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 for a cake you need more thick cream, that is, 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 filled hot water(for 1 pack I take 50-70 grams of water), mix well and cool a little. Then add to ready 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.

With this cream I have prepared pancake cake. 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.

Enjoy your meal.

Cottage cheese donuts are being prepared for the cake in a pan. Due to the cottage cheese, they are soft, and soaked in sour cream, it turns out delicate dessert. Another advantage of this cottage cheese cake- it also has fewer calories than traditional cakes, since there is no butter in either the dough or the cream. I think enough words, let's get down to business.

Recipe for cottage cheese cake in a pan

Ingredients:

For cakes:

• 250 gr. cottage cheese
• 1 cup of sugar
• 2 eggs
• 1 tsp topless soda
• 2.5 - 3 cups flour
• vegetable oil for lubrication

For cream:

• 1.5 cups sour cream with a fat content of at least 20%
• 1.5 cups sugar

How to cook cottage cheese cake in a pan

1. Beat eggs with sugar, add them to cottage cheese, then soda and mix everything thoroughly. Add 2 cups flour. The dough will turn out soft, but the remaining flour does not need to be added, it will come in handy later. Place the dough in a bowl, cover and refrigerate for 2 hours or more.

2. Before you decide to bake cakes, cook sour cream. It is prepared very quickly - you need to beat sour cream with sugar with a mixer or blender, you can add a little vanilla. The cream is ready.

3. Let's start baking cottage cheese cakes for the cake in a pan. Remove the dough from the refrigerator, add some flour and knead the dough. I do not indicate here the exact amount of flour, since it depends both on the size of the eggs and on the moisture content of the curd. The main thing is that the dough should not be steep, but soft and plastic. Divide it into 10 pieces.

4. Immediately prepare the dish on which you will form the curd cake. Lubricate it with a little sour cream.

5. It is better to take a frying pan with a diameter slightly larger than your cakes will be, so it will be more convenient to bake them.

6. As I said, the dough is quite soft, so when rolled out it will stick to the table - this is perhaps the only drawback of this recipe. In order for everything to work out, it is necessary to sprinkle the table with flour before rolling out each cake. Believe me, it's not difficult, you just have to adapt.

7. Preheat the pan, grease vegetable oil. Carefully transfer the rolled cake to the pan, it is convenient to do this with a rolling pin. Fry the curd cake layers in a frying pan on both sides over medium heat. They are baked quite quickly, no longer than pancakes.

8. We transfer the finished cake to a dish. Lightly grease the pan again with oil and lay out to fry the next cake, which we rolled out in advance.

During the time that the next cake is being baked, you need to grease the finished one with sour cream, which is already on the dish. Usually one cake takes 2 - 2.5 tablespoons of sour cream.

So you simultaneously roll out the cakes, fry them and grease them with cream. Believe that it is quite possible to cope with this alone, but you can also involve assistants in this matter.

9. Of course, our cakes will not be perfectly round, if this is important for you, then the finished cake can be cut off before putting it on a dish. To do this, we apply a plate to the cake of the desired diameter and cut off the edges with a sharp knife. But I never do this, it seems to me that without cropping it turns out to be somehow truly homemade. So decide for yourself how you will decorate your cake.

Fill the last cake with the remaining sour cream and decorate. How? It all depends on what you have on hand or on your mood, taste. You can grated chocolate, chopped cookies or waffles, nuts, pour chocolate icing.

Give it some time to soak, and a delicious curd cake with delicate sour cream will be ready for tea drinking. Enjoy your meal!

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I hope the recipe for cottage cheese cake in a pan did not seem complicated to you and you can easily handle it. Good luck!

Sour cream as the main ingredient for cream is one of the most popular products. Creams based on it are universal, as they are suitable for layering biscuit, sour cream, honey and other cakes.
Sour cream in combination with cottage cheese is enriched with new taste qualities, which makes any cake richer and more complex in taste.

Classic cottage cheese and sour cream

To prepare a basic curd and sour cream for a cake, you will need a mixer or blender, a deep bowl for mixing the ingredients and the necessary products.
Depending on the thickness of the cream you need, you can vary the amount of sour cream and cottage cheese.

For a more liquid cream, you need to take more sour cream, for a thicker one - more cottage cheese. The total amount of these two products should be 700-800 grams.

Necessary ingredients for a medium-thickness product:

• Cottage cheese of medium fat content 5-9% - 400 g;
• Sour cream 20-25% - 300 g;
• Sugar - 100 g;

Cooking:

1. Put the sour cream in a bowl and beat with an immersion blender or mixer, gradually adding sugar, including vanilla or a few grains of real vanilla.
2. Separately, stir the cottage cheese or lightly beat with a blender to obtain a homogeneous mass without lumps.
3. We spread the sour cream whipped with sugar in the cottage cheese and beat the ingredients together until the creamy mass becomes uniform and smooth.

If you need a thicker base cream, then try the proportion of 500 g of cottage cheese and 200 g of sour cream. It is preferable to take high-fat sour cream, as it contains less liquid. Choose dry cottage cheese so that excess moisture does not affect the thickness of the cream.

