Cream sour cream. Sour cream curd cream

This recipe caught my eye on one of the pages of the culinary site, and immediately interested me, since the cottage cheese in the cake is used not in cream, but in a biscuit.

After all, who does not like cottage cheese pastries, especially which can be forgotten for several hours on the festive table, which is not recommended for desserts where cottage cheese is included in the cream.

The delicacy is porous and tasty. And if you soak biscuits, for example, with sour cream, add fruits and nuts as a filler, then you can’t pull any sweet tooth away from the table.

Biscuit in its pure form without cream and other fillers today is a simple dessert. Previously, or rather several centuries ago, the confectionery was the main food of sailors: the biscuit did not deteriorate during long-term storage in conditions of dampness and temperature changes. A little later, biscuit slices were served to the table of kings and nobles. So the product became the food of the elite, not available to the common people, and even more so in the conditions of daily use.

However, the notability of the cottage cheese biscuit in particular lies in the fact that you will not find a single “decent” pastry shop in Israel that does not offer cottage cheese sheets.

On stand-sheets in worthy Israeli pastry shops you can always find cottage cheese biscuits. You can understand the tradition, because such a product is not like any pastry. Delicate, airy, tall, always smelling not only of vanilla, but also of natural cottage cheese, a juicy biscuit is very popular. And we will not miss the chance to cook and taste such a unique dessert.

Ingredients for 10 servings

2 cups wheat flour

4 pieces of chicken eggs

200 grams of cottage cheese (or any curd mass)

200 grams of butter

1 cup sugar sand

1 teaspoon of baking soda (do not extinguish)

sour cream in the required amount

Inventory

oven

form for baking

cake stand or dish

How to cook a cake with cottage cheese

Let's start by beating the eggs.

What else is good - they do not need to be divided into proteins and yolk mass.

Add butter softened at room temperature to the egg mass.

Beat the composition until smooth using a mixer with nozzles.

Add cottage cheese (ground through a sieve) and granulated sugar to the egg-oil composition.

Worth noting: If the cottage cheese is dry, then add a couple of tablespoons of sour cream.

Note: Cottage cheese when kneading can give liquid. If you notice that the dough turns out to be watery, then simply increase the amount of wheat flour used.

When the dough is ready, we send it for baking at 180-200 ° for about 30 minutes.

The biscuit is porous.

Assembling a cake from a cottage cheese biscuit is very simple. Divide the cake into 2-3 parts, for example, using a silk thread, and soak with any delicious cream as desired.

Since we discussed above exactly which, in my opinion, is most suitable for this pastry, we will miss the shortcakes with it. As an addition of taste interest, first we spread the biscuit cake with cherry jam, and then with cream.

Or we will layer a curd biscuit.

We send the cake smeared with cream to the refrigerator for impregnation, and then decorate it with fruit or mastic at will and taste.

Many of us want to pamper our household with some original and delicious pastries. You can bake the basis for a cake or pie according to the classic recipe. But the sophistication and piquant taste of pastries will add sour cream. For a cake, it is simply irreplaceable.

Culinary skills, like worldly experience, come with age. If until today you have not been able to make a delicious and thick cream of sour cream, then carefully study the advice of experienced confectioners. They are happy to reveal the secrets of making such a cream:

• the fat content of the sour cream used should not be less than 30%;
• in no case should you use a sour cream product, sour cream should be homemade or made at a dairy factory;
• in order for the cream to turn out thick and porous, it is recommended to cool the sour cream well before whipping;
• whipping such a cream is best at the maximum power of a blender or mixer;
• instead of granulated sugar, it is advisable to use powder, as it will dissolve faster and give the finished cream a delicate texture;
• as a rule, sour cream and granulated sugar should be mixed in proportions of 2: 1;
• if you like very sweet confectionery, the mass fraction of sugar can be increased - this will not affect the consistency of the cream;
• you can first mix the sour cream base at the maximum number of revolutions of the blender, and then gradually continue beating at the minimum speed and pour out the sifted powder.

