Ingredients
• Eggs 6 pcs.
• Granulated sugar 2.5 cups
• Cottage cheese 0.5 kg
• Baking soda 2 teaspoons
• Flour 3-3.5 cups
• Milk 1 l 200 ml
• Butter 200 gr
• Refined vegetable oil 50 g

Today we will prepare cottage cheese cake according to grandma’s recipe. The dessert turns out very tasty and not too sweet.

1. First, let's prepare the cakes. To do this, let's make the dough: in a bowl, beat 2 eggs (we took 3, since the eggs were very small) with 1.5 cups of sugar until a homogeneous, foaming mass. Add cottage cheese here (which, by the way, should not be too fresh, it’s suitable with “sourness”), 2 incomplete teaspoons of soda, mix everything and leave to brew for 30 minutes.

2. Then add 2.5-3 cups of flour to the present mixture and knead the dough.

3. Roll out the resulting dough into a “sausage” shape and divide it into 6 equal parts and 1 smaller one. Roll out 7 cakes and bake, after greasing a baking sheet with vegetable oil, in an oven heated to 200 degrees until golden brown (about 15-20 minutes). To make the cakes more even, place a larger plate on the rolled out dough and trim the edges of the dough with a knife.

4. While the cakes are baking, it’s time to make the cream. To do this, you need to boil 1 liter of milk in a spacious bowl, since we will add more ingredients to it. In a separate bowl, beat 4 eggs with a glass of sugar, add 2 heaped tablespoons of flour and 1 glass of cold milk. Mix everything thoroughly and pour into boiling milk and bring the mixture to a boil. Remove from heat and let cool naturally. When the cream has cooled to room temperature, add butter and beat.

5. Place the cooled cakes on a dish, greasing them with cream. Finely crumble the last small cake and sprinkle it on the cake as a decoration. We sprinkled with additional crushed walnuts. If the cake is not too smooth, you can trim the edges with a knife. The finished cake needs to be refrigerated for 4 hours so that the cakes are saturated with cream and the dish becomes more juicy. Your family and friends will definitely like this cottage cheese cake!

Bon appetit!

1. If desired, the cottage cheese can be rubbed through a sieve. Then beat in an egg, add sugar and crush thoroughly with a potato masher (you can beat it with a mixer). Quench the soda with a few drops of vinegar and stir into the curd mass.
2. Leave the curd mass for half an hour at room temperature. Then add flour and knead into a soft dough. Wrap it in cling film and put it in the refrigerator. The curd dough for the cake should rest in the refrigerator for at least 2-3 hours, preferably 6-8.
3. After the specified time, remove it from the refrigerator and divide it into 6 equal parts, roll them into balls. Place 5 balls back into the bowl and place in the refrigerator. Preheat the oven to 180C, cover a baking sheet with parchment paper or sprinkle with flour.
4. Roll out the dough ball into a thin round cake about 5 mm thick. Place it on a baking sheet, pierce it in several places with a fork and place the baking sheet in a preheated oven.
5. Bake the curd cake crust for about 5-7 minutes until golden brown. Meanwhile, remove the second ball of dough from the refrigerator and roll it into a round. Remove the baking sheet, transfer the crust to a wire rack and leave to cool.
6. Place the rolled out second part of the dough on a baking sheet and bake. Roll out the next cake, and trim the edges of the first one with a knife (just attach a round pan or plate of a suitable size to it and trim off the excess).
7. In this way, bake all 6 cake layers for a simple cheesecake. Stack all the cakes and leave to cool. Meanwhile, prepare the custard for the curd cake.
8. Pour milk into a saucepan and put on fire. Beat the eggs into a bowl, add half the sugar and beat with a fork until smooth. Then stir the flour into the egg mixture. When the milk becomes hot, add the remaining sugar and stir.
9. As soon as the milk boils, reduce the heat and pour in the egg mixture, stirring. Boil the custard until slightly thickened for 2-3 minutes, stirring. The finished cream should be as thick as medium-fat sour cream.
10. Remove the pan from the heat and leave to cool for 10-15 minutes. At the same time, stir the cream as often as possible so that it does not become covered with a film on top. Remove the butter from the refrigerator and leave it warm for 10 minutes. Add butter to the warm cream and stir until it is completely dissolved.
11. Wash the lemon thoroughly and remove a thin layer of zest from it, grate it on a fine grater. Add the zest to the cream and beat it with a mixer for 2-3 minutes until fluffy. Peel the nuts, fry in a dry frying pan until a pleasant aroma appears and chop (just walk over them with a rolling pin).
12. Place the curd cake crust on a plate and brush it with cream. Cover with the second cake layer and spread with cream. Fold the entire cake in this way, grease its surface and sides with the remaining cream. Each layer can be sprinkled with chopped nuts.
13. Decorate the surface of the cake with walnuts, chopped cake scraps and place in the refrigerator. A simple cottage cheese cake should sit in the refrigerator for at least 4 hours.
14. After the specified time, you can remove the homemade cake from the refrigerator, decorate with a pinch of cocoa powder and cut into portions. Enjoy your tea!

