Curd cake - 12 recipes with and without baking at home

Cottage cheese is a universal product for the preparation of various desserts. If we are talking about a cake, then here the cottage cheese can act as an ingredient for both cakes and cream. In any case, it will turn out very tasty, and to make sure of this, you just need to prepare a dessert according to one of the recipes below the selection.

Oven classic curd cake

To bake a cake with cakes based on cottage cheese and tender sour cream filling, you will need:

• fat cottage cheese - a quarter kilo;
• granulated sugar - 300 grams (including 180 grams in cream);
• as much sour cream;
• premium flour - an incomplete glass;
• large egg;
• a piece of oil;
• 120 g of prunes;
• vanilla to taste and a pinch of soda.

The recipe for baking cottage cheese and sour cream cake step by step:

1. Rub the cottage cheese, egg, sugar and soft butter into a homogeneous mass. Add the soda and the sifted flour that is slaked with lemon juice to make a soft, slightly sticky dough. Depending on the fat content and humidity of the cottage cheese, flour may need a little more or less.
2. Divide the base into six identical parts. Each roll and bake for 8-10 minutes at 180-200 degrees to a light golden color. Until cool, cut the cakes on a plate or other stencil with a suitable diameter.
3. Beat sour cream with the remaining sweet sand and vanilla. Rinse and steam dried fruits in boiling water, then cut them with a knife into small pieces.
4. Lubricate all preparations, except the top, with cream and crush prunes with cubes.
5. Place a flat plate with a small load on the assembled cake for a while.Then coat the dessert on all sides with cream and sprinkle with crumpled crumbs. You can further decorate it to taste. Wait about two hours before serving.

A simple dessert recipe without baking cookies

The original cottage cheese cake "House" of shortbread cookies can be prepared very quickly using curd cream or other filling to fill. For example, boiled condensed milk.

Proportions of dessert components:

• a gram of three hundred square cookies;
• fat cottage cheese - up to 400 grams;
• powdered sugar is half as much;
• 150 gram oil bar;
• 180 g candied fruit;
• half a spoon of vanillin.

How to make a curd cake without baking with cookies:

1. Thoroughly push the curd mass through a sieve. Beat soft butter with a mixer along with vanilla and sweet powder, then combine with mashed cottage cheese.
2. Put cookies on parchment in three rows of five pieces. Lubricate this layer with curd cream, and again lay three rows of the remaining cookies on it.
3. The remaining curd cream mix with chopped candied fruits and put on the central row. Raise the other two rows of cookies and fold them into a house.
4. Where necessary, fix the house with the rest of the cream, wrap it with a film intended for food, and hide in the refrigerator for further solidification.

After that, you can decorate the cake on top with the same curd cream, chocolate icing, or simply sprinkle with chocolate chips or cocoa powder.

Delicate curd and yogurt cake

A delicate cake stuffed with souffle on cottage cheese and a layer of fruit in jelly will become a real decoration of the table. In the season for this dessert you can take fresh strawberries or other fruits, and in the winter canned ones are also suitable.

So, for a biscuit base you will need:

• a pair of eggs;
• a couple of spoons of granulated sugar;
• dumb vanillin;
• flour - 50 grams;
• half a spoonful of starch;
• 3 g baking powder.

For cottage cheese and yogurt soufflé you need to prepare:

• cottage cheese (from 9% and above) - gram 400;
• an incomplete glass of drinking yogurt without fillers;
• half a glass of fatter cream;
• 100 g of sweet powder;
• 2-3 g of vanillin;
• a spoonful of gelatin powder;
• 200 g ripe strawberries;

To make a cake with a beautiful layer of berries in jelly, you will need:

• 1-2 packets of strawberry jelly;
• 300-400 g of strawberries.

