Curd cream for cake

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Easy adjustment of ingredients. I made the cream for a sponge cake, so I decided not to use yolks for the cream, so as not to overdo it with eggs - after all, I tried for the children. I missed the vanilla - mine don’t like the smell of vanilla)) instead of lemon peel, use citrus cooking oil. I love it - it simplifies the task and the results are excellent. Instead of nuts, seeds and raisins, poppy seeds, sesame seeds.

2. STEP 2

   

   I thoroughly beat the dry cottage cheese with a whisk so that it becomes homogeneous and fine-grained. I used peasant cottage cheese, medium fat content.

3. STEP 3

   

   I added sugar, poppy seeds, and sesame seeds to the dry crushed cottage cheese. Mix with a whisk until all ingredients are evenly distributed. Then add whipped cream. Mix well.

4. STEP 4

   

   I got an excellent curd mass.

5. STEP 5

   

   The consistency was reminiscent of a soufflé. I put it in the refrigerator for several hours while I soaked it, sorted out the cake layers and soaked them in syrup.

6. STEP 6

   

   Sponge cakes soaked in syrup were brushed with cooled curd cream.

7. STEP 7

   

   We also coat the sides thoroughly. And a couple more hours of silence in the refrigerator.

8. STEP 8

   

   This is how the juicy cake with wonderful curd cream turned out.

9. STEP 9

   

   The child was very pleased and asked to make only such cakes in the future)))

Comments on the recipe

Shura

25.10.2023

4.8

I’ve made this type of curd cream for a cake twice already, I really liked it, thank you!

Valeria

25.10.2023

4.9

*plaski*

Lilu

25.10.2023

4.8

Just in the same situation - sponge cakes are available, but you want an unusual cream. Today we will use the recipe for its intended purpose.

Valeria

25.10.2023

5

Bon appetit!