Sponge cake with curd cream

I think that sponge cakes are prepared in virtually every family, because they are an undeniable classic for all times. Other types of cakes have their own admirers and enemies, but not enough people will refuse a piece of juicy airy sponge cake with cream. Traditional biscuit dough does not contain butter, which is why such baked goods have the least harmfulness and calorie content, and, accordingly, are suitable for both small children and adults who follow a diet or watch their own figure. Another advantage of this cake is that it cooks very quickly. Although it is recommended to keep the sponge cake uncut for several hours to acquire the correct structure, however, if you use it immediately after cooling, the cake will still turn out very tasty and will be ready in less than an hour.

The biscuit dough is kneaded quite quickly and easily, but, unfortunately, the correct biscuit does not always come out and this depends mainly on the experience of the cook. In order to bake the highest, airiest and porous biscuit, it is important to follow several rules:

1) Egg whites and yolks should be very well beaten. To do this, you must definitely use chilled, fresh eggs and beat them at the highest speed of a mixer or food processor for a sufficient amount of time.

2) You need to combine the whites with the yolks, and you also need to add flour into the dough very quickly with several confident movements in one direction, without trying to achieve perfect homogeneity. Prolonged kneading of the dough leads to the fall of the beaten eggs and the most soggy sponge cake.

3) After kneading the dough, you must immediately put it in a perfectly preheated oven and not open its door for the sake of idle curiosity, but only at the very end of production, when you need to check the readiness of the baked goods. It is recommended to turn on the oven to preheat well in advance of mixing the biscuit dough.

By following these generally easy rules, you will get a surprisingly tender, airy and fluffy sponge cake, which is not bad even on its own. And if you add to it any type of cream of your choice, a fruit or berry layer, grated chocolate or chopped nuts for decoration, you can get a real masterpiece of culinary art.

I’ll show you now how to quickly and easily prepare the most delicate sponge cake with curd cream, which I always prepare for children’s parties, because I’ve never met a baby in my life who didn’t like it. Well, adults constantly sweep away this delicious cake in an instant. Airy sponge cakes are layered with sweet and sour jam and a delicate cream made from cottage cheese and whipped cream. The result is a virtually flawless delicacy - tasty and healthy, one hundred percent natural and easy to make, which also contains only 259 kcal per 100 g, in other words, it can completely be considered a dietary dessert. Now take a close look at the list of ingredients and you will understand how not enough is needed for real gastronomic happiness!

Necessary information

Difficulty level:	4*	Serving Size:	120 g
Preparation time:	1 hour	Calorie content per serving:
Number of servings:	8	Cost of one serving:	20 rub.

How to make a sponge cake with curd cream - a recipe for traditional sponge cake and curd cream with step-by-step photos

INGREDIENTS:

3 huge chilled eggs
90 g flour
90 g sugar

200 g cottage cheese (12 – 18%)
200 g cream 33%
100 g sugar
1 pack vanilla sugar

6 tbsp. l. sweet and sour jam

COOKING METHOD:

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

2. Beat the egg yolks with half the sugar (45 g) at high speed for 3 – 5 minutes.
They should double in volume and transform into a fluffy, viscous light mass. 3. Beat the chilled egg whites with a clean whisk at high speed until soft peaks form (approximately 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 perfectly retains its shape.
5. Transfer approximately a third of the whites to the yolks and carefully 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 in the end you should end up with 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 must 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 randomly, 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 perfect for this small cake. 9. Bake the sponge cake in an oven preheated to 180°C for 20 - 25 minutes.
Check the readiness with a wooden toothpick or skewer - it should come out dry from the middle of the dough. During the manufacturing process, you should not open the oven door, otherwise the biscuit may settle. If the dough is very 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 take it out and leave it on a wire rack for several hours, covering it with foil on top.
11. In order to prepare creamy curd cream for a cake, it is better to rub the cottage cheese through a sieve or grind it with a blender to remove all lumps and grains.

12. Pour cooled heavy cream into a separate container and add regular and vanilla sugar.
13. Beat the cream at the highest speed of a mixer or food processor into a fluffy and very dense mass.

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Light cottage cheese soufflé on shortbread. From the anniversary issue of the German magazine “Essen und Trinken”.

Sponge cake with curd cream

Well, now my “star” week is coming to an end. On her last day, I would like to offer you a sponge cake with curd cream and cherries. Thanks to everyone who supported me this week! This cake is for you!

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Mega cheesecake. Curd shortcakes 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 result is a very soft, tender and delicious cake.

