Cake with curd cheese: necessary ingredients, recipe with photo

With strawberry

This sweet delicacy will be a worthy decoration for any holiday. It is an interesting combination of soft airy cake, fresh berries and delicate cream. And the presence of apple juice and chocolate chips gives it a special sophistication. To prepare it you will need:

• 350 g cane sugar (200 g for dough, the rest for cream).
• 500 g strawberries.
• 300 g soft curd cheese.
• 250 ml fresh cream (33%).
• 30 g margarine.
• 30 g chocolate.
• 4 eggs.
• 7 tbsp. l. ordinary flour.
• ½ cup apple juice.
• 1/3 tsp. outstanding baking soda.
• Oil (to lubricate the mold).

The eggs are intensively beaten with granulated sugar, and then supplemented with melted, but not hot, margarine. All this is mixed with soda and flour, placed in a greased springform pan and baked at 180 °C for 15-20 minutes. At the end of the designated time, the browned cake is cooled and soaked in apple juice. At the next stage, it is covered with a piece of cake cream made from cream, curd cheese and sugar. Everything is carefully leveled and decorated with whole berries. At the end, the baked goods are coated with the remaining cream, covered with chocolate and sent to the refrigerator.

Which curd cheese is best to use for cream?

The recipe for curd cheese cream requires a product without flavoring additives; they can distort the taste of the dessert. This mixture is made with milk or cream and a sourdough starter that absorbs the flavors. Therefore, it is better to mix the necessary ingredients into the finished dish. The brand of cheese does not play a decisive role; it is important to pay attention to the expiration date, composition, and condition of the packaging.

Curd cream cheese for cream can be replaced with other varieties.

1. Ricotta.
   It makes an excellent impregnation for cakes or decorations.
2. Philadelphia.
   Used for cheesecakes due to its stretchy structure.
3. Mascarpone.
   Used to make tiramisu, the cream turns out airy, with a creamy taste, good for carrot pies.
4. First beat the butter and powdered sugar for 5 minutes, and then add the cheese.
5. Add a fragrant note with a pinch of cinnamon, cocoa or jam.
6. A delicious cream made from curd cheese and powdered sugar will be obtained if the products are brought to the same temperature.

Cream cheese for curd cheese cake

Red velvet cream with cream cheese or cream cheese is called ideal for sponge cakes and cake lining. There are 2 cooking options: with butter and with heavy cream. In the second case, the dessert turns out lighter and airier. Among the varieties of cheese, it is recommended to take mascarpone and Philadelphia.

• cheese – 300 g;
• butter – 100 g;
• powdered sugar – 70 g.

1. Soften the butter and beat with a mixer for a couple of minutes.
2. Add powder, beat until the mixture turns white.
3. Add vanilla and stir for 8-10 minutes.
4. Gradually add cream cheese.
5. Beat for 2-3 minutes.
6. Refrigerate the cream cheese for the cake for a couple of hours.

Cream with cream and curd cheese

In cream made from curd cheese and cream, they always put not sugar, but powder, since granulated sugar does not completely dissolve, even with thorough whipping. You need to buy high quality vanilla sugar, it is better ground. It is important to remember that the cheese is added at the end, since it cannot be whipped for a long time; the dessert may separate.

• cheese – 400 g;
• powdered sugar – 100 g;
• cream – 200 ml.

1. Beat the yolks.
2. Beat cheese with powdered sugar.
3. While whipping, add cream and yolks.
4. Refrigerate for half an hour.

Cream with curd cheese and boiled condensed milk

Housewives very often prepare cream from curd cheese and condensed milk; it is more convenient to take the latter boiled. The dessert turns out thicker and richer, it can be used immediately. Very little sugar is added or not added at all. If the cream suddenly begins to form lumps, this means that the mass is too beaten, and it is difficult to help.

• cheese – 300 g;
• butter – 50 g;
• vanilla – 10 g;
• boiled condensed milk – 300 g.

