Cottage cheese pie "strawberry delight". Strawberry cake with curd cream on shortcrust pastry Shortbread cake with sour cream curd cream

A delicious crumbly shortbread cake with cherries, raspberries and blackberries is made in sour cream and curd cream.

Ingredients:

• butter (or margarine) - 150 g;
• sugar - ½ cup;
• chicken egg - 1 pc.;
• wheat flour (premium grade) - 2 cups;
• salt - 1 pinch;
• baking powder - 1 tsp;
• vanilla sugar.

Curd filling

• homemade cottage cheese - 300 g;
• sour cream 20% fat - 150 g;
• sugar - ½ cup;
• chicken egg - 1 pc.;
• potato starch - 1 tbsp. l.

Cooking method

1. I prepared the shortbread dough like this: I mixed granulated sugar with soft, mashed butter.
2. Then I added a raw egg, salt, vanilla sugar, and mashed everything well.
3. I sifted the flour and added baking powder to it. After kneading the shortbread dough, it should be refrigerated. I put the dough in the refrigerator for 1 hour.
4. Then I slightly rolled out the dough and placed this layer in the mold. Next, I spread the dough with my hands over the entire pan, making small edges along the edges.
5. Now I'm preparing the cream. Mixed all the ingredients for the cream and beat with a mixer.
6. The cream turns out liquid, pour it onto the dough.
7. I put berries in the cream.
8. Cherries go well with curd cream. Wash the cherries, remove the pits.
9. In addition to cherries, you can add other berries. I added raspberries and blackberries to the cake.
10. I put the shortbread cake in the oven. I baked shortbread cake with berries at 175 degrees for 25 minutes.
11. I don’t take the finished cake out of the mold right away. I waited for the cake to cool completely and then transferred it from the pan to a plate. It is necessary to transfer with extreme caution. Fresh shortbread is very fragile.
12. I sprinkled powdered sugar on top of the berry cake.
13. The berry cake is delicious, moderately sweet, and the berries give a pleasant sourness. I like berry cake on the second day, when the cream in it has hardened well.

Cooking time: 2 hours 30 minutes.

Preparation time: 5 min.

Number of servings: 15 pcs.

Type of cuisine: European

Type of dish: cakes

The recipe is suitable for:
dessert.

Ingredients:

Dough
Cocoa powder 15 g Butter 50 g Wheat flour 170 g Sugar 20 g Sour cream 120 g Soda 0.75 tsp Table vinegar 1 tsp

Cream
Butter 150 g Milk 75 ml Vanilla pudding (powder) 40 g Sugar 200 g Cottage cheese 700 g Chicken eggs 3 pcs.

Besides
Shortbread cookies 50 g

Cake with curd cream

Cake is the most delicious ending to any holiday. It’s especially nice if this cake is made by yourself. After all, then you see how and what it was prepared from, and you can choose your favorite ingredients for making the cake.

Today we will prepare a very tasty and very tender shortbread cake with curd cream. Please note that the cakes are very soft, so remove them from the baking sheet and transfer them to coat with cream very carefully and on parchment.

Before serving, the cake must stand in the refrigerator for at least 12 hours so that the cream thickens, saturates the cakes and becomes one with them. After soaking, the cake turns out very juicy and slices perfectly.

How to prepare a dish step by step with photos at home

To prepare the dough, we need fat sour cream, butter, flour, cocoa, soda, vinegar.

Homemade sour cream in a slow cooker

How to make delicious butter

Melt 50 grams of butter, cool to room temperature, combine with 120 grams of sour cream and mix.

Is it possible to melt butter in the microwave?

Stir in 15 grams of cocoa and 20 grams of sugar.

Add soda (0.75 tsp), quenched with vinegar (1 tsp) and stir into the dough.

How to properly extinguish baking soda with vinegar

Stir in 170 grams of sifted flour. The amount of flour will greatly depend on the fat content of the sour cream and how liquid the sour cream is, so you may need a little more flour. I had very rich thick sour cream. Use a spoon to quickly knead the dough (do not knead for a long time).

How to sift flour if there is no sieve

The dough should be very soft, very tender, but no longer stick to your hands.

