Biscuit with cottage cheese is almost universal. It can be used as a base for protein, oil and custards, it is combined with layers of meringue or taken as the base element of the cake " Bird's milk" Desserts with curd dough are always tender, crumbly and aromatic delicacies with a moist crust texture and a self-sufficient taste.
Basic cooking rules
Curd biscuit recipes always contain cottage cheese, eggs and sugar - other components are considered unstable elements and may vary depending on the cooking method.
Unlike other ingredients in a biscuit, which must have impeccable freshness, cottage cheese can be taken with already noticeable sourness, unsuitable for consumption in its natural form.
Since cottage cheese has an astringent property, and if the structure is insufficiently loose and homogeneous, it can “grab” into sticky, adhesive lumps in the dough, it must be rubbed with a fork or passed through a flour sieve before use, and a very wet product must also be squeezed out well through gauze before processing. . Also, in order to prevent exaggerated density of the dough and prevent the biscuit from being poorly baked, it must be prepared with the obligatory use of baking powder or slaked lemon juice soda
Heat treatment curd cake carried out at constant temperatures, not higher than 180 and not lower than 170 degrees.
Super airy curd biscuit
Separately, we make a mixture of all the other bulk components and, with continuous stirring of the thickening mass, introduce the dry mixture into curd mass. This cake is good to cook in a slow cooker: 1 hour in the “Baking” mode.
Curd biscuit with berries
How to bake a sponge cake at home so that the berries do not “soak” the already quite moist curd pulp of the sponge cake? Of course, only using ready-made thick berry puree.
Ingredients for 1 pack of full-fat cottage cheese:
- chicken eggs - 2 pcs.;
- thick berry puree - 120 g;
- granulated sugar - 250 g;
- high fat butter - 120 g;
- flour - 3 full glasses;
- fruit flavoring - to taste;
- baking powder - 4 tsp;
- salt - 1/3 tbsp. spoons.
Mix all the bulk ingredients in one bowl, in another, beat the eggs until stiff, in a third, grind the cottage cheese with butter and berry puree with a wooden spatula. Then combine all the mixtures in the following sequence: beat the eggs in a thin stream into the curd-butter mass while continuously stirring the entire mixture, and then, when the liquid mixture becomes homogeneous, add a couple of spoons of the dry mixture to it.
The result should be a flowing dough, like pancakes. The biscuit with cottage cheese is baked at a temperature of 170 o C.
Cottage cheese-apple biscuit
How to bake a sponge cake at home that tastes indistinguishable from real cottage cheese charlotte? To get an amazing result, you just need to add apples to the usual “biscuit” set.
Ingredients for 1 pack of cottage cheese:
- fresh chicken eggs - 2 pcs.;
- thick sour cream, homemade - 100 ml;
- flour without additives - 250 g;
- granulated sugar - 180 g;
- baking powder - a third of a tablespoon;
- apples - 2 large.
Beat cottage cheese with sour cream and 1/3 of all sugar at medium mixer speed until grains of granulated sugar can no longer be felt in a pinch. In a separate bowl, beat the eggs with the rest of the granulated sugar at high speed. Combine both mixtures, stir with a wooden spatula and, continuing to stir, add flour, sifted with baking powder, a handful at a time.
Apples cut into 1 cm cubes, pour directly into batter and distribute throughout the bowl, then immediately pour the dough into the mold. Bake the curd biscuit in the oven (as usual).
"Chocolate sweetness"
By this recipe The curd biscuit has a slight bitterness, which can be smoothed out or enhanced by varying the amount of cocoa powder.
Ingredients for 1.5 packs of full-fat cottage cheese:
- fresh chicken eggs - 3-4 pcs.;
- powdered sugar - ¾ cup;
- flour - 210-240 g;
- high fat butter - 80-90 g;
- cocoa - from 20 to 40 g;
- baking powder - a full teaspoon;
- vanilla sugar - a little less than a teaspoon.
Beat eggs with sugar, gradually adding cottage cheese and butter, then add powder in portions and beat vigorously for another 7-10 minutes. Separately mix all the other ingredients indicated in the curd biscuit recipe and, adding 1 spoon at a time to the fluffy mixture, continue beating at low speed.
IN ready dough You can add a spoonful of chocolate paste, or you can coat the finished biscuit with it.
