Cake "Swiss"

I just have an arla nature worth a bucket of 1.5 kg, I didn't know where to adapt it, it's like almete curd cheese, a little salty.

arla nature

I know such a tasty treat must also get hold of such good. If I had so much cheese, I would finally try to make a cheesecake ...

And I had a bucket, but I didn’t do anything with it, I didn’t come up with it, and there was no time. So they ate it on bread. And now I have already bought this cheese in boxes a little more, so as not to suffer with a bucket. So let's think what kind of cake to bake with it? Pts. I still want to let Nature into the cream, for this I bought. And he left for bread))

Shall we go to the creams?

And I finally baked this cake !!! The yummy turned out !!! Mmmmm .... I did everything strictly according to the recipe! Baking a biscuit in the form of 24 cm round, turned out to be high (I forgot to measure the height), I had to divide it into 4 cakes. Very even moderately moist, it seems to be sweet, but there is also enough sourness, an interesting combination of curd cream with lemon zest and impregnation of coffee and cognac ... We all really liked it !!! Next time I'll try with cherries, I think sourness will come in handy here !!! Weight without decoration turned out to be 1.95 kg. After registration it was 2.8 kg, the height of the cake turned out to be 9 cm !!!
And here is my cutter:



And this is a cut cake:



Well, the cake itself:

I'm for advice. The size of the form at the bottom is 23 * 34, along the edge - plus 1 cm to each figure. If I bake a full portion, can I cut it lengthwise? And I need a mastic cake for 3.5-4 kg. There will be little decor. Do you think I should bake 1.5 servings or less? And how, in this case, knead the dough in two passes? I am planning 5-6 cakes measuring 23 * 17 approximately.

It seems to me that one norm is definitely not enough. I baked this cake both with a classic biscuit and with VNK. Only I have a form with a diameter of 20 cm plus a separate tape on the sides. Without mastic, a cake of 24 cm was obtained, already leveled with a weight of 2.5 kg.

And here is my piece Natasha, S P A S AND B O !!!


baked two times half the norm in a round shape (dia 23), it turned out two biscuits, 3-3.5 cm high. The girls wrote that the impregnation remains, but I did not have enough for one cake For the cream I took not 500 grams, but 400 grams (I squeezed the third pack of cottage cheese to buy), respectively, it was not enough for the top, I had to make ganache instead of chocolate chips.

Good day. I liked the cake by the ingredients and by the photo, so the mother-in-law decided to cook it for the anniversary. I didn't work with him for long, but with the decoration for a couple of hours. For the first time I made jewelry from wet meringue cream. The cream came out immediately. Painting with gel dyes was easy. But for some reason the golden kanduir lay poorly on chocolate. I think because of the brush - small and already tortured. I liked the cake itself, but WOW was not (((((I expected more for the taste. Most likely this is due to the quality of the ingredients. The biscuit turned out to be high, but loose and even after 6 hours. When I started to collect the cake, it cut and crumbled a little I forgot to grind the cottage cheese with a blender, although it was pasty, but the grains were still felt. The impregnation was very pleased with the layer too. But there are not enough coffee lovers, I will try to replace cocoa. And I did not feel chocolate in the cream, next time I will add a double portion I made a "wet meringue" cream on 4 proteins, it turned out just super much !!!!!! But it turned out the first time and after standing for an hour, its properties did not change. As a beginner, I liked the cream very much. nozzles and a bag of Tapovey)))) worse than only a confectionery syringe for 100 rubles.Chinese production.Here is the cake and cream, well, attempts in the form of flowers.Please rate. Thank you.