Cake with the most delicate curd cream

Surely, I fell in love with cakes with curd cream after I made this cake. Moreover, this is the cake I make most often these days. He is recklessly affectionate. The combination of citrus sponge cake with curd cream is bound to delight the taste sensors. Well, you can create it with any fruits and berries - it all depends on your personal taste! Bon appetit!

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I offer a recipe for a frisky and delicious cake with chocolate and berry flavor. And there can be any berry taste. In my case it's currants. But maybe cherry, raspberry, strawberry.

Curd cake . Curd cake is a popular dessert with cottage cheese, another successful attempt to vary the curd menu.

Everyone knows about the usefulness of cottage cheese, so you don’t have to justify it to others. But it can be difficult to do without persuasion to eat “at least a spoonful.” In general, in a culinary war, all means are good, but here is the powerful “artillery” - cottage cheese cake. With its help, you won’t have to persuade your household members to eat cottage cheese - they’ll run up on their own, before you have time to turn around.

In order to bake a cottage cheese cake at home, you will need fairly fat cottage cheese - 18 percent or higher fat (dry will not work). In the store, do not forget to evaluate the external properties of the cottage cheese - it should be snow-white or creamy. If a product has a very sour smell, it is better not to buy it.

Before making the cake, the cottage cheese must be rubbed through a sieve or beaten. This is done in order to obtain a homogeneous mass without grains. For its richest and most tender consistency, you can add cream to the cake. To add the appropriate taste to the cottage cheese cake, you can add pieces of fruit, vanilla sugar, chocolate, condensed milk and, of course, various berries, which are especially delicious when mixed with cottage cheese.

Cottage cheese cake is prepared using 2 main methods - baked or frozen.

If the cake is being prepared without baking, the first layer can be crushed shortbread cookies or marshmallows.

You can use any glaze to decorate a cheesecake. For example, chocolate. The most common method for making it is to melt a chocolate bar in a water bath.

Recipes for cakes with curd cream

The best selection of recipes for cakes with curd cream is collected here. You will always find it in cream cake recipes. We also have ninety-two recipes for almette cream cakes.

Chocolate cake with curd cream

Ingredients: Sugar 1 Cup, Prune puree 0.5 Cups, Egg 2 Pieces, Cocoa 0.5 Cups, Coffee 0.5 Cups, Milk 0.5 Cups, Baking powder 1 Teaspoon, Salt 1 Pinch, Cinnamon 1 Pinch, Curd cheese 300 G, Butter 50 G , Sweet powder 2-4 tbsp. spoons, Vanilla extract 1 teaspoon The recipe itself for making a chocolate cake with curd cream is quite simple. Its highlight can safely be considered prune puree, which adds an extraordinary piquancy to the shortbread. If you don’t like this dried fruit, you can safely do without it. 1.

Sponge cake with curd cream

Ingredients: Chicken egg – 4 pcs., Sugar (in biscuit) – 120 g, Vanilla sugar – 1 packet., Wheat flour|Flour – 80 g, Starch – 50 g, Cherries (preserved in alcohol) – 500 g, Gelatin (plates) – 6 pcs, Cottage cheese – 400 g, Cream – 400 g, Sweet powder (in cream) – 5 tbsp. l., Lemon (zest and juice) – 1/2 pcs, Black chocolate () – 100 g For the base of the cake we need a sponge cake. To do this, we will beat 4 whites into a strong foam, grind the yolks separately with sugar and vanilla sugar. Mix flour with starch and add to the yolks, stirring constantly. Add egg whites piece by piece and mix thoroughly.

Cherry sponge cake with curd cream

Ingredients: Eggs 3 pieces, Sugar 250 g, Flour 120 g, Baking powder 1 teaspoons, Salt 1 to taste, Cherries 200 g, Cottage cheese 250 g, Sweet powder 100 g, Cocoa 2 tbsp. spoons, Butter 150 grams (50 grams for glaze), Sugar 20 grams, Milk 100 grams A sponge cake can be prepared quickly when guests are on the doorstep. This cake took me 2 hours (including soaking the cake in the refrigerator). Cherry curd cream mixes amazingly with sponge cake and chocolate icing. I highly recommend making a biscuit.

