Honey cake with curd sour cream. Curd honey cake with caramel mousse. Recipes for incredible curd cakes with gelatin without baking

Soon, soon the New Year is coming! And on the eve of the holiday, many cooks thought about what kind of cake to prepare for the New Year's feast. So that the cake is delicious, tender, and prepared quickly, and even from products available to everyone. I suggest housewives prepare a honey cake with curd cream and walnuts. This homemade cake is prepared quickly and easily, and it turns out not only tasty, but also appetizing. All stages of preparing honey cake are captured step by step in the photo.

Products for the test:

butter – 150 g;
eggs – 3 pcs.;
granulated sugar – 50 g;
bee honey – 150 g;
wheat flour – 300 gr;
soda – 1 tsp. no slide.

Products for cream:

walnut – 150 gr;
cottage cheese – 250 gr;
sugar – 200 gr;
sour cream – 300 gr.

How to make honey cake with curd cream

Let's start preparing our delicious cake by melting a piece of butter in a saucepan over the fire.

Immediately grease the springform cake pan with melted butter. To prevent our cake from sticking during the baking process, do not forget to place a pre-prepared circle of parchment paper cut to the diameter on the bottom of the mold.

Then, if your honey is thick, you need to melt it, either in a water bath or in the microwave, as I did.

Pour honey into melted butter.

Break the eggs into a blender bowl, add sugar, soda and beat.

Add the mixture of butter and honey to the blender and continue blending everything together.

Then, we need to add flour little by little into the blender bowl.

As a result, we get a beautiful, slightly yellowish, flowing dough.

Fill the form with dough and place it in a preheated oven for forty minutes. It is better to bake the honey cake cake over low heat.

This is how we got one large cake about 3-5 cm high.

You need to wait until the cake has cooled completely and then, with a sharp knife, cut it in half into two thinner cakes. Don't be alarmed if you can't cut the cake perfectly evenly or if it crumbles a little during the cutting process. When assembling the cake, defects in the cake layer can be easily masked.

At the next stage we begin preparing the curd cream. Simply add the required amount of cottage cheese, sour cream and sugar into the blender bowl.

Turn on the blender at low speed and mix all the cream ingredients into a homogeneous mass.

Walnuts can be added to the cake raw, but they taste better if the nuts are fried a little in a frying pan. Right there in the frying pan while frying, I use a rolling pin to crush the nuts a little so that they don’t become too large pieces in the cake.

All we have to do is assemble a honey cake with curd cream and nuts. We take a large flat dish and place on it the ring from the springform pan in which we baked the cakes.

First put one cake layer inside the mold and generously coat it with cream.

Generously sprinkle the cake with nuts on top of the cream.

I always leave some nuts to decorate the cake.

Then, put the second cake layer and apply the second half of the cream on top of it.

The cake should be placed in the refrigerator to soak for five to six hours.

After time has passed, we take our honey cake out of the refrigerator, remove the ring with which we formed the cake on a plate and decorate it with finely crushed nuts.

Here's a cutaway cut of this cute honey cake with curd cream and nuts.

The cake was perfectly soaked with the most delicate cream, the cakes turned out soft - you could even eat them with your lips. 😉

As you have seen, honey cake with curd cream and nuts is very easy to prepare. I am sure that this cake will not be deprived of the attention of your household.

Products for the test:

butter – 150 g;
eggs – 3 pcs.;
granulated sugar – 50 g;
bee honey – 150 g;
wheat flour – 300 gr;
soda – 1 tsp. no slide.

Products for cream:

walnut – 150 gr;
cottage cheese – 250 gr;
sugar – 200 gr;
sour cream – 300 gr.

How to make honey cake with curd cream

Let's start preparing our delicious cake by melting a piece of butter in a saucepan over the fire.

Then, if your honey is thick, you need to melt it, either in a water bath or in the microwave, as I did.

Pour honey into melted butter.

Break the eggs into a blender bowl, add sugar, soda and beat.

Add the mixture of butter and honey to the blender and continue blending everything together.

Then, we need to add flour little by little into the blender bowl.

As a result, we get a beautiful, slightly yellowish, flowing dough.

Fill the form with dough and place it in a preheated oven for forty minutes. It is better to bake the honey cake cake over low heat.

