Everyone knows that you need to eat dairy products to provide your body with calcium. But the trouble is that not all people (especially children) like to eat these dairy products. It’s good that there are wonderful and tasty dishes that help solve this difficult task of feeding your baby. Be sure to prepare this delicious and tender sponge cake with cottage cheese and then you will find a step-by-step recipe with photos. I hope that you and your family will like this dessert, and to understand this, I will be glad to see your comments.
Cooking sponge cake with cottage cheese
Products for dough
- 3 eggs
- 100 grams of sugar
- 1 cup flour
- 1 tsp soda (quench with vinegar)
Products for filling
- 600 grams of cottage cheese
- 1 tbsp. lemon juice
- 2 tsp lemon zest
- 2 eggs
- 150 grams of sugar
Step-by-step recipe for sponge curd pie
Break the eggs into a bowl, add sugar to them and mix thoroughly with a mixer.
Add flour, soda, quenched with vinegar to the egg mixture and knead the dough gently. The dough should be stirred not with a mixer, but with a spatula (or spoon), stirring in one direction, and not in different directions.
Set the finished biscuit dough aside and begin preparing the filling.
Place the cottage cheese in a deep container.
Add eggs to the cottage cheese.
Remove the zest from the lemon and chop finely.
Add lemon zest to cottage cheese.
Squeeze lemon juice into the cottage cheese and beat it all with a blender. Instead of lemon, you can take orange (zest and juice).
Now pour half of the dough into the greased pan. If you want to cook sponge cake with cottage cheese in a multicooker, then put the ingredients in a multicooker mold. If you are going to bake the pie in the oven, then repeat all the same steps, only with a regular baking dish.
Place the curd mixture on top of the dough. Try to place the cottage cheese in the middle so that it does not touch the edges of the dough.
Fill the cottage cheese with the remaining dough.
If you bake a pie in a slow cooker, then place the pan in it and set the baking mode for 1 hour. If you bake the pie in the oven, then place the pan with the pie in an oven preheated to 180 -200 C and bake until done (about 30 - 40 minutes).
Do not immediately remove the finished cake from the mold; leave it for 10 minutes. During this time, the sponge cake will settle a little and it will be easy to remove it from the mold.
The finished pie can be sprinkled with powdered sugar or jam.
Well, that's all, our sponge cake with cottage cheese is ready. Bon appetit!
Cottage cheese is one of our family's favorite foods. We adore it in any form: in, and in, and, of course, in pies. Today I present to you sponge cake with curd filling in a slow cooker. Delicate biscuit dough, a large layer of curd filling - this pie can be called dietary. It can be served with tea or instead of a casserole for breakfast. Lush, beautiful and very tasty! You can add lemon zest and the crazy aroma from this cake will wake up the whole family in the morning.
Ingredients:
for test:
- 3 eggs
- 1 cup of sugar
- 1 cup flour
- a pinch of vanillin
For filling:
- 500 g cottage cheese
- 2 eggs
- sugar to taste
- a pinch of vanillin
Recipe for pie with curd filling in a slow cooker:
For the biscuit dough, beat the eggs with sugar into a fluffy white foam (beat with a mixer for 7-10 minutes). Add flour in small portions and gently mix the dough with a spoon (!).
For the filling, mix cottage cheese, eggs, sugar and vanillin.
Grease the bowl with any oil. Place a little dough on the bottom of the bowl, then carefully distribute all the cottage cheese over the dough and pour the remaining dough on top.
Set the “baking” mode. Bake the sponge cake with cottage cheese in a slow cooker for 80 minutes (60+20 minutes). After the signal, remove the cake from the bowl using a steamer basket and cool.
In one of Nikolai and Anna’s broadcasts on Ayurveda Radio as part of the culinary course “Recipe for Happiness,” Anna shared a recipe for curd biscuit pie, which had a great resonance among radio listeners. There were many reviews and thanks. Many also wrote that they thought they could use more cottage cheese. Therefore, I will first write the original recipe, and then I will tell and show how much cottage cheese I took.
Ingredients:
fat cottage cheese - 2 tbsp. (my version - 3 tbsp.) condensed milk 2/3 tbsp. (my version - 1 tbsp.) potato starch - 2 tbsp. kefir - 2 tbsp. flour - 2 tbsp. sugar - 1.5 tbsp. soda - 2 tsp. ghee (or butter) - 2 tbsp. l.
At the very beginning, you need to take kefir and throw soda into it. Leave for 10-15 minutes. The surface (and, probably, not only the surface) begins to bubble over time; some interesting processes are clearly taking place there.
