Gorgeous fruit curd cake


Gorgeous fruit curd cake

Great cottage cheese cake with canned fruit: a very tasty and, at the same time, healthy dessert. Bake it: and even the most finicky sweet tooth will ask for another bite. A home-made curd cake is prepared from available products: the amazing taste of biscuit and a gentle curd cream is something. Delicate, moderately sweet, with aromatic fruits - it is simply impossible to resist.


For a biscuit test:

  • 5 large eggs;
  • 160 grams of flour;
  • 160 grams of sugar.

For cream:

  • 500 grams of cottage cheese;
  • 400 milliliters of cream 35% fat;
  • 30 grams of gelatin;
  • 200 milliliters of water or syrup from canned fruit;
  • 150 grams of powdered sugar;
  • 300-400 grams of canned fruit.

For impregnation of cakes:

  • syrup from canned fruits.

To decorate:

  • 200 milliliters of cream 35% fat;
  • icing sugar - to taste;
  • 30-50 grams of almond petals;
  • a tablespoon of honey or jam;
  • canned fruits.

Great cottage cheese cake with fruits. Step by step recipe

  1. Drive 5 large fresh eggs into the mixer bowl, add a pinch of salt and beat for one or two minutes. Then we begin to add sugar, without stopping the whipping, at high speeds. You should get a magnificent light homogeneous mass, which you can draw.
  2. Then in two or three doses we interfere in the egg mass with flour, with a spatula, moving from bottom to top. The flour must first be sieved.
  3. We will bake the biscuit in a detachable form with a diameter of 26 centimeters: the bottom must be covered with baking paper, the sides should not be greased.
  4. Pour the dough into a mold, level it with a spatula. Scroll the form several times so that the dough settles well.
  5. Bake a biscuit in the oven, preheated to 180 degrees, about 40 minutes. Readiness check with a toothpick or skewer.
  6. We turn the form with a biscuit and set it to cool on a wire rack.
  7. We cut out the biscuit from the mold, remove the mold: we do this no earlier than 5-6 hours after baking.
  8. Cut off the upper crust, about 0.5 mm thick, and remove it to the side.
  9. We cut the remaining biscuit in half (in any way convenient for you).
  10. Soak gelatin in a bowl: hot syrup from canned fruits (I have a can of canned apricots). Stir and leave to swell.
  11. Tip. Prepare gelatin according to the instructions on the packaging.
  12. Cottage cheese of any fat content is well-ground first: in a blender, with a fork, through a sieve or crush (choose for yourself).
  13. Mix cottage cheese with powdered sugar, pour in a gelatin solution, stir and turn into a homogeneous mass with a submersible blender.
  14. We remove for 30 minutes in the refrigerator so that the curd mass is slightly grasped.
  15. Finely chop canned apricots. I remind you that they can be replaced with any other canned fruit, and adjust the amount to your taste.
  16. 400 milliliters of chilled cream for cream, beat with a mixer until stable.
  17. We take out the curd mass from the refrigerator, combine it with cream: in parts we put the curd into the cream and beat each time well.
  18. Put the fruits in the cream, stir, and the cream is ready.
  19. We spread the first cake on a serving plate, grease it with a brush with apricot syrup.
  20. Set the confectionery ring, spread half the curd cream, cover with a second biscuit.
  21. Soak the second cake with syrup, spread the rest of the curd cream.
  22. Remove for 2-3 hours in the refrigerator.
  23. With a thin knife, we walk along the walls of the mold, separating the cake. The ring is carefully removed.
  24. To decorate the cake, mix 200 milliliters of cold cream with 2 tablespoons of powdered sugar and beat with a mixer until stable peaks.
  25. With whipped cream, coat the sides and top of the cake.
  26. Cut the upper crust into 12 parts. On my video under the recipe, you can see how I do it using paper.
  27. Soak each part from the inside with fruit syrup, and from the outside we lubricate with jam and decorate with almond petals.
  28. With the crust prepared in this way, decorate the top of the cake, and sprinkle the sides with almond petals. In the center we put the halves of apricots.
  29. We send the cake for another 20 minutes in the refrigerator.

Serve fruit cake with a cup of aromatic tea. Such a cake looks great on the festive table: beautiful, delicate, aromatic and insanely delicious. I wish you bon appetit! Visit my channel, read my recipes on the site “Delicious” - and cook with pleasure.

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