Curd cream is not only tasty, but also a very healthy product.
Try feeding your child cottage cheese, especially if he doesn’t like it in its pure form, but he eats fluffy curd cream on a cake or between cakes with pleasure and asks for more. And cottage cheese is the main supplier of calcium for the bones of a child’s body. Even adults are prescribed to drink calcium, but why eat such tablets if they can more than be replaced with cottage cheese cream.
There is more than one recipe for making healthy and beautiful cream. In addition to the main or basic ones, there are a lot of additives that not only give a more refined taste, but also change the curd cream itself beyond recognition.
If you don’t want to bake a cake, then cottage cheese cream can be prepared as an independent dish and serve the dessert in bowls or wide glasses, flavoring it a little with a mound of whipped cream and garnishing it with a berry or a piece of chocolate.
This type of cream or dessert will bring joy to the children, and will give you peace of mind that a healthy product has finally entered the child’s body, and even with the licking of spoons. Of course, now a very large number of different curd masses with various flavoring additives and other paraphernalia are sold in stores, but if you look at the expiration date of each of them, you understand that there are much more preservatives in this product than required. And the question arises: is curd cream or a mass of cottage cheese with jam useful, or are they of no use to the body?
The simplest cottage cheese cannot be stored for more than five days, so only it can retain all the properties necessary for a growing organism.
Cottage cheese desserts
What can be stored even less quickly than cottage cheese is, of course, milk and kefir. But making cottage cheese from milk is quite long and tedious, but making cottage cheese from kefir takes only 1.5 hours with modern technologies. But this cottage cheese is much tastier than store-bought and it is already known for sure that there is nothing in it except kefir. This makes 250 g. cottage cheese produced in-house in a slow cooker and another 700 gr. whey, which makes excellent pancakes. In addition, if you want to bake a pancake cake with curd cream, then the two ingredients for making it have already been obtained from two liters of kefir. And at current prices for dairy products this is no longer small, since a liter of kefir in different regions varies from 40 to 70 rubles, and a pack of simple cottage cheese already goes over 90 Russian tugriks.
Cooking steps
First you need to separate the egg whites and yolks. This is done in the old “old-fashioned” way or using fashionable tools. Each housewife chooses the division option for herself.
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Next, in a large container you need to mix all the above components. Place this container in a water bath and continue whipping the cream. Previously, housewives did this with a whisk, but in this case a lot of effort was spent on cooking. It is best to use a special electrical device for these purposes.
In a water bath, the protein mass should be beaten for about 15 minutes. Then the cream is removed and whipped again, but now cooled. After the mixture thickens, the delicious low-fat cream for the cake is ready.
The big plus of this recipe is the minimum number of ingredients. At the same time, heat-treated egg whites are healthy and practically calorie-free.
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In reviews, culinary experts say that this cream can not only be used to layer cakes or fill pastries, but also to decorate desserts. It holds its shape well, goes well with fruits, nuts and syrup, and also has a pleasant and delicate taste.
What kind of dessert can be prepared for children so that it is beneficial for the growing body.
The recipe is quite simple.
You need to take a pack of cottage cheese, 15 grams. sugar, blueberries - 50 grams and a little sour cream or cream.
Prepare a cream based on cottage cheese for your baby's breakfast in a blender.
To do this, break the cottage cheese a little with a fork and beat with a blender, then add sugar and sour cream and beat again. Pour blueberries into a homogeneous mass, leaving 5-6 berries for decoration. Beat again and place in bowls.
Decorate with berries and give to the baby.
The result is a delicious and light dessert that the child will eat with pleasure. In addition to calcium, which is in cottage cheese, the baby receives blueberries, which are very good for vision.
Custard
Traditionally, custard is made from milk, but recently custards based on fruit juices have become increasingly popular. Whatever the base of the cream, it is certainly a favorite among lovers of choux and puff pastry pastries. The cream is used for filling eclairs, and it is also the basis for other, no less tasty, creams - Sundae and Charlotte.
Ingredients:
- Milk - 320 ml.
- Vanilla extract - 1 tsp.
- Egg yolks - 3 pcs.
- Granulated sugar - 80 g.
- Corn starch - 40 g.
- Butter 120 g.
Preparation:
- The milk must be brought to a boil. It is better to use milk with a fat content of 3.2%.
- Grind the yolks with sugar, combine with starch and pour in the heated milk in small portions, stirring constantly.
- The milk-egg mass should be placed on low heat and heated until the first signs of boiling appear. In this case, the cream must be continuously stirred. The custard base must be cooled and vanilla extract added to it.
- Beat the softened butter with a mixer into a fluffy white mass. Then add the custard base in small parts, whisking thoroughly each time so that the butter combines well with the custard mixture.
Custard is put to great use in Strawberry Tart. It perfectly combines a soft sand base, the aroma of vanilla custard, and complements the composition with strawberry jelly with whole strawberries.
