Cottage cheese and yogurt cream cake

Cottage cheese and yogurt cream cake

What gives the cakes a special and original taste? Of course, what he missed and impregnated. After preparing tender cottage cheese and yogurt cream cake, you surprise guests incredibly delicious and original treat. We'll tell you a few simple recipes.

Cottage cheese and yogurt cream sponge cake

Ingredients:

  • rustic cottage cheese - 500 g;
  • classical yoghurt - 400 ml;
  • mint liqueur - on request;
  • vanilla - to taste;
  • fine sugar powder - 3 tbsp. spoon.

preparation

Curd grind through a sieve, pour the classic yogurt, vanilla and throw all thoroughly mixed. Then introduce the taste of powdered sugar, pour desired mint liqueur and lightly whisk until smooth. That's all, cottage cheese and yogurt cream cake without gelatin is ready!

Recipe: cottage cheese and yogurt cream

Ingredients:

  • curd - 500 g;
  • classic unsweetened yogurt - 200 ml;
  • sour cream - 200 ml;
  • sugar - 2 tbsp. spoon.

preparation

Curd grind with a sieve, pour the classic yogurt and put low-fat sour cream. Then add sugar and stir until the cream lush smooth.

Recipe: cottage cheese and yogurt cream cake

Ingredients:

  • curd - 300 g;
  • yoghurt - 300 ml;
  • powdered sugar - 40 g;
  • filtered water - 100 ml;
  • dark chocolate - for decoration;
  • dry gelatin - 15 g;
  • vanilla - to taste.

preparation

Gelatin pour cold for 40 minutes vodoy.V separate saucepan combine cottage cheese with yogurt, vanilla and throw introduce fine powdered sugar. Beat mass mixer for 10 minutes until uniform and fluffy mass. Gelatin warm up on low heat and bring to dissolve, stirring constantly, but do not boil. Give the mixture to cool, and gradually pour in the curd-yogortovuyu mass whipping blender. If desired sprinkle with grated chocolate and cream mix.

Cottage cheese and yogurt cream cake

Ingredients:

  • yoghurt - 125 ml;
  • gelatine - 30 g;
  • milk - 5 tablespoons. spoons;
  • syrup - 4 tbsp. spoons;
  • Cottage cheese and yogurt cream cake
  • egg white - 1 pcs .;
  • lemon juice -. 1 tsp.

preparation

Gelatin fill 40 minutes with cold milk, for swelling. Then heat the mixture to dissolve and cool. After that, add the yogurt and syrup. Egg whites, beat with a mixer until hard peaks and trickle introduce lemon juice. Next, lay the magnificent mass of yoghurt mixture and gently stir. Send the finished cream for 15 minutes in the refrigerator, and then we coat them baked cakes.


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