Curd cream for cake. Recipe

How to make a cream and how to interfere with it, depends on which dish is prepared. For example, you can make such a cream cheese cake.

The recipe of the cream with the addition of canned cherries .

Rub a quarter of a kilogram of cottage cheese with 5 egg yolks, a third of a glass of sugar, flour (50 grams) and a quarter liter of fresh milk. This cream is spread not between the layers of the cake, but on top of it. It is desirable to put a flagellum from the dough around the edges of the cake or pie, so that the curd does not spread, then the curd cheese itself , and put a half-kilo of canned cherry on it, from which it is necessary to remove the stones.

Creamy curd cream

Very gentle is obtained creamy curd cream for cakes. For half a kilo of cottage cheese should take 200 grams of homemade cream or cow's butter and a glass of sugar. With sugar grind the softened butter, add the cottage cheese and grind again. Cream better to beat with the rest of the ingredients. This curd mass is conveniently covered with a transparent jelly with fruit.

Next cottage cheese cream for cake. This recipe is also suitable as stuffing for strudel. One hundred grams of sugar must be grated with a softened butter (50 grams), two raw eggs and a spoon of potato starch. Then add 750 g of cottage cheese to the mixture and grind again. The raisin in the curd cream for the cake is the best.

The recipe for the classic filling of cottage cheese

Screw 600 grams of cottage cheese on a meat grinder and add 100 ml of sour cream, 3 fresh eggs, 3/4 cup sugar, salt, half a glass of raisins, vanilla sugar. All components to whip. Or still such variant of a cream. Combine and grind to a homogeneous consistency 300 grams of home-made cottage cheese, two tablespoons of sour cream, two fresh eggs, sugar to taste, vanilla sugar and a spoonful of flour.

Curd cream for cake. The recipe is more spicy

This cream is obtained with the addition of cognac or rum. Milk pudding is also added here , which makes the filling not only refined taste, but also lush, airy in appearance. Components for cream: 50 g of margarine, a quarter of a kilogram of sugar, 4 fresh eggs, a glass of cognac, vanillin, 1000 g of cottage cheese, salt and pudding. Gradually whip margarine with sugar-sand and vanilla, eggs until foam is obtained. Then add cottage cheese, rum and chilled pudding, cooked in advance. Rub the plastic mass through a sieve and spread evenly on the surface of the dough. This cake is baked on a fire of medium strength for an hour and a half. Pudding is prepared from two glasses of milk, 1/10 kg of margarine, 2-3 fresh eggs, 4 tablespoons of sugar and vanilla sugar. The dough for this cake is also cooked on milk and margarine. On a quarter kilogram of flour, 90 g of margarine, 3 tablespoons of sugar, vanilla sugar, one egg, two tablespoons of milk and a quarter of a spoonful of soda will be needed. The form for baking is better to use with high detachable sides, greasing it with fat.

Special curd cream for cake. Recipe with nuts

Preparation: yolks 3 eggs well stir in a bowl with 400 grams of cottage cheese, grated or scrolled in a meat grinder, vanilla or vanilla sugar, 40 grams of kernels of nuts or almonds, 120 grams of granulated sugar. Separately whip the proteins 4 eggs and combine with the curd cream. The composition of the cream of cottage cheese may include gelatin. It is necessary to dissolve three bags of gelatin. Kilogram of cottage cheese mix with a glass of milk, grated zest with a half lemons, lemon juice and a glass of sugar. Cottage cheese cream combine with gelatin, mix. Separately, whip half a liter of cream with berries (half a kilo). Add the berry mass in 2/3 curd. Alternately lubricate the layers of the cake with cream and berries, then without them. The top of the cake should be covered with a cream without berries, but decorated with them. Vary the taste and aroma of the cream of cottage cheese by adding to it the already mentioned nuts, almonds (bitter - several pieces), and also lemon peel.