1. Soften the butter.
2. Beat, gradually adding condensed milk.
3. Gradually add cheese and beat until smooth.
4. Fill the cream cheese cream for the cake with vanilla.

Cream cheese with sour cream and curd cheese

If there is not enough cheese, you can dilute it with cottage cheese, but only cottage cheese that is not grainy or dry will do. It is better to take a product that is fatty and homogeneous in composition. Beat or grind first to avoid lumps. The cream made from curd cheese and sour cream is very tasty, the latter is taken moderately fat, about 20%.

• cheese – 250 g;
• sour cream – 500 g;
• powdered sugar – 150 g.

1. Place the sour cream in a gauze bag.
2. Hang over a bowl for a couple of hours.
3. Beat with sugar until fluffy.
4. Add cheese, stir slowly.
5. Refrigerate the sour cream and cream cheese for the cake for half an hour.

Delicious recipe! Good dry yeast for baking

Cream of curd cheese and butter

To ensure that all products are well combined, they are brought to the same temperature. Otherwise, the oil will curl into lumps and it will be difficult to break them. If there is not enough cheese, you can thicken the dessert using a cream thickener. A delicate cream cheese is made from curd cheese and butter; the butter contains at least 80% fat.

• cheese – 320 g;
• powdered sugar – 100 g;
• butter – 100 g;
• vanilla – 10 g.

1. Soften the butter and beat.
2. Add sugar and vanilla little by little and beat for 5-8 minutes.
3. Add cheese in parts.
4. Beat for another 2-4 minutes.

Custard with curd cheese - recipe

Traditionally, this dessert is whipped from chilled ingredients, but there is a small exception. This is a custard with cream cheese when the base remains warm. In this recipe, cheese serves as a substitute for butter, making the dessert very thick. Therefore, it is used as a filling, and not as an impregnation. If you add a teaspoon of cognac, the cream will acquire a walnut flavor.

• cheese – 150 g;
• milk – 200 ml;
• cream – 150 ml;
• yolks – 4 pcs.;
• powdered sugar – 100 g;
• starch – 10 g;
• flour – 10 g.

1. Mix milk and cream and boil.
2. Beat the yolks, add starch and flour.
3. Strain through a sieve and add to milk.
4. Cook, stirring, for 3-4 minutes.
5. Cool, add cheese.
6. Thoroughly beat the cream cheese custard for the cake.

Chocolate cream with curd cheese

Experienced confectioners call cream made from curd cheese and chocolate an excellent substitute for expensive impregnations. Making chocolate ganache is much more expensive, but this dessert is quick to prepare, sets in just half an hour, and is very foolproof. Suitable even for cupcakes, where the stability of the cream cap is very important.

• cheese – 300 g;
• cream – 500 ml;
• powdered sugar – 100 g;
• chocolate – 150 g.

1. Beat 450 milliliters of cream with sugar and cheese until fluffy.
2. Add chocolate chips to the rest and melt in a water bath.
3. Pour into the cream in a thin stream.
4. Beat for 5 minutes, refrigerate for 15 minutes.

Mascarpone and cream cheese cream

A special treat is mascarpone cream cheese. This variety is popular not only in its homeland in Italy, but throughout the world, thanks to its creamy composition. The word translates as “cream.” Previously, this cheese was made from cream from buffalo milk, but today it is made from cow’s milk. Due to its composition, the cheese retains its expressive creamy taste.

• cheese – 250 g;
• cottage cheese – 500 g;
• powdered sugar – 1 tbsp.

1. Beat cottage cheese with sugar for 5 minutes.
2. Add cheese, stir until smooth.
3. Add sugar, beat well.

Protein cream with curd cheese

Another simple and very delicate cream cheese for a cake is a recipe with meringue. You can replace the curd product with Philadelphia cheese, you will get an amazing mousse that holds its shape perfectly. And at the same time it does not leave the aftertaste of a fatty dessert. If the cheese suddenly starts to clump, it may mean it has already been frozen. The only way out is to blend it again with a blender.