Line a mold (30x40 centimeters in size) with parchment. If you are not sure about the quality of the parchment, you can grease it with a thin layer of sunflower oil (1 tsp). Distribute the dough in the mold (you can roll it out or spread it with your hands). If you bake the dough in one layer (as in our case), then the rolled out dough must be immediately, on a baking sheet, cut into 4 parts (along with the bottom parchment), each measuring 15x20 centimeters (use a sharp knife or kitchen scissors and a long ruler) . You can bake 4 cakes measuring 15x20 centimeters separately.

How to prepare a baking dish

Bake at 180°C for approximately 8-9 minutes (the cakes bake very quickly). Carefully remove the cooled cakes from the baking sheet along with the parchment (they will be very tender, so even if removed together with the parchment, they may break a little (This is not very important. The cream will be able to stick them together if the pieces are carefully placed on the cream).

To prepare the cream, we need cottage cheese, eggs, butter, milk, vanilla pudding, sugar. The vanilla pudding can be replaced with a similar amount of cornstarch.

How to cook cottage cheese in a slow cooker

Check the freshness of a chicken egg in water

Place 700 grams of cottage cheese, 200 grams of sugar, 3 eggs, 150 grams of very soft butter in the bowl of a food processor (metal blade attachment).

How to soften butter

Grind until a homogeneous mass is formed.

Transfer the mass to a thick-walled saucepan and heat over low heat, stirring constantly, for 10-12 minutes (during this time the mass will become quite liquid). That's how it should be. Combine 40 grams of pudding with 75 grams of milk, mix and pour into the curd mass. Stirring continuously, heat the cream for approximately 25 minutes. The mixture will thicken and have the consistency of very thick (but slightly runny) sour cream. Remove from heat and cool until slightly warm (approximately 40°C). Divide the cream into 5 parts.

Transfer the cakes with 4 parts of cream. Transfer the next cake exclusively on parchment and carefully place it on the cream with the top of the cake down, and only then remove the parchment.

Grease the sides of the cake with 5 parts of the cream.

How to assemble a cake without moving it from one plate to another

Crush the cookies (preferably chocolate) and sprinkle them on the top and sides of the cake. Place the cake in the refrigerator for at least 12 hours. During this time, the cream will thicken and soak the shortbread very well. The cake cuts well and turns out very tender.

How to sprinkle the sides of a cake correctly

Preparation of the base:

Grind the cookies into crumbs. Melt the butter and combine with the cookie crumbs, mix, you should get a crumbly sticky crumb (that is, if you squeeze it in your hand, it turns into a lump, if necessary, you can add a little melted butter).

Place the crumbs in a baking dish (I have a springform pan with a diameter of 22 cm), press evenly and tightly to the bottom and sides of the pan, and place in the refrigerator for 30 minutes.

Preparing the filling:

Combine eggs, sugar, vanilla sugar and milk in a bowl, beat until smooth.

Place the mixture on low heat and, constantly whisking, bring until thickened, about 4-6 minutes (you must whisk constantly and vigorously to prevent the eggs from curdling). As soon as the mass has thickened, remove from heat and beat (either by hand or with a mixer) for another 5 minutes. The mass should be shiny, of medium thickness, cool.

Then combine the cooled egg-sugar mixture with cottage cheese and mix.

Place the curd mass in the mold with the base, trim off the excess edges, crumble and sprinkle over the edges of the pie. Bake in an oven preheated to 160 degrees for 1 hour.

Take out the finished pie and let it cool at room temperature. Wash the strawberries, dry them and cut them into slices, place them on the pie in the shape of a flower, sprinkle with chocolate chips. Place the cottage cheese pie with strawberries in the refrigerator until completely cooled and set (it is better to let it sit overnight).

When serving, garnish with fresh mint leaves and cut into portions.

Delicate, fragrant cottage cheese pie “Strawberry Delight” can be served.

Enjoy your tea!

Shortbread cake is a simple and at the same time very tasty dessert that you can use to welcome guests and delight your family. The peculiarity of this delicacy is that the dough acquires its characteristic texture due to the high oil content in it. But yeast is not used for shortbread baking.

Shortbread cake has been around for so long that it has become almost one of the most common types of home treats. Housewives have learned to cook it with fruit, cream, jam, cottage cheese, condensed milk and other toppings, so the baked goods can be different every time.