How to make a delicious and healthy cake
Sometimes you want to diversify your culinary exploits with a beautiful, but very easy to make cake. In addition, you can prepare baked goods that can be eaten even by people who constantly want to lose weight. This is not difficult to do if the main mass is curd cream for the cake, and not the sponge cake itself or dense cakes of any other type. It is worth considering a simple recipe for a cake with cottage cheese cream and fruit, covered with chocolate glaze. There is no shame in putting such a dessert on the holiday table or bringing it to work for a birthday celebration.
Products needed for cooking:
• Granulated sugar – 1 glass; • Flour – 1 cup; • Cottage cheese – 300 gr.; • Chicken egg – 5 pieces; • Cream or sour cream – 250 gr.; • Canned fruits (pineapples, peaches, apricots) – 1 small jar; • Lemon – 1 piece; • Gelatin – 1 sachet 20 g; • Powdered sugar – 7 tablespoons; • Water – 150 ml.; • Berries for decoration; • Chocolate – 100 gr.; • Milk – 50 ml. It seems that all this is quite a lot, but you will get a delicious sponge cake, the middle of which will be a cream of cottage cheese with canned fruit.
Now let's present a step-by-step recipe for this dish.
Step 1.
Separate the whites from the yolks;
Step 2.
Beat the whites with sugar, almost like meringue, at high mixer speeds until thick and homogeneous.
Step 3.
Gradually introduce the yolks into the mixture, trying to take one at a time, and beat after each introduction. When all five yolks are in the dough, move on to the next step.
Step 4.
Using a fine grater, remove the zest from one lemon, take approximately 1 teaspoon and add to our dough.
Step 5.
Add the sifted flour in small portions and mix from bottom to top using a plastic spatula. When the mass has become homogeneous, the dough is ready.
Step 6.
Pour the dough into a springform pan, the bottom of which is well greased with oil, and cover the top of the pan with foil.
Step 7
Place the pan in an oven preheated to 180 degrees and bake for 20 minutes, then remove, remove the foil and bake for another 10-15 minutes.
Step 8
We check the readiness of the cake with a toothpick; if it comes out clean, then the cake is ready. Let it cool at room temperature without removing it from the mold.
Step 9
Preparing the cream. Fill the gelatin with water and leave to swell.
Step 10
Break the cottage cheese with a fork and put it in a blender, powdered sugar will go right there. Beat everything well, add sour cream and beat again.
Step 11
Heat the gelatin slightly until it is completely dissolved, add it to the cottage cheese, and beat again.
Step 12
Cut the fruit, the pieces should be medium in size. Add their curd mass. Mix with a spoon.
Step 13
Cut the cooled cake into 2 equal halves and soak in the juice from the canned fruit.
Step 14
We put one cake again in a baking dish with removable sides and coat it with cream.
Step 15
Chill our whipped cottage cheese cream a little in the refrigerator and place the second cake layer on top. Place in the refrigerator until the cream hardens completely.
Step 16
When you see that the cake cream has completely hardened, start preparing the decoration. Finely break the chocolate and place in a 50 ml water bath. milk. Stirring constantly, prepare the chocolate glaze.
Step 17
Remove the cake from the refrigerator, pour glaze over it and make streaks on it using a toothpick and decorate with berries. The berries need to be slightly pressed into the glaze so that when they harden, they stick to the cake.
This recipe is somewhat difficult to prepare, but the dessert turns out amazing and the curd cream interspersed with canned fruit greatly enriches the taste of an ordinary sponge cake.
Creamy caramel cream for Napoleon
There are a huge variety of options for preparing the world famous dessert. To understand which cream is best for Napoleon cake, you should know that the base of the cake is puff pastry, which is prepared without sugar. Obviously, the cream should balance the sweetness in the cake.
Butter caramel cream fits these conditions perfectly. It combines tenderness and sweetness, but at the same time it is completely unsweetening. Caramel gives this cream not only a special taste, but also a pleasant creamy shade.
In addition to Napoleon, creamy caramel cream is combined with confectionery products made from unsweetened dough. It can be used for making Karpatka and Pani Valevskaya cakes, as well as for filling eclairs and straws.
Ingredients:
- Cream - 400 ml.
- Granulated sugar - 400 g.
- Butter - 300 g.
- Caramel liqueur - 30 ml.
Preparation:
- Pour sugar into a deep, thick-walled saucepan and melt it over medium heat.
- While the sugar is melting, you need to heat the cream. On a note! If you pour cold cream into melted sugar, the sugar will turn into one large candy, which will then melt, but it will take much more time to prepare the caramel.
- Well-heated cream should be slowly poured into the melted sugar. In this case, you need to stir the mixture very vigorously so that the cream is completely combined with the sugar. When the mass becomes homogeneous, the caramel should be removed from the heat and cooled.