One of the classic and beloved creams is curd and sour cream. The delicate texture and exquisite taste of this cream will harmoniously complement any pastry. For variety and adding piquant notes to the cream, it is recommended to add grated fresh citrus zest or vanillin. In this case, food gelatin will play the role of a thickener. Sour cream for biscuit cake with gelatin can be prepared without adding curd mass.

Compound:

• cottage cheese or curd mass - 250-300 g;
• granulated sugar - 100 g;
• sour cream with a high concentration of fat - 0.3 kg;
• 50 ml filtered water;
• 10 g food gelatin.

Cooking:

Cream with condensed milk and sour cream

The simplest cream for lubricating a biscuit is condensed milk. If you want to cook delicious and tasty, but at the same time quick pastries, then you can use a sour cream base with the addition of condensed milk for the cream.

Compound:

• softened butter - 250 g;
• condensed milk - 125 ml;
• powdered sugar - ½ tbsp.;
• sour cream with a high proportion of fat - 125 g.

Cooking:

1. This recipe is universal in that you adjust the concentration of sour cream yourself.
2. Put the pre-softened, but not melted butter in a separate container.
3. Lightly knead the creamy mass with a fork and beat with powdered sugar using a mixer or blender.
4. Then we lay out cold sour cream and continue to whisk everything thoroughly.
5. We introduce condensed milk in small portions, without ceasing to beat the cream.
6. We coat the richly baked cakes with the finished cream.

Delicious and fragrant custard

If you baked layers for everyone's favorite Napoleon cake or want to diversify classic biscuit pastries with exquisite impregnation, try making sour cream custard. Its taste will not leave your household indifferent, and the pastries will turn out fragrant, porous and tender.

Compound:

• softened butter - 0.2 kg;
• granulated sugar - 100-120 g;
• 0.3 kg of sour cream;
• 1 chicken egg;
• sifted flour - 250-300 g;
• vanillin.

Cooking:

The most delicate filling for manna

Many housewives prefer to cook mannik for younger household members. This pastry is not only satisfying, but also very healthy. The taste of semolina is practically not felt. If your child is reluctant to eat semolina or he associates the taste of manna with an unloved dish, try lubricating him with a delicious and lush cream made from sour cream and milk. Agree, all these products are very useful for a growing child's body.

Compound:

• fat sour cream - 0.2 kg;
• chilled fresh milk - 0.2 l;
• 100 g of granulated sugar or powder;
• 1 pinch of food grade thickener.

Cooking:

1. Put sour cream with a high percentage of fat in a separate container, add chilled milk, powdered or granulated sugar, as well as a pinch of food thickener.
2. At the maximum speed of a blender or mixer, beat the cream well for 6-7 minutes.
3. With a lush cream, grease the mannik on top or its cakes.

Such sour cream can be used to impregnate a biscuit, cake or roll.

Everyone knows that the classic cream of sour cream is prepared exclusively with the addition of powdered sugar. For flavor, you can add a little vanilla or cinnamon powder.

Compound:

• 1 st. sour cream with a maximum percentage of fat;
• powdered sugar - 4 tbsp. l.;
• vanillin according to taste preferences.

Cooking:

1. Put sour cream in a glass container.
2. Pour ice water into a separate deep bowl, and place a container with sour cream in it.
3. We begin to beat the sour cream thoroughly with a mixer, gradually adding powder and vanillin.
4. To make the cream fluffy, whip the sour cream for about 8-10 minutes.

Recipes for cream and other confectionery decorations

curd sour cream cake

20 minutes

235 kcal

5 /5 (1 )

Many housewives are racking their brains in search of a dessert that will be not only tasty, but also healthy, and will not harm the figure. Undoubtedly, homemade cakes and pastries will be more useful than store-bought ones, because you know exactly what they are made from. Well, natural ingredients will give benefits to such a delicacy. We suggest you prepare a cream of cottage cheese and sour cream.

This airy, melt-in-your-mouth cream can be used to fill eclairs, spread a cake, stuff pancakes, and simply use it as a dessert with fruit. Try it and you will see that this diet cream is prepared very easily and quickly. Especially when kitchen appliances come to the rescue.

