Cake with curd cream for children. Sour cream curd cream. Cottage cheese with orange and apple sauce

You will need:

For the biscuit:

- 5 eggs
- 1 tbsp. sugar
- 1 tbsp. flour
- 1 tsp. grated lemon zest

For cream:
- 20 g gelatin
- 150 ml water
- 300 grams of cottage cheese
- 5 tbsp powdered sugar
- 250 ml cream
- canned pineapple

Preparation:

1. Beat egg whites with sugar until stiff peaks form. Add the yolks one at a time and beat well.
Add flour little by little and mix gently.
Pour the dough into a springform pan lined with paper.
Don't forget to twist the shape a couple of times in any direction. Bake for 25-30 minutes at 180 degrees.
Remove the biscuit from the mold. Remove the paper. Allow to cool completely. Then cut into two layers

Cream:
Soak gelatin in water.
Mix cottage cheese with cream, powdered sugar and beat well in a blender. Heat gelatin until dissolved and mix with cottage cheese. Add pineapples.
Place the bottom half of the cake in a springform pan and line the sides with paper.
When the curd mass begins to harden, place it on the crust.
Cover with the second cake layer and refrigerate for 6 hours.
Then remove from the mold and remove the paper.
Sprinkle with powdered sugar. Cut into portions.

Enjoy your tea!

Ingredients:

• Cottage cheese - 100 gr.,
• sour cream 25% - 100 gr.,
• sugar - 1-2 tbsp,
• salt - on the tip of a knife,
• strawberries - 2 tsp,
• powdered sugar - 1-2 tsp.

You want to pamper your little gourmet not only with tasty, but also healthy ones. Of course, you should give your child candy and sweet pastries. But for dessert, every child should also eat fruit and dairy products. Offer your baby sour cream - curd cream with strawberries - airy and sweet, healthy and tasty!

Sour cream curd cream - Preparation:

This cream is great for making various desserts, cakes, and pastries. It is relatively lower in calories and more healthy.

You will need:

• Cottage cheese - 300 g.
• Cream 33% - 200 ml.
• Sugar - 3/4 tbsp.

How to cook:

1. Beat the heavily chilled cream with sugar.

2. Place the cottage cheese in a blender, add a few tablespoons of cream for a more liquid consistency and grind to a paste.

3. add the crushed cottage cheese to the cream and beat everything again with a mixer until smooth and fluffy.

The cream is ready. Bon appetit!

Curd cream for sponge cake. Curd creams for sponge cake - general principles of preparation

Cottage cheese, what should it be like to make the cream tasty? The main criterion that you should pay attention to first is the freshness of the product. Cottage cheese stored in the refrigerator even for a short time cannot be used to prepare a creamy mass. Secondly, the curd mass should not be dry and grainy. It is better to take a product with a fat content of at least 9%.

Before use, it is recommended to twist any cottage cheese, even plastic ones, in a meat grinder. But it’s best to blend it with a blender or grind it on a sieve. Then the cream will turn out not only more homogeneous, but also fluffy.

Curd creams can be an excellent impregnation for a sponge cake or be present in it as a layer in the form of a separate cake layer. To prevent a thick layer of creamy mass from sagging or leaking out under the weight of the biscuit, gelatin or other products are added to it to help thicken the cream when it hardens.

Depending on the type of cake, chocolate or coffee may be added to curd creams. They are often prepared with the addition of cream, good whole milk or butter. Such curd mass is obtained with marshmallows no less tasty.

In most cases, you can coat sponge cakes with curd cream immediately after cooking. Some recipes call for cooling it to thicken it slightly.

Curd cream is ideal for any sponge cakes. It goes equally well with both light and dark preparations, the dough of which has added cocoa, chocolate or coffee. It can be used to coat simple sponge cakes and those with fruit or berry fillings.