• cheese – 200 g;
• protein – 1 pc.;
• water – 0.5 tbsp.;
• vanilla – 10 g;
• powdered sugar – 0.25 tbsp.

1. Make a thick syrup from water and sugar.
2. Beat the whites until thick foam.
3. Pour in the syrup in a thin stream.
4. Beat until the mixture cools.
5. Dilute with vanilla and refrigerate for 3 hours.

Yogurt and cream cheese cream

An excellent cream based on curd cheese is made with yogurt. You need a product without any additives. It is better to put berries in the finished dessert; blueberries, strawberries and cherries go well together. Before spreading the cream, remove it from the refrigerator for 15 minutes to warm up. If you lay it out in layers, you need to put it in the cold from time to time so that the previous layer hardens.

• cheese – 500 g;
• yogurt – 200 ml;
• sour cream – 200 ml;
• sugar – 50 g.

1. Beat the cottage cheese until smooth.
2. Add yogurt and sour cream, stirring.
3. Add sugar and beat again.
4. Refrigerate for a couple of hours.

Delicious recipe! How to make pearl barley deliciously and easily

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A simple but delicious cake with a raspberry layer and delicate cheese cream is suitable for any occasion.

2 hours Servings 1 Not difficult

Biscuit:

Interlayer:

Decoration:

Although there are a lot of ingredients, this is the component of a moderately moist sponge cake.

With cocoa and cognac impregnation

This holiday pastry has a rich taste and amazing aroma. Therefore, even the most picky sweet tooth will definitely like it. To prepare it you will need:

• 4 eggs.
• 1 cup sugar.
• 1 cup flour.
• 4 tbsp. l. unsweetened dry cocoa.
• 1 tbsp. l. powdered cinnamon.
• 2 tsp. baking powder.
• Salt and any oil (for greasing the mold).

To make aromatic impregnation you will have to additionally prepare:

• 4 tbsp. l. granulated sugar.
• 2 tbsp. l. good cognac.
• 1/3 cup of water.

A recipe for cream for a curd cheese cake implies the presence of:

• 4 tbsp. l. powdered sugar.
• 450 g soft curd cheese.

Among other things, you should have 100 g of shelled walnuts and any quality chocolate on hand.

First you need to bake the biscuit. To do this, eggs are beaten with granulated sugar and salt, and then mixed with bulk ingredients and poured into a greased form. Bake the cake at 170 °C for 40-60 minutes. The cooled base is cut into two or three layers. Each of them is soaked in syrup made from water, cognac and sugar. At the next stage, the cakes are greased with cream made from curd cheese and sweet powder and placed one on top of the other. The top of the cake is poured with melted chocolate and sprinkled with chopped nuts.

What you need to know before cooking

Kitchen appliances and utensils:

• Mixer.
• Whisk.
• Removable baking dish.
• Oven chamber.
• Parchment paper.

• Grater.
• Cutting board.
• Knife.
• Containers for ingredients.
• Sieve.

Ingredients:

How to choose the right ingredients:

• When choosing ingredients, you need to pay special attention to the mascarpone cheese and, of course, the carrots themselves.
• Carrots must have a smooth surface without damage, deformation or stains. The color of the carrots should be bright orange, so it will be more juicy and contain a lot of useful microelements.
• Italian mascarpone cheese can now be easily purchased in almost any store. First of all, look at the production time of the batch and the shelf life. Make sure the sealed packaging is not damaged.
• Real mascarpone contains 82% fat content in dry matter. If the fat content is lower, it means that it is not real mascarpone, it is better not to even buy it.

Use the cream to completely cover the surface of the cake. You, in turn, don’t have to do this and think about the design yourself. For example, you can decorate the cake with various fruits, whipped cream or other various ingredients. The prepared carrot cake with mascarpone can be sprinkled on top with walnuts and any sprinkles you like!

