So simple and so delicious.
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 a delicious and incredibly tender, one might say melting in your mouth, Paradise cake with cottage cheese cream.
The curd cake is prepared without baking, simply and quickly, you just have to wait for the cream to stabilize.
You can watch a step-by-step video recipe in my video below.
Let's cook
For the base, we need 300 grams of shortbread chocolate chip cookies. Cookies must be crushed into crumbs.
The fastest option is to grind it in a blender. If you don't have a blender, you can put the cookies in a bag and roll them out with a rolling pin.
Pour 100 grams of melted butter into the crushed crumb and mix thoroughly.
Add 1 tbsp. spoon of milk and mix until smooth.
The crumb should be well pressed and easily crumble back.
If the crumb does not hold its shape, then you can add another 1 tbsp. a spoonful of milk.
Set aside about 1/4 of the crumb, which we will later cover the top of the cake with.
We install a sliding ring on the plate. The sliding ring can be used to form cakes of different diameters from 16 to 30 cm.
I form a cake with a diameter of 18 cm.
We put an acetate film into the ring. If there is no acetate film, then it can be replaced with strips cut from baking paper, or from parchment paper.
Pour the remaining crumb into a mold, level and form the sides.
Press the edges with a spoon, pressing the sides well to the shape.
Tamp the bottom with a glass. This will be our foundation.
We put the base in the refrigerator and prepare a chocolate layer.
We heat 40 grams of milk and 40 grams of butter until hot in a microwave oven or in a water bath, no need to boil.
Pour 80 grams of dark chocolate with a cocoa content of 50% into hot milk with a little.
In the recipe I use Schogetten chocolateDark dark portioned.
Pour so that the chocolate is completely covered with milk.
Wait a couple of minutes for the chocolate to melt and mix everything well with a whisk until smooth.
The chocolate layer is ready, pour it over the cookies and distribute it evenly over the bottom.
We remove the base with chocolate in the freezer for 15-20 minutes, and prepare the cream ourselves.
Beat at maximum speed of the mixer, for about 2-3 minutes, 130 grams of soft butter at room temperature.
Well-whipped butter should be light and fluffy.
For the cream, I use cottage cheese made from kefir.
How to cook such cottage cheese can be seen in my video below
- to 500 grams of soft pasty cottage cheese, you can take any soft cottage cheese that you like
- add 20 grams or 2 tbsp. spoons without topped sifted cocoa
- and 80 grams or 4 tbsp. spoonfuls of powdered sugar
At the maximum speed of the mixer, beat the curd mass until it is airy.
If you have cottage cheese with grains, then it is better to beat it with a blender.
Or first rub through a sieve and then beat with a mixer.
Add half of the curd mass to the whipped butter and beat at maximum speed of the mixer until smooth.
Add the remaining curd mass and beat until smooth at maximum speed of the mixer.
The curd cream turns out to be delicate, airy, and at the same time keeps its shape perfectly.
We shift the entire cream into a mold and evenly level it.
Sprinkle the cake on top with the set aside crumbs.
Along the edge, lightly press the crumb to the cream with a spatula.
Cover the cake with cling film and put it in the refrigerator to stabilize for 2-3 hours. If you wish, you can make a cake in the evening and put it in the refrigerator overnight.
We release the finished cake from the form and the film.
Incredibly tender, light and very tasty curd cake is ready.
All my homemade cake loved it. I advise you to cook it!
Ingredients designed for cake diameter 18 cm, height 7 cm, weight 1300 grams.
The foundation
300 grams of shortbread chocolate chip cookies
100 grams of butter
1 tbsp. spoon of milk
Chocolate interlayer
80 grams of chocolate with 50% cocoa content
40 grams of butter
40 grams of milk
Cream
500 grams of soft pasty cottage cheese
80 grams (4 tbsp. spoons without top) powdered sugar
20 grams (2 tbsp. spoons without tops) cocoa
130 grams of butter