Bakery products

Cottage cheese cake in a pan


Ingredients for making cottage cheese cake in a pan

Dough:

  1. cottage cheese 200 g
  2. egg 1 pc
  3. sugar 1 cup
  4. premium wheat flour 300 g (approx.)
  5. soda 1 tsp
  6. table vinegar for quenching soda
  7. 1/4 tsp vanilla sugar

Cream:

  1. milk 500 ml
  2. eggs 2 pcs
  3. sugar 1 cup
  4. flour 3 tbsp
  5. 1/4 teaspoon salt
  6. butter 150 g

To decorate:

  1. fresh berries (strawberries, raspberries, black currants, etc.) 200 g
  • Main Ingredients Eggs, Milk, Cottage Cheese, Flour, Sugar
  • Serving 8 servings

Inventory:

Bowl or salad bowl, Mixer or whisk, Blender (optional), Dining spoon, Tea spoon, Sieve, Cutting board, Knife, Saucepan, Stewpan, Frying pan, Shovel, Rolling pin

Cooking cottage cheese cake in a pan:

Step 1: Prepare the cream.


The most suitable cream for this cake is custard or butter-custard. We will cook the second one, with butter it still tastes better.
The beginning is traditional - beat eggs with sugar (you can immediately add salt, so as not to forget later) into a homogeneous mass. There is no need for special splendor, so you can do it with a whisk in 5 minutes, or with a mixer - three times faster and generally without effort.

It’s easier to cook custard in a water bath. A little longer than on fire, but it certainly won’t burn. In parallel, put a pot of water on the middle fire (approximately half the volume of the pot), we will need it for a water bath.
Pour milk into the stewpan and set to heat on a small fire. At this time, continue to beat the eggs with sugar and add a little flour.
When the milk begins to boil, remove it from the heat and pour in a thin stream into the egg-sugar-flour whipped mixture. You will get a homogeneous liquid white mass, which cream can not yet be called. Pour it into the stew-pan, in which the milk was heated, and place it in the pan (the water should already have warmed up).
Continue whipping the cream with a whisk, without fanaticism. As soon as the cream begins to thicken, the intensity of the whipping can be increased to prevent the formation of lumps. If you notice that, the whisk can no longer cope with the thick cream, replace it with a spatula and continue to mix. The finished custard should be so thick that it will drain off the shoulder blade. Now you can add vanilla sugar and mix.
So, the cream is ready. It is necessary to let it cool completely, but be sure to under the lid so that a crust does not form. In the process of cooling, stir the cream from time to time. While it cools, you can bake cake layers.

When the custard has cooled, whip the softened butter, gradually adding the custard, to a homogeneous mass. Cover the finished cream and leave to wait in line.

Step 2: Making cake layers.


To make the dough the correct homogeneous consistency of cottage cheese before use, you can wipe through a sieve. The second way is to grind it with a blender by adding an egg and sugar. If you are not confused by the pieces of cottage cheese in the dough, you can just grind the cottage cheese with sugar and egg using a fork. In general, decide and do as you like best.
In the prepared curd, add soda (pre-extinguish it with vinegar) and vanilla sugar, mix. Do not pour all the flour at once. It’s better to do it gradually, the fat content of the cottage cheese and its moisture, the size of the egg greatly affects the amount of flour, you may need more or less than indicated in the recipe. The dough should turn out medium density and ductile.
Divide the dough into 6-8 parts, depending on the diameter of the pan that you plan to use for baking cakes. Roll each part so that it roughly turns out to be a circle. Do not forget to dust the table or board with flour so that the dough does not stick.
If you want the cakes to be a perfect round shape, take a plate that is suitable in diameter to the pan, and cut the cakes along it.

Preheat the pan, put the cake in the pan and chop it in different places with a fork so that voids do not form. Bake on both sides in a dry frying pan, over low heat until the cake is lightly browned. Repeat this process for each cake.
Leave the finished cakes to cool.

Step 3: Prepare the Strawberries.


Curd cakes with custard - it’s certainly delicious, but a little boring. But if you decorate the cake with fresh berries, for example, strawberries, it will turn out not only tastier, but also beautiful.
Wash strawberries, dry and cut into halves or quarters.

Step 4: Putting the cake together.


The cakes have cooled, the cream is ready, the strawberries have been prepared. Now collect the cake. Put the cake on a plate, grease it with cream, put the second cake on top - grease with cream, and so on with all the cakes. Put the prepared strawberries on top and put the cake in the refrigerator for about an hour to soak in the cream.

Step 5: Serve the curd cake in a pan.


Serve the curd cake in a pan with tea or coffee. The next day it will be even tastier if something remains.
Enjoy your meal!

Recipe Tips:

- If you are not afraid of excess calories, you can use cream (10%) instead of milk to make custard, the cream will turn out even tastier.

- The top of the cake can be decorated not only with fresh berries, crushed nuts or grated chocolate, or coconut flakes will do. Nuts and coconut can be added to the finished cream before greasing the cakes.