How to serve the cake

Serve the cake using a cake . This will allow you to focus the entire table display on the cake. You can serve any drinks with the cake - various juices, sweet waters and tea.

With carrots

Even young ladies who adhere to a strict diet will not refuse a piece of this healthy low-calorie cake with curd cheese. To bake it for a home feast, you will need:

• 4 carrots.
• 3 eggs.
• ½ lemon (juice and zest).
• 1/8 tsp. baking soda.
• Ground cinnamon, honey, semolina, salt, butter, cottage cheese and nuts (optional).

Peeled and washed carrots are processed using a grater, and then combined with eggs, citrus juice and zest. All this is mixed with cinnamon, honey, soda and semolina until a homogeneous, sour cream-like mass is obtained. The dough prepared in this way is poured into a mold and baked at 180 °C. After some time, the browned base is cut into several cakes. Each of them is smeared with curd cheese and sprinkled with roasted nuts, supplemented with salt and butter, and then placed one on top of the other and left to soak.

Cream cheese recipe with butter

I'll tell you a secret: the ratio of butter and cream/curd cheese in this cream can be absolutely anything, tailored to your tastes: from 1:3 to 1:1. In other words, from 100 gr. butter for 300 gr. cheese up to 200 gr. butter for 200 cheese, while adjusting the sweetness of the cream by adding or reducing powdered sugar.

Delicious recipe! Sponge cake with berries

Keep in mind that children, for example, do not really like the overly sour taste of cheese.

I tried a lot of different combinations, and I will give you the recipe for the cream that became “number van” both for me personally and for my customers.

Ingredients:

For a cake weighing about 1.5 kg

• butter (min. 82%), softened - 175 gr.
• powdered sugar - 185 gr.
• cream/curd cheese ( Cremette , Almette, Violette) - 225 gr.
• vanilla extract or powdered sugar with natural vanilla - 1 tsp.

If desired, instead of vanilla extract, you can add the grated zest of 1 lemon, 1 lime, 1 orange and 1 tangerine to the cream and get an awesome cream with a citrus aroma.

Preparation:

1. Beat soft butter well with a mixer with powdered sugar until a fluffy white cream is obtained (10 minutes).

The ideal oil temperature for whipping is 20º.

With cookies

This cake resembles the famous American cheesecake and is prepared using almost the same technology. To treat your family and friends to it, you will need:

• 1 pack of cookies.
• 100 g butter.
• 750 g soft curd cheese.
• 250 g granulated sugar.
• 100 g thick fresh cream.
• 15 g starch.
• 3 eggs.
• 2 yolks.
• 1 tbsp. l. lemon juice.
• Salt and citrus zest.

Crumbled cookies are poured with melted butter and compacted into a round shape. Cake cream made from curd cheese, cream, starch, sugar, egg salt, yolks, citrus juice and zest is evenly distributed on top. Everything is carefully leveled and baked at 180°C. After ten minutes, the temperature is reduced to 105 °C and waited for about an hour.

With berries and white chocolate

This simple and quick to prepare cake will be a good option for a children's party. To bake it at home, you will need:

• 300 g curd cheese.
• 200 g plain flour.
• 500 g frozen berries.
• 300 ml cream (35%).
• 50 g white chocolate.
• 2 cups sugar.
• 6 eggs.
• 1 tbsp. l. baking powder.

You need to start preparing this cake with curd cheese by baking the sponge base. To do this, beat the eggs with a quarter of the available sugar, and then add bulk ingredients. Mix everything well, transfer to the prepared pan and bake at standard temperature for 35 minutes. The browned sponge cake is cut into three layers. Each of them is smeared with cream made from cream, curd cheese, sugar and berries, and then placed one on top of the other. The top of the cake is covered with chocolate and decorated as desired.

Sponge cake with curd cream

1. In order to prepare a sponge cake with curd cream, first we will knead the dough. To do this, separate the whites from the yolks and place them in deep mixing containers.

