Of course, one can’t say that a cake with curd cream and fruit will not add extra centimeters, but it is much more useful than huge, oil-soaked biscuit cakes. In addition to cottage cheese with sour cream from healthy foods, there will also be fruits in the torus that will add vitamins, since they are not amenable to heat treatment.
Cakes are different not only in the composition of the fruit, but also in the method of preparation and assembly. Nowadays, the most fashionable are cakes in which one thin layer of sponge cake and a very high layer of cream cheese cream.
The second option is a few very thin shortcakes, between which there are thick layers of cream.
Both options will look good even on a festive table. But any of the cakes must be tried in advance in order not to lose face at the crucial moment and not to rush to the supermarket for festive baking.
Although, as practice shows, making a cake with fruit and sour cream-curd cream is no more difficult than any other sponge cake. Only it is worth remembering that the biscuit cakes are somewhat dry, so before covering them with cream, it is necessary to soak well with any liquid impregnation.
It is worth considering several types of baking on the basis of sponge cake covered with cottage cheese and flavored with fruit, since even every housewife makes her own cream with cottage cheese cream, having some secrets of making. Also, cakes can vary in terms of the location of the fruit. The bulk is the pastry with a fruit layer located between the biscuit and cream.
There are also cakes in which the cream is made with pieces of fruit, and the cake itself is steeped in jam or berry syrup very richly. These desserts are more like a three-layer — where a sponge cake, a layer of jam or jam and covers it all — curd cream with fruit.
If you choose the right colors and taste of various fruits, the cake will be delicious and very beautiful on the cut.
Two layers and impregnation
This biscuit dessert contains two layers, as well as a beautiful design of different fruits and berries.
What layers do we use — biscuit, cream of cottage cheese and fruit decoration.
The cake will be very high in a standard form, so I prefer to bake it in a large form, and preferably rectangular right on the baking sheet with high sides. In this case, it turns out more pieces for the children, who are invited to the birthday of the child. This dessert is well attributed to school or kindergarten, as in this case, no one will be deprived.
It is also easy to divide a rectangular cake into equal parts.
Also one of the variants of this dessert can be several layers of biscuit, with layers of cottage cheese cream. The ingredients for both desserts are the same, the only difference is in the baking assembly. What is needed for cooking:
- Chicken eggs — 5 pcs .;
- Wheat flour — 1 cup;
- Sugar sand — 1 cup.
- Cottage cheese — 2 packs of 200 gr .;
- Sugar — 0.5 cup;
- Butter — 50 gr .;
- Bananas — 2 pcs .;
- Sour cream — 3 tbsp. spoons.
- Sour cream — 2 tbsp. spoons;
- Sugar — 3 tbsp. spoons;
- Cocoa — 3 tbsp. spoons;
- Butter — 1 tsp.
- Kiwi — 3 pcs .;
- Bananas — 2 pcs .;
- Victoria berries — 1 cup.
A small addition before starting a step by step recipe. If you make one layer of biscuit, then fudge is not needed.
How to prepare the correct biscuit layer described in many articles on our site, but to repeat — never interferes. We divide eggs into components, namely, proteins and yolks.
Protein whipping should not only be clean, but also dry. Even the smallest drop of water can ruin the process of whipping.
Beat the proteins at low speed of the mixer until soft peaks, after which we start to enter a quarter of the sugar into the protein mass, which is necessary according to the recipe for making biscuit. Next, beat the yolks with the remnants of sugar and add flour, sieved in advance.
The whole yolk mass should be mixed well and only then begin to spread the whipped proteins into it.
At this stage, you can put the oven on to warm up to 180 degrees, and cover the baking sheet with paper for baking. Lubricate the edges of the pan should not, as the dough scrambles along the dry edges up.
And if they are oiled, the cake may not rise from the edges, but form a hill in the middle.
Now add the proteins to the yolk mixture and mix with a spatula upwards. You should not use the mixer, as in the process of beating we will lose the entire air layer, which is in proteins.
Pour the resulting mass onto a baking sheet and level with a spatula so that the cake is the same in height.
While the cake is baked, and it takes about 35-40 minutes, you can make cream from the curd.