Curd cheese cream. Preparing an unusual cream for a cake from cottage cheese

You will need

• Products:
• Curd cheese - 300 gr.
• Butter - 100 gr.
• Powdered sugar - 80 gr.
• Vanilla sugar - on the tip of a knife

Instructions

In order for the cream to turn out exactly as needed: elastic, rich and homogeneous in consistency, its ingredients must be of high quality and have the appropriate temperature. The cheese should be firm and cool, and the butter should be softened, but not melted. The butter for the cream needs to be softened to a paste. To do this, take it out of the refrigerator at least 1 hour in advance and leave it at room temperature.

Sugar should be ground into powder and measured into a dry cup. Place the butter in a clean mixing bowl and begin beating. Add powdered sugar in parts without turning off the mixer. When the powder and butter have combined well enough, the mass has become homogeneous and lightened, add the curd cheese and continue beating for another 3-4 minutes.

As the mixer works, the cream may melt a little. To thicken, return the cream to the refrigerator and cool. If you plan to decorate a product from a pastry bag, then it is better to immediately transfer the liquid cream into a pastry bag and put it in the refrigerator to cool.

You can add “fillings” to the cream based on curd cheese, for example, cocoa or cooled melted chocolate or fruit puree (thick). Delicate cream for cakes or cupcakes is ready.

note

For the cream, choose curd cheese (such as the well-known brands Hochland, Kaymak, Philadelphia, Almette and the like), always without additives. The cheese must state that it contains no flavoring additives and that it is curd or creamy curd.
Processed cheese is not suitable for cream.

Helpful advice

It is imperative to choose oil with a fat content of more than 82%; it is advisable to use village oil. Be sure to make sure that the oil contains only cream and no additives in the form of plant components.

Hi all. Today I will tell you how to make sour cream and curd cream. It is ideal for layering cakes such as Napoleon, Honey Cake, Milk Girl or pancake cake.

The cream is very easy to prepare; the ingredients can always be found in the refrigerator. And, importantly, it is economical both in terms of time and money.

How to make cream from sour cream and cottage cheese at home.

Ingredients:

1. 400 gr. sour cream 25−30%
2. 200 gr. cottage cheese
3. 100−150 gr. sugar (in my case it was condensed milk)
4. 10 gr. vanilla sugar

Preparation:

Beat sour cream with sugar until it is completely dissolved. I still had half a can of condensed milk, which I decided to add to the cream. If you are also going to add condensed milk, then the amount of sugar will need to be reduced or completely eliminated, depending on your taste.

While our sour cream is whipping, we will prepare the cottage cheese. Our main task is to grind it so that there are no lumps left. There are 3 options for this: grind through a sieve, pass through a meat grinder or punch with a blender. I used the easiest method - a blender.

All that remains is to mix our whipped sour cream with cottage cheese. That's it, our cream is ready.

It must be put in the refrigerator for at least half an hour. Then you can get to work. Cakes layered with such cream must stand overnight in the refrigerator, so the cream will set and the cakes will be easier to cut.

If you have 20% sour cream, but the cake requires a thicker cream, then there are also 3 options for solving this problem. If you have time, you can weigh out the sour cream. To do this, place a colander or sieve on a saucepan, cover the bottom with gauze, folded in four, and spread our sour cream on top. It's best to leave it in the refrigerator overnight. During this time, excess whey will drain.

If you don’t have time, then gelatin will come to the rescue. For 500 gr. we will need to take 10 grams of sour cream. gelatin. It must be prepared according to the instructions. I always buy the instant version from Dr. Oetker. You just need to fill it with hot water (I take 50-70 grams of water for 1 pack), stir well and cool slightly. Then add to the finished cream. Mix everything thoroughly until smooth and put it in the refrigerator for 10-15 minutes. Next, until the gelatin has completely set, we assemble the cake in a ring or in the mold in which you baked the sponge cake and sandwich the cakes with cream.

Well, the easiest option is to use a special thickener for sour cream and cream. You just need to add it to the sour cream when whipping. For 500 gr. sour cream you need 2 packets of thickener. It’s extremely convenient to work with; you just add it to the sour cream along with the powder and beat until it’s thick.

I made a pancake cake with this cream. Overnight it soaked the pancakes and set. In the morning we were pleased with such a handsome man.

