Curd cake in a frying pan TVCook Cakes step by step recipes with photos

Prepared by: Dasha Petrova

09/06/2014 Cooking time: 40 min

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The simplest recipe for cottage cheese cake in a frying pan. No less tasty than a cake prepared according to a classic recipe in the oven, but how much faster it is made! I recommend!

Technology for making cakes

The step-by-step recipe for cottage cheese cake in a frying pan is quite simple; the photo recipe will help you understand what the process actually looks like and make sure that nothing is easier.

In a shallow bowl, combine cottage cheese, sugar, eggs and vanilla. It is better to mix with a blender so that the cottage cheese is well ground and loses its graininess. Mix sour cream with soda and add to the curd mixture. While stirring, gradually add flour and knead the dough. It will stick to your hands a little - it’s not scary, that’s how it should be.
Gather the curd dough into a ball, wrap loosely in cling film to prevent it from drying out and leave in a cool place (but not the refrigerator) for at least half an hour.
Divide the present dough into six to eight pieces, each of which is rolled out into a circle the diameter of your frying pan. Bake in a regular frying pan (it should be completely dry, no need to grease it with anything). Be sure to pierce the dough in several places with a knife or fork so that it does not swell during baking.
Curd cake layers are baked in a frying pan very quickly, about two minutes on each side, the heat should be medium so that the dough does not burn. It is also recommended to cover the pan with a lid - the cakes will bake better and become rosy and fragrant.
Sometimes during the baking process the shape of the cakes is disrupted and loses its correct circumference. In such cases, you can even out each layer: place a plate of similar diameter on top and carefully trim off the uneven edges with a knife. The remaining pieces can be further crumbled and dried in a frying pan to make an excellent topping for the top layer of the cake.
While still warm, the curd cakes can be coated with cream, which is best prepared in advance. You can sprinkle chopped nuts between the layers - it will be even tastier. Sprinkle crumbs on top and decorate with nuts, chocolate chips or pieces of fruit if desired.

The curd cake must be well soaked, so it must stand in the cold for at least six hours, or even overnight - this will make it even more tender and soft.

How to decorate a cake

Melt the chocolate chunks. To do this, just put them in a bag, then pour hot water.

Draw two hearts on a piece of parchment. Turn the sheet over. Remove the bag of melted chocolate from the hot water. Make sure there are no pieces inside. Cut off the long end to make it easier to work with. Cut off the tip.

Draw hearts using melted chocolate using the template. Then put it in the freezer so that the pieces harden quickly.

Fry the dough scraps in a frying pan without oil, then grind into crumbs. Sprinkle over the top and sides of the dessert. Sprinkle the sides generously, from the heart, sprinkle on top purely symbolically, as in the photo.

Carefully place the hearts. Place the finished cake back into the refrigerator to soak for 5-8 hours, ideally overnight.

How to make custard

The custard is cooked on the stove, so we need to prepare a pan in which we will cook it.

Place 1 cup granulated sugar in a saucepan, 3 tablespoons. spoons of flour and two eggs.

Stir and add vanillin (a little, no more than the tip of a spoon).

Next, you need to pour in half a liter of milk of any fat content, stir and put the pan with the cream on medium heat. You need to set the burner so that the cream does not boil, otherwise there may be lumps and the cream will generally stick to the bottom of the pan.

The cream is prepared with constant stirring with a whisk. When it thickens, remove it from the heat and cool until lukewarm.

Place 150 g of butter, cut into cubes, into it. And, stirring, we achieve homogeneity of the cream.

That's it, the custard is ready. Let's start making the cakes.

Curd cakes with curd cream

The cake is prepared very quickly in a frying pan. Despite the presence of cottage cheese, it is not felt at all. The recipe calls for a frying pan diameter of 24 cm, if you take a frying pan with a smaller diameter, then make more cakes, because they should be thin.

Dough:

cottage cheese - 250 g,
sugar - 120 g,
egg - 2 pcs,
vanilla sugar - 0.5 tsp,
baking powder - 5 g,
flour - 320 g.

Cream:

soft cottage cheese (curd paste) - 400 g,
sour cream (I use 25%) - 200 g,
sugar - 150 g,

For decoration:

chocolate - 30 g,
nuts - 50 g.

