people on a diet to enjoy the delicious taste of curd cream for a sponge cake? The yogurt recipe answers yes! The ingredients in the layer are very useful and are used separately even by those who carefully monitor their figure. So why not turn these products into a light, tender and incredibly delicious cake filling?

Products:

one and a half glasses of low-fat cottage cheese;
a glass of yogurt 4%;
a bag of vanilla sugar;
teaspoon potato starch.

Process:

Tip: if the cream is too thick, the cakes should be soaked in syrup, alcohol or coffee. If the filling is too liquid, you can use a banana. This fruit can thicken the cream.

Cottage cheese filling with gelatin

If you need to achieve dessert stability, then curd cream for sponge cake with gelatin is what you need. This filling turns out to be light and weightless, and the baked goods always have a neat appearance. When using a gelatin layer, it should be taken into account that the cakes must be quite moist, otherwise the dessert will turn out dry.

You will need:

half a kilogram of cottage cheese 9%;
large package of gelatin (40 g);
sugar;
one and a half glasses of sour cream;
half a glass of warm drinking water;
two packages of vanilla sugar.

Step by step guide:

Advice: if the cream nevertheless begins to harden, it should be placed on moderate heat and, stirring constantly, brought to the desired consistency.

Butter dessert

Cottage cheese cream with butter is the favorite type of filling for many pastry chefs. This impregnation has a smooth, thick consistency, which makes it very manageable even in the hands of an inexperienced cook. Unlike classic butter layers, cream with cottage cheese turns out to be very light and does not weigh down the baked goods. This dessert is perfect for filling and decorating cakes, pastries, cupcakes, and other delicacies.

Products:

kilogram of cottage cheese;
half a kilogram of butter;
a few tablespoons of lemon zest;
three glasses of powdered sugar (the amount can be adjusted at your discretion).

Process:

Tip: if the cream is used for decoration, it can be given the desired color. Food coloring will help with this and should be added immediately after the cottage cheese.

Delicacy with condensed milk

The recipe for curd cream for sponge cake with condensed milk is distinguished by its simplicity and rich creamy taste. This layer is reminiscent of the popular dessert “Bird's Milk”. Any cake will become much tastier if you soak it with a filling based on condensed milk and cottage cheese.

You will need:

a can of condensed milk;
half a kilogram of low-fat cottage cheese;
a glass of powdered sugar.

Step by step guide:

Turn the cottage cheese into a homogeneous mass using a sieve or blender.
In a deep bowl, combine condensed milk and powdered sugar.
Start the beating process at low speed. Increasing the power, slowly add cottage cheese. Beat until fluffy and smooth.
The cream can be used immediately or cooled slightly.

Tip: If the filling seems too sweet, you can add a little freshly squeezed lemon juice.

Cream with cottage cheese and sour cream

The cottage cheese cream turns out very fluffy, tender and airy. Sour cream gives these properties to the layer. The filling perfectly soaks even the driest cake layers. For cream it is necessary to use products with the highest percentage of fat content.

Products:

kilogram of fatty cottage cheese;
one and a half glasses of sour cream 30%;
two incomplete glasses of granulated sugar;
a packet of vanillin.

Process:

Turn the cottage cheese into a homogeneous mass in the standard way.
Add vanilla, sugar and beat with a mixer for 5 minutes.
While still working with the mixer, gradually add sour cream. Beat all ingredients until the volume increases several times.
Place the finished layer in a cool place for one hour.

Tip: this cream goes well with chocolate. To make the cocoa-flavored filling, melt two chocolate bars in a water bath. After cooling the mass a little, add it to the prepared cream and beat again with a mixer.

Banana tenderness

The cream with cottage cheese and banana turns out so tender that it simply melts in your mouth. A dessert with this filling has a delicious taste and wonderful aroma. The consistency of the layer can be changed by increasing the amount of kefir. The richness of the dessert depends on how many bananas are used; the more bananas there are, the brighter and sweeter the taste.

You will need:

half a kilogram of cottage cheese;
half a glass of full-fat kefir;
several ripe bananas;
a bag of vanilla sugar.

Step by step guide:

Tip: you should taste the finished cream. If bananas do not provide enough sweetness, you can increase it with powdered sugar.

Little tricks for great pleasure

Making cottage cheese cream is a creative process. By experimenting with components, you can achieve incredible results that will delight all tasters. Properly selected natural ingredients will make baked goods not only tasty, but also healthy. To ensure that dessert always turns out “5+”, You should follow a few simple rules:

By filling your baked goods with curd cream for the cake, you don’t have to worry that the dessert will remain unappreciated. Products with such filling always evoke admiration and gratitude from everyone who is lucky enough to enjoy them. Bon appetit and the most delicious cakes!

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