It is advisable to prepare the sponge cake the day before final assembly and consumption of the cake, so that it has time to stand for at least 8–10 hours and acquire the correct structure.

2. Beat the egg yolks with half the sugar (45 g) at high speed for 3 - 5 minutes. They should double in volume and turn into a fluffy, viscous light mass.

3. Beat the chilled egg whites with a clean whisk at high speed until soft peaks form (about 3 minutes).

4. Add the remaining sugar (45 g) and continue beating for another 2 - 3 minutes until you get a very dense, shiny mass that retains its shape well.

5. Transfer about a third of the whites to the yolks and gently fold them in with a spatula. It is most convenient to use a flexible silicone spatula for these purposes.

6. Add the remaining whites and mix them with the yolks. You shouldn’t be too zealous, otherwise the proteins will settle, and the result should be a more or less homogeneous mass.

7. Sift the flour into the dough in parts (in 2-3 additions), each time carefully and briefly kneading the dough with a spatula. The spatula should be moved along the sides of the bowl, slightly moving it towards the center. Under no circumstances should you knead the dough for a long time and chaotically, otherwise the whites will settle and the sponge cake will turn out gummy.

8. Place the biscuit dough in a mold, greased and lightly sprinkled with flour, smooth the surface. A round springform pan with a diameter of 18 cm would be ideal for this small cake.

9. Bake the biscuit in an oven preheated to 180°C for 20 – 25 minutes. Check readiness with a wooden toothpick or skewer - it should come out dry from the middle of the dough. Do not open the oven door during cooking, otherwise the biscuit may settle. If the dough is heavily browned but not yet baked, cover the top of the pan with foil.

10. Cool the finished biscuit in the mold for 10 minutes, then remove and leave on a wire rack for several hours, covering the top with foil.

11. In order to prepare creamy curd cream for the cake, it is advisable to rub the cottage cheese through a sieve or grind it with a blender to remove all lumps and grains.

Tip! The most delicious curd cream is obtained by using 12–18% fat cottage cheese, as it has a particularly delicate consistency and a sweetish taste. However, for those who adhere to the principles of a healthy diet, it is quite possible to take cottage cheese with lower fat content, even low-fat. In this case, you will get a cake that is quite light in calories and almost does not harm your figure.

12. Pour cooled heavy cream into a separate container and add regular and vanilla sugar.

13. Beat the cream at maximum speed with a mixer or food processor into a fluffy and very dense mass.

Important! Keep in mind that the cream should not be whipped for too long, otherwise it may turn into butter. As soon as they acquire a stable structure and do not spread, beating should be stopped. Cream can be capricious and does not always whip; in this case, it is worth keeping a bag of cream fixer in your household, which will save your dessert. It is also advisable to always stick to the same trusted brands to avoid any unpleasant surprises.

14. Add the whipped cream into the curd mass in two additions and gently but thoroughly knead everything with a spatula until smooth. Delicate and airy creamy curd cream for the cake is ready!

15. Now let's start assembling and decorating the cake. To do this, cut the biscuit lengthwise into three layers. You can do this with a long and thin knife, thread or a special device.

16. Grease the first cake layer with 2 tbsp. l. any sweet and sour jam.

I usually use homemade redcurrant jelly for sponge cake, as it has a very delicate, uniform structure and a sour taste that pleasantly sets off the sweetness of the sponge cake and cream. You can not use any layer at all or soak the cakes with something else to your taste, for example, many people use water with the addition of cognac for this purpose.

17. Place about a third of the curd cream and spread it evenly over the surface.

18. Place the second cake layer on top, lightly press it against the first one and spread it with jam and curd cream in the same way.

19. Grease the third cake with jam on one side only, place the greased side inward and press lightly. Coat the top and sides of the cake with the remaining cream.