Calorie content - 215 kcal

Cheese pie Love spell

Category: Baked goods Dough products Pies

Strawberries, apples with cinnamon, honey, nuts, chocolate, what could be more sensual and romantic... none of that is here! But this pie is truly magical! I read it about 9 years ago in a magazine (it was called “Love Love”), then there was no one to test its properties on. I cooked it today... my husband, after taking a bite, couldn’t say a word, then he devoured three more pieces and said that he had “taste ecstasy” (sorry :)))). He just completely melted, hugs me, kisses me, looks in love, it’s just miracles))) I don’t know what the secret is, but it works)))

Cooking cottage cheese cake in a frying pan

Step 1: Prepare the cream.

The most suitable cream for this cake is custard or butter custard. We will prepare the second one, it still turns out tastier with butter. The beginning is traditional - beat the eggs with sugar (you can add salt right away, so as not to forget later) into a homogeneous mass. There is no need for special splendor, so you can do it with a whisk in 5 minutes, or with a mixer - three times faster and without any effort at all.

It is easier to cook custard in a water bath. A little longer than on fire, but it definitely won’t burn. At the same time, place a pan of water on medium heat (about half the volume of the pan), we will need it for the water bath. Pour the milk into the saucepan and set it to heat over low heat. At this time, continue to beat the eggs with sugar and add flour little by little. When the milk begins to boil, remove it from the heat and pour it into the beaten egg-sugar-flour mixture in a thin stream. You will get a homogeneous liquid white mass that cannot yet be called a cream. Pour it into the saucepan in which the milk was heated and place it in the pan (the water should have already warmed up). Continue whisking the cream without fanaticism. As soon as the cream begins to thicken, the intensity of whipping can be increased to prevent the formation of lumps. If you notice that the whisk can no longer cope with the thick cream, replace it with a spatula and continue mixing. The finished custard should be so thick that it will run off the spatula. Now you can add vanilla sugar and mix. So, the cream is ready. You need to let it cool completely, but be sure to cover it so that a crust does not form. While cooling, stir the cream from time to time. While it cools you can bake the cake layers.

When the custard has cooled, beat the softened butter, gradually adding the custard, until smooth. Cover the finished cream with a lid and leave it to wait your turn.

Step 2: Making the cake layers.

To ensure that the dough has the correct homogeneous consistency, the cottage cheese can be rubbed through a sieve before use. The second way is to grind it in a blender, adding egg and sugar. If you don't mind the pieces of cottage cheese in the dough, you can simply grind the cottage cheese with sugar and egg using a fork. In general, decide and do as you like. Add soda to the prepared cottage cheese (quench it with vinegar first) and vanilla sugar, mix. Don't add all the flour at once. It is better to do this gradually, the fat content of the cottage cheese and its moisture content, the size of the egg greatly influence the amount of flour, you may need more or less than indicated in the recipe. The dough should be medium thick and plastic. Divide the dough into 6-8 parts, depending on the diameter of the pan that you plan to use for baking the cakes. Roll out each piece to roughly form a circle. Don't forget to dust the table or board with flour to prevent the dough from sticking. If you want the cakes to be perfectly round, take a plate that fits the diameter of the pan and cut the cake around it.

Heat the pan, place the crust on the pan and prick it in different places with a fork to prevent voids from forming. Bake on both sides in a dry frying pan over low heat until the cake is browned. Repeat this process for each cake layer.

Leave the finished cakes to cool.

Step 3: Prepare the strawberries.

Curd cakes with custard are certainly delicious, but a little boring. But if you decorate the cake with fresh berries, for example, strawberries, the result will not only be even tastier, but also beautiful. Wash the strawberries, dry them and cut them into halves or quarters.

Step 4: Assembling the cake.

The cakes have cooled, the cream is ready, the strawberries have been prepared. Now let's assemble the cake. Place the cake on a plate, brush it with cream, place the second cake on top - brush with cream, and so on with all the cakes. Place the prepared strawberries on top and place the cake in the refrigerator for about an hour until it is well soaked in the cream.

Step 5: Serve the curd cake in a frying pan.

Serve the curd cake in a frying pan with tea or coffee. It will taste even better the next day if there is any leftover. Bon appetit!

Tips for the recipe:

– If you are not afraid of extra calories, you can use cream (10%) instead of milk to make custard, the cream will turn out even tastier.

– The top of the cake can be decorated not only with fresh berries; crushed nuts or grated chocolate, or coconut shavings will do. Nuts and coconut flakes can be added to the finished cream before greasing the cakes.