How to make curd cream and what to interfere with it depends on what dish it is preparing for. For example, you can make such a curd cream for a cake.
Cream recipe with canned cherries .
Grind a quarter kilogram of cottage cheese with 5 egg yolks, a third part of a glass of sugar, flour (50 g) and a quarter liter of fresh milk. This cream is not laid out between the layers of the cake, but on top of it. It is advisable to place a flagellum from the dough along the edges of the cake or pie so that the curd does not flow, then the curd filling itself , and lay a pound of canned cherry on it, from which the seeds should be removed.
Creamy Curd Cream
It turns out to be very tender creamy curd cream for cakes. For a pound of cottage cheese, you should take 200 g of homemade cream or cow's butter and a glass of sugar. Grind softened butter with sugar, add homemade cottage cheese and grind again. Cream is best whipped with the rest of the ingredients. It is convenient to cover this curd mass with transparent jelly with fruits.
The next curd cream for the cake. This recipe is also suitable as a filling for strudel. Grind one hundred grams of sugar with softened butter (50 g), two raw eggs and a spoonful of potato starch. Then add to the mass 750 g of cottage cheese and grind again. Raisins in cottage cheese cream for cake are the best suited.
The recipe for a classic curd filling
Scroll 600 g of cottage cheese in a meat grinder and add 100 ml of sour cream, 3 fresh eggs, 3/4 cup sugar, salt, half a glass of raisins, vanilla sugar. Whip all components. Or another such cream option. Combine and grind to a uniform consistency 300 g of homemade cottage cheese, two tablespoons of sour cream, two fresh eggs, granulated sugar to taste, vanilla sugar and a spoonful of flour.
Curd cream for cake. The recipe is more piquant
Such a cream is obtained with the addition of cognac or rum. Milk pudding is added here , which makes the filling not only exquisite in taste, but also lush, airy in appearance. Ingredients for the cream: 50 g margarine, a quarter kilogram of sugar, 4 fresh eggs, a glass of brandy, vanillin, 1000 g of cottage cheese, salt and pudding. Gradually beat the margarine with granulated sugar and vanilla, eggs until foam. Then add cottage cheese, rum and cooled pudding prepared in advance here. Grind the plastic mass through a sieve and spread it evenly on the surface of the dough. Such a cake is baked on medium-high heat for an hour and a half. Pudding is prepared from two glasses of milk, 1/10 kg of margarine, 2-3 fresh eggs, 4 tablespoons of granulated sugar and vanilla sugar. The dough for this cake is also prepared on milk and margarine. A quarter kilogram of flour will require 90 g of margarine, 3 tablespoons of granulated sugar, vanilla sugar, one egg, two tablespoons of milk and a quarter of a spoon of soda. The baking dish is best used with high split sides, greasing it with fat.
A special curd cream for the cake. Nutcracker Recipe
Preparation: stir the yolks of 3 eggs in a bowl with 400 g of cottage cheese, mashed or rolled in a meat grinder, vanilla or vanilla sugar, 40 g of walnut or almond kernels, 120 g of granulated sugar. Beat whites of 4 eggs separately and combine with curd cream. Gelatin may also be part of the cream of cottage cheese. You need to dissolve three bags of gelatin. Mix a kilogram of cottage cheese with a glass of milk, grated zest with one and a half lemons, lemon juice and a glass of granulated sugar. Combine the curd cream with gelatin, mix. Separately, beat half a liter of cream with berries (half a kilo). Add the berry mass to 2/3 of the curd. Alternately grease the layers of the cake with cream and berries, or without them. The top of the cake should be covered with cream without berries, but decorated with them. You can vary the taste and aroma of cream from cottage cheese by adding to it the already mentioned nuts, almonds (bitter - a few pieces), as well as lemon zest.