Cognitive cooking: cottage cheese cake. Good recipes for cottage cheese sponge cake - there is no limit to the perfection of home confectioners!

Cognitive cooking: cottage cheese cake. Good recipes for cottage cheese sponge cake - there is no limit to the perfection of home confectioners!

At first glance it may seem that the curd with flour is cheesecakes, cottage cheese casserole, but not a cake blank. But if you take a closer look at this method of cooking biscuit and understand, then the cottage cheese cake can be a favorite recipe for housewives, thanks to its simplicity and guaranteed success in its preparation. Let's just see.

Cheesecake sponge cake - the basic technological principles

Comparison always gives the opportunity to see the advantages of one or another method, helps to make the right choice. No, no one calls to abandon the traditional technology of making biscuit semis in a cold or hot way, or on an oil basis. Everyone chooses what they are used to, what works best.

We compare. For a classic sponge cake, we take flour, sugar and eggs. Let us leave aside for the time flavoring and aromatic additives that do not affect the splendor of the semi-finished product, the convenience of cooking.

A lush, classic sponge cake is made by correctly beating eggs, adding sugar and flour correctly. The proportion of dry and wet ingredients - 50/50. These are quite feasible conditions, if not for one, the most jewelery stage in preparation, because of which many beginners and even experienced housewives do not like to bake homemade cakes, but prefer to buy them, even knowing that there is nothing better than homemade dessert . This “cunning” stage is the mixing of dry flour with eggs, which are already perfectly whipped, and their pomp cannot be destroyed in any way so that the sponge cake does not turn into a heavy, tough and coarse cake. Careless movement - the dessert is spoiled, we must start all over again, and think about what use to find spoiled products.

Not everything is so sad. You can add margarine or butter - you get tasty muffins. However, if we take into account the volume and weight of four eggs, a cup of flour and a cup of sugar (the average amount of ingredients for a biscuit cake), then you will have to add too much butter, it will be very fat, and the cupcake is not the goal, but you need a cake for cake. We take out a pack of cottage cheese from the fridge, add, beat, for greater confidence in the rise - a spoon of soda, and the problem is solved! What changed? And here's what: the dough was saved by a fermented milk product, with a content of casein (milk protein), lactic acid, which in reaction with soda released carbon dioxide, again providing the lost pomp to the semi-finished product. If you look even more closely, then the ratio of liquid and dry matter in the dough is also not broken, which means that the sponge cake will have the necessary moisture and elasticity, and the dessert will be a success. And it's all!

Details can be thought out in the process, but the principle is already clear. Just do not get carried away by the addition of cottage cheese. Milk and egg whites, despite their similar properties, while whipping and baking, still have a different taste, and casein, moreover, has a greater density after exposure to high temperatures. From an excess of cottage cheese biscuit can get tighter and "rubber".

Cottage cheese sponge cake with cream

It happens that the curd is slightly or very dry, which means that in any test its grains will be noticeable. For cheesecakes, this option is the norm, and in the biscuit cottage cheese should become invisible. The proposed recipe solves this problem.


Cottage cheese (9%) 250 g

Cream (15-20%) 120 ml

Eggs (C-1) 4 pcs. (200 g)

Soda 25 g

Sugar 250 g

Flour 650 g

Salt 10 g

Vanilla (powder) 8 g

Cooking Procedure:

In the dry cottage cheese, add some of the sugar prepared for the dough, mix and let stand for the separation of the whey. So cottage cheese will become a little softer and more pliable. Combine it with cream, punch with a blender to a smooth consistency. You can add salt flour and vanilla to it, and leave soda aside for the time being: add it at the very last. Beat the remaining sugar with the eggs. Combine both masses and shift into the prepared form, filling it in half. The dough will rise very much. The baking dish should be well greased and sprinkled with flour, or lined with oiled baking paper. Incubate the semi-finished product until it cools completely, resting on a wooden surface or on a grate.

Cottage cheese sponge cake with berries for cream cake


Eggs, dietary large 3 pcs.

Berry puree 140 g

Refined sugar 280 g

Natural cottage cheese (36%) 220 g

Butter, cream 135 g

Flour 700 g

Essence, fruit 10 mg

Baking powder for dough 40 g

Fine salt 15 g

Cooking Method:

Combine the flour with salt, sugar and baking powder, sifting it beforehand. Separately, beat the eggs, and the cottage cheese combined with berry puree and butter. Add the beaten egg mass to the curd portion of the dough, mix and add the dry mixture in portions, gently sifting the flour into the liquid and mixing with a spatula. The dough should have a thick creamy consistency, so if the curd or fruit puree is too thin, add some more flour. Put the dough in the prepared form and bake until cooked at medium temperature. Divide the cooled biscuit horizontally, into three parts. Spread the cakes with whipped cream, combined with whole fresh berries. The biscuit in the cut will have a color shade corresponding to the berry puree, which was added to the dough. This recipe can be used for bright rainbow cakes, with shortcakes from different berry fillings.