This is an ideal option for kids, it is not only tasty, but also healthy. And, if your baby doesn’t like cottage cheese, then he won’t notice it in the cake.

This cream is perfect for layering the layers of sponge cakes or Milk Girl cake. But you still need to use either weighed sour cream or thickeners to strengthen the density of the cream.

If you want to calculate how much cream you will need for a particular mold diameter, then in this article I described everything in detail, click on it and you will get to the right place - Recalculating the amount of cream for cakes of different diameters.

Bon appetit.

This recipe can be called classic because it comes without any additives. And, by the way, take all food from the refrigerator. Warm cream should not be whipped at all, otherwise you will end up with butter and buttermilk instead of cream. And the cottage cheese does not release water while it is in the refrigerator.

Ingredients:

• Pack of cottage cheese
• A glass of cream from 30%
• A glass of powdered sugar, less if possible

Preparation:

1. The cottage cheese should be without moisture and without lumps. If you have homemade cottage cheese, then grind it through a sieve.
2. The entire cooking process will take you about three minutes.
3. Pour powdered sugar and cream into the cottage cheese and mix everything.
4. If you need a thicker cream, then you can not use all the cream.
5. Remember that it is better to start working with a mixer at minimum speed, gradually increasing it.

Curd cheese is a product based on milk or cream with the addition of sourdough and salt. There may be additional components in the composition, but the base looks exactly like this. It is offered by different manufacturers, including with flavoring additives, but for desserts it is definitely worth doing without them. This product is actively used in cooking, including for making cream. It belongs to the group of soft cheeses, with a uniform, delicate consistency without lumps or compactions. Please note that there should not be a sour curd taste.

Don't know which curd cheese to use for cream? If it is indicated in the recipe, then it is worth purchasing a product with the exact same name of any brand. If it says “cream cheese,” it could be ricotta, Philadelphia, or mascarpone. How do they differ from each other and which one to choose if the specific type is not indicated in the recipe?

• Ricotta. Light cheese, which is the lowest in calories. It is often chosen in cases where they want to “lighten” the dessert. It is very popular in Italian dishes. Prepared from whey, it has a creamy-sweet taste.
• Philadelphia. A bright representative, which got its name from the American brand that produced it. Based on milk, milk fat, cheese culture, whey and concentrated whey protein, a product with a creamy consistency and rich taste is obtained, used in many dishes.
• Mascarpone. Fatty product based on cream. One of the main desserts it is used for is tiramisu. Like ricotta, it comes from Italy. When preparing it, enzymes and starter cultures are not used, as is often the case. It has a sweet, creamy taste and an airy texture.

The name “cream cheese” arose due to the taste of cream and the delicate consistency of the product, which is often due to its high fat content. Cottage cheese can have the same consistency, but a more neutral, tart or salty taste.

For sponge cake, sour cream is the easiest option to prepare. It retains all the beneficial properties of sour cream, as it is not subjected to heat treatment.

Ingredients:

• sour cream – 520 g;
• vanillin - a pinch;
• sugar – 300 g.

Preparation:

1. To make the cake delicious, you need to prepare the cream correctly. Despite its simplicity, simple tips should be followed. The cream should be thick and fluffy. Otherwise it will leak. You should use sour cream of medium or high fat content and always chilled. Keep in the refrigerator for at least three hours.
2. The whipping container must be clean and dry. Pour in sour cream.
3. Add sugar. Add vanillin.
4. Start the mixer.
5. Beat until the mixture becomes thick.
6. If you tilt the container and the cream does not spread over the walls, then the result is ideal. If the mixture is runny, continue whisking.

Curd cream with gelatin for sponge cake. Curd cream for cake with gelatin

Curd cream for cake with gelatin is easy to prepare, very tasty, sweet and sour in taste. The consistency is somewhat similar to curd mousse, with aromatic notes of vanilla. Which cakes to use it with - decide for yourself. Some people like soft cakes with impregnation: then I advise you to use sponge cakes as a basis. You can also whip the cream with fresh fruit or seasonal berries - then you get a fruit and curd dessert. I am sure that both small children and adults will enjoy this dish. At one time I tried many different cream recipes, but I settled on this one: curd cream with gelatin. I think this is a universal cream that should be in the arsenal of any housewife.

