Cottage cheese is a useful fermented milk product rich in calcium. It is recommended to enter into the diet of each person from childhood. However, unfortunately, not everyone loves cottage cheese, especially for young children. But be sure, nobody will refuse from a cake with a banana and cottage cheese.
Cake with banana and cottage cheese - the basic principles of cooking
There are lots of recipes for banana and cottage cheese cake. Dessert can be easy, or on the contrary, satisfying. Prepare a cake in two ways: baking cakes and without baking.
The basis of the cake can be biscuit, puff or sand cakes. Most often use the first option. For a cake without baking, cookies are used as a base: shortbread, oatmeal, or crackers.
Cottage cheese is used as a layer, or make a cream out of it. For its preparation use sour cream, sugar, powder or condensed milk. Cottage cheese must be interrupted in a blender or fray through a sieve so that it acquires a homogeneous structure. Then it is ground with powder or sugar, add sour cream and beat until smooth.
Peel bananas and cut into circles. The fruit is added to the cream, or spread in layers. Bananas are also used as decorations.
For variety in the preparation of used nuts, chocolate, almonds, berries and other additives. The dessert will be fragrant if vanillin or citrus zest is added to the cream or dough.
Recipe 1. Cake with banana and cottage cheese “Gentle”
Ingredients
six large eggs;
190 g flour;
170 g of white sugar.
Cream:
200 g of 20% sour cream;
200 g of cottage cheese;
125 g of sugar;
ripe banana.
Method of preparation
1. Turn the oven on 180C. Beat eggs into deep dishes, add sugar to them. Beat, constantly increasing speed, until their volume does not increase three times. Pouring the sifted flour in small portions, mix with a spatula so that no lumps remain. Pour the dough into a lined parchment. Bake on the middle shelf for forty minutes.
2. Remove the peel from the banana, mash it with a fork to the state of mashed potatoes. Cottage cheese, grated through a sieve, combine with a banana puree. Add sugar and sour cream. Beat with a mixer until a dense homogeneous mass. 3. Cool the sponge cake and cut it in two thin layers with a thin knife. Put one on a flat dish, brush with curd cream and cover with the second. Slip the edges and top of the cake with cream. Garnish with biscuit crumbs on top and leave to soak for three hours.
Recipe 2. Chocolate cake with banana and cottage cheese
Ingredients
Chocolate sponge cake:
white sugar - 180 g;
cocoa powder - 60 g;
four large eggs;
a bag of vanilla;
flour - 180 g;
boiling water - 40 ml;
baking powder - 6 g
Cream soufflé:
sour cream - half a liter;
five bananas;
soft cottage cheese - 250 g;
a large chocolate bar;
dry gelatin - 20 g;
white sugar - 150 g
Method of preparation
1. Oven turn on to warm up to 180C. Form the line with oiled parchment. Separate the whites from the yolks. Squirrels send in the fridge. Add boiling water to the yolks and whip until fluffy foam. Continuing to beat, add sugar and half a pack of vanilla. Beat three minutes. We chill the whites in dense foam.
2. We shift whipped yolks to deep dishes, on top of them protein foam. Do not stir! In a separate bowl combine the sifted flour with baking powder and cocoa. Stir and lay in a bowl with eggs. Gently, stir the dough with a spatula so that no lumps remain. We shift it to the form and send for half an hour in the preheated oven.
3. Remove the crumb from the cooled biscuit so that the sides and bottom remain intact. Grind the crumb to the state of the crumbs.
4. Gelatin pour cold water. Sour cream combine with sugar and whip. Crush one banana with a fork and add to the curd. A bar of chocolate is thrown into large chips. Gelatin dissolve on low heat. Add chocolate chips and gelatin to the curd mass, stir and add sour cream. Stir and send to freeze in the fridge.
5. Four peeled bananas are laid out as a whole. Hollows and bananas are poured with a portion of the souffle Sprinkle with sponge cake. We are waiting for the cream to grab, and lay a slide at the base. Fall asleep biscuit crumbs and send for four hours in the cold.
Recipe 3. Cake with banana and cottage cheese with marshmallow
Ingredients
five ready-made puff cakes. Cream:
a quarter stack hot water;
250 g sweet curd mass with dried apricots;
30 g of instant gelatin;
stack 20% sour cream.
Stuffing:
one banana;
four marshmallows.
Decoration:
marshmallows;
chocolate;
multi-colored candies.
Method of preparation
1. Pour hot water over gelatin, stir and set aside. Combine the curd mass with sour cream. Pound well.
2. Cut marshmallow and peeled bananas into half a centimeter thick circles.
3. Enter gelatin into curd cream and stir quickly.
4. Put the sponge cake on the spacing, coat it with cream and cover with the second one. Cover it with cream too and spread out circles of bananas. Grease a banana layer with cream. Cover with a third cake plate and spread the marshmallow circles over it. Lubricate with cream. Cover with a fourth puff pastry and spread the sides and top with cream. Crumble the fifth cake and sprinkle all sides of the cake with it. Decorate with chocolate chips, sweets and marshmallows.