This is how we got one large cake about 3-5 cm high.

At the next stage we begin preparing the curd cream. Simply add the required amount of cottage cheese, sour cream and sugar into the blender bowl.

Turn on the blender at low speed and mix all the cream ingredients into a homogeneous mass.

All we have to do is assemble a honey cake with curd cream and nuts. We take a large flat dish and place on it the ring from the springform pan in which we baked the cakes.

First put one cake layer inside the mold and generously coat it with cream.

Generously sprinkle the cake with nuts on top of the cream.

I always leave some nuts to decorate the cake.

Then, put the second cake layer and apply the second half of the cream on top of it.

The cake should be placed in the refrigerator to soak for five to six hours.

After time has passed, we take our honey cake out of the refrigerator, remove the ring with which we formed the cake on a plate and decorate it with finely crushed nuts.

Here's a cutaway cut of this cute honey cake with curd cream and nuts.

The cake was perfectly soaked with the most delicate cream, the cakes turned out soft - you could even eat them with your lips. 😉

As you have seen, honey cake with curd cream and nuts is very easy to prepare. I am sure that this cake will not be deprived of the attention of your household.

torter.ru

Curd and honey cake, step by step recipe with photos

egg – 2 pcs.
egg (yolk) – 2 pcs.
honey – 75 g
cottage cheese – 500 g
candied fruits – 250 g
ground cinnamon – 1 tsp.
sugar – 50 g

fresh egg whites – 2 pcs.
sugar – 50 g

flour for dusting work surface
butter – 150 g
flour – 250 g
sugar – 100 g
egg – 1 pc.

Prepare the dough. Soften the butter, grind it with sugar (the sugar should completely dissolve). Add egg and 1 tbsp. l. flour, beat until smooth. Continuing to beat, add the remaining flour. Knead the dough, roll it into a ball, wrap it in cling film and place it in the refrigerator for 20 minutes. Lightly grease a 26cm diameter mold with butter and sprinkle with flour. On a floured work surface, roll out the dough into a circle of the same diameter and place it in the pan. Prick the surface of the dough frequently with a fork and return to the refrigerator for another 20 minutes.

Cover the dough with parchment, add dry beans and place in an oven preheated to 200°C for 12 minutes. Remove the beans and parchment and bake for another 5-7 minutes. Remove the mold and set aside. Reduce oven temperature to 180°C.

Rub the cottage cheese through a sieve, mix thoroughly with eggs, yolks, honey and cinnamon. Add candied fruits, mix again.

Prepare the meringue. Beat the whites into a fluffy foam. Continuing to beat, gradually add sugar. Beat until the foam becomes thick and shiny.

Gently, stirring with very light movements from bottom to top, fold the meringue into the curd mass.

Place the resulting mixture into the mold with the dough. Bake in the oven until golden brown, 30–40 minutes. Before serving, sprinkle the cake with powdered sugar and decorate with candied fruits.

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Recipes for incredible curd cakes with gelatin without baking

You can make incredibly delicious cakes without an oven. They are bright, neat, quite simple and even useful. Of course, cottage cheese is a wonderful dairy product that turns any dessert into a healthy treat.

"Blueberry-curd temptation"

70 g honey;
300 ml sour cream;
220 ml water;
480 g cottage cheese;
30 g gelatin;
170 g blueberries.

Time – 2 hours 20 minutes.

Calorie content – 119 kcal/100 g.

Recipe for curd cake with gelatin without baking step by step:

Pour the sour cream into the blender bowl. Put cottage cheese here. Blend both products into a homogeneous mass with an immersion blender;
Then add honey and beat the mass again. If desired, honey can be replaced with sugar;
Pour all the gelatin into a saucepan and pour a glass of water over it. It should be at room temperature. Leave for ten minutes;
At this time, the blueberries should be cleaned of debris, rinsed under a thin stream of water, and allowed to drain;
Place the pan with gelatin on low heat. The contents need to be stirred. As soon as the grains dissolve, remove the pan. It takes no more than five minutes;
Pour gelatin into the curd and sour cream mass in a thin stream, stir, then beat with the same blender;
Place blueberries on the bottom of the cake container and distribute them as evenly as possible. It is better to give preference to silicone;
Pour the curd mixture on top;
Place in the refrigerator for at least two hours. You can then decorate the top with blueberries or mint leaves and remove the silicone mold.

