Orange curd cream for filling

Name: Orange curd cream for filling
Total time: 30 min
Yield: 24
Ingredients: 700 g Cottage cheese; 1 Oranges; 240 g Condensed milk; 180 g Butter; 2 teaspoon Orange liqueur

Delicate curd flavor with a citrus note! Ideal for filling tubes, jugs, pancakes, for open pies, for cakes without baking.. You can cover the cake, but not for layering, as it is thick and will not soak through. But it is widely used as a filling. The taste is not cloying, although it is prepared with condensed milk, it is balanced by the addition of citrus and the aroma of liqueur.

97

12671

Abigail Lopez

Recipe author

Calories

135kcal

Protein

5g

Fat

10g

Carbs

6g

*Nutrition per serving

Ingredients

Servings: 24

700g

1

240g

180g

2teaspoon

Step-by-step preparation

Cooking time: 30 mins

STEP 1
Prepare the food; the oil should be at room temperature.
STEP 2
Wash the orange, remove the zest, peel the segments.
STEP 3
Punch the orange pulp and zest with a blender, add 2 tsp. orange liqueur.
STEP 4
Beat soft butter with condensed milk (not boiled) until smooth, add orange puree.
STEP 5
Add the cottage cheese in parts, continuing to beat until fluffy.
STEP 6
The cream should be thick, but airy and plastic, with the taste and aroma of orange.