Secrets of the perfect biscuit
Cottage cheese goes well not only with fresh fruit and berries, but also with dried fruits, and pieces of candied fruits, and nuts. Biscuits with the addition of white raisins or prunes cut into thin strips are very fragrant.
If the oven bakes unevenly and half of the cake consistently remains raw, while the other half is already burning, you can refuse to create big pie in favor of baking portioned cupcakes in silicone molds. With a little effort, small cupcakes can even be turned into full-fledged elegant cakes, using candied berries, jelly, marmalade, and caramelized nuts for decoration.
Stale cottage cheese may turn out to be dried out, “rubbery” and difficult to process. It will be difficult to pass such a product through a sieve, so it is recommended to grind it in a blender, adding a couple of spoons of good sour cream to increase the fat content. In the absence of sour cream, unsweetened cream or curd cheeses without glaze. On the contrary, too wet, watery cottage cheese needs to be stabilized with flour or starch.
12.06.2017
Curd biscuit differs from other types in its moist crumb and unusual creamy aroma. It can be used to prepare desserts, but it will also be a wonderful treat on its own. You just need to cut the cake into pieces, sprinkle powdered sugar.
Biscuit with cottage cheese - general principles of preparation
Cottage cheese for biscuits will work at any level of freshness, even not at the first level. This great way identify the product that is left in the refrigerator. Naturally, there should be no mold or unpleasant odor coming from it. It is important to rub the cottage cheese well so that it is easily distributed in the airy biscuit dough.
The biscuit dough is prepared using eggs and sugar. Usually these ingredients are beaten, then mixed with cottage cheese, and flour is added. Its quantity may vary slightly depending on the moisture content of the cottage cheese.
What else can be added to the dough:
Sour cream, milk, kefir;
Butter, margarine;
Fruits, berries, fresh, canned, dried;
Lemon zest, vanillin.
Curd biscuits are denser than classic options. They are more like cupcakes, which is why baking powder is often used. The easiest way is to take a special product from a bag. But baking soda will also work, which must be extinguished before adding to the dough.
Baking curd biscuits is usually carried out in the oven at a temperature of 170-180, it is advisable not to exceed it, since the dough contains wet ingredients, it is important to bake them. But you can also use a multicooker that has a baking mode.
Biscuit with cottage cheese and butter
A version of a simple sponge cake with cottage cheese and butter. You can take good fat margarine. We remove food from the refrigerator in advance so that the temperature becomes the same.
Ingredients
200 grams of sugar;
Two eggs;
100 grams of butter;
10 g vanilla sugar;
7 grams of ripper;
200 grams of flour;
200 grams of cottage cheese.
Preparation
1. Rub the cottage cheese through a sieve. If it is soft and the lumps are well ground, then you can simply stir it well with a spoon.
2. Combine softened butter with granulated sugar. Stir first with a spoon, then immerse the mixer whisks, beat until smooth.
3. Add the pureed cottage cheese and keep whisking.
4. Add one egg first, stir. Then add the second egg, beat everything together.
5. Combine vanilla sugar and flour. Add baking powder to the dry mixture and stir thoroughly.
6. Pour the flour into the curd mass. Knead a light, homogeneous dough.
7. Transfer to a greased form, always covered with parchment.
8. Let the curd biscuit bake. Cooking at 180 degrees. Remove from the oven, cover with a towel. Let it sit for about thirty minutes.
9. Remove the towel, turn it over, remove the parchment, transfer it to a dish, sprinkle with powdered sugar, but you can decorate with cream, jam, whipped cream.
Biscuit with cottage cheese and kefir (in a slow cooker and oven)
For this biscuit with cottage cheese, it is better to use good fat kefir or fermented baked milk. The recipe is great for a slow cooker, but can also be baked in a regular gas or electric oven.
Ingredients
200 grams of cottage cheese;
Three eggs;
200 grams of kefir;
200 grams of granulated sugar;
10 grams of baking powder;
20 g powder;
320 grams of flour.
Preparation
1. Grind the cottage cheese or beat with a blender. There should not be any large or hard pieces in the product.
2. Break three eggs into a bowl at once, add granulated sugar to them, immediately add flour, vanilla, baking powder and all other products on the list, except powdered sugar.
