Honey sponge cake with curd cream. Homemade honey cake with curd cream

Soon, soon the New Year is coming! And on the eve of the holiday, many culinary experts thought about what kind of cake to cook for the New Year's feast. So that a delicious cake is, and tender, and prepared quickly, and even from products available to everyone. I suggest housewives to cook a honey cake with curd cream and walnuts. Such a homemade cake is prepared quickly and simply, but it turns out not only tasty, but also appetizing. All stages of the preparation of honey cake are captured step by step in the photo.

Products for the test:

• butter - 150 gr;
• eggs - 3 pcs.;
• granulated sugar - 50 gr;
• honey bee - 150 gr;
• wheat flour - 300 gr;
• soda - 1 tsp without a slide.

Cream products:

• walnut - 150 gr;
• cottage cheese - 250 gr;
• sugar - 200 gr;
• sour cream - 300 gr.

How to cook a honey cake with curd cream

Let's start preparing our delicious cake by melting a piece of butter in a saucepan over a fire.

Grease a cake tin with melted butter. So that our cake does not stick during the baking process, do not forget to put a pre-prepared circle of parchment paper cut in diameter at the bottom of the mold.

Then, if your honey is thick, you need to melt it, either in a water bath or in the microwave, as I did.

Pour honey into melted butter.

Break eggs into a blender bowl, pour sugar, soda and beat.

In a blender, add a mixture of butter and honey and continue to beat everything together.

Then, in the blender bowl, we need to gradually add flour.

As a result, we get a beautiful, slightly yellowish, pouring dough.

We fill the form with dough and send it to a preheated oven for forty minutes. It is better to bake a cake for a honey cake on a low fire.

Here we have one large cake, about 3-5 cm high.

You need to wait until the cake has completely cooled down and then, with a sharp knife, cut it in half into two thinner cakes. Do not be alarmed if you fail to cut the cake perfectly evenly or it will crumble a little during the cutting process. When assembling the cake, cake defects can be easily masked.

At the next stage, we proceed to the preparation of curd cream. Just add the amount of cottage cheese, sour cream and sugar prescribed according to the recipe into the blender bowl.

We turn on the blender at a low speed, and mix all the ingredients of the cream into a homogeneous mass.

Walnuts can be added to the cake raw, but it tastes better if the nut is fried a little in a pan. Right there in the frying pan, I use a rolling pin to crush the nuts a little so that they are not too large pieces in the cake.

We just have to collect a honey cake with curd cream and nuts. We take a large flat dish and put a ring on it from a detachable form in which we baked cakes.

First, put one cake inside the mold and generously smear it with cream.

Sprinkle nuts generously on top of the cream.

I always leave a few nuts for decorating the cake.

Then, put the second cake and put the second half of the cream on top of it.

The cake should be put in the refrigerator for impregnation for five to six hours.

After a while, we take out our honey cake from the refrigerator, remove the ring with which we formed the cake on a dish and decorate with finely chopped nuts.

Here we have such a cute honey cake with curd cream and nuts in a section.

The cake was perfectly soaked with the most delicate cream, the cakes turned out soft - even eat with your lips. 😉

As you have seen, it is very easy to prepare a honey cake with curd cream and nuts. I am sure that this cake will not be deprived of the attention of your household.

torter.ru

Cottage cheese honey cake, step by step recipe with photo

• egg - 2 pcs.
• egg (yolk) - 2 pcs.
• honey - 75 g
• cottage cheese - 500 g
• candied fruits - 250 g
• ground cinnamon - 1 tsp
• sugar - 50 g

• fresh egg whites - 2 pcs.
• sugar - 50 g

• flour for dusting the work surface
• butter - 150 g
• flour - 250 g
• sugar - 100 g
• egg - 1 pc.