20. Decorate the sponge cake at your discretion - with fruits, nuts, chocolate chips or colored sprinkles.

Sponge cake with curd cream can be cut and served immediately after cooking, but if you let it sit for a while and soak thoroughly, it will become even tastier and more tender. Enjoy your tea!

With almond flour and berries

Biscuit lovers will definitely need another interesting recipe for a cake with curd cheese. A photo of baked goods makes you forget about any diets and awakens the desire to drink a cup of tea with a piece of this delicacy. To prepare it you will need:

• 800 g mascarpone.
• 500 ml cream (35%).
• 500 g of fresh berries.
• 100 ml Cointreau.
• 220 g sugar.
• 180 g sweet powder.
• 220 g dark chocolate.
• 40 g almond flour.
• 40 g dry unsweetened cocoa.
• 10 eggs.
• 3 oranges.
• 2 tsp. corn starch.
• Salt.

The whites are combined with half the available sugar and processed with a mixer. The resulting mass is carefully supplemented with yolks beaten with salt, the remains of sweet sand and melted chocolate. All this is mixed with cocoa and almond flour, and then transferred to a greased form and baked at 180 ° C for 50 minutes. The finished biscuit is cooled slightly and cut into three layers. Each of them is soaked in a syrup made from orange juice, cornstarch and Cointreau. No earlier than an hour later, the cakes are greased with a cream consisting of curd cheese, cream and powdered sugar, placed one on top of the other and decorated to your own taste.

Velvet cake with cream cheese cream

From the first bite I fell in love with this work of culinary art! And the point is not that I am so pleased with the way I prepared it, but with it itself. The composition of the cakes here is quite unusual, and their combination with the salty curd cream, which so interestingly highlights and plays up the sweetness of the cake, is something incredible. What’s also unusual is that it contains cocoa, and if you have good dyes and tint the cakes, then no one will expect a chocolate taste, it will be a kind of surprise. In general, I strongly advise you to prepare it. Shall we begin?

Ingredients for the crust:

• flour - 350 gr.;
• sugar - 300 gr.;
• eggs - 3 pcs.;
• sunflower oil - 250 gr.;
• cocoa - 1 tablespoon;
• kefir or yogurt without fruit fillings (fattier) - 280 g;
• salt - a small pinch;
• baking powder - 2 teaspoons;
• soda - 1 teaspoon.

For cream:

• curd cheese - 350 gr.;
• butter - 150 gr.;
• powdered sugar - 100 gr.

For the glaze:

• butter - 70-80 gr.;
• chocolate - 100 gr.

Preparation:

Making the crust dough here is as easy as shelling pears. It’s so simple that you only have to stir it all once you’ve combined all the ingredients together. Thus, in a cup or bowl of a mixer (its presence, by the way, is not important), you first combine the bulk ingredients: flour, sugar, cocoa, soda, baking powder and salt. Mix lightly and then add eggs, oil and kefir. Mix everything thoroughly so that nothing settles anywhere.

And at this stage, add dye if desired. It should be of good quality, the most interesting color will be red. Leave the dough at room temperature for 15-20 minutes, this is necessary for the soda to start working. Preheat the oven to 170 degrees, lightly grease the pan with oil, line it with parchment and pour out the dough. Be careful here, consider the size of your molds and the number of cakes you want. At first glance, the dough will seem too liquid and there will be a feeling that there is not enough of it, but in the oven, baking soda and baking powder will do their job and the cakes will become fluffy. I have a 22 cm mold, and I made 2 cake layers. But if you want to get much fluffier cakes than mine with this mold size, then increase the proportions of the dough ingredients and bake three cakes, but this is for a tall cake. Place the dough in the oven for about 20 minutes. But again, it all depends on the oven. From the 20th minute you can start checking the readiness with a toothpick; do not be alarmed that the cakes will most likely swell a little and form a lump, just cut it off when forming the cake.

It is better to cool the finished cake and, if you are not in a hurry, keep it in the refrigerator for an hour or two, after wrapping it in a bag or cling film. This will make your cakes incredibly tender and spongy.