Working process:

1. For the base cake, beat the eggs with sugar for exactly 10 minutes with a mixer. Then, in several steps, sift and mix the mixture of flour, starch and baking powder. Bake one cake with a diameter of 20-22 cm from the resulting biscuit dough.
2. For cottage cheese soufflé, beat the cottage cheese with icing sugar, vanilla and yogurt with a hand blender. It should turn out as smooth as possible. Beat cream until splendid. Pour gelatin over water (100 ml) and dissolve in a microwave or steam bath.
3. When the gelatin has cooled a little, introduce it into the curd-yogurt mixture, and then gently mix the whipped cream. Cut clean and dry strawberries into small random pieces and mix with soufflé. In order for gelatin to be distributed as evenly as possible in the soufflé and not “take up” lumps, it must be “hardened” before being introduced into the main composition. To do this, a spoonful of souffle base should be mixed with liquid gelatin, and only then introduce this mass in the souffle.
4. The sides of the demountable form, which was used in the process of baking a biscuit, set on a serving dish and line with parchment. Put a biscuit in it, saturate it with syrup or sweet tea, spread the souffle evenly on top. Allow dessert to solidify completely.
5. Strawberry berries for decoration chop thin plates and lay on a frozen souffle from the edges to the center in the form of a beautiful flower.
6. Cook jelly for the cake according to the recommendations on the packaging and pour them cake. First, pour a little to fix the berries, and then everything else.

When the jelly has completely hardened, it's time to remove the sides and parchment. Curd cake with jelly and fruit is ready to serve.

Curd Ball Treat

We prepare a delicious and beautiful sectional chocolate cake with curd balls.

For balls to prepare:

• 250 g of cottage cheese;
• 2 yolks;
• 50 g of sugar;
• 50 g coconut flakes;
• 30 g of starch.

For chocolate biscuit dough you need to take:

• 6 proteins;
• 4 yolks;
• 50 g of dark chocolate;
• 60 g of sugar;
• 20 g of flour;
• 20 g of cocoa;
• 20 g of starch;
• 5 g of baking powder;
• 3 g of vanillin.

To decorate the cake, chocolate icing is used from:

• 50 g of dark chocolate;
• 20 g cream;
• 10 g butter.

Chocolate-curd cake baking algorithm:

1. Place all the components of the curd balls in one bowl and knead with a nibbler for mashed potatoes. Then form balls no larger than a walnut and lay evenly on a baked parchment and greased baking dish.
2. Mix all the loose ingredients for the biscuit together. Beat whites with half sugar until strong peaks. Beat the yolks and the second half of sugar until a light creamy state, then gradually introduce melted chocolate here.
3. In three doses, in turn, add proteins and loose components to the yolks. Pour the chocolate dough over the curd balls. Bake the cake in a preheated oven (175 degrees, 35 minutes).

Top with icing from melted chocolate and butter and cream.

In the pan

Literally in a few minutes you can create a curd cake in a pan. Custard is very well combined with such cakes - it makes the pastries tender, melting in the mouth.

For the curd cake in a pan you need to take:

• 1 egg
• 120 g of sugar;
• 250 g of cottage cheese;
• 100 g butter or margarine for baking;
• 5 g of baking powder;
• 280 g of flour.

Custard for filling is made from:

• 500 ml of milk;
• 2 yolks;
• 200 g of sugar;
• 60 g of flour;
• 200 g of butter.

Bake as follows:

1. Grind the egg without sugar. Continuing to grind the mass, stir in the cottage cheese, rubbed through the grater, and soft butter. Add flour and baking powder to a homogeneous mass of the above products, knead a thick, but not too cool dough.
2. Roll the mass into a sausage, cut it into 6-8 parts. Roll thin cake from each part, chop it with a fork and bake in a dry hot pan on both sides. Cut the uneven edges of the cakes according to the stencil (cover from the pan, plate, etc.).
3. Mix sugar with flour and grind with yolks, pour milk into the resulting mixture. Then boil everything on fire until the density of homemade sour cream, cool. Beat soft butter with a mixer, gradually introducing the custard base.
4. Generously grease the cakes and the whole cake with cream on top, garnish with crumbs and chips or chopped nuts.

Gelatin-free curd cake

Such a cake will become a lifesaver in the hot season, because you will not need to turn on the oven to prepare it, and you can use all the fruits and berries that are always plentiful in summer as a filler.