Prepare dough. Soften the butter, grind it with sugar (the sugar should completely disperse). Add egg and 1 tbsp. l. flour, beat until smooth. Continuing to beat, add the remaining flour. Knead the dough, roll it into a ball, wrap in cling film and place in the refrigerator for 20 minutes. Lightly grease a 26cm springform tin and sprinkle with flour. On a floured work surface, roll out the dough into a circle of the same diameter, put it in a mold. Make frequent punctures on the surface of the dough with a fork, return to the refrigerator for another 20 minutes.

Cover the dough with parchment, add dry beans and put in an oven preheated to 200 ° C for 12 minutes. Remove beans and parchment, bake for 5-7 more minutes. Take out the form and set aside. Reduce oven temperature to 180°C.

Rub the cottage cheese through a sieve, mix thoroughly with eggs, yolks, honey and cinnamon. Add candied fruits, mix again.

Prepare the meringue. Whisk the egg whites into a fluffy foam. While continuing to beat, gradually add the sugar. Beat until the foam becomes dense and shiny.

Gently, mixing with very light movements from the bottom up, introduce the meringue into the curd mass.

Put the resulting mixture into the form with the dough. Bake in oven until golden brown, 30-40 minutes. Before serving, sprinkle the cake with powdered sugar and decorate with candied fruits.

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Recipes for incredible curd cakes with gelatin without baking

And without an oven, you can cook incredibly delicious cakes. They are bright, neat, quite simple and even useful. Of course, cottage cheese is a wonderful dairy product that turns any dessert into a healthy treat.

"Blueberry-curd temptation"

• 70 g of honey;
• 300 ml sour cream;
• 220 ml of water;
• 480 g of cottage cheese;
• 30 g of gelatin;
• 170 g blueberries.

Time - 2 hours 20 minutes.

Calorie content - 119 kcal / 100 g.

Recipe for cottage cheese cake with gelatin without baking in steps:

1. Pour sour cream into blender. Put cottage cheese here. Kill both products into a homogeneous mass with an immersion blender;
2. Then add honey and beat the mass again. If desired, honey can be replaced with sugar;
3. Pour all the gelatin into the pan and pour it with a glass of water. It must be at room temperature. Leave for ten minutes;
4. At this time, blueberries should be cleaned of litter, rinsed under a thin stream of water, let it drain;
5. Put the pan with gelatin on a small fire. The content must be stirred. As soon as the grains dissolve, the pan must be removed. It takes no more than five minutes;
6. Pour the gelatin into the curd-sour cream mass in a thin stream, stir, then beat with the same blender;
7. Place the blueberries on the bottom of the cake container, distributing them as evenly as possible. It is better to give preference to silicone;
8. Pour the curd mixture on top;
9. Place in refrigerator for at least two hours. Then you can decorate with blueberries on top or mint leaves, and remove the silicone mold.

Cottage cheese cake with gelatin and biscuit fruit

• 220 g sugar;
• 270 g of biscuit cookies;
• 850 g canned pineapples;
• 420 ml sour cream;
• 35 g of gelatin;
• 1 pack of oil;
• 2 g vanillin;
• 540 g of fatty cottage cheese.

Time - 7 hours.

Calorie content - 230 kcal / 100 g.

Procedure:

Cottage cheese cake with gelatin and marshmallow

• 380 g cookies;
• 260 ml cream;
• 1 pack of vanilla pudding;
• 10 g of gelatin;
• 220 g of cottage cheese;
• 220 ml milk:
• 170 g marshmallows.

Time - 13 hours.

See also: How I lost 19 kg in a month and a half

Sequencing:

1. Soak gelatin according to instructions. You can do this in lemon juice to later emphasize the tenderness and sweetness of the cream;
2. Pour milk into a blender bowl, then add pudding, cottage cheese and cream. The classic Dr. Oetker brand vanilla pudding is usually used, but you can use another one;
3. Mix all these ingredients together, and then pour the gelatin mass here and mix again;
4. First moisten the cookies in milk, quite a bit, and put them on the bottom of the mold. This will be a cake, so you need to spread it tightly;
5. Then pour a third of the entire cream on top of the cookies;
6. Next, lay marshmallows tightly on top, it should be another layer in the cake;
7. And after that, pour the remaining large mass of cream into the mold;
8. Refrigerate overnight and then decorate as desired. For example, a few more marshmallows.