3. Beat the dough for about three minutes at the highest power of the mixer.
4. Now is the time to add the grated cottage cheese. Add and beat the mixture for about two more minutes.
5. Grease a multi-cooker cup or any form for preparing cakes in the oven with butter, rub the bottom and walls well.
6. Pour in the dough and level it to ensure the same layer thickness.
7. Bake for 50 minutes in a multicooker saucepan on the baking program.
8. Or at 180 degrees, bring the curd biscuit to readiness in the oven. Cool, remove from the mold, and sprinkle with powdered sugar using a strainer.
Quick biscuit with cottage cheese (with sour cream)
Choose fatty sour cream for curd biscuit so that the dough turns out tender, tasty, and light. The fat content of the cottage cheese does not matter, but if it is weak in consistency, then add another 2-3 tablespoons of flour to the dough.
Ingredients
200 g cottage cheese;
110 grams of sour cream;
A glass of sugar (about 200 grams);
A pair of eggs;
8 grams of ripper from a bag;
220 grams of flour;
Salt, vanilla.
Preparation
1. Beat the pureed cottage cheese with sour cream and half the amount of sugar until smooth, you should get a sweet and delicate cream.
2. Beat the eggs with the second part of the sugar until a fluffy foam is obtained, at the very end add a small pinch of salt. It will improve the taste of the biscuit and make it richer.
3. Combine both masses and stir gently with a spoon.
4. Mix the sifted flour, a couple of pinches of vanilla and 8 grams of baking powder from the bag.
5. Add the dry mixture to curd dough. Mix with gentle movements from bottom to top to preserve the porosity and lightness of the dough as much as possible.
6. Transfer the curd dough from the bowl into the mold, level the layer with a spatula, and send to bake. In the oven at 180 degrees the process will take about 35-40 minutes. In the multicooker for 50-60 minutes on the baking program.
Biscuit with cottage cheese and apples
A stunning recipe for sponge cake with cottage cheese and apples, which can be called a kind of charlotte. If desired, apples can be replaced with pears or other fruits. Maybe make a platter?
Ingredients
Two eggs;
180 grams of cottage cheese;
70 grams of sour cream;
1.5 standard cups of flour;
A glass of sugar;
1 tsp. soda;
3 apples.
Preparation
1. Combine cottage cheese and sour cream in a bowl; you can use dairy products of any fat content. Grind everything with a spoon until smooth, add a third of a glass of sugar, continue stirring thoroughly until the sand becomes visible and it completely dissolves in the mass.
2. Beat the eggs and remaining granulated sugar until foamy.
3. Add the mixture of cottage cheese and sour cream to the egg mixture and stir. If desired, add vanillin to this mass.
5. Cut the apples into small pieces. If the fruits are winter varieties and have a hard skin, it is better to peel them.
6. Apples can be added to a biscuit in three ways: immediately stir into the dough, put in a mold and pour on top, or pour the dough first and scatter pieces of apples on top. We do it the way we like best.
7. Bake the curd biscuit until ready. We take it out of the mold only 20-30 minutes after taking it out of the oven. The apple crust needs to firm up a little.
Biscuit with cottage cheese in vegetable oil
A variant of a simple biscuit with cottage cheese, the dough for which is kneaded using refined vegetable oil. It's great for a variety of cakes, but can also be a dessert on its own.
Ingredients
A pack of cottage cheese;
Three large eggs;
Vanilla bag;
0.8 cups sugar (about 150 grams);
1 tsp. soda;
50 grams of butter;
150 grams of flour;
A little acid (vinegar, lemon juice).
Preparation
1. Grind the cottage cheese, set it aside, let it be ready.
2. B lush foam beat three eggs, gradually add the recipe granulated sugar in parts. Each time we beat it well and don’t let the foam settle.
3. Add grated cottage cheese.
4. Next pour into the dough vegetable oil odorless. Stir and add vanilla to taste. Goes great with this biscuit lemon zest, but it needs to be chopped well.
5. Add flour, start stirring and add slaked soda in the process. Under no circumstances should it be added to oil. You can extinguish it with lemon juice or ordinary table vinegar.
6. Pour the prepared dough into a suitable mold, bake the curd biscuit until ready at 180 degrees.
Biscuit with cottage cheese and cocoa
Recipe for chocolate sponge cake with cottage cheese. If desired, it can be covered chocolate icing from melted tiles.