Curd cream with sour cream for cake

Kitchen appliances and utensils: a small saucepan, several bowls, a spoon, a mixer or a food processor.

Ingredients

How to choose high-quality cottage cheese?

If possible, buy fresh cottage cheese on the market from trusted sellers. This is a cottage cheese of natural preparation, it does not contain third-party additives. Cottage cheese is made only from milk and “live sourdough”. Pay attention to the storage conditions of cottage cheese in the market - do not buy cottage cheese that has been in the sun or heat for a long time.

If you buy cottage cheese in a store, pay attention to the composition. High-quality cottage cheese should not contain additives such as vegetable fats, starch, thickeners or flavor enhancers. In addition, avoid products such as "curd mass" or "curd product" - this indicates the use of third-party additives by manufacturers, a change in the recipe for making cottage cheese.

This may sound obvious, but we still remind you: check the production date, shelf life, compliance with the storage temperature regime (cottage cheese must be presented on refrigerated racks, in special refrigerators). Cottage cheese should be white in color, soft and uniform in texture.

For a more airy and delicate consistency of the cream, the cottage cheese must first be ground into a homogeneous mass, and instead of sugar, use powdered sugar.

Cooking process

If you want to make a cake with chocolate cream, why not use another simple version of cottage cheese cream?

Chocolate curd cream for cake

• Cooking time: 20 minutes.
• Servings: for 1 cake.
• Kitchen appliances and utensils: mixer or blender, deep bowl, spoon.

Ingredients

• cottage cheese - 200 g;
• liquid sour cream - 200 g;
• granulated sugar - 100 g;

• skim milk - 100 ml;
• cocoa powder - 30 g;
• grated chocolate - 1 tbsp. spoon.

Cooking process

You can grease the cake with such cream, and sprinkle the top layer with grated chocolate. This cream can also be used as an independent dish, as a dessert.

Dessert curd-yoghurt cream

Another option for making a gentle curd cream, but without gelatin. Such a light and airy cream can be used as an independent dessert, it is harmless during diets (in reasonable quantities, of course), and children will be delighted.

• Cooking time: 15 minutes.
• Servings: 4.
• Kitchen appliances and utensils: mixer or blender, spoon, deep bowl.

Ingredients

• fat sour cream - 400 g;
• sugar - 100 g;
• natural yogurt - 200 g;

• homemade cottage cheese - 300 g;
• vanillin - 1 pack.

Cooking process

This cream is easy to diversify with fruity notes. Add light summer berries at the whipping stage - raspberries or strawberries, and dishes with such a cream will immediately become a hit on your table.

Sour cream curd cream is easy to prepare, it always turns out delicious, tender and airy. It allows you to diversify the palette of desserts, especially if you often cook cakes at home. There are a lot of recipes for making such a cream, below we give some of them.

Sour cream curd cream

Ingredients:

• cottage cheese - 1 pack;
• sour cream 20% - 400 ml;
• sugar - 1 cup.

Cooking

Grind cottage cheese so that there are no small grains left. Add sugar, sour cream - beat everything. To make the taste of the cream more tender, add vanillin and nuts (they should be chopped a little).

Cottage cheese and sour cream for cake

Ingredients:

For a biscuit in a slow cooker:

• eggs - 2 pcs.;
• flour - 1 multi glass;
• baking powder - 1 teaspoon.

For cream:

• sour cream - 500 g;
• sugar - 1 cup;
• cottage cheese - 300 g;
• vanillin - 0.5 tsp.

Cooking

First of all, let's bake a biscuit. To do this, beat the eggs until foamy, add granulated sugar. We combine the flour with the baking powder and slowly add to the eggs with sugar, while constantly whisking the mass. We grease the multicooker form with oil, pour the dough into it and bake the biscuit in the “Baking” mode for 50 minutes. We wait until the biscuit has cooled down, and cut it into equal parts.