I suggest you try the amazing curd cake, which is prepared quickly, turns out tender and tasty. The main advantage of this recipe is that the cakes and cream are made from cottage cheese, without adding butter or margarine. An ideal dessert for children, 100% healthy. By the way, this very beautiful and delicious cottage cheese cake is not a shame to put even on a festive table. In its taste and appearance, it is in no way inferior to the famous Napoleon, I even like cottage cheese cake more, because it turns out to be easier on the stomach and on the figure))))).

Ingredients:

1 curd cake

• dough:
• 2 eggs
• 1 tbsp. sugar (200 gr.)
• 400 gr. cottage cheese
• 2.5 cups flour (400 gr.) + flour for rolling out cakes
• 1/2 tsp. baking soda or 1 tsp. baking powder
• cream:
• 600 ml. heavy cream or sour cream
• 6 tbsp. powdered sugar
• 400 gr. soft non-acidic cottage cheese
• vanilla (optional)
• 100 gr. nuts for sprinkling

Dough for curd cake

• You will be surprised at how quickly and easily this curd dough is prepared; it is kneaded in literally a matter of minutes. So, put two eggs in a bowl, add 1 cup of sugar. I use a 250 ml glass; this glass holds 200 grams. Sahara. Grind eggs with sugar.

• Add cottage cheese. For the dough, you can use any cottage cheese, even sour. Mix.

• Add 1 cup of flour to the egg-curd mixture.

• Add baking soda or baking powder. Mix the dough well.

• Add the rest of the flour, but not all at once, but in portions. The fact is that cottage cheese differs quite a lot in fat content and moisture content, so the dough will take flour differently. If the cottage cheese is dry and low-fat, then less flour is needed for the cottage cheese dough, but if the cottage cheese is wet, then more flour will be needed.

• Therefore, gradually add flour and mix until we get a fairly soft dough, but at the same time sufficiently dense to work with it.
• Place the dough on a work surface generously sprinkled with flour. We form a bun.

• Divide the curd dough into 6 parts. You will need a little more flour to roll out the cakes.

• Roll out a piece of dough into a fairly thin flat cake. We make the size of the cake according to the size of the frying pan. Yes, we will need a frying pan, since we will bake the cake layers for the cheesecake in a frying pan. By the way, it’s very quick and convenient; you don’t need to preheat the oven, which is especially valuable in the summer, when it’s already unbearably hot.

• Using a rolling pin, transfer the cake to a heated frying pan. This is done very simply: we throw one edge onto the rolling pin, then the second edge, and quickly move everything.

• Prick the curd cake with a fork and bake in a dry frying pan (without fat). Set the heat to medium so that the cake bakes and does not fry.

• When the bottom of the cake is browned, turn it over to the other side. It is convenient to turn over using a large flat lid, but you can also turn it over with a spatula.

• We bake all the cakes. As I already said, the cakes are prepared very quickly, 3-4 minutes on one side, 2-3 minutes on the other: pim-pam, pim-pam and you're done!
• It turns out to be such a mountain of golden-brown curd cakes. By the way, don’t over-dry the cakes over the fire; the cakes should be soft.

• When the cakes have cooled, take a plate of suitable diameter and trim each cake to get a nice, even edge. We don’t eat or throw away the scraps; we will need them for decorating the cake.

• It turns out like this stack of curd cakes. It may seem too high, but don’t worry, the cake will settle a little during soaking.

Curd cream

• For the curd cream, we will need non-acidic soft cottage cheese, preferably well squeezed, without excess water, as well as either fatty non-acidic sour cream or cream (35% fat).
• Start whipping the cream with a mixer (frame attachment) at medium speed. Add powdered sugar in portions. Increase the speed of the mixer and beat until the cream increases in volume and becomes denser. It is important here not to over-beat so that you don't end up with oil and water.