List of dessert ingredients:

• 500 g of cottage cheese;
• 300 g sour cream;
• 200 g of sugar;
• 200 ml of milk;
• 200-300 g of fruit and berries to taste and season;
• 30 g of gelatin.

How to make a cake with gelatin from cottage cheese and fruits:

1. Pour milk into a container with gelatin and allow it to swell well. Rinse the berries and fruits for the filling, dry and cut into small pieces of arbitrary shape.
2. Pry curd with a hand blender along with sugar and sour cream. Task: to obtain the smoothest and most homogeneous mass without lumps.
3. In a milk with melted gelatin, put a spoonful of cottage cheese and sour cream, mix, and then introduce the hardened gelatin into the curd mass.
4. Add chopped fruits and shift the mass into the cake mold. It can be just a bowl of suitable displacement. Put the cake in the refrigerator to freeze completely.
5. Remove the finished dessert from the mold, after immersing it for a couple of minutes in a container of hot water. Put the cake on a serving platter.

Pie "Zebra"

It is difficult to name this chocolate-curd cake otherwise than as a cake, since baking in the context turns out to be of marvelous beauty, and the alternating chocolate and curd layers are not inferior in their juiciness and taste to the cream-soaked cake.

The composition of the chocolate layers includes:

• 250 g of chocolate;
• 170 g butter;
• 4 eggs;
• 200 g of sugar;
• 250 g of flour;
• 5 g of baking powder;
• 2-3 g of vanillin;
• 3 g of salt.

Juicy curd and coconut layer is prepared from:

• 600 g of cottage cheese;
• 2 eggs;
• 100 g of sugar;
• 100 g coconut flakes;
• 2 g of vanillin.

Baking Technology:

1. Melt chocolate and butter in a steam bath or microwave. Beat eggs with salt and sugar in a lush foam mass. Mix flour with vanilla and baking powder. Pour the slightly cooled liquid chocolate into the egg foam and mix in the loose ingredients.
2. For cottage cheese and coconut layers, beat the cottage cheese, sugar and eggs with a blender until a smooth texture. Then pour coconut flakes and stir.
3. In the prepared (covered with parchment and greased with oil) form, alternately in the center, spread three tablespoons of chocolate and cottage cheese.
4. Bake for one and a half hours at 180 degrees. Cool in the oven, and after cooling completely, remove from the mold and decorate with icing sugar.

Australian cheesecake

Cold soufflé cheesecake cakes come from England, where they are prepared on the basis of cream cheeses, but in our “gastronomic” conditions soft mild curd cheese is perfect for such desserts.

For the Australian cheesecake on a plate of chocolate and oatmeal cookies, the following should be prepared:

• 400 g of soft fatty cottage cheese;
• 200 g butter;
• 200 g of chocolate;
• 150 g of powdered sugar;
• 50 g of oatmeal cookies;
• 50 g apricot jam;
• 50 ml of water or milk;
• 20 g of gelatin;
• vanillin to taste.

Many curd cakes require the main product to have a uniform paste-like texture. It is easy to achieve it with a submersible blender, and in its absence you can replace the curd with the curd mass, but at the same time reduce the amount of sugar in the recipe.

Cooking:

1. Crush oatmeal cookies into small crumbs and mix with half melted chocolate. Tamp the resulting mass at the bottom of a split mold lined with cling film or parchment. Put in the cold.
2. Soak gelatin in water or milk. Beat curd with soft butter and powdered sugar with a mixer or blender. Dissolve gelatin swollen in water or milk.
3. Pour the souffle curd blank onto the base of oatmeal cookies, flatten and let it completely harden for 2-3 hours in the refrigerator.
4. Grease the top of the frozen souffle with apricot jam, and when it dries a little pour over melted chocolate. As soon as the surface of the glaze hardens, dessert can be eaten. So that the top of the cake does not crumble during slicing, you need to cut it with a hot dry knife.

Bulk Curd Cake

A crumb cake is prepared in just a few minutes, and the products that are needed to prepare it are found in every refrigerator:

• 300 g of cottage cheese;
• 200 g of powdered sugar;
• 2 eggs;
• 2 g of vanillin;
• 150 g butter;
• 260 g of flour.