Curd cake with gelatin and fruit from cookies

220 g sugar;
270 g biscuits;
850 g canned pineapples;
420 ml sour cream;
35 g gelatin;
1 stick of butter;
2 g vanillin;
540 g of fat cottage cheese.

Time – 7 hours.

Calorie content – 230 kcal/100 g.

Procedure:

Cottage cheese cake with gelatin and marshmallows

380 g cookies;
260 ml cream;
1 pack of vanilla pudding;
10 g gelatin;
220 g cottage cheese;
220 ml milk:
170 g marshmallows.

Time: 13:00

Read also: How I lost 19 kg in a month and a half

Sequencing:

Soak gelatin according to instructions. You can do this in lemon juice to later emphasize the tenderness and sweetness of the cream;
Pour milk into the blender bowl, then add pudding, cottage cheese and cream. Usually classic vanilla pudding from the Dr. Oetker brand is used, but you can use another one;
Mix all these ingredients together, and then pour in the gelatin mass and mix again;
First moisten the cookies in milk, just a little, and place them on the bottom of the mold. This will be a crust, so you need to lay it out tightly;
Then you need to pour a third of all the cream on top of the cookies;
Next, place marshmallows tightly on top, it should be another layer in the cake;
And after that, pour the remaining large mass of cream into the mold;
Refrigerate overnight and then decorate as desired. For example, a few more marshmallows.

No-Bake Chocolate Cheese Cake Recipe

120 ml milk;
380 g sour cream;
460 g cottage cheese;
20 g gelatin;
3 g vanillin;
30 g cocoa.

Time – 6 hours.

Calorie content – 141 kcal/100 g.

How to cook:

Heat the milk a little and pour the gelatin into it. Leave it like this for about twenty minutes;
Grind the cottage cheese with sugar, and then stir in sour cream and vanilla;
Next, pour gelatin and milk into this mixture in a thin stream and stir constantly;
Divide the mass into two parts. Stir cocoa into only one of them to get the chocolate part;
Take a mold and pour different masses into it one by one. The more often you change the mixture, the more multi-colored layers there will be;
Place in the refrigerator to harden for five hours, then you can serve and further decorate.

Cake recipe with gelatin and cottage cheese yogurt

300 g sweet crackers;
5 g gelatin;
240 g cottage cheese;
120 ml yogurt;
60 g powdered sugar;
70 g dried fruit mix;
90 g butter.

Time – 2 hours.

Calorie content – 311 kcal/100 g.

Read also: How I increased my breast size by 2 sizes in 1 week

Cooking method:

In one bowl, mix cottage cheese with yogurt and powdered sugar, add gelatin and leave for ten minutes;
After this, add soft butter in parts, stir constantly, and then add a mixture of dried fruits. It can be prunes, raisins, dried apricots. It is advisable to fill them with water for a few minutes in advance so that they soften, and then cut them;
The cake pan should be lined with cling film. Next, lay out some of the crackers in a dense layer. If they are too hard, you can pour any juice over them;
Next, lay out part of the curd mass, distribute it evenly;
Then again put a layer or two of crackers and cream on top. Alternate until you run out of ingredients. The smaller the shape, the more layers;
Place in the refrigerator for an hour and a half. Next, remove from the mold using cling film, turn over onto a large plate and remove the film. Decorate as you wish.

Curd and sour cream dessert without baking

270 g “anniversary” cookies;
110 g butter;
160 g cottage cheese;
10 g gelatin;
1 lemon;
120 g sugar;
1 stalk of mint;
470 g sour cream;
10 g vanilla sugar.

Time – 3 hours 30 minutes.

Calorie content – 247 kcal/100 g.