As for the cream, it is generally unrealistically simple, but its unusual slightly salty-sweet taste... it will not leave you indifferent. Just combine the cottage cheese (which you just took out of the refrigerator) with butter softened at room temperature and powdered sugar and beat a little with a mixer at minimum speed for literally two minutes. You can even do without a mixer, since here we need to achieve a homogeneous consistency and thoroughly mix, and not beat, the ingredients of the cream. I take regular “Hochland” cheese without additives, you can also use “Almette”, in general, any curd cheese.

Here is a photo of two cheeses that I usually use:

Assemble the cake as usual, but how to decorate it is up to you. I trimmed the edges of the cakes a little before putting them in the refrigerator so that the edges of the cake were smoother, and I crushed the trimmings and used them as a decorative element for the finished cake.

A crookedly applied cream is, of course, not the most beautiful sight, but it’s difficult to do without a spatula.

Now for the icing. Well, everything here is at the kindergarten level. Melt the chocolate (dark or milk to taste, or even white) and add finely chopped pieces of butter.

Mix well. The oil will add shine to the glaze and will prevent the chocolate from hardening too much again, otherwise the cake will be difficult to cut and eat. Apply carefully on top, only let it cool first so that the cream does not melt. Ready.

With sweetener and whole grain flour

This delicious chocolate cake with curd cheese will surely become one of the most favorite desserts for those who for some reason cannot eat sugar. To bake it you will need:

• 80 g whole grain flour.
• 90 g butter (60 g for the dough, the rest for greasing).
• 22 g cocoa.
• 2 tsp. xylitol.
• 1 tbsp. l. vanilla extract.
• 1 protein.
• 1 egg.
• ¼ tsp. fruit sweetener.

To make cream for a cake with curd cheese, the photo of which does not convey all its taste, you will have to additionally stock up:

• 45 ml farm milk.
• 225 g soft curd cheese.
• 60 g xylitol.
• ½ tsp. fruit sweetener.

You need to start the process by preparing the dough. To do this, combine butter, xylitol and sweetener in a large bowl, and then process it with a mixer and add egg, white and vanilla extract. All this is mixed with cocoa and whole grain flour. A cream consisting of milk, xylitol, fruit sweetener and whipped curd cheese is added to the resulting dough. The resulting mass is transferred to a greased pan and baked at 175 °C for 30 minutes.

Curd cheese cream for cake - the best recipes for soaking and decorating dessert

To quickly prepare cream cheese for a cake, the main product is purchased. Since the consistency is dense, it must be thoroughly mixed and then added to other ingredients. You can dilute the dessert with syrups, vanilla, and flavorings. But it is important to remember that dessert cannot be overloaded with more than 3-4 additions.

With corn flakes

This delicious cake with curd cheese is not only tasty, but also healthy. It doesn't contain a single gram of flour. Instead, in this case, regular corn flakes are used. To prepare this dessert, you will need:

• 200 g fresh cream.
• 400 g of curd cheese.
• 50 g powdered sugar.
• 100 g chocolate.
• 100 g corn flakes.
• 500 g of fresh berries.
• 2 tbsp. l. granulated sugar.
• 4 tbsp. l. chocolate chips.
• 1 tbsp. l. coconut oil.
• 1 packet each of cake frosting and vanilla cream powder.
• Fresh mint and drinking water.

The broken chocolate is combined with coconut oil and melted in a water bath. The resulting mass is supplemented with corn flakes, distributed over the bottom of a round pan covered with parchment, and placed in the refrigerator for a couple of hours. While the cake is hardening, you can make the cream for the cake. Cottage cheese and cream cheese are mixed with sweet powder and processed with a mixer. The resulting mass is supplemented with vanilla cream powder dissolved in a small volume of water. Finally, all this is mixed with cream and distributed over the crust that has had time to harden. The future cake is returned to the refrigerator for a couple of hours, and then covered with washed berries and filled with glaze made from powder diluted in 250 ml of drinking water. When the top of the dessert has completely hardened, it is sprinkled with chocolate chips and decorated with mint leaves.