• In the case of sour cream, beat the sour cream with powdered sugar for a couple of minutes and that’s it. At the same time, the sour cream only slightly increases in volume, it does not become denser.
• Add cottage cheese. If the cottage cheese consists of large flakes, then first grind the cottage cheese through a sieve.

• Mix everything manually or using a mixer so that the cottage cheese is evenly distributed throughout the entire volume. Taste the cream and add a little more powdered sugar if necessary. Add vanilla if desired.
• Do not be confused if there are curd grains in the cream. When we spread the cream over the cakes, the liquid part of the cream will be absorbed, leaving a delicious curd layer between the cakes.
• Now let's start assembling the cheesecake. Everything is very simple: cake layer, layer of curd cream, cake layer, next layer of cream, etc.

• Don't forget to coat the surface of the cake and its sides with cream.

• Grind the scraps to a coarse crumb state (chop with a knife or grind in a blender). Chop nuts, I used walnuts, but you can use any. Mix the crumbs with nuts and sprinkle the cake on all sides.

• What a beauty he turned out to be! But this is not the end, the curd cake must certainly be soaked, so we put it in the refrigerator overnight, or better yet, for a day. How soft, how airy and fragrant this miracle cottage cheese cake turns out to be! Believe me, anyone who has tried at least one piece will certainly ask for a second one! And what’s most important is that children don’t have to be persuaded or begged to eat cottage cheese)))))

Description

Cheese cake- This is a very delicate dessert that has a pronounced creamy taste of the cakes and a delicate texture of the cream. This delicacy will appeal to both adults and children.

Curd cake will be useful for everyone, it is very nutritious. By using cottage cheese for baking, you add calcium, magnesium and phosphorus to your diet. This is an ideal dessert for a growing body.. Children will not even suspect that the cake contains cottage cheese, since it is ground several times to a paste-like state and added to the dough.

Despite the fact that cottage cheese cake is very simple to prepare, it will take pride of place on the holiday table. The ingredients that make up it are simple and affordable, they can be found in any store. Well, the cooking process is so easy that even a novice housewife can handle it. Moreover, our detailed step-by-step photo recipe will become a kitchen assistant at home for everyone.

Ingredients

• 
  (400 g)
• 
  (2 tbsp.)
• 
  (4 things.)
• 
  (2 tsp)
• 
  (3 tbsp.)
• 
  (1 tbsp.)
• 
  (1 l)
• 
  (300 g)
• 
  (2 sachets)
• 
  (1 tbsp.)
• 
  (200 g)
• 
  (a little for decoration)
• 
  (several sticks for decoration)

Cooking steps

First, let's prepare the dough. Fat cottage cheese must be thoroughly ground with a glass of sugar. If the cottage cheese is low-fat and dry enough, pass it through a sieve.



Add the yolks to the curd mass. Separately, extinguish the baking soda with lemon juice and add to the cottage cheese. Mix everything thoroughly.



Cover the container with the ingredients with a clean kitchen towel and leave for 30 minutes at room temperature. The curd mass should increase in volume several times by adding soda and lemon juice.



Sift the wheat flour through a sieve several times. Add it to the increased curd mass in small portions, stirring constantly after each new portion. Add flour until the dough stops sticking to your hands and becomes manageable.



Divide the dough into 12 equal parts, dredging each piece in flour. Roll out each piece into an even round layer. To ensure that all the cakes are the same size, make a template out of paper and cut out perfectly even dough pieces using it. The scraps can be baked until golden brown and crushed into crumbs: this will be an excellent cake decoration.



Preheat the oven to 180 degrees. Cover a baking sheet with parchment paper and place several cake layers on it. Since the cakes are very thin, they bake in minutes. Therefore, do not go far from the oven.



Now let's prepare the cream for the curd cake. In a separate container, mix the whites, a glass of sugar and vanillin. Mix all the ingredients thoroughly and set aside for a while until the sugar crystals are completely dissolved. Take a deep plate, pour a little warm milk into it and dissolve one tablespoon of starch and two tablespoons of flour in it, mix well so that there are no lumps. Heat the container with milk in a water bath, stirring constantly. Add the whites and sugar to it, cook until the cream begins to thicken. The more starch you add, the thicker the custard will be. After the cream is cooked, cool it completely. In a deep bowl, use a mixer to beat the softened butter until wavy. Add the cooled custard to the butter in small portions, whisking constantly with a mixer. After adding the last portion of cream, beat for a few more minutes until the creamy mixture is homogeneous. Place the cottage cheese cakes on a beautiful plate, spreading each cake with butter cream.