Ingredients
Four eggs;
160 grams of powdered sugar;
300 grams of pureed cottage cheese;
A glass of flour;
50 g butter;
35 grams of cocoa powder;
A packet of ripper;
Preparation
1. Prepare the usual biscuit dough from eggs. Add powdered sugar to them, beat until well foamed with a mixer.
2. Mix cocoa powder, ripper, glass wheat flour, we pass it all through a sieve. Add to eggs.
3. Lightly stir the chocolate biscuit dough and add the pureed cottage cheese in parts.
4. If desired, add a little vanilla.
5. At the end, pour in melted but cooled butter or take margarine, stir and send the dough into a greased form.
6. Bake chocolate sponge cake with cottage cheese for about 40 minutes.
Almost all biscuits with cottage cheese can be baked in small muffin tins; it is better to use silicone containers. Miniature products can be used to make wonderful cakes or the now popular cupcakes; you just need to decorate them beautifully with cream, fondant, berries or chopped fruit.
If the cottage cheese is too dry, then it is better to add a little fat sour cream to it in advance and beat the mixture well with a blender.
Take your time melting the butter for the dough on the stove. It's better to soften it microwave oven on the defrost program. In this form it is convenient to add it to biscuit dough. The mass is not hot, but the crumb is much better.
An interesting sponge cake, almost a cupcake, does not require complex ingredients and is very fragrant due to the addition of coconut liqueur. Instead of coconut, you can try adding any other, but the smell will not be so inviting. If there is no liquor at all, you can replace it with a couple of spoons of cognac or vodka, but the replacement will not be equivalent at all. The finished sponge cake can be cut into cake layers and layered with any cream to create a cottage cheese cake.
So, we will need the following room temperature products:
First grind soft butter or margarine with sugar, and then beat with a mixer until loose.
Add the eggs one at a time, beating well each time. You should get a fluffy mass.
Pour in coconut liqueur and stir.
Add cottage cheese and beat everything with a mixer so that there are no lumps of cottage cheese left. For this, it is best to take not grainy cottage cheese, but pasty, smooth one.
Then add the sifted flour with baking powder and vanilla, and also add a pinch of salt. Be sure to add salt, it will turn out much tastier.
Mix the flour with the main mass using a hand whisk. There is no need to use a mixer so as not to tighten the dough.
Pour the dough into the baking dish. I used a disposable one and didn’t lubricate it with anything. Bake in an oven preheated to 175-180 degrees for about an hour. Be sure to check the readiness with a splinter. The biscuit may rise a lot and then fall a little. This is normal, as long as it bakes evenly.
Allow the finished biscuit to cool completely in the mold and then remove.
I turned it over onto a plate. It’s so loose and very fragrant.
Enjoy your tea!
A biscuit with cottage cheese cooked in the oven is what you need if you are short on time. Even children love it, who consider cottage cheese the most tasteless food in the world. Despite the fact that the baking recipe is very simple, if you decorate it, you will get a curd sponge cake.
We will need:
- Two hundred grams of cottage cheese
- One hundred grams butter room temperature;
- Two eggs;
- One glass each of flour and sugar;
- Five grams of soda;
- Vinegar (9%) – two milliliters.
How to cook a delicious curd biscuit in the oven
Take the butter out of the refrigerator in advance. Knead it with a fork.
Add cottage cheese and mash everything well.
You can take any cottage cheese. Fat content and consistency are not so important. In any case it turns out very tasty.
The next step is to add sugar. Mix.
Then break the eggs. Mix thoroughly.
We extinguish the soda with vinegar and mix it with the future curd dough.
Add flour and knead the dough until smooth.
Grease the mold with oil. Using a spoon, transfer the curd dough into the prepared pan, level it and place in the oven.
Bake at one hundred and eighty degrees for about thirty minutes. Check the readiness of the biscuit with a match.
The curd biscuit is ready. Bon appetit.
At first glance, it may seem that cottage cheese with flour are cheesecakes, cottage cheese casserole, but not a preparation for a cake. But if you look at this method of preparing sponge cake more carefully and figure it out, then curd sponge cake may turn out to be a favorite recipe for housewives, thanks to its simplicity and guaranteed success in its preparation. Let's just see.