For this cottage cheese is better to grind through a fine sieve, or well beat in a blender, breaking all the lumps. Next, combine the cottage cheese with sour cream, sugar and melted butter, just as well whisk, but with a mixer.
Cut two bananas into small cubes and add to the prepared cream.
When the biscuit is prepared, we determine the readiness of the toothpick, then leave it in the oven for 10 minutes, but the door should be slightly ajar. So the biscuit can cool a little, losing the temperature is not too fast.
If you immediately get the cake and put it to cool at room temperature, the biscuit may fall off, and the cake will turn out very thin. After 10 minutes, remove the baking sheet from the oven and cool for another 30 minutes without removing it from the mold.
At this point you can think about the decoration.
We clean and cut the kiwi with thin plastics; we clean the berries of Victoria from the stalks, gently wash them, and dry them on a fabric surface. Bananas are cut into thin plastics, slightly beveling a cut.
After all these preparatory works, remove the biscuit from the mold and begin to collect.
We coat the cake with a cream very abundantly, then carefully lay out the prepared fruit, creating a unique pattern on the white surface of the cream.
Ready cake sponge cake in the refrigerator for an hour, after which you can serve it to the table. For the beauty of design, you can sprinkle the fruit with powdered sugar or grated chocolate.
Now consider the option when the cake is prepared with a layer of cottage cheese cream between the two cake layers. We act according to the original scenario, just pour the dough not into a large baking sheet, but into a baking dish. The bottom is necessarily covered with baking paper, and the edges are left open and do not coat them with butter.
It will be easier if there is a detachable form in the farm, since it is easier to cover it with parchment, you do not need to specially cut a circle or adjust the edges. All that is needed is to remove the sides, cover the bottom with parchment, and then put the side part in place, pressing the paper.
After the cake is baked and cooled, it should be cut into 2 equal parts, fluff the cream not only between the cake layers, but also draw the sides of the pastries. Next, prepare the fudge, which should lie on the top layer.
For its preparation, mix all the ingredients except the oil. Namely, add sugar and cocoa to sour cream and mix well until smooth.
Now put the billet on a slow fire, and when the fudge begins to heat up, add the butter and bring to a boil. In order for a fudge to have a uniform consistency, it must be constantly stirred.
As soon as the mixture boils, remove it from the heat and pour it on top of the cake. You need to do it carefully, trying to fill the entire surface of the cake with an even layer of fudge.
Fruits are cut and spread on a little wetted fudge. Give the cake to stand in the fridge for about an hour and serve it to the table.
If the cake requires moving or long-term storage before it is served, then it is better to cut the fruit and stack it right before serving.
Varieties of Fruit Cake
You can slightly change the recipe only when assembling the cake itself. In this case, you will need a little less fruit, because you need to cut them into small cubes and put them on the first layer of the cake. Then soak the cake with cream and put the next layer.
The whole cake is richly coated with cream, not forgetting the side surface. You can decorate with grated chocolate or nuts.
If you decide to cook a three-layer cake with a good impregnation, then take a jar of jam. Jam richly cover the biscuit, give a little soak and lay out a thick layer of cottage cheese cream.
From above we decorate pastries with fruits and berries.
If you want to get a beautiful cut, it will look good, contrasting colors. Fruits can take any, or rather those who are very fond of your family.
One has only to remember that slices of orange and tangerine should be cleaned not only from the thick skin, but also removed thin films from each slice.
When using berries and fruits with stones, the latter — must be removed. This applies to nectarines, peaches, apricots.
Pears and apples should be peeled off, as it will be badly combined with the delicate texture of the cake itself.
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Bananas on top of the cake should only be used if the culinary product does not have to stand for a long time before serving. As they quickly darken and can spoil not only the appearance of the dessert, but also, having become soft, swim between other fruits.
When using jam, you need to check the combination of the taste of jam and the taste of the fruit that will decorate the cake. It is better to take jam from the fruit corresponding to one of those presented in the decoration.
For example — apricot jam and apricot halves on top of baking.
This kind of dessert does not limit your imagination in relation to the selected fruit. You can use any, as long as they are well combined with each other.