Ingredients:

• 900 grams of cottage cheese;
• 20 grams of gelatin;
• 250 milliliters of milk;
• 200 grams of butter;
• 9 tablespoons sugar;
• a packet of vanilla sugar.

Curd cream mousse for cake. Step by step recipe

1. Knead the cottage cheese with a fork until a homogeneous mass is obtained so that there are no large lumps. This must be done if you are using well-squeezed granular homemade cottage cheese - since it is harder than store-bought cottage cheese.
2. First leave the oil to stand at room temperature to soften.
3. Grind the cottage cheese in a large container and add milk in small portions (about 150 milliliters). I usually use an immersion blender for this. In order for the curd cream for the cake to be tender, you need to thoroughly beat the mass to the consistency of mousse.
4. In a separate bowl, soak the gelatin with the remaining milk and leave to swell for a few minutes.
5. Meanwhile, add regular and vanilla sugar to the curd mousse. Add one packet of vanilla to avoid a cloying smell and bitter taste.
6. Mix the curd mixture thoroughly until the sugar crystals dissolve.
7. Place the swollen gelatin in the microwave for 10 seconds or heat it in a water bath without bringing it to a boil. To make a water bath, you need to pour water into a large bowl and place it on the burner to heat, and place a jar of gelatin in the water. The water will gradually heat the walls of the jar and the gelatin will begin to dissolve. Be sure to stir the solution while heating to prevent the gelatin from sticking to the bottom of the jar.
8. Using a mixer, beat the curd mass with gelatin and soft butter until smooth.
9. I recommend working with the curd cream immediately after whipping, since then the gelatin will thicken and forming the cream into something will become inconvenient.

The finished product must be placed in the refrigerator until completely thickened. Serve with aromatic tea or coffee. If you want to surprise your loved ones with a delicious dessert, I recommend trying to prepare the cream according to this recipe - you get an airy, delicate curd cream with gelatin. It can be used as a topping for a cake, as an addition to a cupcake, or as a dessert on its own - it's up to you. I have coated sponge cakes with this cream many times - it turns out to be a very simple, tasty and healthy cake. My family really loves it when I add this cream to desserts, and guests always ask for more. You can also find the recipe for making different types of cakes on our “Super Chef” portal. We wish you successful baking and exciting experiments!

In order to prepare a new dessert that children would like and would delight adults, you just need to slightly modify the good old, proven recipe for your favorite cake. How to do it? Prepare a new curd cream with cream - this is exactly what will make your family take a fresh look at sponge cake or the most ordinary cupcakes. Airy, moderate in calories, with a delicate creamy taste, it will not only be a wonderful layer for a sponge cake, but also an excellent addition to a fruit salad, as well as an appropriate filling for eclairs and choux. This cream is prepared from just three ingredients, and the time in which you can prepare it will not exceed 15 minutes.

Ingredients:

• Cottage cheese – 300 g;
• Powdered sugar – 150 g;
• Cream (33% fat) – 200 ml;

Recipe with photo: curd buttercream

1. First you need to beat the cottage cheese so that its graininess disappears and it becomes pasty. You can do this in the bowl of a food processor or with an immersion blender. If the cottage cheese is not very fatty, add 50 ml of cream - this will help beat the cottage cheese much more effectively.

2. Cool the cream well in the refrigerator, beat with a mixer, adding powdered sugar little by little. When the cream forms stable peaks, this is a sign that no more whipping is needed. Don't overdo it so you don't turn them into oil.

3. Place whipped cream into the spreadable curd.

4. Gently, with light movements, combine both parts of the cream together. Bring them until smooth.

5. This completes the process of preparing the curd cream. Use it to layer cakes or decorate cupcakes, fill profiteroles or tubes with it and serve with fruit. Prepare delicate curd butter cream and get real pleasure! After all, its light, airy texture and delicate creamy taste will turn the most ordinary dessert into a culinary masterpiece.