At this time you need to make cottage cheese. I thought this - for 2 cups of cottage cheese we take 2/3 cup of condensed milk, which means we can take 3 cups of cottage cheese and 1 cup of condensed milk. And at the same time, you can take a very large glass, because the more cottage cheese, the tastier. Armed with this logic, as well as a large glass (or rather, a cup), I did this:
I was lucky enough to get village cottage cheese, it is quite hard, so I did not increase the amount of starch in the recipe. But if you take softer cottage cheese, then I think you also need to increase the amount of starch proportionally, you get 3 tbsp.
Now is the time to return to kefir. You need to add sugar to it, mix with a mixer or spoon. Then add flour and mix again.
And at the end add ghee or butter (mix again).
Now the baking dish or frying pan needs to be greased with vegetable oil and sprinkled with a little flour. First add the curd mixture.
Then pour the dough on top of it.
Now put all this in an oven preheated to 180 degrees for 25-30 minutes. You can check readiness with a match (or toothpick).
After removing the cake from the oven, you need to let it cool completely and remove it from the pan. The pie can be served either as it was baked, i.e. cottage cheese on the bottom, biscuit on top.
Or you can turn it over and decorate it with some berries on top, or sprinkle it with a coffee drink (“Golden Ear”, “Kurzeme”, etc.) You can also sprinkle almond flakes or chopped pumpkin seeds before putting the cottage cheese in the mold. Then the cake will be immediately decorated.
But, I assure you, even without any decorations, this curd biscuit pie is excellent! Thanks to Anna and Nikolai!
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 and sprinkle with 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 is a great way to identify a product that has been sitting 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 the classic versions. 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 and 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 the 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. Beat three eggs into a fluffy foam, gradually add the recipe granulated sugar in parts. Every time we beat it well, don’t let the foam settle.
3. Add grated cottage cheese.
4. Next, pour odorless vegetable oil into the dough. Stir, add vanilla to taste. Lemon zest goes well with this biscuit, but it needs to be finely chopped.
5. Add flour, start stirring and add slaked soda in the process. Under no circumstances should it be added to the 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 coated with chocolate glaze from the melted bar.
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 regular egg biscuit dough. Add powdered sugar to them, beat until well foamed with a mixer.
2. Mix cocoa powder, baking powder, a glass of wheat flour, 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 the 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 rich 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 is better to soften it in the microwave using 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.
The cottage cheese-based biscuit is very soft and has a loose texture. The advantage of this pie is that it doesn’t even have to be covered with cream, it’s good just the way it is. From the photo of the curd biscuit you can see that in appearance it is no different from the usual, classic one, but the taste is completely different.
Curd biscuit can be served with a scoop of ice cream
Ingredients
Salt 1 pinch Vanillin 1 pinch Baking powder 1 tsp Butter 150 grams Wheat flour 2 stacks Sugar 2 stacks Sour cream 150 grams Chicken eggs 5 piece(s) Cottage cheese 500 grams
- Number of servings: 10
- Preparation time: 20 minutes
- Cooking time: 30 minutes
Curd biscuit recipe
This is the simplest version of a cottage cheese-based biscuit. You can enhance the pie by adding raisins, dried apricots and other dried fruits.
Cooking technology:
- Place butter, half the sugar, 3 eggs, salt and sour cream in a bowl. Grind these ingredients until smooth.
- 2 tbsp. mix flour with baking powder and put this mixture into the dough. Knead it. The thickness of the dough should be like thick sour cream.
- Mix cottage cheese with the remaining sugar, eggs, flour. Add vanilla.
- Mix two preparations.
- Grease the pan, place the dough in it and bake the pie until done.
Before baking, you can sprinkle the pie with sesame seeds or crushed nuts. This will decorate the dessert and improve its taste.
Curd biscuit with chocolate layer
This version of the biscuit looks interesting in cross-section. To prepare it you need the following products:
- 250 g flour;
- 100 g butter;
- 200 g sugar;
- 15 g baking powder for dough;
- 1 packet of vanilla sugar;
- 3 eggs;
- 200 g cottage cheese;
- 3 tbsp. l. cocoa;
- 1/3 tsp. salt;
- 2 tbsp. l. powdered sugar.
Cooking instructions:
- Let the butter melt at room temperature. Using a mixer, beat it with salt and sugar.
- Add eggs. After you beat in each egg, beat the dough thoroughly with a mixer. It is important that the sugar is completely dissolved.
- Add cottage cheese, knead until smooth.
- Sift the flour into a separate bowl and mix it with baking powder.
- Mix two preparations. The dough should be quite thick. If it is too runny, the finished cake will fall off. Therefore, add flour if necessary.
- Transfer the dough into a mold, preferably a silicone one, but if you don’t have one, a regular one greased with oil will do. Lay out in layers: a little dough, a little cocoa, more dough, etc. Bake in a hot oven until done.
When the finished biscuit has cooled slightly, sprinkle it with powdered sugar.