Recipe 4. Cake with banana and cottage cheese without baking
Ingredients
300 g of crumbly biscuits;
jelly bag for cake;
100 g of chocolate;
five bananas;
150 grams of drained oil .;
100 ml of water;
600 g of cottage cheese;
50 g of gelatin;
400 ml sour cream;
stack cane sugar.
Method of preparation
1. Crumble cookies into small chips with a blender or rolling pin. Pour into a bowl. Chop the cooled chocolate into small chips. Add to crumb and stir.
2. Melt the butter. Pour the hot oil mixture into the dry and knead, collecting in a bowl. Slightly more than half put on the bottom of a detachable form and distribute it evenly. Put in the fridge. Make balls of the same size from the remaining mass and put them in the cold.
3. Pour hot water over gelatin. Stir. Hold the container over a pot of boiling water, stirring constantly until it is completely dissolved. Combine sour cream with sugar and beat with a mixer until the crystals are completely dissolved.
4. Put cottage cheese in a deep dish and smash with a blender until smooth. Add sour cream, enter the cooled gelatin and continue to beat the blender for another five minutes.
5. Peel the three bananas. Remove the pancake mold from the fridge, pour a thin layer of jelly and place the bananas whole. Fill the gaps with chocolate bars and cookies. Pour all the remaining sour cream jelly and send for five hours in the cold. 6. Peel two bananas, cut them into thin slices and place a pattern out of them. Dissolve clear jelly according to package instructions. Pour them bananas and soak in the cold for an hour.
Recipe 5. Banana cake and cottage cheese with nuts
Ingredients
Dough:
30 ml of drinking water;
100 g of flour;
a pinch of salt;
50 g of oil draining.
Filling:
three large bananas;
200 g of cottage cheese;
half a can of boiled condensed milk;
200 ml homemade sour cream;
100 g walnut kernels.
Cake Coating:
150 ml of 35% cream;
50 g of powdered sugar.
Method of preparation
1. Sift flour into deep dishes, add salt and grind butter on large pieces with large sections. Quickly rub your hands into small crumb. Pour in water and knead the dough. We roll it into a circle and lay it into a detachable form, making low sides. We clean for half an hour in the fridge.
2. Put a sheet of parchment in the form with dough and pour dry peas on it. Sent for 10 minutes in the oven, preheating it to 180C.
3. Cottage cheese fray through a sieve, combine with sour cream and smash all the blender to obtain a homogeneous smooth mass.
4. Cool the cooled cake and lubricate with boiled condensed milk. We spread the curd cream and sprinkle with chopped nuts. Peeled bananas are cut into thin circles and spread on a nut layer.
5. Combine the cream with powdered sugar and whip in a lush foam. Decorate the cake with whipped cream using a pastry syringe. We clean for an hour in the cold.
Recipe 6. Banana and cottage cheese cake with coffee
Ingredients
Chocolate layer:
100 g of sugar;
dark chocolate - 250 g;
3 eggs;
170 g butter;
125 g of flour;
75 g of cocoa powder.
Banana-cottage cheese layer:
200 g of cottage cheese;
75 g sugar;
two medium bananas;
2 large eggs.
Cream:
150 g dark chocolate;
50 g of instant coffee;
250 g 33% cream;
100 g plums oils.
Method of preparation
1. We start with the preparation of the chocolate layer. Break chocolate into small pieces, combine it with butter and melt it in a world bath or in a water bath. Flour combine with cocoa. Beat eggs until firm foam with sugar. We combine with the chocolate mass, continuously stirring so that it does not fall to the bottom. Add cocoa flour and mix. 2. All the ingredients of the cottage cheese layer are put into the blender tank and interrupted until homogeneous.
3. Lubricate the shape of the oil. We spread on the bottom of the chocolate mass in a thin layer. Top uniformly distribute the curd mass. With the help of wooden sticks we make stains, pour chocolate mass and again make stains.
4. Bake for half an hour in the oven, preheated to 175C. We take out, cool and cut the cake along the strips, two centimeters thick.
5. For the cream, pour the cream into a saucepan and bring to a boil, but not boiling. Remove from heat, add chocolate and coffee. Stir until the ingredients dissolve completely. Cool and whisk until fluffy by adding soft butter.
6. Grease each strip of cake with cream on one side and press next one to it. Thus we collect them into a single cake. We coat the cake with the remaining cream on all sides and decorate it at our discretion.
Cake with banana and cottage cheese - tips and tricks
- To reduce the calorie content of the cake, use low-fat cottage cheese and low-calorie sour cream.
- For a cake without baking, the base can be made from oatmeal, shortbread or any other biscuit.
- If the cottage cheese is too wet, lay it on cheesecloth and hang it for a while in order to get excess glass serum.
- To make the cream uniform, cut the curd with a blender to a pasty mass.