Video CREATURE CREAM / Very tasty cream

Curd cream is the most popular addition to desserts - cakes, eclairs and just fruit. In addition, made from low-fat cottage cheese, it has a reduced calorie content, and for this reason it is popular among “losing weight ladies.” Below are several options for simple and delicious creams for various types of desserts.

The classic cream requires very little time and a minimum amount of products. It can be used to decorate baked goods, layer cakes and layered pastries, or as a basis for preparing more complex cream.

To prepare the classic recipe you will need:

• cottage cheese (fat) – 250 g;
• 350 grams of powdered sugar;
• butter – 50 grams;
• 1 tsp vanilla extract.

First you need to mix vanilla extract and cottage cheese (9% fat) well. Then add oil and beat with a blender. After obtaining a homogeneous mass, gradually add powdered sugar. This component should be sifted
to prevent the formation of lumps. You need to mix it in with light movements, gently stirring with a spoon. Then mix the whole mixture well in a blender.

On a note. The cream must be kept in the cold before applying to the cake or before using it as a layer. This will give durability to the curd layer of the dessert.

How to make for eclairs?

Eclairs have long won the hearts of sweet lovers. This is also due to the cream that serves as the filling.

Curd cream for eclairs is prepared from the following products:

• 4 chicken egg yolks;
• cottage cheese – 400 grams;
• vanillin;
• 0.2 liters of heavy cream (from 30%).

Grind the yolks with sugar, beat the curd in a blender, and also beat the cream until it becomes an elastic foam. Combine all ingredients, add vanillin, beat thoroughly with a mixer or blender. Place in the cold for 1-2 hours. Using a pastry syringe, inject some of the filling into each eclair.

For the sponge cake

Sponge cake is the most delicate dessert, which should have the same delicate creamy top.

To prepare light curd cream for sponge cake, you will need the following products:

• powdered sugar – 180 g;
• cottage cheese (8-9%) – 480 g;
• water – 180 g;
• 20 grams of gelatin.

Dry gelatin should be diluted with water and left for 40-50 minutes. Beat the cottage cheese with a blender to remove lumps and achieve homogeneity. The gelatin, which is already fairly thick, needs to be warmed up a little so that all the granules dissolve, and then allowed to cool. Gradually add powdered sugar to the cottage cheese and mix with the gelatin mass. It is well suited not only as a decoration, but can also play the role of a biscuit layer.

From curd cheese

Curd cheese cream is used not only as a cake decoration, but also as a “spread” for sandwiches. Sweet sandwiches are perfect for tea drinking. You can also use the cream to create cakes from cookies, cream and melted chocolate.

To prepare, you need to prepare the following amount of products in advance:

• oil drain – 120 grams;
• curd cheese – 280 g;
• 90 g powdered sugar;
• vanillin.

Place the softened butter in a blender and while beating, gradually add powdered sugar with a pinch of vanillin. After the butter and powder have turned into foam, add all the cheese and beat for 2 minutes. It is recommended to store the resulting mass in the refrigerator.

Creamy curd cream

Creamy curd cream has a light structure, pleasant delicate taste and melting consistency. This type of dessert is low in calories, as low-fat cottage cheese is used in its preparation.

To prepare a delicious low-calorie cream you will need the following products:

• cream – 200 grams;
• cottage cheese (low-fat) – 200 g;
• granulated sugar – 100 g;
• tsp vanillin.

The curd component must first be passed through a large sieve to remove pieces and lumps. A blender also works well for this purpose. Separately, whip cream, sugar and vanilla. Combine the curd and cream mixture together. The snow-white decor can be sprinkled with chocolate chips on top.

On a note. When whipping the cream, you need to set the mixer or blender to medium speed. But with a whisk you will not be able to achieve the formation of a stable, homogeneous, curd foam.

For cupcakes

For small cakes (cupcakes), you can make cream with a fruit or berry flavor, such as lemon-orange.

