Hello everyone! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to cook an incredibly tasty and moderately sweet curd cake. Delicate creamy-curd taste is very well set off by a pleasant chocolate bitterness from cocoa.
The cake is prepared quickly and easily without baking.
A wonderful cake for home tea drinking and meeting guests!
A step-by-step video recipe can be viewed in my video below.
Let's cook
- pour 200 grams of chilled cream into a clean, dry cold bowl with a fat content of 30-35%
We begin to beat at the minimum speed of the mixer.
- when the cream starts to foam, add 10 grams or 2 tsp. vanilla sugar
- 100 grams or 5 tbsp. tablespoons without top icing sugar
I add the icing sugar in two steps.
Continue to beat on medium mixer speed.
When the powdered sugar dissolves, gradually increase the speed of the mixer to the maximum and at the maximum speed of the mixer, whip the cream until an airy state. It is not necessary to whip the cream to the peaks.
For the cream, we need 500 grams of soft pasty cottage cheese. You can take any soft curd that you like.
Also, cottage cheese in this recipe can be replaced with Mascarpone cream cheese.
My cottage cheese is made from kefir.
Video recipe on how to make yogurt cottage cheese,can be seen in my video below
- Beat the cottage cheese with a mixer until it is airy
If you have cottage cheese with grains, then it is better to beat it with a blender or rub it through a sieve.
In two stages, add the cottage cheese to the whipped cream and mix at low speed of the mixer until smooth.
The finished cream turns out to be delicate, airy and at the same time keeps its shape perfectly.
I cover the edges of the plate with parchment paper. We will sprinkle the finished cake with cocoa, then remove the paper and the plate will remain clean.
Let's prepare the cookie impregnation.
- to 150 grams of cream with a fat content of 30-35%
- add 10 grams or 2 tsp. vanilla sugar
Stir to dissolve the vanilla sugar.
For impregnation, you can take less heavy cream, for example, 20%. You can also soak it in milk, but with more heavy cream, the cake tastes better.
Saturate the biscuits in cream.
- dip the biscuits in the cream
- turn the cookies over a couple of times and let the cream drain
- Put the cookies in one layer on a plate
I use ready-made Savoyardi cookies - these are airy biscuit cookies.
You can make these cookies yourself.
If desired, cookies can be replaced with just a biscuit.
Video recipe on how to make Savoyardi cookies,can be seen in my video below
Install a detachable mold and an acetate film.
If there is no form, then the cream can be spread using a pastry bag or formed into a cake in a deep bowl, similar to the Tiramisu dessert.
- spread half of the cream on the cookies and evenly level
- spread the biscuits soaked in cream in one layer on the cream
- Cover the cookies with the remaining cream
We cover the cake with cling film and put it in the refrigerator so that it is saturated and stabilized, for 5-6 hours, I usually put it away overnight.
Free the finished cake from the mold and sprinkle with sifted cocoa.
Remove the acetate film and remove the parchment paper.
Gently hold the cookies underneath and pull out the paper.
When you start to shape the cake and put paper under the cookies, try to put it so that not a lot of paper goes under the cookies, literally 5 mm.
Since the cookies are soaked, and then it is difficult to pull out a wide layer of paper.
The cake is very tender, delicious, and at the same time simple and easy to prepare!
Ingredients designed for cake size 22 by 16 cm, height 5 cm, weight 1100 grams.
In 1 tablespoon without top - 20 grams of powdered sugar, with top - 25 grams.
The foundation
160 grams (20 pcs.) Savoyardi cookies
Cream
500 grams of soft cottage cheese
200 grams of cream, 30-35% fat
100 grams (5 tbsp. spoons without top) powdered sugar
10 grams (2 tsp. spoons) vanilla sugar
Impregnation
150 grams of cream, 30-35% fat
10 grams (2 tsp. spoons) vanilla sugar
Sprinkling
Cocoa