Curd biscuit - basic technological principles
Comparison always makes it possible to see the advantages of one method or another, helps to make right choice. No, no one is calling for giving up traditional technologies preparing biscuit semi-finished products in a cold or hot way, or on an oil basis. Everyone chooses what they are used to, what works best.
Let's compare. For a classic sponge cake we take flour, sugar and eggs. For now, let’s leave aside flavoring and aromatic additives that do not affect the fluffiness of the semi-finished product or the ease of preparation.
Lush classic sponge cake obtained by properly beating eggs, adding sugar and flour correctly. The proportion of dry and wet ingredients is 50/50. These are completely feasible conditions, if not for one, the most precious stage in preparation, because of which many beginners and even experienced housewives do not like to bake homemade cakes, but prefer to buy them, even knowing what is better homemade dessert nothing in the world exists. This “treacherous” stage is mixing dry flour with eggs, which are already perfectly beaten, and their fluffiness cannot be destroyed under any circumstances, so that the sponge cake does not turn into a heavy, hard and rough cake. Careless movement - the dessert is spoiled, you need to start over and think about what use to find for the spoiled products.
It's not all that sad. You can add margarine or butter - it will work out delicious cupcakes. True, if we take into account the volume and mass of four eggs, a glass of flour and a glass of sugar (the average amount of ingredients for one sponge cake), then you will have to add too much oil, it will turn out very greasy, and the cake is not the goal, but a sponge cake for the cake.
We take out a pack of cottage cheese from the refrigerator, add it, beat it, for greater confidence in rising - a spoonful of soda, and the problem is solved! What has changed? Here's what: the dough was saved by a fermented milk product containing casein (milk protein), lactic acid, which, in reaction with soda, released carbon dioxide, again providing the lost fluffiness to the semi-finished product. If you look even more closely, the ratio of liquid and dry matter in the dough is also not violated, which means that the sponge cake will have the necessary moisture, elasticity, and the dessert will be a success. And that's all!
Details can be thought out during the work process, but the principle is already clear. Just don't get carried away with adding cottage cheese. Dairy and egg whites, despite similar properties, when whipping and baking, they still have different taste, and casein, in addition, also has higher density after exposure to high temperatures. Excess cottage cheese can make the sponge cake tougher and more rubbery.
Curd biscuit with cream
It happens that cottage cheese is slightly or very dry, which means that its grains will be noticeable in any dough. For cheesecakes, this option is the norm, but in a biscuit, the cottage cheese should become invisible. The proposed recipe solves this problem too.
Ingredients:
Cottage cheese (9%) 250 g
Cream (15-20%) 120 ml
Eggs (C-1) 4 pcs. (200 g)
Sugar 250 g
Vanilla (powder) 8 g
Preparation procedure:
Add some of the sugar prepared for the dough to the dry cottage cheese, mix and let stand until the whey begins to separate. This will make the cottage cheese a little softer and more pliable. Combine it with cream, beat with a blender until smooth. You can add flour, salt and vanillin to it, and leave the soda aside for now: add it last. Beat the remaining sugar with the eggs. Combine both masses and transfer to the prepared form, filling it halfway. The dough will rise very much. Grease the baking dish well and sprinkle with flour, or line with oiled baking paper. Let the semi-finished product cool completely, placing it on a wooden surface or on a wire rack.
Curd sponge cake with berries for cake with cream
Products:
Eggs, dietary large 3 pcs.
Berry puree 140 g
Refined sugar 280 g
Natural cottage cheese (36%) 220 g
Butter, butter 135 g
Essence, fruit 10 mg
Baking powder for dough 40 g
Fine salt 15 g
Cooking method:
Combine flour with salt, sugar and baking powder, after sifting it. Beat the eggs separately, and combine the cottage cheese with berry puree and butter. Add the beaten egg mass to the curd part of the dough, stir and add the dry mixture in portions, carefully sifting the flour into the liquid and mixing with a spatula. The dough should have the consistency of thick sour cream, so if the cottage cheese or fruit puree is too liquid, add a little more flour. Transfer the dough to the prepared pan and bake until done at medium temperature. Divide the cooled biscuit horizontally into three parts. Cover the cakes with whipped cream combined with whole fresh berries. The cut biscuit will have a color shade corresponding to the berry puree that was added to the dough. This recipe can be used for bright rainbow cakes, with layers made from different berry fillings.
