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 Cake With Cottage Cheese Cream
Soft, tender and insanely delicious. It's just a fairy tale! Cottage cheese cake with cottage cheese cream is very easy to prepare from the most affordable products. A piece of such a magnificent cake will perfectly complete a festive meal and will be remembered by your guests for a long time.
Course Desserts Dishes, Holiday Food Ideas
Cuisine American Cuisine, French Cuisine, Italian Cuisine
Keyword For Beginners, Medium
Prep Time 15 minutes
Cook Time 2 hours
Passive Time 30 minutes
Servings
Ingredients
For dough:
For cream:
Course Desserts Dishes, Holiday Food Ideas
Cuisine American Cuisine, French Cuisine, Italian Cuisine
Keyword For Beginners, Medium
Prep Time 15 minutes
Cook Time 2 hours
Passive Time 30 minutes
Servings
Ingredients
For dough:
For cream:
Instructions
  1. How to make a cottage cheese cake with cottage cheese cream? It's not difficult at all. Prepare the necessary ingredients. Choose high-quality cottage cheese, without milk fat substitutes. The article at the link at the end of the recipe will help you with the choice. Remove the butter for the cream from the refrigerator in advance. Preheat the oven to 180 degrees Celsius.
    How to make a cottage cheese cake with cottage cheese cream? It's not difficult at all. Prepare the necessary ingredients. Choose high-quality cottage cheese, without milk fat substitutes. The article at the link at the end of the recipe will help you with the choice. Remove the butter for the cream from the refrigerator in advance. Preheat the oven to 180 degrees Celsius.
  2. Combine the soft cottage cheese with sugar and salt. Add the baking soda and baking powder, mix, and leave for 20-30 minutes so that the baking soda and baking powder react. Read about the nuances of working with baking soda and baking powder at the end of the recipe.
    Combine the soft cottage cheese with sugar and salt. Add the baking soda and baking powder, mix, and leave for 20-30 minutes so that the baking soda and baking powder react. Read about the nuances of working with baking soda and baking powder at the end of the recipe.
  3. The mixture will become airy and increase in volume.
    The mixture will become airy and increase in volume.
  4. Beat the eggs into the cottage cheese and mix thoroughly.
    Beat the eggs into the cottage cheese and mix thoroughly.
  5. Add the flour in small portions. Be sure to sift the flour. This will aerate it, making the pastry airy. Read about the properties of flour at the end of the recipe.
    Add the flour in small portions. Be sure to sift the flour. This will aerate it, making the pastry airy. Read about the properties of flour at the end of the recipe.
  6. Knead a soft dough that does not stick to your hands. If necessary, add a little more flour.
    Knead a soft dough that does not stick to your hands. If necessary, add a little more flour.
  7. Divide the dough into 8 parts. Roll out each portion into a layer with a diameter of just over 20 cm and a thickness of 3 mm.
    Divide the dough into 8 parts. Roll out each portion into a layer with a diameter of just over 20 cm and a thickness of 3 mm.
  8. Bake each layer in an oven preheated to 180 degrees Celsius for about 10 minutes. You can fit two cakes on one baking sheet. The exact time depends on your oven. You can learn about the features of ovens by reading a separate article, the link at the end of the recipe.
    Bake each layer in an oven preheated to 180 degrees Celsius for about 10 minutes. You can fit two cakes on one baking sheet. The exact time depends on your oven. You can learn about the features of ovens by reading a separate article, the link at the end of the recipe.
  9. Meanwhile, prepare a cottage cheese cream without cream for the cake. Cut the butter at room temperature into small cubes.
    Meanwhile, prepare a cottage cheese cream without cream for the cake. Cut the butter at room temperature into small cubes.
  10. Add cottage cheese, sugar, and sour cream.
    Add cottage cheese, sugar, and sour cream.
  11. Whisk everything into a fluffy mass with a blender.
    Whisk everything into a fluffy mass with a blender.
  12. Add the lemon zest. I added 2 teaspoons of freshly squeezed lemon juice to the cream to enhance the flavor.
    Add the lemon zest. I added 2 teaspoons of freshly squeezed lemon juice to the cream to enhance the flavor.
  13. Cut off the cooled cakes. Grind the remaining cake pieces in a blender or using any other convenient method. We will use these crumbs to decorate the finished cake.
    Cut off the cooled cakes. Grind the remaining cake pieces in a blender or using any other convenient method. We will use these crumbs to decorate the finished cake.
  14. Start assembling the cake. Place one cake layer on a serving platter, spread it with cottage cheese cream, and then place the second cake layer on top. Repeat this process for the remaining layers.
    Start assembling the cake. Place one cake layer on a serving platter, spread it with cottage cheese cream, and then place the second cake layer on top. Repeat this process for the remaining layers.
  15. Coat the top and sides of the cake with the remaining cream and sprinkle with the crushed cake crumbs. Refrigerate the cake for 3-4 hours to allow it to soak. The cottage cheese cake with cottage cheese cream is now ready. Enjoy your meal!
    Coat the top and sides of the cake with the remaining cream and sprinkle with the crushed cake crumbs. Refrigerate the cake for 3-4 hours to allow it to soak. The cottage cheese cake with cottage cheese cream is now ready. Enjoy your meal!
Recipe Notes

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Important! To ensure that the cottage cheese dough or filling turns out well, it's crucial to carefully select the cottage cheese. Low-quality cottage cheese can negatively impact baking, affecting its consistency, taste, and final outcome.

You can use a sweetener that is heat-resistant instead of sugar.

Important! Ensure that the size of the mold matches the quantity of ingredients used.

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