You can decorate the curd cake with grated milk chocolate, cookie crumbs or chopped walnuts. If you decide to make this cake for the New Year, you can decorate it with the traditional New Year's fruit - an orange, placing a few cinnamon sticks next to it. It will look very stylish and creative.



Place the cheesecake in the refrigerator overnight. During this time, it will be completely saturated, and the buttercream will harden a little. This is what this amazingly tender cake looks like in cross section.



The finished cake can be served. Its airy creamy taste will not leave anyone indifferent! Be sure that guests will want to spend the night with you so that in the morning they can again eat a piece of curd cake with tea.



Bon appetit!

I reduced the amount of ingredients by half. We always ate Grandma’s cake for several days, it turned out huge. I offer a standard size cake, 6-7 layers.
The cakes come out fluffier from homogeneous cottage cheese, so it is better to rub grainy cottage cheese through a sieve or grind it with a submersible blender.
On my own behalf, I added meringue to this recipe for decoration, but my grandmother simply sprinkles the cake with prepared crumbs from cake scraps (if any) or shortbread cookies. Well, I’ll tell you more about this later as we prepare!

Prepare the dough: add cottage cheese, egg and protein, sugar, soda, 1.5 tbsp to a bowl. l. flour. Stir into a homogeneous mass and refrigerate for 2 hours.

After the allotted time, take out the curd mass, it will rise a little during this time (due to the soda), add 1.5 cups of flour, knead. The dough turns out quite sticky, so you can add another half glass of flour.

Place the dough on a well-floured surface and shape it into a sausage. Cut into 6-7 pieces. Roll them in flour.
Preheat the oven to 180 s.

Roll out the dough ball into a circle with a diameter of about 22 cm. The dough is sticky, so I sprinkle flour on the silicone dough mat, the rolling pin, and the future cake layer. Prick the crust with a fork.
Using a rolling pin, transfer the dough to a baking sheet sprinkled with flour or lined with tracing paper or a baking mat.

Bake until light golden brown, 10-15 minutes, the exact time depends on your oven. The main thing is not to overcook the cakes! While one is baking, roll out the next one. We don’t make a lot of pieces at once, otherwise they will dry out and won’t rise well when baking!
After baking the cakes, reduce the oven temperature to 120 C - if you are planning to make meringues.
Place the finished cakes in a stack. I chose the smallest cake layer and aligned the rest according to it, simply cutting off the excess a little with a knife. If you have nothing to trim, then you can use any shortbread cookies to top the cake.

Prepare the custard: in a thick-bottomed bowl, lightly beat the yolks with sugar and vanilla sugar. Add flour, mix. Slowly pour in the milk, stirring well, until smooth. Place on heat slightly below medium.

Cook, stirring constantly (otherwise the cream may burn, especially in the corners of the pan), until thickened, until the first bubbles appear. It took me about 10 minutes.
Cool the cream completely. You can place it in a bowl with cold water, just cover the cream with film on top to prevent a thick crust from forming.

While the cream was cooling, I prepared the cream from the remaining protein to decorate the cake, according to the recipe of the author Ylibka, and sent them to dry in the oven.

Let's finish preparing the cream: beat the soft butter at low speed with a mixer, gradually adding the cooled custard. You will get a homogeneous mass of medium density.

Grease each cake well with cream and assemble the cake. Coat the sides and top with cream. Leave the cake to soak in a warm place for a little while, no more than two hours.

The cake scraps dried out during the preparation of the cake, or you can dry them a little in the oven. Place them in a blender and grind into crumbs, but not into flour, otherwise they will become soggy in the cream. If you don't have scraps, you can chop up a few shortbread cookies.

Before frosting the cake, I put it in the refrigerator to allow the cream to thicken a little. Sprinkle the cooled cake generously with prepared crumbs on top and sides. Place in the refrigerator, preferably overnight.
I decorated the cake with meringues shortly before serving, slightly pressing them into the cream. I don’t know how they would behave after a night in the refrigerator, I was afraid that they might get wet!

The finished cake is soft and delicate in taste, very “homemade”. There will be a reason - get ready!