Among the shortbread desserts there is also the famous no-bake cake, named after the abode of the most hardworking inhabitants of our planet.

Let's look at the most popular and original recipes for delicious shortbread cakes that are easy to bake at home.

Simple shortbread cake

A simple step-by-step recipe for a classic shortbread cake.

Ingredients for the dough:

• 250 g butter or margarine;
• 2 eggs;
• 150 g sugar;
• 400 g wheat flour;
• 0.5 tsp. baking powder;
• 5 g vanillin.

Ingredients for cream:

• 5 g vanillin;
• 200 g butter;
• 1 can of boiled condensed milk.

Preparation:

1. Break the eggs into a deep bowl, add vanillin. Beat until you get a white mixture. Then add margarine, continuing to beat. Afterwards, add baking powder and flour. Add flour gradually, kneading the dough and monitoring its consistency. The dough should be soft and not stick to your hands. It is possible that the amount of flour in your cake will differ slightly from that indicated in the recipe, this is not a big deal. Instead of baking powder, you can use soda, slaked with lemon juice or vinegar. Cover the bowl with the dough, rolled into a ball, with cling film and place in the refrigerator for half an hour. If you are in a big hurry, then 15 minutes may be enough.
2. Remove the dough from the refrigerator, divide into 4 equal parts, and roll out each of them. Next, cut out an identical circle from each rolled out part. A bowl or pan with a diameter of 27-29 cm is well suited for this. Cover a baking sheet with paper and place the resulting circles on it. Bake at 180 degrees for about 15 minutes.
3. While the cakes are baking and cooling, you can prepare the cream for the shortbread cake. To do this, you first need to beat the butter with vanilla.
4. Pour condensed milk into the resulting mixture and continue whisking until the mass becomes airy and acquires a homogeneous structure.
5. When the shortbread cake layers have cooled, grease them with cream, placing one on top of the other. The top cake also needs to be greased. In principle, a simple shortbread cake is already ready, but you can transform it a little more. To decorate, chop the baked dough scraps with your hands or on a coarse grater and sprinkle them over the cake.

By the way, shortcrust pastry for cakes is prepared in the same way in most cases. You can only change the amount of ingredients as needed.

Recipe for shortbread cake with jam

The ingredients for the dough are similar to the previous recipe. Unless you don’t have to use vanillin, because the jam will still give off its aroma. For the filling you will need about 350 grams of your favorite thick jam, marmalade or marmalade.

If you like something sour, then instead of jam, you can take 2 lemons, peeled and pitted, grate them and add 1 cup of sugar. This will make a cake with lemon filling.

After the cakes have cooled, simply brush all layers with jam and decorate the cake as indicated above. Perhaps shortbread cake with jam is the fastest way to prepare baked goods for an unexpected tea party, but it is no less delicious.

Cake with boiled condensed milk

By changing this recipe just a little, we can get a cake with boiled condensed milk. For the cream, beat 400 ml of condensed milk with 100 g of butter. The remaining stages remain unchanged. Cake with condensed milk goes well with nuts, bananas and fresh strawberries.

Shortbread cake in a slow cooker

Modern kitchen appliances allow you to prepare shortbread cake in a slow cooker. To do this, the entire dough needs to be divided into only 2 parts, the larger of which should be placed on the bottom of the multicooker bowl, forming sides. Put jam on top, grate the rest and sprinkle the cake on top. The “Baking” mode will cope with the preparation of shortbread cake within an hour.

Sand cake with curd soufflé

It sounds beautiful, and tastes very airy and tender. Since most of this cake is cottage cheese, the amount of ingredients for the dough should be reduced by 2-2.5 times compared to previous recipes (based on 140-150 g of flour). In addition, here you will need a split form.

Ingredients for curd soufflé:

• 140 g milk;
• 400 g cottage cheese;
• 200 g fresh cream;
• juice of 1 lemon;
• 18 g gelatin;
• 150 g sugar.

