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Curd sour cream cake

Cooking recipes / Top Picks / Homemade cakes

8 servings
2 hours

Cottage cheese - 250 g, Sugar - 1 pack., Wheat flour - 2 pack., Citric acid - 0.5 tea liters, Eggs - 2 pcs., Baking soda - 0.5 tea liters, Salt - 0.5 tea liters, Cottage cheese - 100 g, Sugar - 100 gr, Wheat flour - 2 tbsp, Eggs - 1 pc., Milk - 500ml, Sour cream - 250gr, Butter - 50gr, Vanilla sugar - to taste, Coconut chips - 200 gr, Zucaty - 100 gr

We make dough. To begin with, you need to prepare a glass of sugar, two yolks and 250 grams of cottage cheese. It is better to remove the eggs from the refrigerator in advance so that they heat up to room temperature.

Mix all the products in a deep cup and break with a blender until homogeneous. Then add soda slaked with citric acid. Let's wait 10 minutes for the fermentation process.

Transfer the mass to a convenient bowl. We pour half the flour (1 cup) and start kneading the dough with a spoon.

Add the remaining flour (1 cup) and mix the dough on the working surface. It should be smooth and soft.

We divide the dough into 6 equal parts, roll it out of each kolobok and leave it for 10 minutes. Let's cover the blanks with cling film so that they do not covet.

We will cut out a rectangle or circle from parchment so that it fits into your baking dish. We brush it with butter and sprinkle it with flour. We will put one ball on the middle and finely roll out a tortilla from it with a rolling pin, trying to give it the shape of a circle. You do not need to pierce with a fork. We send the parchment cake to the oven for 10 minutes at a temperature of 160 degrees.

At the finished still hot bark, we cut uneven edges with scissors. Bake the rest of the cakes, cutting them all so that they are the same size.

We put the ready-made cakes in a stack and prepare the cream.

Pour milk into a small saucepan or sauté pan, heat it on the stove. Beat proteins, egg, flour and sugar with a mixer in a deep bowl. When the milk boils, pour two ladders of milk into the egg mixture, mix well and pour everything back into the milk pan in one motion. Cook until thickened over low heat. About 10 minutes.

Add curd, sour cream, butter and vanilla sugar (or vanillin) to the chilled custard.

We interrupt with a blender to homogeneity and pomp.

We lubricate the cakes abundantly with cream, lay them out on top of each other. Sprinkle coconut chips on top and decorate with candied fruits. You can think of the decoration to your liking: tangerines, fresh strawberries, etc. Let the cake brew and soak in the refrigerator for 2 hours.