This cream cheese is probably the most delicious, despite the simplicity of its preparation. Riga confectioners really love to use this cream layer cakes and pastries.
Suffice it to say that for the filling of the famous pastry "Vecriga" ( "Vecrīga”) It is precisely this curd cream.
A simple recipe for a wonderful cheesecake cream
Cottage cheese mixed with vanilla sugar, half of the total powdered sugar quantity and converted into a homogeneous mass by any convenient method.
You can chop the blender, mince, rub through a sieve, whatever.
cold double cream Whip up a lush state. First at low speed and then at large.
Add the remaining icing sugar. Before adding powdered necessarily sift.
carefully add cottage cheese. Turnovers mixer minimal.
After good mixing for 15 seconds at maximum speed.
The classic proportions of the cream - equal amount of cheese and cream and powdered sugar 10% of the total weight.
By varying the proportions, you'll get more dense or more gentle cream.
Air curd cream is ready. It is very well suited as a filling for eclairs, profiteroles. They can be interleaved cakes.
Put the cream into a pastry bag and to transplant.
Cream holds its shape very well and is very easy to prepare.
I wish you bon appetit!
Recipe Cream cheese:
200 g of the curd
200 g of cream 33-35%
40 g of powdered sugar
1 tsp vanilla sugar
or for a more dense consistency:
300 g of the curd 9%
150 g of cream 33-35%
45-50 g sugar powder
1 tsp vanilla sugar
Details and nuances of the preparation, see the video clip.
If you like the recipe, lift your finger up and share with friends and acquaintances in social networks, as well as write their recipes and cooking options.
I wish you success!