No Bake Chocolate Cheesecake Recipe

• 120 ml of milk;
• 380 g sour cream;
• 460 g of cottage cheese;
• 20 g of gelatin;
• 3 g vanillin;
• 30 g cocoa.

Time - 6 hours.

Calorie content - 141 kcal / 100 g.

How to cook:

1. Warm the milk a little and pour gelatin over it. Leave it like that for twenty minutes;
2. Grind cottage cheese with sugar, and then stir in sour cream with vanilla;
3. Next, pour gelatin with milk into this mixture in a thin stream and stir constantly;
4. Divide the mass into two parts. Stir cocoa into only one of them to get the chocolate part;
5. Take the form and pour different masses into it in parts in turn. The more often you change the mixture, the more multi-colored layers will be;
6. Send to the refrigerator for five hours to solidify, then you can serve and additionally decorate.

Cake recipe with gelatin and cottage cheese yogurt

• 300 g sweet crackers;
• 5 g gelatin;
• 240 g of cottage cheese;
• 120 ml of yogurt;
• 60 g of powdered sugar;
• 70 g of a mix of dried fruits;
• 90 g butter.

Time - 2 hours.

Calorie content - 311 kcal / 100 g.

See also: How I increased my breasts by 2 sizes in 1 week

Cooking method:

1. In one bowl, mix cottage cheese with yogurt and powdered sugar, add gelatin and leave for ten minutes;
2. After that, add soft butter in parts, stir constantly, and then add a mix of dried fruits. It can be prunes, raisins, dried apricots. It is advisable to fill them with water for several minutes in advance so that they soften, and then cut;
3. The cake mold should be covered with cling film. Next, lay out some of the crackers in a dense layer. If they are too hard, they can be poured over with any juice;
4. Next, lay out part of the curd mass, distribute it evenly;
5. Then again lay out a layer or two of crackers and cream on top. Alternate until the ingredients run out. The smaller the shape, the more layers;
6. Put in the refrigerator for an hour and a half. Next, pull out of the mold with cling film, turn on a large dish and remove the film. Decorate as you wish.

Cottage cheese and sour cream dessert without baking

• 270 g cookies "anniversary";
• 110 g of oil;
• 160 g of cottage cheese;
• 10 g of gelatin;
• 1 lemon;
• 120 g of sugar;
• 1 stalk of mint;
• 470 g sour cream;
• 10 g vanilla sugar.

Time - 3 hours 30 minutes.

Calorie content - 247 kcal / 100 g.

Action algorithm:

1. In a food processor, grind the cookies into crumbs. If not, you can pass through a meat grinder. You should get a fairly small homogeneous mass. In extreme cases, you can grind with a rolling pin;
2. Mix soft butter with cookies. Get a sticky mass;
3. This mass must be laid out as evenly as possible on the bottom of the cake mold, pre-lined with baking paper. Tamp tightly with your hands;
4. Send the form to the refrigerator while the rest of the cake is done;
5. Gelatin pour half a glass of water. After ten minutes, put on fire and heat to 50 degrees, do not boil. Stir vigorously to dissolve the particles. And then cool;
6. Pass the cottage cheese through a sieve so that there is a uniform smooth consistency, stir in sugar, sour cream and vanilla sugar here;
7. Squeeze juice from half a lemon. You can use one lime instead of lemon;
8. Stir this juice into the curd;
9. Beat the whole mixture until the sugar dissolves as much as possible. Then slowly pour in the gelatin, without turning off the mixer;
10. Next, pour the entire mixture over the frozen cookies, distribute and put in the refrigerator back for two hours;
11. Remove from the mold and garnish with lemon wedges and a mint stalk.