Stages of preparing shortbread cake with curd soufflé:

1. Knead the dough, divide it into 2 balls, and place in the freezer for 15-20 minutes.
2. Roll out the cooled dough to the size of the springform pan. Leave one circle of dough whole. Cut the other one into sectors, as usual, cut a ready-made cake. Bake until done at 180-200 degrees.
3. Pour the milk into the gelatin and leave until it swells.
4. Beat cottage cheese with sugar, add lemon juice. Whip the cream separately, and only then mix it with the curd cream.
5. Heat the milk-gelatin mixture and pour it into the cottage cheese.
6. Place the whole cake layer on the bottom of the springform pan. Pour a curd soufflé over it, to which, if desired, you can add, for example, fresh berries, candied fruits or dried fruits. You need to place fragments of the cut cake on top and press down lightly. Place in the refrigerator for at least 5 hours.
7. After removing the split ring, the cake with curd filling can be poured with chocolate glaze, condensed milk, decorated with powdered sugar, candied fruits or decorated with chopped fruit. Shortbread cake with cottage cheese is ready to serve!

Exquisite shortbread cake with mascarpone

Mascarpone is the main ingredient in the famous Italian tiramisu. However, shortcrust pastry cakes also deserve his attention.

Ingredients for the dough:

• 330 g flour;
• 185 g softened butter;
• 125 g fine sugar or powder;
• 1 egg;
• 1 tsp. baking powder.

For the cream you will need:

• 500 g mascarpone;
• 8 tbsp. l. Nutella chocolate and nut butter;
• 1 tbsp. l. cognac

For the glaze:

• 150 g milk chocolate;
• 100 g butter;
• 1 tbsp. l. apricot jam.

Preparation:

1. Mix butter, sugar, egg, baking powder, then gradually add flour and knead the dough. The dough, divided into 5-6 parts, is cooled in the refrigerator for 45 minutes.
2. Each piece of dough is rolled out into a thin circle with a diameter of about 25 cm. Then the cakes are baked in the oven at 220 degrees for 7 minutes.
3. To prepare the cream, you just need to mix all its ingredients well. Grease the cooled cakes with cream.
4. To make the glaze, you need to melt all its ingredients in a water bath, then cool the mixture and decorate the cake with it. Place the cake in the refrigerator until the icing hardens.

To visually align the edges of the cake, you can decorate them with nuts. Shortbread cake with mascarpone is not a cheap pleasure, but the taste is worth it.

If you don’t have mascarpone, you can make a cake with: beat 700 g of thick sour cream or cream with 150 g of sugar and two packets of vanilla sugar. In this case, you can use the same cream instead of glaze.

Sand cake “Anthill”

No-bake shortbread cake “Anthill” is not only a quick solution for tea, but also an easy way to pamper your loved ones.

Ingredients:

• shortbread cookies - 600 g;
• boiled condensed milk - 500 g;
• butter - 100 g;
• sour cream - 2 tbsp. l.;
• milk chocolate -30 g);
• crushed walnuts - to taste.

Preparation

1. Cookies need to be crushed by hand or using a food processor.
2. Beat condensed milk with a mixer
3. Add sour cream and beat again.
4. Add butter and nuts there.
5. The resulting mixture is placed in a heap on a flat plate, sprinkled with grated chocolate and sent to the refrigerator until it hardens (up to 60 minutes).

• To give the cake an even more appetizing look, from the remaining dough you can roll small balls with a diameter of 1 cm for further decoration or any figures that your imagination suggests, and also bake them next to the cakes. After cooling, all or part of the figurine balls can be decorated with chocolate. To do this, you need to melt 50 g of milk or dark chocolate in a water bath, and use a toothpick to dip the figures into it. Let the chocolate harden and the decor dry. Decorate the cake.

• You can try making shortbread cake with meringue. To do this, before baking the cakes, you should put more liquid meringue on one of them. And then cook according to plan. For example, prepare cream and spread it on all the cake layers while assembling the cake.

• If you didn’t calculate it correctly and you have quite a lot of extra dough left after making the cake, cut it using different molds and bake it together with the cake layers. Can you guess what will happen? Shortbread cookies make another good dessert, especially if the cake runs out quickly.

• If for some reason you cannot use the oven at home, but really want to enjoy a delicious shortbread dessert, then buy ready-made cakes in the store. In this case, you will get a cake without baking. But the airy curd filling or the most delicate cream, prepared with your own hands and with love, will allow you to claim that you made the entire shortbread cake from start to finish yourself.

Cook, experiment and enjoy. Have a delicious tea party!