Curd cream is, perhaps, the most popular and in demand for today filling for the preparation of sponge cakes. It perfectly combines seemingly incompatible things. It is simultaneously airy, light and at the same time saturated and nutritious basis. In addition, it perfectly tolerates the neighborhood with fruits, berries and other additional ingredients that allow you to diversify the taste of dessert and make it completely unique and unique.
Below we offer recipes for the preparation of curd cream, which will undoubtedly be the most delicious basic addition to your biscuit cake.
Smetanno-curd cream with gelatin for biscuit cake
Ingredients:
- cottage cheese - 500 g;
- thick sour cream with a fat content of not less than 25% - 500 g;
- sugar - 250 g or to taste;
- gelatin - 35 g or 7 plates;
- Vanilla sugar (optional) - to taste.
Preparation
First of all, soak gelatin in a small amount of cold water for a few minutes. In the meantime, beat the cooled sour cream with a mixer or blender to an airy thick mass. Cottage cheese grinded through a fine strainer, mixed with granulated sugar, add vanilla sugar as desired, spread to beaten sour cream and again very carefully beat.
Gelatine with water is placed on the fire and heated, stirring, until it is completely dissolved. We give it a little cool, in small portions, we put it into the whipped sour cream-curd mass and mix it. Smetanno-curd cream for biscuit cake with gelatin is completely ready for further use. This amount is enough to design a large biscuit cake. If necessary, the portion can be reduced by one and a half to two times.
The recipe for a delicious curd cream for biscuit cake
Ingredients:
- soft curd or curd cheese - 320 g;
- cream high fat content - 260 g;
- sugar powder - 150 g or to taste;
- gelatine - 20 g;
- water 145 ml.
Preparation
Soak gelatin in cold water for seven to ten minutes. Cottage cheese is wiped through a strainer or smashed to smoothness with a blender. If you use curd cheese, then this step can be skipped. We add sugar powder and cream to the curd product and break the mass well with a blender or a mixer.
The gelatin is heated, stirring, until dissolved, let it cool down a bit, pour into the curd-cream mixture and mix. At this stage, the desired filling can be added to the cream, which can be pieces of fresh or canned fruit, berries, dried fruits, nuts. The cream is ready. Once it starts to harden a bit, put it in a thick layer on a biscuit cake and form a cake.
Curd-banana cream for biscuit cake
Ingredients:
- bananas are large - 2 pcs .;
- lemon juice - 35 ml;
- granulated sugar - 75 g;
- sour cream with a high percentage of fat content - 110 ml;
- cottage cheese - 220 g;
- instant gelatin - 1 tbsp. a spoon.
Preparation
Soak gelatin in hot water for about ten to fifteen minutes. In the meantime, we will work on bananas. We get rid of them from skins, break them or cut them into blocks and turn them into mashed potatoes with the help of
Dissolve gelatin in water, pour in small portions into the banana-curd mixture and mix until homogeneous. Cottage cheese and banana cream for biscuit cake is ready. It can also be used as a stand-alone dessert by placing it for a while in the fridge for freezing. When serving, it can be flavored with melted chocolate and crushed nuts.