Algorithm of actions:

Grind the cookies into crumbs in a food processor. If it is not there, you can pass it through a meat grinder. You should get a fairly fine homogeneous mass. As a last resort, you can crush it with a rolling pin;
Mix soft butter with cookies. You will get a sticky mass;
This mass should be spread as evenly as possible onto the bottom of the cake pan, pre-lined with baking paper. Press firmly with your hands;
Place the pan in the refrigerator while the rest of the cake is made;
Pour gelatin over half a glass of water. After ten minutes, put on the fire and heat to 50 degrees, do not boil. Stir vigorously until the particles dissolve. And then cool;
Pass the cottage cheese through a sieve to obtain a uniform, smooth consistency, stir in sugar, sour cream and vanilla sugar;
Squeeze juice from half a lemon. You can use one lime instead of lemon;
Stir this juice into the cottage cheese;
Whisk the entire mixture until the sugar dissolves as much as possible. Next, slowly pour in the gelatin without turning off the mixer;
Next, pour the entire mixture on top of the frozen cookies, distribute and place back in the refrigerator for two hours;
Remove from pan and garnish with lemon wedges and mint stem.

Jelly cake with strawberries and cottage cheese

320 g cottage cheese;
360 g vanilla crackers;
15 g gelatin;
180 ml sour cream;
70 g sugar;
170 g strawberries;
70 ml water;
120 g butter;
5 g vanilla sugar;
1 pack of strawberry jelly.

Time – 5 hours.

Calorie content – 226 kcal/100 g.

Algorithm of actions:

First, according to the instructions, fill the gelatin with water. After a couple of minutes, you need to heat it a little in the microwave or on the stove and cool;
Pass the crackers through a meat grinder, and then mix them manually with soft butter. If the butter is quite hard, for example, it was not taken out of the refrigerator in advance, you can simply grate it. Small parts of the product will quickly combine with the bread crumbs;
This mass must be compacted to the bottom of the mold and put in the refrigerator. If the crackers are unsweetened, you can mix in a little powdered sugar. Precisely powder, since the sugar will not dissolve and will crunch unpleasantly later;
Mix cottage cheese, sour cream, sugar in a blender. And after that add gelatin and beat everything again;
Take half a strawberry, wash it and, if it is very large, cut it into slices. Stir into the curd mixture, and then pour everything onto the cooled cracker crust. Place in the refrigerator for two hours;
After this, take the strawberry jelly and dissolve it in 300 ml of water. If the package indicates more, you still need to dissolve in exactly this amount;
Wait until the jelly cools down. Cut the rest of the strawberries into thin equal slices, as carefully as possible;
Place the slices beautifully on top of the curd layer that has already hardened. It can be just in a circle, or it can be in the form of flowers or stars;
Next, pour the gelatinous strawberry mixture on top. The berries may float a little, but that's okay. They will harden quickly;
Place in the refrigerator for another two hours, preferably three. Remove from pan and serve.

Cottage cheese, like other dairy products, can be taken of any fat content. They will still freeze the same way. But if you take low-fat products, you can reduce the calorie content of the entire dessert.

You can decorate cakes not only with mint. You can take and break large pieces of chocolate with nuts, or even better, make salted caramel mass with hazelnuts. To do this, you can simply roast the hazelnuts with sugar and a pinch of salt. When the mass hardens, you need to cut it with a knife into arbitrary pieces - and you can decorate it.

And yet the main thing is the divine taste of these simple no-bake cheesecakes. They can be a great alternative to breakfast or decorate any holiday table.

notefood.ru

Recipe: Sponge cake - Based on oatmeal with cottage cheese, honey and walnuts.

Ingredients: chicken eggs - 3 pcs.; egg yolks - 2 pcs.; oatmeal - 1 cup; granulated sugar - 0.5 cups; cottage cheese - 250 gr.; homemade yogurt - 2-3 tablespoons; honey - 3 teaspoons; walnuts - 0.5 cups; cocoa - 10 gr.

Method of preparation: Prepare a sponge cake based on oatmeal. cottage cheese cream with walnuts and honey. Once I tried to make a biscuit with oatmeal. There was no wheat on hand, and the whites were already beaten, and there was nowhere to retreat, so I had to improvise. The biscuit turned out incredibly tasty and light. Today I will also make an oatmeal biscuit and share the recipe. Ingredients.

Preparing the dough for oatmeal biscuit. Place the egg whites in a bowl, add a quarter cup of sugar and refrigerate for 15 minutes. Make sure that no water or yolk gets into the whites.

Beat the cold whites with a mixer until a stable foam forms.

In another bowl we have separated yolks. We add the remaining sugar to them.

Beat the yolks with sugar for 2 minutes. The yolks should lighten and foam.

Pour the beaten yolks into the whites and mix from bottom to top.