Jelly cake with strawberries and cottage cheese

• 320 g of cottage cheese;
• 360 g vanilla crackers;
• 15 g of gelatin;
• 180 ml sour cream;
• 70 g of sugar;
• 170 g strawberries;
• 70 ml of water;
• 120 g butter;
• 5 g vanilla sugar;
• 1 pack of strawberry jelly.

Time - 5 hours.

Calorie content - 226 kcal / 100 g.

Action algorithm:

1. First, according to the instructions, pour the gelatin with water. After a couple of minutes, it needs to be slightly heated in the microwave or on the stove and cooled;
2. Pass the crackers through a meat grinder, and then mix them by hand with soft butter. If the oil is quite hard, for example, it has not been pulled out of the refrigerator in advance, you can simply grate it. Small parts of the product will quickly connect with breadcrumbs;
3. This mass must be compacted to the bottom of the mold and put in the refrigerator. If the crackers are unsweetened, you can mix in a little powdered sugar. It is powders, since sugar will not dissolve and will crunch unpleasantly later;
4. In a blender, mix cottage cheese, sour cream, sugar. And after that add gelatin and kill everything again;
5. Take half a strawberry, wash it and, if it is very large, cut it into slices. Stir into the curd mass, and then pour everything onto the chilled crust of crackers. Send two hours to the refrigerator;
6. After that, take strawberry jelly and dissolve it in 300 ml of water. If more is indicated on the package, you still need to dissolve in this amount;
7. Wait until the jelly cools down. Cut the rest of the strawberries into thin identical slices, as neatly as possible;
8. Beautifully lay the slices on top of the curd layer, which has already hardened. You can just in a circle, or you can in the form of flowers or stars;
9. Next, pour the gelatin strawberry mass on top. The berries may float a little, but that's okay. They will quickly freeze;
10. Put in the refrigerator for another two hours, three is better. Remove from mold and serve.

Cottage cheese, like other dairy products, can be taken in any fat content. They freeze the same anyway. But if you take low-fat foods, you can reduce the calorie content of the entire dessert.

You can decorate cakes not only with mint. You can take and break large pieces of chocolate with nuts, and even better - make a salted caramel mass with hazelnuts. To do this, you can simply roast hazelnuts with sugar and a pinch of salt. When the mass hardens, it must be cut with a knife into arbitrary pieces - and you can decorate.

And yet the main thing is the divine taste of these simple curd cakes without baking. They can be a great alternative to breakfast or decorate any holiday table.

notefood.ru

Recipe: Biscuit cake - Based on oatmeal with cottage cheese, honey and walnuts.

Ingredients: chicken eggs - 3 pcs; egg yolks - 2 pcs; oatmeal - 1 cup; granulated sugar - 0.5 cups; cottage cheese - 250 gr; homemade yogurt - 2-3 tablespoons; honey - 3 teaspoons; walnuts - 0.5 cups; cocoa - 10 gr.

Method of preparation: Prepare a biscuit cake based on oatmeal. cottage cheese cream with walnuts and honey. Once I tried to cook a biscuit on oatmeal. There was no wheat at hand, and the squirrels were already whipped, and there was nowhere to retreat, so I had to improvise. The biscuit turned out incredibly tasty and light. Today I will also make an oatmeal biscuit and share the recipe. Ingredients.

Preparing the dough for oatmeal biscuit. Put the proteins in the bowl, add a quarter cup of sugar and put in the cold for 15 minutes. We make sure that no water or yolk gets to the proteins.

Beat cold egg whites with a mixer until a stable foam is formed.

In another bowl, we have separated yolks. We add the rest of the sugar to them.

Beat the yolks with sugar for 2 minutes. The yolks should brighten and foam.

Pour the beaten yolks into the protein and mix from the bottom up.

Grind oatmeal into flour using a coffee grinder. You can use ready-made oatmeal if you like.

Sift the oatmeal and add to the beaten egg whites. Knead the dough again from bottom to top.

