“House” is not so much a recipe as a dessert assembly technology. Although experienced by the hostess still came out on the best set of products - curd cream, fruit and cookies. Each skilled worker has her favorite variety, but, on the whole, any will suit - experiment on health.
Cake "House" of cookies - the general principles of cooking
• Making a house will require any square or rectangular cookies. It can be either soft or hard, simple or chocolate. From cookies, you can form almost any kind of “house”, from the simplest form to the high-rise building with a triangular roof. For the formation of the cake may require food film, parchment paper or foil. Such materials at hand facilitate the assembly process.
• Layers of cookies are coated with curd. It holds its shape well, which does not allow the “house” to disintegrate. Since the dessert does not undergo heat treatment, fermented milk product should be only the first freshness. Its fat content does not play a special role and can be chosen, taking into account its own preferences. The main thing is that cottage cheese should not be grainy or excessively wet.
• Regardless of the structure, the curd is pre-rubbed on a sieve or whipped for a pomp with a blender. For sweetening use granulated sugar or powder. It is worth noting that the grains of sugar do not dissolve well in the curd, so it is still better to replace it with powder.
• To enhance the taste, you can add fresh berries and fruits, chopped marmalade, crushed lemon zest to the curd mass. Often, the whole or only part of the curd mass is tinted with cocoa powder.
• Make a cake by pouring chocolate icing or cream. For the preparation of the glaze using natural chocolate. Such a glaze, when lightly frozen, lays down in a more even layer and does not flow down.
Cake “Cottage” made of cookies with cottage cheese and condensed milk
Ingredients:
• shortbread is not very crumbly biscuits, square shape - 21 pcs .;
• 100 ml of milk.
For filling:
• a pound of fat cottage cheese;
• a quarter cup of any nuts, better than walnuts;
• full glass of seedless raisins;
• 75 gr. Sahara;
• two tablespoons of condensed milk.
In cream:
• a tablespoon of cocoa powder;
• whole condensed milk, GOST-quality - 3/4 tin cans;
• natural butter, butter - 150 gr.
Cooking Method:
1. Drain, even you can fry quite a bit, nuts in a dry frying pan, scald raisins and dry the berries with a towel.
2. Stir cooled nuts, cottage cheese and dried raisins grind with a meat grinder. Add sugar with condensed milk and mix well.
3. Prepare the cream. Stir the cocoa powder in condensed milk, add the chopped and pre-softened butter and whisk until homogeneous at medium speed mixer.
4. Take a large sheet of foil, cover it with food film and lay out a cookie to outline the area. Lay seven pieces in length, and three in width. Mark the boundaries of the future cake, then remove the cookies and apply cream to the surface of the food film, slightly stepping over the marked line.
5. Pour the milk into a wide bowl and, quickly dipping into it one by one cookies, lay them on the cream layer.
6. On the middle strip of cookies, put the whole curd filling. Free, with a film, install a house and gently press your hands to the curd mass.
7. Wrap the cake in foil and remove for a period of eight to 12 hours in the general compartment of the refrigerator.
Cake “House” of cookies under chocolate icing
Ingredients:
• square cookies “Toplёnka” - 24 pcs .;
• 300 gr. cheese curd mass with any taste;
• dark low-percentage chocolate - 150 gr .;
• 250 ml of pasteurized milk.
Cooking Method: 1. Cover a rough chopping board with parchment or a layer of film; you can take a sheet of foil. Heat the milk slightly.
2. Place twelve biscuits moistened with milk in the center of the surface of the covered surface in three rows and grease them with a curd mass.
3. Top with another layer of moistened biscuits and spread it with curd mass.
4. On the middle row, put more curd mass, forming from it a small hill.
5. With the help of a film, raising the side rows of cookies to the center, form a house and put it in the refrigerator for two hours.
6. Finely chopped or ground chocolate in a large grater melt to a liquid state. Pouring a spoon, cover the roof of the house with chocolate, and again put it in the cold until the chocolate is completely set.
Cake “House” of cookies and cottage cheese with marmalade
Ingredients:
• a pound of fresh fat cottage cheese;
• two tablespoons of dry, fresh powdered sugar;
• pack of natural, 72%, oil;
• vanilla sugar powder - 1 gr .;
• 400 gr. multi-colored marmalade;
• one third of a spoon of chopped lemon zest;
• 60 gr. dark dry cocoa;
• symmetrical, square shaped cookies - 30 pcs.
Cooking Method:
1. Allow the butter to soften, hold at room temperature, whisk it with a mixer, gradually pouring powdered sugar.
2. Add the curd, ground through a sieve, vanilla and whisk again, achieving pomp.
3. Finely chop the marmalade in random pieces and, together with the lemon zest, stir it into the curd. Then divide the mass in half and tint one of the parts with cocoa powder.
4. Place the cookies on a sheet of foil in the shape of a rectangle. There should be five on one side and three on the other.