To prepare curd cream for cupcakes, you need to prepare the following ingredients in advance:

• cottage cheese (9-10%) – 300 g;
• 1 lemon or orange;
• syrup – 70 ml;
• cream – 340 ml;
• orange zest;
• walnuts – 50 g;
• vanillin – 1 sachet;
• sugar – 110 g.

Soften the cottage cheese, bring to homogeneity using a mixer or blender. Mix vanillin with sugar and add to the curd mass, beat again with a blender until foam forms. The nuts must be pre-roasted and chopped. Add fresh citrus zest to the cream and stir. Blend slices of peeled citrus fruits (lemon or orange) in a blender until juiced, then pour in sugar syrup. Combine all the resulting mixtures and mix well.

On a note. All dairy products must be fresh.

Curd and sour cream

This type of dessert is quite thick, and you can create a whole foam cap on the cake, decorate figures using a pastry syringe, or simply cover the dessert with a thick layer of cream.

To prepare a thick sweet cream you will need the following list of products:

• sour cream – 3 tbsp. l.;
• cottage cheese (5%) – 400 g;
• sugar to taste;
• vanillin – 1 sachet.

First you need to beat the fresh curd with vanilla using a submersible blender or mixer. This helps achieve a thick consistency in just a couple of minutes. It is recommended to gradually increase the speed, and gradually reduce it towards the end of whipping. The finished mass should be placed in the cold for half an hour - it will soak, infuse and become even thicker.

Cottage cheese cream for cakes will saturate any cake well, is suitable for a dense layer, and can be used to decorate desserts, creating an interesting decor on the surface. It’s not difficult to prepare, you just need to arm yourself with a good recipe and quality products, the result will always be impressive.

How to make curd cream for a cake?

This option for soaking or decorating cakes is very hassle-free and very budget-friendly. Every cook can prepare cottage cheese cream for a cake; you just need to follow certain recommendations that accompany each recipe.

1. Cottage cheese is chosen low-fat or medium fat (0-9%), preferably not grainy.
2. The creamy mass should be smooth, without grains. Before preparing the curd cream for the cake, the product is punched with a blender and additionally rubbed through a sieve.
3. If you buy a ready-made curd product, be sure to try it; perhaps it has already been sweetened; this fact must be taken into account when adding sugar to the composition.
4. If the recipe calls for a sweetener, use powdered sweetener. It dissolves faster and the cottage cheese will not become liquid.
5. The curd cream recipe for the cake is a universal one; it can be supplemented with all sorts of aromatic ingredients: vanilla, chocolate, berry syrups.
6. This cream is easy to color, but in this case it is better to use gel dyes, they are bright and dissolve more evenly.

Cottage cheese cream for a cake is prepared very quickly, provided that the cottage cheese is prepared in advance. It needs to be turned into a smooth mass by punching it with a blender. This cream cheese holds its shape very well and is suitable for a thick layer between cakes and even for creating a pattern on the surface of the dessert. With this cream you can make a “naked” cake.

Ingredients:

• mascarpone – 300 g;
• curd mass – 200;
• powder – 100 g;
• cream 33% - 100 ml.

Preparation

1. Whip cold cream until stiff.
2. Whisk mascarpone with powder.
3. Combine cottage cheese with mascarpone, add whipped cream.
4. Mix well and use to layer the cake layers.

Cream from cottage cheese and sour cream for the cake is prepared when there is absolutely no time to make complex desserts. It perfectly saturates any cake: sponge cake, shortbread or waffle. If you need a thicker cream, use a special thickening powder during the whipping process. This cream can be made colored by adding berry syrups or gel dyes to the composition.

Ingredients:

• sour cream 25% – 300 ml;
• curd mass – 250 g;
• powdered sugar – 100 g;
• thickener powder – 1 sachet;
• vanilla.

Preparation

1. Beat sour cream with powder and powder.
2. Add smooth curd and vanilla.
3. The curd cream for the cake will be ready for use after 15 minutes of cooling.