We shift the dough into a form, previously greased with butter or covered with baking paper. Baking paper can also be lightly oiled. We bake a biscuit at a temperature of 180 degrees for 15 minutes. It is advisable not to open the oven door so that the biscuit does not settle.

We take out the finished biscuit from the oven, pass with a knife along the perimeter of the form, separating the edges of the biscuit, then take it out on the board. The height of the cake is a little over a centimeter. Using a thread, cut it lengthwise and get 2 thin cakes. Cooking curd cream.

Add honey to cottage cheese.

Grind walnuts and also add to the bowl to the cottage cheese. We mix the cream. If the consistency is thick, add a spoonful of yogurt or sour cream. We put the cake on a dish and spread with cream.

For the top cake, the cream can be made thinner by adding a little more sour cream or yogurt.

We put the second cake on top of the first and spread it with cream in the same way.

Top the cake can be sprinkled with cocoa or ground walnuts. The cake will soak for 20 minutes. After that, it can be served at the table.

Oatmeal biscuit cake is ready.

Bon appetit.

Oatmeal bread is soft and light. Here is a delicious oatmeal cookie recipe. And for lovers of cakes with cottage cheese, the recipe for Chocolate cake with cottage cheese cream is suitable.

Cooking time: PT01h30M1 h. 20 min.

Hello! Today we will prepare a honey cake with cottage cheese and sour cream. The cakes are tender, airy and go well with this cream. I liked this recipe because the dough does not need to stand for several hours in the cold, you can start baking already 15 minutes after its preparation. Let's start!

Ingredients

The number of ingredients is calculated for a cake weighing 1800 grams.

For honey cakes

For cottage cheese - sour cream

Cooking honey cake with cottage cheese - sour cream

Dough ingredients should be at room temperature.

Then add butter, honey, 100 grams of flour and soda to the beaten eggs (previously extinguish with lemon juice), mix well and send to a water bath. Cook for 6-7 minutes, then add brandy and cook for another 6 minutes. Pour the dough into a bowl and cool to 40 degrees.

Now portions Add flour and fold in with a spatula. When the dough thickens and becomes hard to mix, sprinkle the table with flour, lay it out and continue to knead with your hands.

The main thing is not to hammer the dough with flour.

After kneading, it may even blur, be sticky, this is normal. Cover the dough with cling film and let it rest for 15 minutes. After the dough has rested, it will be well divided into parts and rolled out on the mat.

We divide the dough into pieces of 120 grams, roll it into a thin layer 0.5 mm thick, cut it out with a shape or a plate whose diameter is 18 cm.

It turned out 14 cakes, when assembling 2 cakes we leave for sprinkling. Let's start preparing the cream.

In a mixer bowl, mix sour cream, curd cheese and powdered sugar. Beat at maximum speed for 3-4 minutes until smooth.

Cream is ready!

It remains to collect the cake.

It is convenient to collect the cake in a ring using an acetate film.

If there is no film, it can be replaced with a stationery file, just cut it in half.

Assembly cake, cream, cake, cream. When assembling the entire cream must be used.

After assembly, the cake is sent to the refrigerator overnight to soak the cakes. We grind two cakes into crumbs and sprinkle our honey cake.

Bon appetit!!!

Dear friends, I hope you liked the recipe Honey cake with cottage cheese - sour cream, write about it in the comments, and also subscribe to my channel in Yandex Zen ).

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The only dish I cooked for my birthday was a cake. It just so happened...
I love honey cakes, especially my mother's, from 7 thin cakes ... mmm ... but I never baked myself. I decided to try baking, but not according to my mother's recipe, but somehow differently. So that mom and grandmother, who were supposed to come to visit, please and surprise with a different taste of honey cake. Happened!

HONEY CAKE WITH CURD CREAM

Google search for the recipe led me to http://forum.say7.info. The author calls the cake "Down Jacket", it's funny, but I'll still call it just Honey :) I indicate the ingredients as in the recipe, but I will add a few comments. I will retell the cooking process in my own words to clarify some of the nuances.
So...

