We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Ingredients for making creamy curd cake
For sponge cake:
- Chicken eggs 3 pieces
- Sugar 50 grams
- Vanilla Sugar 1 pack
- Freshly squeezed lemon juice 1 teaspoon
- Wheat flour 75 grams
- 0.5 teaspoon baking powder
- Pure hot water 2 tablespoons
- Curd 200 grams
- Curd cheese 150 grams
- Cream fat 33-35% 300-350 grams
- Freshly squeezed lemon juice 3 tablespoons
- Sugar 4-5 tablespoons
- Instant gelatin 15-20 grams
- Milk 100 milliliters
To decorate the cake:
- Instant jelly (pineapple, lemon, apple or colorless sweet) 1 pack
- Boiling water 350-400 milliliters
- Fresh large strawberries 6-8 pieces
- Large orange 1-1.5 pieces
- Dark seedless grapes 12-15 berries
- Large banana 1 piece
- Main Ingredients: Orange, Banana, Strawberry, Cottage Cheese, Sponge Cake
- Serving 10 Servings
Deep baking dish (round or rectangular), a tablespoon, an oven, kitchen oven mitts, a flat large serving dish, a teaspoon, a kitchen knife, a cutting board, a mixer, a flat plate - 4 pieces, a large bowl - 2 pieces, a small bowl, sieve, baking paper, special grate for cake layers, Turk, deep bowl - 2 pieces, stove, small pan with a lid, medium bowl, refrigerator, cling film, kitchen paper towels
Cooking cream-curd cake:
Step 1: prepare the flour mixture.
Pour the flour with baking powder into a sieve and, stirring with a tablespoon, sift over a small bowl. This process will improve the consistency of the test, and the biscuit will turn out more airy and tender. And all because the flour is currently saturated with oxygen, and also gets rid of excess lumps, which is also important.
Step 2: prepare the eggs for the biscuit.
Using a knife, we break the eggshell, and pour the yolks with squirrels into two large bowls.
Using a mixer, thoroughly beat the last components until thick foam at high speed and leave them aside for a short while.
We begin to beat the egg yolks well with the same improvised equipment, but at the same time pouring hot clean water into a thin stream. When the mixture becomes airy, we begin to introduce vanilla and regular sugar in small portions. Important: pour the last two components slowly, otherwise the yolks may not rise. We should get a thick light foamy mass. Immediately after this, we proceed to the preparation of the biscuit dough.
Step 3: prepare the sponge cake.
Pour freshly squeezed lemon juice into a bowl with beaten egg yolks and at the same time continue to whip everything with a mixer at medium speed. Then we carefully introduce the proteins here, but just mix with a whisk so that they do not fall (then the biscuit will turn out to be airy and tender). At the end, pour the flour mixture into a bowl and again carefully beat everything. We should get a thick dough, but the consistency is more liquid than for pancakes.
Next, turn on the oven and heat it to a temperature 200 degrees. Meanwhile, we cover the deep baking dish with parchment. Pour the dough here and level its surface with a tablespoon to make the cake flat. When the oven warms up well, put the container there at an average level and bake the biscuit for 8 minutes. After the allotted time, the cake should be covered with a golden crust and become quite dense.
Immediately after that, turn off the oven, and get the form with the help of kitchen tacks. Carefully shift the biscuit onto a special grill and leave it for a while aside. Let the pastries cool completely.
Step 4: prepare milk for gelatin.
Pour milk into a Turk and put on medium heat. We are waiting literally 1-2 minutes and immediately turn off the burner. Using kitchen potholders, we take a container, and pour its contents into a deep bowl. Attention: milk should be at about 36-38 degreesso that it is easy to dissolve gelatin in it.
Step 5: prepare the gelatin.
While the milk is warm, pour the gelatin into the bowl and immediately, using a tablespoon, mix everything thoroughly until smooth. Next, leave the mixture aside for 30-40 minutes. During this time, gelatin should swell, and this is what we need.
Step 6: prepare the curd mass.
In a medium bowl, spread the curd cheese and cottage cheese. Using a mixer, thoroughly beat the ingredients at high speed until a uniform lush mass is formed.
Step 7: prepare the curd cream for the cake.
