According to many users, it is considered one of the best creams for decorating a biscuit cake: a curd cream with gelatin constantly competes in popularity with whipped cream. This type of cream is not only characterized by increased complaisance - it keeps its predetermined shape perfectly, but it is much more useful than ordinary cream. The average calorie content of this cream is from 270 to 340 calories per hundred grams of the finished product. Not the best figure, but it can be reduced if you follow the details described below.
Classic recipe
The cream sour cream cheese with gelatin for cake, the most widespread among confectioners, is prepared in just ten minutes from the following ingredients:
- 500 grams of cottage cheese and the same amount of sour cream;
- 25 grams of gelatin;
- 120 grams of boiled but chilled water;
- 160-180 grams of granulated sugar;
- 1/4 tsp vanilla.
There are also options where the amount of sour cream is used twice as much cottage cheese, although this is fundamentally wrong, because then the cream should be called "sour cream with cottage cheese", because the name of the dish decides the main ingredient.
Step-by-step process
Recipe preparation of cottage cheese cream with gelatin for the cake basically consists in high-quality mixing of products that need to be brought to a state of perfect homogeneous mass. It is also necessary in advance to soak the gelatin in water so that it has time to swell before starting to whip the curd. Mix it with sugar and vanilla and start mixing with a blender immediately at low speeds, and then gradually adding pace.
When the mass becomes smooth, without granularity and lumps, you can add sour cream. From this moment, the whipping process should be a short period of time so that the sour cream does not have time to curl into oil, otherwise the cream will become liquid, and taste will also be lost. When the cream becomes homogeneous, pour gelatin melted in it in a steam bath into it and mix thoroughly with a spoon again and immediately use as intended, because it will quickly become elastic.
A few important points
To make the curd cream for the cake with gelatin perfect, you need to adhere to such details in the cooking process:
- The cottage cheese should be perfectly crushed into a uniform mass, so many chefs do not use a blender, but an iron sieve: they rub the cottage cheese through it to achieve the ideal cream structure, and the mixer is used only for further mixing the cottage cheese and other ingredients included in the recipe.
- When gelatin is melted, sometimes small grains remain in it, which for some reason did not melt. That is why the liquid gelatinous mass can also be passed through a sieve, rubbing it still hot with a spoon.
- If sour cream is replaced with slightly whipped cream, then the curd cream with gelatin for the cake will turn out to be more airy, light and pleasant to the taste. The combination of the two most delicious creams gives rise to truly unearthly bliss for the sweet tooth.
- And the most important point: the perfect cream can only be obtained from homemade cottage cheese with a delicate structure, and from the coarse-grained that is sold in supermarkets - only its miserable semblance. Therefore, do not skimp on quality products.
With berries
The filling for cakes and pastries can be prepared not only from pure cottage cheese, but also with the addition of various berries, which will give not only a special taste to the cream, but also a nice color. For example, for the preparation of cottage cheese and strawberry cream with gelatin (for cake and decorating muffins), berries (200 grams) must be peeled of leaves and stalks, mashed with a blender.
In a separate bowl, 300 grams of cottage cheese and 80 grams of powdered sugar, beat into a lush mass, mix with berry puree, achieving a uniform consistency. If the condition of the cream is unsatisfactory, then it can be additionally wiped through a sieve. Then pour in it pre-soaked and melted gelatin (preferably instant), mix well, turning the cream into a homogeneous sweet mass, and use for the layer of cake.
The nuance of cooking
Using the same principle, you can prepare curd cream for a cake (with gelatin) from any berries, but fruits with a thick skin (currants, blueberries, cherries) must not only be chopped with a blender, but also wiped through a sieve twice. This is necessary in order to remove pieces of peel and seeds that will disrupt the appearance of the finished cream. Do not forget that in the confectionery art, the aesthetics of the dish are as important as the taste. Raspberries and strawberries in this perspective are ideal, because they generally have no skin, which means the cream will have a more even color.
You can also do something else: chop the berries with a blender, and then add 1/2 cup of water and the same amount of sugar to each glass of mashed potatoes. Let the berry syrup boil and then strain. The resulting juice should be used as an additive in the cream instead of the cream base.
What can be added to cream instead of cream?
It happens that at some point in the house there is neither sour cream nor cream in order to add them to the cream, as required by the recipe. What to do in such cases? Do not forget that these dairy products are easily replaced with yogurt in the same weight proportions: the curd-yogurt cream for cake with gelatin will be as tasty as the one made according to the original recipe.
Moreover, this type of cream can be used as a separate dessert, covering it at the end of cooking with thick chocolate icing or simply decorating with fresh fruits. And if you want to reduce the calorie content of the cream, then sour cream can be replaced with milk: the cream will become lighter, which will become a significant plus for those who follow the diet. But it is also recommended to increase the dosage of gelatin by 1/4, so that the cream does not lose its elasticity during the formation of cake layers and does not blur. Do the same if mashed berries or juices are added to the curd.
Chocolate Cream
For chocolate lovers, there is also a special recipe for curd cream with gelatin, for a cocoa-based cake this option will be even better. This will require:
- 500 grams of cottage cheese;
- 80 grams of dark chocolate (at least 76% cocoa);
- 350 grams of cream;
- 20 grams of gelatin + 150 grams of water;
- 2 tbsp. l Sahara;
- 100 grams of milk;
- 50 ml of strong coffee (already brewed);
- some vanillin.
The first step is to soak the gelatin in water so that it swells, and then, stirring, heat in a water bath until completely dissolved. Beat cream in a light cream with 1/2 part sugar, add vanillin in the process. Mix the remaining sugar with cottage cheese and grind to a smooth state. Grind the chocolate, mix with milk and heat until the small pieces are completely dissolved, combine with the curd mass. Send the same brewed, but chilled coffee and whipped cream. Mix the cream thoroughly to a uniform consistency and immediately use to decorate or layering the cake.