Delicious curd cream for the cake is prepared simply and quickly. If you are afraid to work with cream, use a product of plant origin; it will definitely beat to the desired consistency and will not separate. Rub the cottage cheese twice for the smoothest consistency, or use a store-bought product, it no longer contains grains.

Ingredients:

• whipping cream – 200 ml;
• curd mass – 250 g;
• powdered sugar – 100 g;
• lemon juice – 1 tsp;
• vanilla.

Preparation

1. Whip the cream until it doubles in volume and has a thick consistency.
2. Add lemon juice, powder and vanilla.
3. Continuing whipping, add cottage cheese.

Curd turns out very tasty, moderately sweet, you can supplement it with cocoa, nuts, vanilla, and if the dessert is not intended for children, you can add a little coffee liqueur. It will soak any cake well, especially chocolate or pancake cakes. This amount of ingredients is enough to saturate a three-layer sponge cake.

Ingredients:

• condensed milk – 1 b;
• curd mass – 300 g;
• coffee liqueur – 50 ml;
• butter – 150 g.

Preparation

1. Beat soft butter until white.
2. Pour in the condensed milk without stopping the mixer, add the cottage cheese.
3. The curd cream for the cake should thicken in the refrigerator for 30 minutes.

Yogurt cream from soft cottage cheese for a cake is prepared in a similar way to sour cream, only in this case you can use sweet desserts with berry fillings. This cream will soak the cakes well, as it is not very thick. For sponge cakes, you don’t even need to use syrup; the cake will turn out very moist with a rich taste.

Ingredients:

• strawberry yogurt – 200 ml;
• curd mass – 200 g;
• thickener for cream – 1 sachet;
• powder – 50 g.

Preparation

1. Whisk the yogurt with powder and thickener.
2. Add the curd mass and continue beating until smooth.
3. The curd cream with yogurt for the cake can be supplemented with whole berries by adding them at the final stage of preparation.

The curd turns out very dense. It is used as a layer between sponge cakes; it does not settle during impregnation. It is important not to overdo it while whipping; the mass may gel and turn into marshmallow, which is then difficult to spread in an even layer on the surface of the cake.

Ingredients:

• curd mass – 500 g;
• cream – 100 ml;
• powder – 100 g;
• lemon juice – 20 ml;
• gelatin – 20 g.

Preparation

1. Pour 50 ml of hot water over gelatin and leave to swell.
2. Whip the cream, add powder and cottage cheese, beat well until light texture, pour in lemon juice.
3. Without stopping the mixer, pour in the swollen gelatin.
4. Continue beating until the sponge cream becomes stiff.

The cream from the curd mass for an oil-based cake will be dense, delicate with a very balanced taste. It is important to choose high-quality, fresh oil with a fat content of 82%. You can supplement the composition with vanilla or cocoa. When whipping, use cane sugar powder; it will add a light caramel flavor to the finished cream.

Ingredients:

• curd mass – 400 g;
• oil 82% - 200 g;
• powder – 100 g;
• vanilla.

Preparation

1. Beat soft butter until white, add powder, continue whisking until you get a light, airy cream.
2. Add the curd mass and vanilla, beat again.
3. Refrigerate the cream before use.

Cottage cheese and banana are good; the cakes can be white or chocolate. Or even store-bought ones. The fruits will add a very interesting note to the finished treat; they should be slightly overripe and soft. The sweetness of the bananas should be enough, but if you find the cream not very sweet, add a couple of tablespoons of powdered sugar.

Ingredients:

• curd mass – 500 g;
• ripe bananas – 3 pcs.;
• powdered sugar – 2 tbsp. l.;
• lemon juice – 20 ml.

Preparation

1. Mash the bananas with a fork, pour in the juice and start beating, adding cottage cheese.
2. Add powdered sugar if necessary and use immediately.

You will need thick curd cream for the cake. You can make it this way by adding gelatin or using butter. Desserts are decorated only with cold cream; it is important that the room is cool. All sorts of interesting patterns, flowers or more intricate figures are created from a properly prepared mass.