Curd cream with condensed milk

Another variation of the cream with cottage cheese and sour cream involves condensed milk in its composition.

It pairs well with a not-too-sweet biscuit. Condensed milk is needed here for reinforcement creamy taste. So that it does not overshadow the other ingredients, you must strictly maintain the proportion.

Ingredients:

• Cottage cheese - 300 g;
• Sour cream - 200;
• Condensed milk - 100 g;
• Sugar - 50-100 g - to taste;
• Vanilla, vanilla sugar- optional.

Cooking:

1. As in the basic version, sour cream must be beaten with a blender or mixer in a deep bowl, gradually adding sugar and vanilla.
2. Turn curd into homogeneous mass without lumps. If the cottage cheese is crumbly, then you can do this with a spoon, but you can also use a blender.
3. Transfer sour cream to cottage cheese, add condensed milk and beat the mixture until it turns into a homogeneous mass.

This option will require less sugar, since sweetness is present in condensed milk, so do not rush to pour all the sugar, first try so that the cream is not too cloying.

Berry cream of cottage cheese and sour cream

A bright-tasting version of cottage cheese and sour cream cream for a cake is prepared with the addition of berries. In the cold season, you can use frozen berries, and in summer - fresh.
Some berries have a natural sweetness, such as raspberries, and some are more acidic, which must be taken into account when adding sugar.

Only non-acidic cottage cheese and sour cream are suitable for cream with berries.

You will need:

• Cottage cheese - 300 g;
• Sour cream - 300 g;
• Berries - 100 g;
• Sugar - 100 g.

Cooking:

1. Place the frozen berries on a sieve to drain the water. Fresh - wash and dry.
2. Peel the berries from the seeds and peel and mash them. To do this, you can crush them a little with a spoon, and then beat them in a blender along with sugar.
3. Put sour cream in a bowl, add to it berry puree, beat everything.
4. Separately prepare the cottage cheese, getting rid of lumps.
5. Mix cottage cheese to sour cream and berry mass.

Such a cream will be a great addition to dry cakes, like sour cream, but it can also be used to lubricate a biscuit of any thickness.

Any and cottage cheese turns out to be thick and dense, which is ideal for a layer between thick cakes. Ordinary sour cream cream is suitable for lubricating only thin or medium cakes, while the combined one can withstand the weight of a heavy cake well.

This product and its variations are good because it goes well with both white and chocolate cakes. In the latter case, a beautiful contrast is obtained, which can be used when decorating the cake.

By palatability sour cream curd cream in itself it resembles a ready-made dessert, and therefore it will open up even more in the cake, giving brightness and depth to the taste.

Layered cottage cheese and sour cream cake Olga Cottage cheese (fat content 9%)Sour cream (high fat) Sugar Flour (for dough and cream) Soda Eggs Lemon acid Cow's milk Butter Vanillin coconut flakes Strawberry Mint

I offer a recipe for a very tasty and healthy cake. It is prepared from simple and available ingredients the taste is very light and delicate. Prepare dough for cakes. Put 500 g of cottage cheese in a bowl, add 2 cups of sugar and 4 egg yolks (set aside the whites).

Mix the mass well with a blender.

Add soda, paying off in advance citric acid. If the cottage cheese is sour, then you can not extinguish the soda. Leave the mass for 15 minutes. During this time, it will foam well and increase in volume.

Pour in about 3 cups of flour. The dough should be thick. It is better to determine the amount of flour by the composition of the cottage cheese: if the cottage cheese is dry, then less may be required.

Pour the rest of the flour on the table and lay out the dough.

Knead and roll into a ball.

Divide the dough into 12 equal parts. Cover and leave for 15-20 minutes.

At this time, prepare the cream. Pour milk into a saucepan and bring to a boil. Turn off the fire.

In a bowl, beat the squirrels (4 pcs.), 1 egg and 1.5 tbsp. Sahara. Add 4 tablespoons flour and mix well. Combine the resulting mass with milk. Add vanillin.

Put the mass on fire. Stir constantly with a spoon. As soon as the mass thickens, remove from heat. Cool slightly, add sour cream and butter. Mix thoroughly and remove the cream in a cold place.

Prepare the crusts. Roll out each ball into a thin cake, constantly sprinkling with flour. Transfer to a baking sheet lined with parchment. Bake in an oven preheated to 200 degrees. Each cake takes about 12-15 minutes.

Remove the cake from the oven and, while hot, cut off the edges.

Finished cakes stack up and chill.

At this time, add the remaining 250 g of cottage cheese to the chilled cream.

Beat well with a mixer.

Lubricate each cake generously with cream. From the given amount of ingredients, a very tall cake is obtained. Therefore, I divided them into 2 parts and I got not 1, but 2 medium-sized cakes!

I sprinkled one cake coconut flakes and garnished with fresh strawberries straight from the garden!

And the other was sprinkled with crumbs from the scraps from the cakes.

The cake must be left for impregnation for 6 hours, and preferably at night. And put it in the fridge in the morning. The cake is so tender that it literally melts in your mouth!

Bon appetit and enjoy this wonderful and very delicious cake!

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