Cheesecake sponge cake - no day without chocolate flavor


Chocolate drops 360 g

Whole milk curd cheese 180 g

Baking powder 20 g

Wheat flour (premium) 350 g

Refined sugar 120 g

Fresh table eggs 4 pcs.

Rum 50 ml

Vanilla flavoring - to taste

Salt 10 g

Cooking Method:

Melt chocolate. In melted chocolate mass, slightly cooled, add cottage cheese, vanilla, salt and rum. Punch the mass with a blender until a creamy consistency is obtained. Separate the whites from the yolks. Cool the whites, and whisk to a firm foam, and add the yolks to the curd-chocolate mass, and whisk too. Add flour to the curd mass, sifting it beforehand. Stir the dough gently, and carefully add the whipped whites. Put the dough in a greased form, and bake at medium temperature.

Cottage cheese biscuit roll with dried apricots and oranges


Eggs 250 g (5 pcs.)

Sugar 125 g

Whole milk curd cheese150 g

Creamy margarine (w / c) 100 g

Flour, wheat 180 g

Vanilla 5g

Dried apricots 200 g


Oranges 2 pcs.

Cooking Technology:

Beat the eggs into the foam. Smash sugar and curd using a blender to a creamy consistency. Combining both masses, add gently sifted flour, vanilla, lightly salt. Add orange zest. Melt the margarine, pour it hot in the dough, while stirring with a spatula. Cover the baking sheet with parchment, pour out the dough, and spread it evenly over the sheet using a spatula. Bake 10-12 minutes at 180 ° C. Pour the juice into the pan and put the washed dried apricots. Boil, to make dried apricots soft, punch the resulting mass with a blender. Biscuit cake mix put on a work surface, parchment up, remove the paper and spread the cake with fruit filling. Roll the roll slowly. Put on the dish, seam down.

Chocolate-cottage cheese sponge cake with coconut milk


Flour 300 g

Eggs, large 4 pcs. (270-280 g)

Vanilla curd mass 250 g

Sugar 120g

Coconut Milk 180 ml

Soda Ash 15 g

Cocoa powder 80 g


Beat eggs with sugar until the volume increases 4 times. Heat the milk and pour it hot in a thin stream, without stopping beating, into the egg mass. Add the curd mass. Continue to beat. Combine the flour, soda and cocoa, sift, and add the dry mixture in portions to the dough. Fill in a detachable form (28 cm) in 3/4 volume. Bake at medium temperature. Split cold sponge cake into thin thin cakes, grease them with cream, to taste.

Cheesecake with sour cream


Oil 80 g

Cottage cheese (36%) 150 g

Flour 350 g

Vanilla sugar 10 g

Eggs 3 pcs.

Sour cream (thick) 450 g

Powder 100 g

Essence of rum 5 mg

Sugar 150 g


Punch cottage cheese with a blender by adding butter. Separately, beat the eggs, adding sugar to them, to a fourfold increase in volume. Combine both parts of the dough, adding gradually sifted flour, mix. Put the dough on a baking sheet covered with parchment. Bake until tender at 170-180 ° C. Cold biscuit cut in half, dividing into two cake layers. Beat sour cream with icing sugar. Grease cakes and put together. If desired, dried fruit or nuts can be added to the cream.

Cottage Cheese Sponge Cake - Tips & Tricks

Soda in combination with fermented milk products is never noticeable in the finished product, unless, of course, to abuse it. Therefore, add it to any dough, combining with a small amount of kefir, yogurt or sour cream.

Do not believe it when they say that soda should first be quenched with acid, and then added to the dough when it has already entered into the reaction, released into the air all the carbon dioxide that had to stand out in the dough to make it lush. Combine the soda with flour and other dry ingredients, and add the acid to the liquid part of the dough. Do not rush, at the same time, send the finished dough into the oven. Give it a “think” because the soda should dissolve slightly in the liquid, start interacting with the acidic ingredients, and release at least a little gas before the dough is baked in the oven.

In unleavened dough, “with the participation of soda,” it is especially good to add some strong alcoholic beverages. Baking get more lush, fragrant.

For sweet teeth: if you like very sweet pastries, then it is better to add sugar to the filling or cream. A large amount of sugar in the dough makes it dry, crumbly and brittle. Because of the large amount of sugar, the biscuit dough rises badly and burns.

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