When the gelatin swells, half fill the small pot with ordinary cold water and put on a large fire. Attention: so that the liquid boils faster, cover the container with a lid. Immediately after this, we begin to dissolve the gelatin in a water bath. We fasten the burner to the maximum, remove the lid, and gently place a deep bowl over the pan. Important: Be sure to hold it with the help of kitchen gloves so as not to get burned. Also make sure that the diameter of the bottom of the bowl matches the rim of the pan. Then the upper container will not come in contact with boiling water, and this is what we need. Constantly stirring the jelly mass with a tablespoon, bring it to a liquid state. At the end, turn off the burner, and set the bowl aside.
Pour freshly squeezed lemon juice and cream into the curd mass. In this case, in parallel, beat everything with a mixer at high speed until smooth. At the end, we introduce dissolved gelatin in a thin stream without stopping stirring. Everything, the cream is ready! Until it is frozen, immediately proceed to the preparation of the cake.
Step 8: prepare a creamy curd cake - the first stage.
If desired, cover the bottom and walls of the baking dish with cling film. It will then be easier to get the cake. Now, first of all, lay out the cake. Attention: if you still have the same round shape, then leave the biscuit in this form. But if it is a rectangular or square container, then I advise you to put the cake in advance on a cutting board and, using a knife, cut lengthwise into two halves. Give each part an appropriate shape and only after that place the first layer in the pan so that there are no holes. By the way, with biscuit scraps, you can lay out the sides of the cake. So it turns out also very beautiful and tasty.
Next, pour the curd cream here and be sure to level its surface with a tablespoon. Wrap the form with cling film and put in the refrigerator for a couple of hours. During this time, the curd mass will become more dense, and we will be able to complete the preparation of the cake. In the meantime, let's take care of the fruits.
Step 9: prepare the strawberries.
With clean hands, peel the strawberries from their tails and then gently rinse under running cool water. We spread the berries on kitchen paper towels and let dry.
Next, we move the components to a cutting board and use a knife to cut it in half. A pair of berries can be left whole. Put the prepared strawberries in a free plate and go to the orange.
Step 10: prepare the oranges.
We wash the oranges under running warm water and put them on a cutting board. Using a knife, peel citruses from the peel. Now, with clean hands, we divide the fruits into slices and immediately transfer them to a clean plate. Attention: it’s not necessary to clear every piece of film; you can only get rid of the bones.
Step 11: prepare the grapes.
We wash the grapes under running warm water and put them on kitchen paper towels. Let it dry. Then we move the berries on a cutting board and cut into two halves with a knife. Shredded components are transferred to a free plate.
Step 12: prepare the banana.
We wash the banana under running water, wipe it with kitchen paper towels and put it on a cutting board. Using a knife, peel the fruit from the peel. Now cut the component into thin circles and transfer to a clean plate. Attention: in fact, such a fruit is not necessary. Or, if desired, you can change or alternate all components to decorate the cake.
Step 13: prepare a creamy curd cake - the second stage.
When the cake is infused, we take it out of the refrigerator and release it from the protective cling film. Attention: the cream by this time should only be taken so that fruits and berries can be slightly pressed into it. Now we beautifully stack grapes, strawberries, slices of oranges and, if desired, circles of banana.
Immediately after this, pour jelly into a deep bowl and pour boiling water over it. Continuously stirring with a tablespoon, dissolve the first component in hot water. Important: make sure that no grains of gelatin float at the bottom. When the jelly becomes barely warm, gently pour it from the bowl into the cake form. The liquid mass should completely cover the fruit with berries. At the end, put the cake back in the refrigerator and let it brew there all night.
Step 14: serve the creamy curd cake.
When the creamy-curd cake is infused, we take it out of the refrigerator and carefully remove it by pulling the food wrap on both sides with our hands. Immediately put it on a special flat plate and serve it with a dessert or festive table. Even when all your friends and family admire your work of art, you can use a knife and cut pastries into portions. Such a cake can be savored with tea, coffee, compote, juice and just like that. Enjoy it!
Bon appetit to all!
- if you use granular cottage cheese, then before you mix it with curd cheese, be sure to grind it through a sieve, carefully mash with a fork or (I prefer this option more) beat with a submersible blender. Then you will get rid of lumps and curd cream will turn out magnificent and very gentle;
- at will, before serving, you can still decorate the cake. For this side of baking, you need to grease with whipped cream, and then sprinkle with crumbs from cookies. I usually don’t do it because I just don’t have time. In front of the refrigerator there is a line of people who want to try a piece;
- for the preparation of cream as curd cheese, you can take like "Almette", but only without additives, or children's soft curds (the main thing is that they are not airy);
- to make lemon juice for everything about everything you need one big citrus.