Grind oatmeal into flour using a coffee grinder. If desired, you can use ready-made oat flour.

Sift the oatmeal and add to the beaten egg whites and yolks. Gently mix the dough from bottom to top again.

Transfer the dough into a mold previously greased with butter or lined with baking paper. Baking paper can also be lightly greased with oil. Bake the biscuit at 180 degrees for 15 minutes. It is advisable not to open the oven door so that the biscuit does not settle.

We take the finished sponge cake out of the oven, run a knife around the perimeter of the mold, separating the edges of the sponge cake, then take it out onto the board. The height of the cake is a little more than a centimeter. Using a thread, cut it lengthwise and get 2 thin cakes. Preparing curd cream.

Add honey to the cottage cheese.

Chop the walnuts and add them to the bowl with the cottage cheese. Mix the cream. If the consistency is thick, add a spoonful of yogurt or sour cream. Place the cake on a plate and spread with cream.

For the top crust, the cream can be made thinner by adding a little more sour cream or yogurt.

Place the second cake layer on top of the first one and spread it with cream in the same way.

You can sprinkle the top of the cake with cocoa or ground walnuts. The cake will soak in about 20 minutes. After which it can be served.

The sponge cake made with oatmeal is ready.

Bon appetit.

Baking from oatmeal turns out tender and light. I offer a recipe for delicious oatmeal cookies. And for lovers of cakes with cottage cheese, a recipe for Chocolate Cake with Curd Cream is suitable.

Cooking time: PT01h30M1 h. 20 min.

Honey cake

Ingredients for the crust:

2 tbsp. l. honey;
2 eggs;
1 tbsp. Sahara;
50 gr. butter;
1 tsp. soda;
3 tbsp. flour.

Take a heat-resistant bowl and mix honey, eggs, sugar, butter and soda in it.

Keep in a water bath until the dough becomes homogeneous and begins to foam.

Remove from heat and gradually add flour.

Place the finished dough in the refrigerator for 2 hours.

After 2 hours, take the dough out of the refrigerator and divide it into 4 parts. I will bake 4 cakes; if desired, you can make more cakes. Then they will be thin or smaller in diameter.

Next, I took baking parchment and, using a simple pencil and a pan lid, drew a circle on the parchment - this will be the size of our cake. I turned the parchment pencil side down and rolled out the dough on it so that it overlapped the borders of the circle. Then place the cake in an oven preheated to 180 degrees for 5 minutes. The honey cake bakes very quickly, so don’t be distracted, otherwise the cakes will burn.

After 5 minutes, remove the finished cake from the oven, remove it from the parchment while it is still hot. We bake all the cakes.

We cut all the cakes to the same size. While the cakes are cooling we prepare the cream.

Curd cream

Ingredients for cream:

600 gr. cottage cheese;
3 yolks;
150 gr. Sahara;
50 gr. butter;
vanillin on the tip of a knife.

In a saucepan, mix cottage cheese, yolks, sugar and vanillin.

Grind it all until smooth with a blender. Add oil, put on low heat and cook, stirring constantly.

When bubbles begin to appear, cook for another 2-3 minutes and remove from heat. Our cream is ready. Spread the cake with hot cream.

Usually the honey cake is coated with cream on all sides and sprinkled with crumbs from the cake scraps.

I coated the entire cake except the top layer. I wanted to pour glaze on top and decorate with fondant. I’ve been wanting to try making mastic for a long time and finally I took the plunge – it all worked out, and I’m incredibly happy about it). Here is the glaze recipe, maybe someone will find it useful.

Ingredients for glaze:

6 tbsp. l. sour cream;
6 tsp. cocoa;
9 tbsp. l. Sahara.

Mix all the ingredients. When the glaze boils, remove from heat and pour hot glaze over the cake. Our cake is ready.
Bon appetit!

p.s. Below is another option on the topic “ Honey cake“, but with meringue. For this cake you need to take a triple portion of dough.