[Anestasi]

Anestasi, Nastya, I made this cream immediately for 400 grams of cottage cheese and 500 ml of cream, because I know that 1: 1 does not suit me personally. Did you forget to add the zest? Since with it the taste is completely different from the cream, it hides the curd and makes the taste more refined. On the contrary, I can have less chocolate. But you flip through the pages of this topic. Somewhere Natasha gives the layout in grams. There she increases the chocolate to 200 grams and instead of curd suggests taking cream cheese. Try this option

[Anestasi]

Anestasi, Nastya, I made this cream immediately for 400 grams of cottage cheese and 500 ml of cream, because I know that 1: 1 does not suit me personally. Did you forget to add the zest? Since with it the taste is completely different from the cream, it hides the curd and makes the taste more refined. On the contrary, I can have less chocolate. But you flip through the pages of this topic. Somewhere Natasha gives the layout in grams. There she increases the chocolate to 200 grams and instead of curd suggests taking cream cheese. Try this option

Zest, I added, because I love the taste of citrus and even more than half a lemon, I could feel it. but the taste of the cream reminded me of cottage cheese EASTER !!!! Only without candied fruits and nuts. in general, not bad, but I will try to add my own and lay out what I got. By the way, why can't you see the photo? I seem to have added more than one and saved. Maybe you did something wrong? I really wanted to upload my photos. I will try again. Thanks for the answer.

No, I didn't feel the cottage cheese in the cream at all. But I took very good and fatty cottage cheese 18%, from a private farmer. When you mix it with sour cream and sugar, it tastes like ice cream.

Yes girls, a lot depends on cottage cheese. About our cottage cheese, I said that for me 50:50 a lot of cottage cheese, because the cream also resembles that very paste. Alternatively, you can take ready-made curds, although they are sweet, but the cream will definitely be less dense.

I am very grateful for the recipe again and again.
There is not a single person from my environment who would not like this cake.
Thank you!!!

Natalia, thank you very much for such a gorgeous and wonderful cake !! : rose: I ventured to make it to order (without first trying it) and I was not mistaken, when it was infused such a scent was !!!!!!!!!! I tried trimming and realized that I was not mistaken with the choice of the cake !!! The taste is magical !!!! The customers were delighted !!!
Took the form of a book

The girls, probably already discussed, did not find ...
What kind of fruit can be added to this cake, other than cherries, as Leila suggested ....

It all depends on the taste. As for me, the cake does not need additives! The taste is super balanced!

Girls, do 4 eggs really make a sponge cake measuring 30 by 40 and still so high that it can be divided into 3 parts ???

[missdoctor]

missdoctor, read it carefully, the third cake is composite. I bake in a round shape d = 28, it turns out EASILY 3 cakes. The biscuit is very airy! Beat the eggs well!
Natalisha, hello to you from Israel! Your cake made a splash here too! Today I made 3 pieces! Everyone is happy and happy, and I am with them. Thanks again for the recipe! Happy New Year!

[Natalia]

Natalia, Made this cake for February 23rd. I cannot say for sure about the taste. The curd is felt (right?) The cottage cheese was the usual 5% rubbed through a sieve. The son said that he understood the taste of the cake only after he ate, that is, the aftertaste remained impressive (like a good perfume has a scent opening). When I asked you to cut it home? answered of course, I want to taste it again. So I have the same feeling, not usually, but I still want to taste it, savor it. I think that I will do more. Thanks for the recipe. Odnaznachno- the cake is not ordinary.

[degteva]

degteva, try next time to cut thinner cakes and smear the filling thinner so that there are thin layers, I like it more, it turns out softer!

[alenkasawa]

alenkasawa, thanks for the tip, but they are not cut in height for me - this is the thickness of the cake size 30 * 40 baked on a sheet and cut into 3 strips. What do you bake in?

Girls, help out! I made a biscuit today 2 times and it turns out a crust on top and sides, like a meringue. Not airy at all. Shot down well, the mass was lush. What is the reason? Baking in a silicone mold, maybe that's why it didn't work out?

I wrote a meringue and the thought came, maybe I broke the eggs? I knocked down for a very long time, about 20-25 minutes.

Hello, I have a crust on almost all biscuits, I carefully cut it off and everything is fine. Cuttings are not served, there is someone to eat. Here is my piece, very, very tasty !!! Thanks for the recipe

[julka06]

julka06, Julia, what kind of cottage cheese did you take?

Girls, help out! I made a biscuit today 2 times and it turns out a crust on top and sides, like a meringue. Not airy at all. Shot down well, the mass was lush. What is the reason? Baking in a silicone mold, maybe that's why it didn't work out?

