home Confectionery Cakes Cake "Narcissus" (the most delicate curd cloud)

Cake "Narcissus" (the most delicate curd cloud)

Cake "Narcissus" (the most delicate curd cloud)

Category: Confectionery
Narcissus cake (the most delicate curd cloud)

Ingredients

Biscuit:
Egg 5 pieces.
Sugar 150 g
Flour 160 g
Cream:
Soft cottage cheese 600 g
Cream 35-38% 500 g
Powdered sugar taste
Impregnation:
sugar 100 g
water 50 g
liquor 50 ml

Cooking method

  • Narcissus cake (the most delicate curd cloud)
  • Biscuit:
  • To do this, beat the eggs with sugar with a mixer until it is completely dissolved and the mass increases by at least 5 times. Then add sifted flour to the resulting mass and gently stir in a circular motion with a spatula (spoon) from bottom to top.
  • In a mold with a diameter of 24 cm, lined with parchment paper (I greased the bottom and sides a little with butter), put the resulting air mass (I got about 2/3 of the height of the mold in height) and bake in the oven at 180C until the biscuit is ready (I have a regular gas 50 minutes). Cool the resulting biscuit, cut into three parts.
  • Cream:
  • Whisk well the cream with the addition of the icing sugar until the mixture is smooth and firm. Taste it, decide on your own with the sweetness, as you like. Mix soft curd with some of the icing sugar, try again. Then mix both masses until smooth. Everything, the cream is ready! (It took me about 160g of powder).
  • Impregnation:
  • Cooking syrup. Heat sugar with water until it is completely dissolved, boil a little, add liquor if desired. Liqueur "Advocate" adds a creamy taste to the cake, goes well with the taste of cottage cheese and cream. If you want to remove alcohol and leave only the taste and aroma of the liqueur, boil the syrup with the liqueur.
  • Assembly:
  • Assembling the cake is as easy as making it. We take part of the biscuit, soak (without fanaticism) with syrup, grease with cream on top. And so three times. Sprinkle the cake with ground biscuit. I trim off some of the sponge cake around the edge when I take it out of the mold and then grind it with a blender.
  • Narcissus cake (the most delicate curd cloud)
  • Narcissus cake (the most delicate curd cloud)

Note

This is one of my husband and son's favorite cakes. Incredibly easy to prepare, I am sure it will give you a lot of fun. This most delicate curd-creamy cloud "melts" incredibly quickly when it hits the table! I make a lot of cream on purpose, because it is oh-oh-oh-oh-very tasty!

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Narcissus cake (the most delicate curd cloud)

Elena Tim
Oh, what a fluffy! I love cottage cheese in baked goods. I drag it to bookmarks. I am sure it will turn out deliciously! Thank you!
Meri klarissa
To your health!
kil
I took it too, thanks.
lillay
What a delicious cake! Even in the photo you can see its airiness. Can I get that piece?
Meri klarissa
Thank you very much for the wonderful feedback! Help yourself. Yes, you can make less cream, but that's how we love it.
Galyunyushka
The recipe is class !!! Can I use 20% cream? We never have fatter.
Tricia
Meri Klarissa, mmm! What a cake! We (me and the home ones) are generally not very sweet, serve meat to my husband, and he himself, he says, will find it in the nightstand. That's why we don't make cakes. But that's another matter!
First I fell for the name - I love daffodils. And when I looked at the picture, everything was gone - I will bake! Of all the delicious treats possible, the white biscuit is the most tempting for me.

Only a few questions arose:

soft cottage cheese - how is it? And is it possible to take fat-free?

I have never seen cream of 35-38%, but what if 30%? Have you tried to do it out of 20%, or won't they beat up because of the low fat content?

Assembly: Did you assemble a cake without a ring?

Thank you very much for the recipe, bookmarked!


Meri klarissa
Galyunyushka, Tricia,

First, about soft cottage cheese.
Soft is whipped cottage cheese (usually with milk or cream). The consistency is similar to thick sour cream.
This is, for example, soft cottage cheese of the Minsk Dairy Plant 🔗 or
company "Savushkin Product" (Belarus, Brest) 🔗.
Sorry, this is not an advertisement, but what I am using. You can also use fat-free.

Now about 20% cream.
You can also use them if you can beat them well. To do this, they and the dishes in which they are whipped are well cooled, you can in the freezer. But you can just buy a thickener for cream (available in any supermarket).
You can thicken the liquid cream with cream powder in a ratio of about 3: 1, mixing them thoroughly.
If none of the above is available, you can thicken with starch about 8 g per 200 g cream.

I did not use the ring when assembling the cake. I just put the cream on the biscuit. And the top and sides are specially uneven, "snowdrifts". Everything holds, nothing spreads.

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