Chocolate cake with curd cream and cherries

Ingredients: 2 eggs, Sugar 250 grams, Milk 250 ml, Butter 60 grams, Vegetable oil 60 ml, Cocoa 50 grams, Flour 250 grams, Soda 1.5 teaspoons, Vinegar 1 tbsp. spoon, fruit juice 8 tbsp. spoons, Cream 33% 200 ml, Sweet powder 100 g, Creamy cottage cheese 400 g, Cocoa 2 teaspoons, Cherry to taste, Mint to taste Naturally, at the time of production you can add something of your own, but the main thing in this matter is not overdo it, because everything is already as clear as possible, all the ingredients are written out, and getting them, especially in the summer, will not be particularly difficult. You can try the cake.

Delicious cake with curd cream

Ingredients: 6 eggs, semolina 200 g, salt 1 pinch, vanilla sugar to taste, vegetable oil 2-3 tbsp. spoons, Cottage cheese 250 G, Sour cream 20% 250 G, Instant gelatin 1.5 tbsp. spoons, Water 50 ml, Butter 30 grams, Cocoa powder 3 tbsp. spoons This recipe for making a delicious cake with curd cream is not at all difficult to follow. The main thing is to follow all the step-by-step advice. There is one highlight in this recipe: the whites are whipped completely without sugar, they are simply carefully ground with the yolks. .

Pancake cake with curd cream and condensed milk

Ingredients: Pancakes 400-500 G, Cottage cheese 250 G, Cream 33% 100 G, Sugar 25 G, Condensed milk 25 G, Banana 1 Piece This pancake cake with curd cream and condensed milk is a good solution for all those who love sweets and loves to treat her family and friends with homemade sweets. If you are just such a lover and at the same time do not want a long fuss in the kitchen, .

Pancake cake with curd cream

Ingredients: Milk 500 ml, Egg 2 pieces, Flour 500 grams, Vegetable oil 70-100 ml, Salt 1 pinch, Baking powder 1 pinch, Sugar 1 pinch, Cottage cheese 0.5 kilograms, Cream 200 ml, Sweet powder to taste, Chocolate 200 grams, Thickener for cream 1 piece, Cocoa or grated chocolate To taste (for decoration) I’ll tell you how to make a pancake cake with curd cream. 1. First you need to do the test. To do this, beat the eggs with a pinch of salt and sugar in a deep bowl. 2. Add milk and evenly add flour, previously sifted with baking powder. 3. .

Sponge cake with curd cream and fruit

Ingredients: Chicken eggs – 6 pcs., Flour – 200 g, Sugar – 200 g, Salt (pinch) – to taste, Curd cheese (or cottage cheese) – 450 g, Cream – 200 ml, Sweet powder – 150 g, Mulberry – 50 g, Strawberry – 80 g, Kiwi – 80 g, Dark currant – 20 g 1. First, bake a sponge cake. In terms of the ability to create this, it is ideal to do this a day before assembling the cake, so that the biscuit can “rest”. This way it will crumble less when cutting. So: - divide the eggs into yolks and whites; - beat the whites with a pinch of salt into a fluffy foam;

Sponge cake with curd cream

Ingredients: Eggs 4 pieces, Sugar 1 glass (+ 100 g for glaze), Flour 1 glass, Cottage cheese 300 g, Sweet powder 120 g, Cream 250 ml, Canned pineapple 1/2 pieces, Gelatin 20 g, Vanillin 1 pinch, Butter butter 100 grams For the cake layers, I choose a traditional chocolate sponge cake recipe. If you like moist cakes, soak the cakes in canned pineapple syrup. Don’t be too lazy to beat the curd cream well, then it will look like an airy cloud. Fruits you can.

Cake with the most delicate curd cream

Ingredients: Chicken egg (for sponge cake) – 4 pcs., Wheat flour|Flour (for sponge cake) – 1 cup., Vanillin (for sponge cake), Slaked soda with vinegar (for sponge cake), Cottage cheese (for cream) – 400 g, Cream ( 30%, for cream) – 330 ml, Gelatin (for cream) – 20 g, Water (for cream) – 150 ml, Strawberries, Butter (for fudge) – 60 g, Sour cream (for fudge) – 4 tbsp. l., Sugar (for fudge) - 6 tbsp. l., Cocoa powder (for fudge) - 1 tbsp. l., Orange zest (for sponge cake) Let's prepare the sponge cake. Beat eggs with sweet powder. Then add flour and vanillin. Whisk. Add soda, slaked with vinegar and orange zest, grated on a small grater. I used the zest of as many as 2 oranges – the taste was mystical! We're putting this whole thing together.