Natasha, maybe you overexposed it in the oven or fried it too much (temperature)? The biscuit is very airy. How did you mix up the flour?

In my oven 180 is too much, you need 160 degrees. Overheated. And flour at the lowest mixer speed.

The flour should be very carefully (gently) mixed with a spatula, by folding. After the mixer, anyway, the splendor sits down.

Thanks for the advice, I will try. I still baked a cake, baked 3 biscuits for a two-story cake and pokrivpla with mastic. It turned out sooo tasty, the guests liked it. Many thanks to the author for the recipe!

Hello everyone! I'm new to your site and not a big expert in cake making, but this is the first cake I made with a bread machine. Of course, I had to tinker with the assembly, but this cake was worth it! Thank you very much for the recipe! I don't know how to insert a photo, so without "proof", and the photos did not work out very well - I had to shoot in a hurry on an old phone

Thanks for the wonderful recipe. The first time I baked it a year ago. Now this is our favorite cake. Just delicious.
This year I will make a cherry-jelly interlayer.

Thanks for the wonderful recipe.

Girls!
Can the cake be frozen? Does the curd cream exfoliate?
Please share your observations!

No one answered.
I'll go try it myself.
It's a pity if I ruin it. Cake for a daughter for Faith, Hope, Love and their mother Sophia, birthday.

[taneskaa]

taneskaa, Tatyana, judging by our forum experience of cake makers, all experiments with freezing are going well.

: girl_love: Aprelevna, thanks!
And then again there will be no time for your cake!

Girls, tell me, can I add nuts to the layer?

[Yuliaffka]

Yuliaffka, you can safely add

Girls, is it possible to cover it with mirror glaze on top? How will the top layer of cottage cheese behave?

And I am very grateful! The cakes were really purchased from me, since my son is 1.5 months old, there is not much time, the son does not let go for a long time, but the cream, the layer was made according to your recipe, this is something !! I have never been able to get such yummy! Usually I used to make butter cream, and never dealt with whipping cream before, but everything went with a bang, the cake turned out to be tender, soaked and awesomely delicious!

[natapit]

natapit, Natalya, thank you for the delicious cake recipe

I baked my husband's DR. Appreciated by everything - from babies to grandmothers)




THANK YOU!!!

[natapit]

natapitThanks a lot for the cake recipe! Lying in the bookmarks since summer. I waited for the New Year. That's how tall he came out! Very tasty and high-calorie! :)) Delicious.

Mixed prune puree into the chocolate layer.

I want to say a big thank you: rose: I liked the cake very much. So gentle: flowers: Have already had a bite


And here is a piece

here is a "Swiss" cake in my performance, thanks to the author of the recipe! You are a Master of Culinary Arts! Delicious cake, wonderful recipe.

Hello! I'm new to the site, this is my first post!
Thank you so much for the cake recipe, today I made it for my friends before offering it to customers.I liked the cake very much, it is easy to prepare, the taste is unusual, it reminds me of something from my childhood, but I never remembered that I took 5% cottage cheese by weight, I used a little more than half of the impregnation because I don't like very wet cakes (this is a matter of taste). The cake is very delicate, the cottage cheese taste is present in the cream, in a good-tasty sense, in combination with dark chocolate, zest and coffee aroma. I will offer clients a very successful cake.
I post photos

[Lubik]

Lubik, tell me this is straight on the curd which chocolate smudges? Or what other?

beautiful beauty !!!!

Sorry for not answering for a long time, I was away. The cake is smeared with the same curd cream, and there are smudges on it. By the way, I did smudges for the first time, I trained

[natapit]

natapit, thank you very much for such a wonderful recipe. She baked her daughter for her first birthday, decorated with fruits on top
, the guests were delighted. There is already the first "order" for the next holiday.
If I figure out how to insert a photo, I will show my masterpiece.

Added Thursday, 07 Apr 2016 12:26 PM

Added Thursday, 07 Apr 2016 12:33 PM

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