- Beat butter at room temperature with a mixer until white. Then add the caramel in small portions, whisking each time until the caramel combines with the butter. At the end of whipping, add caramel liqueur.
Cake Napoleon with creamy caramel cream, which layers thin and weightless cakes, in addition to airy caramel mousse, reveals in a new way the seemingly familiar taste of your favorite dessert.
By the way, in our confectionery you can try a new version of your favorite dessert - lingonberry Napoleon made from crispy chopped cakes with delicate mascarpone cream and lingonberries.
Two types of cottage cheese cream
In addition to the usual cream made from cottage cheese and sour cream, there is a curd cream for cake with butter and a second type with condensed milk. Both recipes can be used as a coating for cakes or as an independent dessert. There is no point in describing a step-by-step cooking recipe, since they are very similar to the standard basic version. Let's talk only briefly about one and the other type.
Butter dessert.
In order to prepare it you need to take:
• Cottage cheese – 200 gr.; • Butter – 200 gr.; • Powdered sugar 150 gr. If the cottage cheese is very grainy, then first rub it through a fine sieve and then put it in a blender. Soften the butter by simply removing it from the refrigerator 30 minutes before cooking. First, beat the cottage cheese separately, then add pieces of softened butter to it and beat again. The last thing to go into this mixture is powdered sugar, which is best sifted through a sieve so that there are no lumps. The result is a beautiful white dessert, the recipe for which is very easy to make. We spread the cream into separate cups and serve with berries or fruits, and this type also hardens well, thanks to the butter, which allows you to make cakes without baking with a large top curd layer.
The second recipe with the addition of condensed milk.
Required:
• Butter – 200 gr.; • Cottage cheese – 200 gr.; • Condensed milk – 200 gr. This cream can be called three times two hundred. All ingredients have a quantity of 200 grams, and there are only three such ingredients.
It is simply impossible to forget him. We make this type in the same way as the previous one with the addition of butter, only instead of sugar we pour in condensed milk. This cream is too heavy for an independent dish, but as an impregnation for cake layers and decoration for the top of a cake it will be very useful.
Recipe for gelatin-based cake cream
Product composition:
- 1. ½ glass of milk.
- 2. Five tablespoons of powdered sugar.
- 3. ½ tablespoon of gelatin.
- 4. ¹ One glass of chilled 30% sour cream.
- 5. A little vanilla.
Preparing gelatin-based cake cream: Dilute gelatin with milk in a small bowl and mix. It should sit for a while (indicated on the package). Next, the gelatin is mixed again. After which the vessel with it must be put on fire. The contents must be constantly stirred. The mixture should be brought to a boil, but not allowed to boil. Remove from heat and wait for it to cool. In another bowl, whip sour cream and vanilla with powdered sugar. Next, the dissolved gelatin is slowly introduced into the resulting mixture, constantly stirring with a whisk or mixer. The cream should sit in the refrigerator for several hours. This cream turns out to be quite thick and spreads evenly on the cakes. Fresh or canned fruits can serve as an excellent addition to it. Thanks to gelatin and sour cream, it can be an excellent decoration for various desserts.♥
The benefits of curd creams and mousses
In addition to calcium, cottage cheese contains milk protein, which allows the curd mass to completely break down in the stomach and very quickly saturate the body with useful minerals.
In addition to problems with bones and bone tissue, cottage cheese is indicated for people with heart and vascular diseases, and it is also included in most diets for people who are obese.
So why not make your diet more delicious and interesting with the help of prepared curd cream with different delicious fruits. A small piece of cottage cheese cake won’t do much harm either, but it will help a person not to despair, but to take big steps towards his goal, realizing that even a diet may not be grueling and disgusting, but even very tasty.
Dietary creams for cakes. Diet chocolate cream for cake
An excellent cream that can be used for any biscuits. And, besides, this dietary chocolate cream is a completely independent dessert. You can also serve it with berries and fruits - it will be an incredibly tasty combination!
Ingredients:
- Ryazhenka thick - 400 ml.
- Cocoa - 1 tbsp.
- Low fat milk (0.5%-1.5%) - 70 ml.
- Dates (or just a sugar substitute) - 10 pcs.
Preparation:
You can take ryazhenka homemade or store-bought. The main thing is to choose a thick one. It should be laid out on several layers of gauze (preferably 5-6), which line a sieve or colander. Place the sieve itself over any deep container (saucepan, for example).
Place the fermented baked milk in the refrigerator for half a day or overnight to allow the whey to drain.
Boil milk with dates and strain through a sieve. I have already posted a step-by-step recipe for sweet date milk. You can watch it here >>
If you don’t want to mess around, just add a sugar substitute to the milk and add it to the cocoa, doing this in small portions.
Achieve a fairly thick consistency.
Combine the chocolate mixture with fermented baked milk.
Stir well.
The cream is ready! It is thick, moderately sweet and very tasty.