Bakery products:

1. Sieve powdered sugar (100 g) and flour into a bowl of a suitable size, grate the frozen butter on a coarse grater there. Grind everything with your hands in an oily crumb.
2. Beat cottage cheese, vanillin and powdered sugar into a homogeneous mass - the filling is ready.
3. Pour half the crumbs evenly into the baking dish, distribute the filling on top, which is crushed with the other half of the crumbs.
4. Bake the cake for half an hour at 180 degrees.

Cake of cookies and condensed milk with cottage cheese, without baking

To prepare a curd cake without baking based on shortbread cookies with two types of cream you will need:

• 700 g shortbread cookies;
• 200 ml of milk;
• 20 g ground cinnamon;
• 250 g of cottage cheese;
• 200 g butter;
• 370 g of boiled condensed milk;
• 200 g of sugar;
• 10 g vanilla sugar.

Dessert preparation steps:

1. For a curd cream, beat half the prescription amount of soft butter with both types of sugar (regular and vanilla). Introduce cottage cheese and cinnamon through a sieve into this mass, mix the cream at a medium speed mixer.
2. For the second cream, beat the rest of the butter with boiled condensed milk.
3. Put a layer of cookies in the cake mold (it’s better to take a rectangular one).Using a silicone brush, soak it with milk and grease with curd cream. Next, again lay out a row of cookies, which grease with cream of condensed milk. Repeat all steps until all products are complete.
4. On top of the cake you can decorate with cookie crumbs, cinnamon, chocolate, etc. Allow the dessert to stand in the refrigerator for the night to soak, then remove from the mold and serve.

Creamy curd treat with peaches

Not only berries, but also fruits are perfectly combined with curd soufflé. The main condition is that they should be soft, such as canned peaches.

For the base of the cake with creamy curd filling and peaches you need:

• 2 eggs;
• 75 g of sugar;
• 75 g of flour.

The list of products for fruit and soufflé filling:

• 300 g of cottage cheese;
• 250 g sour cream;
• 250 g canned peaches;
• 200 g of sugar;
• 200 g of heavy cream;
• 150 ml peach syrup;
• 80 g of butter;
• 40 g of gelatin;
• 1 pack of peach jelly.

The sequence of all culinary processes:

1. Beat eggs until three to four times larger in volume with sugar. Carefully introduce flour and bake biscuit cake with a diameter of 24-26 cm from the resulting dough.
2. Squash cottage cheese through a fine-mesh sieve, add sugar, soft butter and sour cream. Beat these products into a lush mass, introduce gelatin dissolved in accordance with the instructions on the package. Separately, whip the cream into a lush mass and carefully introduce them into the cream.
3. Put the biscuit in a detachable form, soak in syrup, put peach slices on top and cover with a thick layer of cream souffle. Let the cake freeze in the cold. Then garnish with slices of canned peach on top and pour jelly.
4. After solidification, carefully remove the curd cake from the mold.

Italian dessert Tiramisu

Mascarpone is essentially the same sour-milk cheese as cottage cheese, they only get it by fermenting not milk, but cow's cream, so in some desserts (for example, in Tiramisu) it is permissible to replace it with fat pasty cottage cheese.

In the original recipe for a famous Italian dessert you need to take:

• 200-250 g "Savoyardi";
• a pound of Mascarpone;
• a pair of eggs;
• cup of strong coffee;
• 30-45 ml of Amaretto liquor;
• cocoa powder for sprinkling.

Cooking progress:

1. Beat the whites with 2/3 of the sweet powder until tender peaks. Separately, beat the yolks with white powder remnants. At the minimum speed of the corolla of the mixer, add Mascarpone to the egg yolks in a tablespoon.
2. Then, in three or four doses, add whipped proteins to the cream, gently stir, while preserving the bulk of the mass as much as possible.
3. Combine coffee with alcohol. Dip each cookie in the resulting drink and put sideways to the barrel to the bottom of the mold. Top with a piece of cheese cream, again “bathed” in coffee “fingers” and the remaining cream.
4. Sprinkle cocoa dessert on top, tighten with cling film and put in the refrigerator for at least two hours.