We will need:

For test:
- 3 eggs
- glass of sugar maybe less)
- 3-4 tablespoons honey
- 1 tsp soda
- 1 tsp baking powder
- 2.5-3 cups of flour

For cream:
- 1 kg of cottage cheese ( I took soft in tubes, 11% fat, there was no less. I usually take 4%)
- 150g butter
- 350g sugar ( I think 300g is enough.)
- 3 yolks

Mix all the ingredients for the dough (except flour), beat with a whisk and put in a water bath. Beat until the mass has increased by about 2 times (I used a mixer).
Remove the lush mass from the heat, cool slightly and add flour. Knead the dough. It will be sticky and soft, so you need to put it in the refrigerator for 3-4 hours. Or in the freezer, but make sure that the dough does not freeze :)
Divide the chilled dough into 3 or 4 parts (I divided into 4).
Lay baking paper on a baking sheet, sprinkle with flour. Put one "bun" of dough on it, sprinkle it with flour if necessary (it can still stick) and use your fingers from the center to the edges to make a cake of the desired diameter, up to about 5 mm thick. The photo shows that I have some kind of cake turned out thinner, some thicker ... with an eye not very :))). On the cake, make a "markup" for the cake of the desired diameter - mark a circle, slightly pressing down the lid from the pan or pan, the side of the detachable shape, or anything round of the desired diameter)) I used the lid of the pan, d ~ 21cm.
Bake the cake in an oven preheated to 180C for no more than 4-5 minutes. It quickly reddens and rises.
I note that the baked cake will be very soft, breathable, you need to carefully transfer it from the paper. And after it cools down, it will become drier and harder
Cut out circles from the cakes along the outlined contour, set aside the trimmings - they will be useful for sprinkling.
Prepare cream.
Cut the butter into cubes and add to the mixture of yolks, sugar and cottage cheese. Put on fire. Bring to a boil, reduce the fire. Stirring constantly, boil until thick semolina porridge (5-6 minutes). The author writes that if the cream does not turn out thick, you can add a little starch or dry pudding. I didn’t succeed in “thick semolina porridge”, but I didn’t add anything, I decided that with such a cream the cakes would be better soaked. And I was not mistaken, but the cream in the finished cake froze remarkably.
Cool the finished cream a little and generously layer the cakes. Also apply cream on top and sides of the cake.
Grind the trimmings remaining from the cakes and sprinkle the top and sides of the cake with the resulting crumb. I used a chopper blender.
Leave for impregnation. My cake has been in the fridge overnight.

As always, I got a lot of letters, but the cake is prepared very simply and quickly!
The result is a moist, rich and fragrant cake, quite satisfying.
The taste is interesting. Someone thought it was boiled condensed milk, someone - strawberry jam :)) Here it is so mysterious :)

I don’t remember how and when this idea was born - to cook Medovik from curd dough. I can’t say that I wanted to “dress up” the cake. It's silly to make a cake that you cook for those who, at the word "diet", leave the table with the face of a chicken upset by the lack of millet. It is silly to "spoil" something that contains flour and sugar. In general, you understand, this is a completely ordinary cake, if you "look" at it from the angle of a capricious "artist". But for the sweet one, this cake, without undue modesty, will become a real holiday. Curd dough turns out to be airy and, saturated with cream, forms one whole with it - an absolutely amazing unity. You know, when a piece literally dissolves in your mouth, as if melting, like a gentle, weightless cloud...

When I developed the recipe for this cake, there were some doubts about what the dough would be like and whether the inclusion of cottage cheese in the composition would pull the "blanket" over itself. My fears were not justified, fortunately. Cottage cheese is not felt, but it definitely changes the very structure of the cakes: they turn out to be tender, airy, porous and perfectly absorb the cream.

My first author's Medovik still enjoys great "success" among you, friends. I sincerely hope that this version will take root. I take the liberty of advising you to cook it for the New Year. I sincerely believe that you will not regret this choice.

Happy New Year, friends!