In order to prepare a cream of cottage cheese and sour cream, beat the latter with sugar and cottage cheese, add vanillin. We coat the cakes with cream and let them soak for 1.5 hours in the refrigerator.

Cream cheese cream with gelatin

Ingredients:

• gelatin - 10 g;
• fat cottage cheese - 250 g;
• sour cream - 1 cup;
• sugar - 1/2 cup;
• water.

Cooking

Throw gelatin in 1/4 cup of cold water and leave for 15 minutes, then heat over moderate heat until dissolved, and mix thoroughly so that there are no lumps, and in no case boil. Grind cottage cheese with sugar and combine with sour cream and beat it all well with a mixer. Slowly add gelatin to the preparation and mix thoroughly.

Recipe for sour cream curd cream

Ingredients:

• cottage cheese - 250 g;
• fat sour cream - 250 g;
• gelatin - 10 g;
• sugar - 0.5 cups.

Cooking

Pour gelatin into cold water. Then heat it up and stir until dissolved. rub with sugar, add sour cream and beat. Gradually add gelatin to the whipped mass and mix. The main thing in the preparation of the cream is well-whipped sour cream.

To make the cream airy, sour cream must be cooled before cooking and maintained at its temperature during cooking. To do this, you can put a container with sour cream in cold water. Beat with a blender or mixer. You can add condensed milk, lemon juice, vanillin, orange zest to the cream. The cream is ready.

Or pancake cake.

The cream is very easy to prepare, products can always be found in the refrigerator. And, importantly, it is economical both in terms of time and money.

How to make a cream of sour cream and cottage cheese at home.

Ingredients:

1. 400 gr. sour cream 25−30%
2. 200 gr. cottage cheese
3. 100−150 gr. sugar (I used condensed milk)
4. 10 gr. vanilla sugar

Cooking:

Beat sour cream with sugar until it is completely dissolved. I had half a can of condensed milk left, which I decided to add to the cream. If you are also going to add condensed milk, then the amount of sugar will need to be reduced or completely eliminated, see to your taste.

While our sour cream is whipping, we will prepare the cottage cheese. Our main task is to grind it so that there are no lumps left. There are 3 options for this: grind through a sieve, pass through a meat grinder or punch with a blender. I used the easiest method - a blender.

It remains only to mix our whipped sour cream with cottage cheese. Everything, our cream is ready.

It must be put in the refrigerator for at least half an hour. Then you can get to work. Cakes layered with such a cream must definitely stand overnight in the refrigerator, so the cream will set and the cakes will be easier to cut.

If you have 20% sour cream, and a thicker cream is needed for the cake, then there are also 3 options for solving this problem. If there is time, then sour cream can be weighed. To do this, put a colander or sieve on a saucepan, cover the bottom of which with gauze folded four times and spread our sour cream on top. It is best to leave it in the refrigerator overnight. During this time, excess whey will drain.

If there is no time, then gelatin will come to the rescue. For 500 gr. sour cream we will need to take 10 gr. gelatin. It must be prepared according to the instructions. I always buy the instant version from Dr. Oetker. It just needs to be poured with hot water (I take 50-70 grams of water for 1 pack), mix well and cool a little. Then add to the finished cream. Mix everything well until smooth and put in the refrigerator for 10-15 minutes. Further, until the gelatin has completely set, we collect the cake in a ring or in the form in which you baked the biscuit and layer the cakes with cream.

Well, the easiest option is to use a special thickener for sour cream and cream. You just need to add it to sour cream when whipping. For 500 gr. sour cream needs 2 sachets of thickener. It is extremely convenient to work with it, just add it to sour cream along with the powder and beat until a dense consistency.

I made a pancake cake with this cream. During the night, he soaked the pancakes and grabbed. In the morning we were pleased with such a handsome man.

This is an ideal option for kids, it is not only tasty, but also healthy. And, if your baby does not like cottage cheese, then he will not notice it in the cake.

With this cream, you can perfectly layer the cakes of biscuit cakes, or a cake. But still, you need to use either weighed sour cream or thickeners to strengthen the density of the cream.

Bon appetit.