Sponge cake with curd cream

Cooking: 1 hour 30 minutes

A sponge cake with curd cream is a delicate vanilla cloud with a catchy jelly layer.

The cake really comes out very soft and fluffy, and thanks to the soaking, it’s also juicy. This cake has a very dangerous property - it has a light, unobtrusive taste, and therefore you won’t even notice how you eat not one, but a couple of pieces with a cup of tea.

The berry layer makes this dessert the most exciting and appetizing. And you can use any berries for the layer, so you can play with flavors for a very long time.

I prepared cottage cheese cream for the cake, but Charlotte cream, sour cream or whipped cream would be perfect here. You can choose any one that suits your taste best.

The best biscuit-based desserts

Despite all the prestigious trends associated with mousse cakes, sponge cakes remain favorites on our tables. Therefore, I offer several excellent recipes for sponge cakes:

Ingredients for sponge cake with curd cream

for biscuit

for curd cream

for blueberry jelly

for sweet syrup

How to make a sponge cake with curd cream

We start by making a biscuit. The eggs must be divided into whites and yolks.

Eggs can be taken either from the refrigerator or at room temperature. For beating, it is important that the eggs are as fresh as possible.

Add vinegar to the whites and beat into a light foam, then you can gradually start adding sugar and add salt. Continue beating until stiff peaks form.

I used regular table vinegar 9%.

The whites must be beaten to strong peaks and so that they adhere perfectly to the beaters.

Add the yolks to the whites and mix well.

At this step, it is better to use a spatula or spoon instead of a mixer.

Then sift the flour with baking powder and vanilla into the whites.

If you use vanilla sugar instead of vanillin, add it at the step of adding regular sugar. And if you add vanilla extract in watery form, then it is better to add it at the very end.

At the very end, add milk and vegetable oil to the dough.

Both milk and butter should be at room temperature.

Transfer the dough into the mold and place in the oven preheated to 170°C and bake for 30-40 minutes.

I have a mold with a diameter of 20 cm.

Throw the finished biscuit in the switched off oven for 15 minutes, then take it out and leave it to cool at room temperature in the mold.

Cut the cooled sponge cake out of the mold, trim if necessary and cut into 2 cakes.

Prepare berry jelly. Soak the gelatin in water and let it swell.

Combine the berries with sugar and put on fire.

This time I used thawed blueberries, but you can use any fresh or thawed berries. Sugar can be adjusted to your own taste.

Bring the berries to a boil over heat, reduce heat to low and simmer for 15-20 minutes until slightly thickened.

The berries must be turned into puree and, while it is still warm, add gelatin to it. Stir until smooth.

To get the smoothest, homogeneous berry puree, the berries can be crushed in a blender and then rubbed through a sieve.

Now you need to take a ring from a springform pan 18 cm in diameter, cover the bottom of the pan with cling film and place it on a board or a dish suitable for the freezer. Pour blueberry puree into the mold. Place all this in the freezer for 30 minutes so that the jelly hardens.

Instead of a mold ring, you can use any container with a smaller diameter than the mold in which the sponge cake was baked.

Now you need to prepare the curd cream.

You can use cottage cheese of any fat content for this cream, but it is better if the cottage cheese is pasty. If there is no such cottage cheese, you can take any and use a blender to give it a suitable thickness.

While beating the cottage cheese with a blender, you need to add sweet powder and vanillin to the cottage cheese. If you have pasty cottage cheese, then simply combine it with sweet powder and vanilla and mash everything with a spoon.

Beat butter at room temperature for 3-5 minutes. The oil must have a fat content of at least 83%.

Add cottage cheese to the butter little by little. Beat everything into cream.

The result is an airy and very tasty cream.

For sweet syrup, you need to combine sugar with water in equal proportions and put on fire. Bring to a boil, reduce heat to low and simmer for about a minute. The finished syrup must be cooled one hundred percent.

We collect the cake. Soak the bottom cake with cream. Place a layer of cream. Then comes a layer of blueberry jelly and a little more cream.

Cover the cake with the second cake layer and soak it in syrup as well.

Coat the sides and top of the cake with cream.

The remaining cream can be colored with food coloring and used for decoration.

I colored the remaining cream pink and made strokes on the sides of the cake using a teaspoon.

Then I combined the remaining pink cream with the snow-white one and placed it in a pastry bag without a nozzle. And I simply decorated the cake with the remaining cream. Also sprinkled with chocolate shavings. The cake must be placed in the refrigerator to soak for about 2 hours.

When cut, it looks simply amazingly appetizing!