5. Place a layer of chocolate on the layer of cookies with an even layer and cover it with the next layer of cookies. Spread it with a white mass of cottage cheese, and put more on the middle row. 6. Carefully lifting the sheet of foil longer rows to the center, form a cake house. Secure the edges of the foil and put the dessert in the cold. For better impregnation, keep the cake warm for about an hour and only then put in the refrigerator.
Cake "House" of cookies with glazed curds
Ingredients:
• square, preferably crumbly, cookies - 18 pcs .;
• half a kilo of elastic cottage cheese;
• glazed curd cheese - 2-3 pcs .;
• powdered sugar - 4 tbsp. l .;
• three spoons of warm butter, butter;
• cocoa powder - one and a half tablespoons;
• 100% slab of bitter chocolate;
• 150 ml of milk.
Cooking Method:
1. Mash and pound the curd with soft butter and powder, then grind the resulting mass through a sieve. Just over a third to separate, and stir in cocoa.
2. Lay the cookies moistened in milk with a layer of parchment on a sheet of paper so that there are three pieces on each side. On them evenly distribute half of the white curd mass.
3. In the center row, lay the glazed curds, and on them some more white curd. Set the side rows of cookies vertically at a right angle - these will be the “walls” of the house. Fill the empty places with the remaining white curd mass and place a row of moistened biscuits on top, the so-called overlap.
4. Put all the tinted cocoa curd on it, giving it a triangular shape. Moisten the remaining biscuits with milk and attach to the dark curd mass, forming a “roof”.
5. Break the chocolate bar into small squares and melt it in a water bath. After the chocolate mass has cooled slightly, put it on the biscuit, which forms the roof of the cake, with a spatula.
Cake "House" of cookies and cottage cheese with bananas
Ingredients:
• fifteen square chocolate biscuits;
• 300 gr. elastic cottage cheese;
• two medium bananas; • three large spoons of fine sugar;
• sour cream, fat content above 30% - 3 tbsp. l .;
Cooking Method:
1. On a sheet of parchment, lay a food wrap and place on it a biscuit with a rectangular layer in three rows.
2. Pound cottage cheese with sour cream and sugar. For a more airy filling, grind the curd mass on the sieve. Sugar can be added to your taste.
3. Place a little more than half of the curd on a layer of biscuits and flatten it over the entire surface. It is more convenient to do this with a wide knife, which, to prevent the cottage cheese from sticking, periodically moisten with boiled water.
4. Place peeled bananas on the center row of cookies. If the fruit has a curved shape, level the concavity of the curd mass.
5. On the bananas, lay out the remaining curd and fold the “house”, lifting the side rows of the film to the center.
6. Press the cake firmly over the curd, wrap the cake with parchment and remove for six hours to soak in the cold.
Four-story “House” cake made from cookies and curd
Ingredients:
• cookies, loose, crumbly, square-shaped - 24 pcs .;
• 50 ml of milk;
• four tablespoons of thick cream;
• sugar or powder - 3 tbsp. l .;
• 400 gr. fat, non-granular curd;
• Fresh berries: raspberries, blueberries - to taste.
For chocolate coating:
• bitter, high-grade slab chocolate - 50 g .;
• one and a half teaspoons of refined sunflower oil;
• 30 gr. white non-porous chocolate.
Cooking Method:
1. Mix the curd on the sieve thoroughly with cream and sugar. For fluffiness, whip the mass with a blender or mixer. Add berries to the curd and gently mix, trying not to crush them.
2. Alternately dipping four cookies into the milk, put them in one row on a parchment or foil and cover with cottage cheese. Top with the next layer of wet biscuits, brush with cottage cheese and it. In this way, lay two more rows, it should be four floors. 3. On the top row of cookies, lay out the remaining curd mass, and attach the remaining cookies to it, forming a triangular roof. Wrap the cake tightly with parchment and put in the fridge for an hour.
4. Separately, melt black and white chocolate in a water bath. Adjust the thickness of the chocolate coating by adding vegetable oil.
5. Pour the roof of the house with dark glaze, and when it hardens a little, pouring a thin stream of white from a spoon, apply an arbitrary pattern on the roof.
Useful tips and tricks for making a cake “House” of cookies
• The hardness of the cookies does not have a special role, since they are dipped in milk before folding the cake. A soft cookie is enough to dip into the milk for no more than a couple of seconds, and it is more than just holding the harder in it for at least a minute.
• If the curd mass turned out to be too thick and spread with difficulty on the layers of biscuits, dilute it with a small amount of sour cream or cream.
• The amount of added sugar can vary, it all depends on the taste of the curd, more precisely, on how sour it is.
• Do not immediately put the cake of cookies and cottage cheese in the refrigerator, let it stand for a while at room temperature so that the cookies get better soaked.
• The number of biscuits in recipes, indicated on the basis of the “drawing” of the future sweet structure. If you choose a rather crumbly sort, or just are not quite sure about your experience, take it with a reserve so that you don’t have to build a House from the wreckage.