Red Velvet Cake: recipe, ingredients

Red Velvet Cake is a delicious dessert that will pleasantly surprise you not only with its taste, but also with its appearance. The delicacy has a delicate and light structure, as well as an unusual color of the cakes - red. Together with the creamy layer, you will receive a festive dish that will decorate the table and will delight the eye with its presentable appearance.

Where did you come up with the recipe? “Red Velvet” is a work of culinary art by American confectioners. Americans love to surprise, which is clearly evident in dessert. However, the cake is famous not only for its appearance, but also for its taste, which is created thanks to the delicate creamy curd cream and airy chocolate sponge cake. This combination will cause real taste bliss.

With gelatin and fruit

Preparing this cake takes a relatively long time, but the result obtained will justify such expenses. To treat your family and friends to fruit-jelly pastries, you will need:

• 75 g plain flour.
• 50 g granulated sugar.
• 3 selected chicken eggs.
• 1 pack of vanilla.
• 2 tbsp. l. hot drinking water.
• 1 tsp. lemon juice.
• ½ tsp. baking powder.

All these components are included in the dough from which the biscuit base will be baked. To whip the delicate sweet cream you will need:

• 200 g fresh cottage cheese.
• 350 g cream (33%).
• 150 g curd cheese.
• 100 ml farm milk.
• 20 g gelatin.
• 3 tbsp. l. lemon juice.
• 5 tbsp. l. granulated sugar.

To decorate the finished cake, you will have to additionally supply:

• 400 ml boiling water.
• 1 package of instant jelly.
• 8 large strawberries.
• 1 orange.
• 15 seedless grapes.
• 1 large ripe banana.

Chocolate cheesecake

To prepare a delicious dessert at home, you will need ingredients for cream, fondant and cake layers. You need affordable products, so finding them in the kitchen or at the nearest store will not be difficult.

To prepare the cream:

• Sour cream – 100 ml
• Cottage cheese – 0.4 kg
• Cream – 300 ml
• Sugar – 100 g

To prepare the fudge:

• Sour cream and sugar - 3 tbsp each. l.
• Cocoa powder – 2 tbsp. l.
• Butter – 50 g

To prepare the cakes:

• Sugar – 200 g
• Butter – 1.5 packs
• Chocolate – 2 bars
• Vanilla sugar - to taste
• Egg – 5 pcs.
• Flour – 5 tbsp. l.
• Leave for dough - 1 tsp.
• Salt - to taste

Three-layer deliciousness
Process:

1. Melt butter and chocolate in a deep bowl. The consistency should be uniform.
2. Beat eggs and sugar.
3. Mix salt, vanilla sugar and flour.
4. Mix dry mixture with beaten eggs.
5. Pour melted chocolate into the prepared mixture and stir.
6. Pour the dough into a baking dish.
7. Preheat the oven to +200°C and bake for 40 minutes.
8. Divide the pie into 3 layers of equal thickness.
9. Beat all the ingredients for the cream with a blender. Brush each cake with it.
10. Decorate the top cake with fondant. To prepare it, you need to thoroughly beat all the ingredients.
11. Let the curd cake brew for 2-3 hours and serve.

Sequencing

Process the egg yolks with a mixer, alternately adding hot water, sugar, vanillin and lemon juice. All this is mixed with whipped egg whites, baking powder and oxygenated flour. The resulting dough is transferred into a mold and baked at 200 °C. After eight minutes, it is removed from the oven, cooled completely and cut into two parts.

One of them is covered with cream made from cottage cheese, soft cheese, milk, cream, sugar, lemon juice and dissolved gelatin. Place a second cake layer on top and decorate it with strawberries, banana, grapes and orange slices. All this is poured with instant jelly, diluted in boiling water, and sent to harden.