Sponge cake with cream is, perhaps, one of the components of childhood. With what pleasure the children ate the cake prepared by their mother after an honestly eaten lunch or dinner. The recipe for biscuit cakes, as a rule, was classic, but the cream was chosen in different ways, giving a special taste to the cake. The easiest to prepare, as well as the lowest calorie, is curd cream.
Curd cream is perfect for cakes, pastries, rolls and other sweets. In addition, it can be an independent dish. It can be served for dessert, laid out in bowls and decorated with berries and mint leaves.
Classic curd cream
Ingredients:
- cottage cheese - 400 g;
- cream of 30-35% fat content - 200-250 g;
- icing sugar - 100 g;
- vanillin.
Rub the cottage cheese through a sieve so that there are no lumps. Then add whipped cream gradually until thick. The resulting mass should be quite dense, should not easily creep and spread. Add powdered sugar and vanillin to the curd-creamy mass, mix well. Put the resulting cream in the refrigerator for an hour. If desired, the cream can be replaced with sour cream.
Curd cream with gelatin
Ingredients:
- cottage cheese - 500 g;
- cream of 30-35% fat content - 400 ml;
- sugar - 3 tablespoons;
- lemon - 2 pcs.;
- grated lemon zest - 1 tablespoon;
- gelatin - 2 tablespoons;
- vanillin.
Soak the gelatin by pouring warm water over it. For the specified volume of gelatin, 1/2 glass of water is required. As soon as the gelatin swells, warm it up in a water bath until it is completely dissolved. While the mass is cooling, squeeze the juice from the lemons and rub the zest on a fine grater.
Wipe the cottage cheese through a sieve so that there are no lumps. Add sugar, juice and lemon zest to the curd. Then whisk the cream until an airy mass is obtained. Combine the lemon and curd mixture with the whipped cream. Add gelatin. Stir all ingredients. The cream is ready to use or to decorate the cake.
Curd cream with candied fruits
Ingredients:
- cottage cheese - 250 g;
- cream of 30-35% fat content - 250 ml;
- icing sugar - 150 g;
- candied fruits - 50 g;
- orange juice - 250 g;
- gelatin - 20 g;
- water - 100 g;
- vanillin.
Soak the gelatin by pouring warm water over it. The amount of gelatin indicated in the recipe requires 100 grams of water. Wait for the gelatin to swell. Then warm it up in a water bath, stirring continuously until dissolved. Cool it down.
Pass the cottage cheese twice through a meat grinder. Add powdered sugar, chopped candied fruits, vanillin to the curd. Mix orange juice with gelatin and add the resulting mixture to the curd mass. Whip the cooled cream and add to the curd mass. Curd cream with candied fruits is ready.
This cream can be divided into molds and garnished with chopped nuts and grated chocolate. Cool before serving.