Curd biscuit - not a day without chocolate taste
Ingredients:
Chocolate drops 360 g
Cottage cheese from whole milk 180 g
Baking powder 20 g
Wheat flour (premium) 350 g
Refined sugar 120 g
Fresh table eggs 4 pcs.
Vanilla flavoring - to taste
Cooking method:
Melt the chocolate. Add cottage cheese, vanilla, salt and rum to the melted chocolate mass, slightly cooled. Puree the mixture with a blender until it reaches a creamy consistency. Separate the whites from the yolks. Cool the whites and beat until they form a stable foam, and add the yolks to the curd-chocolate mixture and beat too. Add flour to the curd mass, after sifting. Gently mix the dough, also carefully add the whipped whites. Transfer the dough to a greased pan and bake at medium temperature.
Curd biscuit roll with dried apricots and oranges
Ingredients:
Eggs 250 g (5 pcs.)
Sugar 125 g
Whole milk cottage cheese 150 g
Creamy margarine (premium) 100 g
Flour, wheat 180 g
Vanilla 5 g
Dried apricots 200 g
Oranges 2 pcs.
Cooking technology:
Beat the eggs until foamy. Beat sugar and cottage cheese using a blender until creamy. Having combined both masses, add carefully sifted flour, vanilla, and lightly salt. Add orange zest. Melt the margarine, pour it hot into the dough, while stirring with a spatula. Line a baking sheet with parchment, pour out the dough, and spread it evenly over the sheet using a spatula. Bake for 10-12 minutes at 180°C. Pour the juice into the pan and add the washed dried apricots. Boil until the dried apricots become soft, then puree the resulting mass with a blender. Place the semi-finished sponge cake on the work surface, parchment side up, remove the paper and spread the cake fruit filling. Roll the roll slowly. Place on a plate, seam side down.
Chocolate curd sponge cake with coconut milk
Ingredients:
Eggs, large 4 pcs. (270-280 g)
Curd mass, vanilla 250 g
Sugar 120 g
Coconut milk 180 ml
Soda ash 15 g
Cocoa powder 80 g
Preparation:
Beat eggs with sugar until volume increases 4 times. Heat the milk and pour it hot in a thin stream, without stopping whisking, into the egg mixture. Add curd mass. Continue whisking. Combine flour, soda and cocoa, sift, and add the dry mixture in parts to the dough. Fill the springform pan (28 cm) 3/4 full. Bake at medium temperature. Divide the cooled sponge cake into thin cake layers using a coarse thread, brush them with cream, to taste.
Curd biscuit with sour cream
Ingredients:
Oil 80 g
Cottage cheese (36%) 150 g
Vanilla sugar 10 g
Eggs 3 pcs.
Homemade sour cream (thick) 450 g
Powder 100 g
Rum essence 5 mg
Sugar 150 g
Preparation:
Beat the cottage cheese with a blender, adding butter. Separately, beat the eggs, adding sugar, until the volume quadruples. Combine both parts of the dough, gradually adding sifted flour, mix. Transfer the dough to a baking sheet covered with parchment. Bake until done at 170-180°C. Cut the cooled sponge cake in half, dividing it into two layers. Beat sour cream with powdered sugar. Grease the cakes and combine. Upon request in sour cream You can add dried fruits or nuts.
Soda combined with fermented milk products never noticeable in the finished product, unless, of course, you abuse it. Therefore, add it to any dough, combining it with a small amount of kefir, yogurt or sour cream.
Don’t believe it when they say that soda must first be quenched with acid and then added to the dough, when it has already reacted and released into the air all the carbon dioxide that should have been released in the dough to make it fluffy. Combine baking soda with flour and other dry ingredients, and add acid to the liquid part of the dough. Do not rush, however, to send the finished dough into the oven. Give it time to "think" because the baking soda needs to dissolve slightly in the liquid, begin to react with the acidic ingredients, and release at least a little gas before the dough bakes in the oven.
IN unleavened dough, “with soda”, it’s especially good to add a little strong alcoholic drinks. The baked goods will be more fluffy and aromatic.
For those with a sweet tooth: if you like it very much sweet pastries, then it’s better to add sugar to the filling or cream. A large amount of sugar in the dough makes it dry, crumbly and brittle. Due to the large amount of sugar, the biscuit dough does not rise well and burns.