Two-tier honey cake with meringue

Meringue cake

Honey cake 4 kg with meringue

I don’t remember how and when this idea was born - to make a honey cake from curd dough. I can’t say that I wanted to “diet” the cake. It’s stupid to “dietize” a cake that you are preparing for those who, at the word “diet,” leave the table with the face of a chicken upset by the lack of millet. It is stupid to “dietize” something that contains flour and sugar. In general, you understand, this is a completely ordinary cake, if you “look” at it from the angle of a capricious “zodnik”. But for those with a sweet tooth, I will say without undue modesty, this cake will be a real holiday. The curd dough turns out airy and, soaked in cream, forms one whole with it - an absolutely amazing unity. You know, when a piece literally dissolves in your mouth, as if melting like a tender, weightless cloud...

When I was developing the recipe for this cake, there were some doubts about what the dough would be like and whether the inclusion of cottage cheese in the composition would pull the “blanket” over itself. Fortunately, my fears were not justified. The cottage cheese is not felt, but it definitely changes the very structure of the cakes: they turn out tender, airy, porous and perfectly absorb the cream.

My first original Honey Cake is still a great “success” among you, friends. I sincerely hope that this version will catch on. I take the liberty of advising you to prepare it for the New Year. I sincerely believe that you will not regret this choice.

Happy New Year, friends!

Honey cake with curd cream is a real extravaganza of taste, especially for those who love the curd taste in desserts and baked goods. If you are also one of the cottage cheese lovers, be sure to make this amazing cake with me. Believe me, it is no less tasty than.

Please note, dear friends, that in this cake recipe, only cream is used as curd, and the dough is ordinary honey, rolled into cakes and baked very quickly. The dough does not contain cottage cheese.

Ingredients

For the test:

3 raw chicken eggs;
1 cup of sugar;
4 tablespoons honey;
1 teaspoon of soda;
1 teaspoon baking powder;
about 3 cups flour.

For cream:

1 kg of cottage cheese with a fat content of at least 5%;
150 grams of butter;
300 grams of sugar;
3 raw egg yolks.

Preparation

Mix all the ingredients for the future dough, except flour, whisk and place in a water bath. Beat until the mixture has approximately doubled in size. Remove the fluffy foamy mixture from the heat, cool slightly and add flour. Knead the dough for honey cake. It will be sticky and soft, so wrap the lump of dough in film and put it in the refrigerator for 3-4 hours.

Divide the chilled dough into 3-4 parts, as an exception, 5 parts.

Place baking paper on a baking sheet and lightly sprinkle it with flour. Lay out one “bun” of dough, sprinkle it with flour if necessary, and use your fingers from the center to the edges to form a cake of the desired diameter, up to about 5 mm thick. On the flatbread, make a “mark” for the cake of the required diameter - mark a circle, slightly pressing down on the lid of a frying pan or pot, the side of a springform pan, or anything round of the required diameter. Prick the crust with a fork in several places and bake in an oven preheated to 190 degrees for no more than 5 minutes. It browns and cooks quickly. I note that the baked cake will be very soft and breathable; you need to transfer it from the paper carefully. And after it cools down, it will become drier and harder

Cut out circles from the cakes along the outlined contour, set aside the scraps - they will be useful for sprinkling.

Prepare the cream. I understand that you can coat the cakes with sweet curd mixture, but then they will not be soaked and the cake will turn out tough - the cottage cheese on its own, the cakes on their own. So here's the recipe for you. If you don’t like it, use an alternative method: beat a glass of full-fat sour cream and a glass of powdered sugar with half a kilo of cottage cheese, rubbed through a sieve. But I still recommend you try my recipe for curd cream.

Cut the butter into cubes and add to the mixture of raw egg yolks, sugar and cottage cheese. Place on low heat. Bring to a boil, reduce heat. Stirring constantly, cook until it becomes a thick semolina porridge. The total cooking time for the cream is 5-6 minutes. Don't be afraid of the runny consistency; once the cake cools and soaks, everything will change. Cool the finished cream a little and generously layer the cake layers. Also apply cream to the top and sides of the cake.

Chop the remaining cake scraps and sprinkle the resulting crumbs onto the top and sides of the cake. I didn't use crumbs, but cocoa powder - just a little. Leave the sprinkled honey cake in a cool place to soak. All my cakes sit in the refrigerator overnight.

Great with curd cream a day after baking. And after two, and after three - it’s magical! It is convenient to cut the curd honey cake into pieces, put it in a container and enjoy it for several days in a row with evening or morning tea. It tolerates freezing well; it is advisable to cut the cake into portions before putting it in the freezer.