Shortbread cottage cheese cake with strawberry jam

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   First we make jam. Defrost the strawberries or take fresh ones.

2. STEP 2

   

   Puree. Add sugar and pectin to it. Put on fire and cook for 10 minutes.

3. STEP 3

   

   Let's prepare the products for the test. We weigh everything on scales. We take soft butter.

4. STEP 4

   

   Beat soft butter with sugar, you can add a pinch of salt. Next, add the egg and yolk. Stir everything and add flour and soda. You need to add flour in parts. Because it is different for everyone, you may need less. It took me about 400g.

5. STEP 5

   

   Place the dough in the refrigerator for 15 minutes.

6. STEP 6

   

   Then divide the dough into parts. You can make 8 parts or weigh 140g pieces. Roll out on paper through film and cut out a circle at once, mine is 20 cm. From the leftovers you will get another cake.

7. STEP 7

   

   Prick the dough with a fork. These are the cakes we will have. Meanwhile, turn on the oven at 190 degrees. And bake until light golden brown, 5 minutes. I made two sheets at a time and turned on the fan mode.

8. STEP 8

   

   Let them cool.

9. STEP 9

   

   This is the stack of cakes I got.

10. STEP 10

    

    Making cream. To do this, we will prepare cottage cheese, condensed milk and mascarpone. I have liquid cottage cheese. If you have dry cottage cheese, you need to grind it through a sieve and you can add 50 ml of cream.

11. STEP 11

    

    Place all ingredients in a mixer bowl and beat.

12. STEP 12

    

    Now we will assemble the cake. Our jam has cooled down and it has thickened.

13. STEP 13

    

    So, put the first cake layer, spread 2-3 teaspoons of jamai on it.

14. STEP 14

    

    Now the curd cream. Approximately 4-5 tablespoons.

15. STEP 15

    

    And so on. We do not coat the top cake. We also coat the sides lightly with cream. The cake will be slightly movable. You could immediately put it in a ring. But I always do this.

16. STEP 16

    

    Next, wrap everything in film and tighten it with a ring. Place in the refrigerator overnight.

17. STEP 17

    

    In the morning it will look like this. Now we make the cream for the tightness.

18. STEP 18

    

    The cream and mascarpone should be very cold. The whisk can be put in the freezer for a couple of hours. Then put everything in a mixer bowl and beat. Add powdered sugar immediately too. Someone may need more, I'll taste it. Not everyone likes things too sweet. You can’t beat the cream. Therefore, you need to stop in time.

19. STEP 19

    

    We put cream into a cooking bag and spread it around the cake.

20. STEP 20

    

    Next, we quickly work with a special spatula for cakes. Remove the excess cream and voila! Smooth cake!

21. STEP 21

    

    We decorate as we want. I decorated with berries. Coat them with condurine. This cake should be served after 3 hours. We put it straight into the refrigerator. The next day, this cream may crack on top, keep this in mind. Therefore, it is better to serve on this day.

22. STEP 22

    

    If you decorate with flowers, you need to wipe the stems with vodka and wrap in film.

23. STEP 23

    

    That's it, bon appetit!

Comments on the recipe

BLUE-EYED

13.09.2023

4.7

Helen, hello! It's been so long since we've seen your cakes and again you delight us with your beauty! I really liked the photo of the decorated cake on the stand and the cross-section of the cake is magnificent, it tastes, of course, from such and such products! You're great as always, I love your masterpieces!!!