Curd cake in a Panasonic multicooker

Please tell me, can this cake be made from ordinary (not soft) cottage cheese?

I bake it from any cottage cheese that is currently on sale.
If it is a little dry, grains are just felt in the cake, but this does not spoil the taste at all

More specifically? More sour cream and whisk longer?
Should the dough be liquid?

[Link]

Link, I did it on a house in the village, like Lola's, on sour cream, without yogurt. It is necessary to beat the whites very well, until persistent "peaks" and gently mix into the dough, with a spoon, and not with a mixer. You can put less sugar. I think that if the cottage cheese is dry, then you need to grind it and dilute it with a little sour cream or milk, stirring it into the cottage cheese, all the same, soft cottage cheese is easier or something, or so it seems to me. Follow exactly the instructions from Lola, everything will work out.

More specifically? More sour cream and whisk longer?
Should the dough be liquid?

I don't add anything else, I beat the eggs to the peaks, but when there was no mixer, it was liquid, and the whole mass was liquid, but it still rose (maybe not so high, but decent)
And we have not seen creamy cottage cheese (here, only there is a House in the village, it is more homogeneous), and so I even use 0% cottage cheese (it is generally dry) and I don't add anything else

I finally made this cake, nevertheless I bought all the ingredients as in Lola's recipe, so as not to risk it. It turned out - just super, delicious, just words are missing what a yummy. Tall, delicate, in the oven you won't get it like that!
Made with a dough pad (cheesecake). Sugar put in 1 multicooker - just right. The cake was baked at 11 pm, and cooled in a slow cooker all night, in the morning the cake easily and neatly fell out of the saucepan for us for breakfast.
Thank you Lola for this cake! I will do it often now.
And here is a photo (I could not help but take a picture of this miracle):

I want to say thank you so much for the recipe!
Very tasty and affordable at the same time.

However, due to the lack of a complete set of ingredients in the refrigerator, it slightly deviated from the original recipe. I replaced sour cream with yogurt and made from less cottage cheese - from 500 gr. I share my fantasy (what if someone has the same case):

soft cottage cheese "House in the village" fat. 5.5% - 2 pack (250 gr.)
eggs - 4 pcs.
sugar - 1 glass (glass 200 gr.)
yogurt (Miracle natural yogurt) - 1 pack. (125 gr.)
vanilla sugar - 1 tsp
potato starch - 3 tbsp. l.

Then, like Lola's: beat the whites and sugar "to the peaks", mix the cottage cheese with starch, yogurt and yolks and gently add the whipped whites there. Put in a slow cooker and bake for 60 minutes. Then turn off and do not open for 20 minutes. In 20 minutes. open and cool without a lid. When it cools down, put on a plate and garnish.

The result is a delicate, airy cake with curd sourness. Not fatty at all, sweets just right, even a little bit hard (to the taste of her husband). We ate it for an afternoon snack with cherry confiture.

The cake is super, very tasty and fast. Children are asked to repeat. Thanks for the recipe.
Diet cottage cheese baked in the intestine. Everything worked out.

Today I made a cake double 2. The eggs, though for some reason did not beat to the peak, but the cake was 4-5 cm in height. Half was eaten right away)))))

Today I was baking a cake again. From cottage cheese House in the village (in a pack), it turns out much tastier than from the gut.

I was on fire to make a cake, but there are questions.If self-rising flour is replaced with starch, should baking powder be added to it? In Lola's recipe, 250 grams of sour cream are replaced by 100 grams of Immunele, which means that instead of 250 grams of sour cream, you can take 100 grams of sour cream, right? And my cottage cheese is homemade today, a little dry. Should I "drip" a little sour cream or kefir into it and grind it well, so that it turns out like a cheese mass in consistency?

[Freken Bock]

Freken Bock
It is better to use starch rather than self-priming flour and there is nothing to add to it. Its function in this recipe is to bind excess moisture.
But if you use dryish cottage cheese, even softened, then you will get a cake more like a cottage cheese casserole. For the cake, you need tender, homogeneous varieties of cottage cheese, or even better, use cream cheeses like Rama or Almette ... there are a lot of them now.

I do my best with 60 grams of starch per recipe, I did not add baking powder. I took 250 grams of sour cream, whatever it will be. Cottage cheese and this will go, a lot of water is also bad.

I make from ordinary cottage cheese. When you break it with eggs and sugar, you get such a homemade "frame", lick your fingers, and even with sour cream.
In general, a wonderful delicate cake turns out.

My cake is baked. Let's go 20 minutes of cooling under the lid ... I will definitely post the result (any). I do not know what will be ready-made, but in the "raw" homemade cottage cheese did not give the dough my favorite sourness. Let's see what happens in the end.

It turned out delicious. But the structure of the cake is cheesy, not "pudding". Does everyone have it?

It turned out delicious. But the structure of the cake is cheesy, not "pudding". Does everyone have it?

The structure is curdled because the curd is homemade, and it is usually coarse-grained. Try "House in the Country", it will be softer

Here I am with the report
My curd cake was a success !!!! He's so delicious !!!!
Here's what:

and further:

It never worked like that in the oven. Not a step from the recipe, we are all strict. But I got it still lukewarm and it sagged a little, but after all, just a drop ... Thanks for the recipe for such a miracle

Here I am with a report
My curd cake was a success !!!! He's so delicious !!!!
Here's what:

It never worked like that in the oven. Not a step from the recipe, we are all strict. But I got it still lukewarm and it sank a little, but after all, just a drop ... Thanks for the recipe for such a miracle

I fully confirm this post. The cake is very delicious!
I not only saw this cake, but also ate it! When I went to Odessa for a multicooker.
Vika, thank you so much for the treat!
Vika, I repeat. I already want a second slow cooker for myself - just a small one.
And you?
If so, then let me know, please, I will rush to you in Odessa again, only I will try with my cake!
I wanted for this cake for you, as well as for the author of the recipe for this miracle - Lola, to put pluses in the reputation, but it does not work, writes an error with the inscription that it is impossible to download the file.
When this system works - plus signs for me.
Vika, thanks again for this delicious cake!

And I didn't get this cake. The whole top is covered with craters of dough, which somehow got through from the bottom (I made it on a substrate from charlotte dough). It is wet in the center, after the cut, juice flowed out (like someone already had) and wet the dough from below. On the second day, after standing in the refrigerator, it tasted like a sweet curd mass. Of course, it's tasty and so, but I obviously cheated something in the recipe

Here I am with a report, the first time it worked: only I added ground lemon.

I still could not stand it and baked a cake according to the full recipe. It turned out I put it on 65 minutes. Then I let it cool for 30 minutes. When I opened it, I saw that it was completely white and decided to put it on baking for another 15 minutes. I liked the result very much. The top, however, still not fried, but the bottom and sides are very good. By the way, I put 1 glass of sugar and even so it seemed to me a lot. But, as they say, not for everybody!
Thanks for the recipe !!!

sugar is really not for everyone, but the top will never be ruddy in the cartoon - there is no shadow on top, here it is (in the sense of the top) and remains white, but this is, in principle, problematic, you can just turn it over or cover it with glaze

Need some advice! I really want to bake this cake, but my son and I have a taboo on egg whites. Is it possible to achieve raising the dough without them, can something be replaced?
Regarding the granularity of the cottage cheese: I made a casserole from such cottage cheese, grind it with the rest of the ingredients in a food processor with knives. The casserole came out very tender, there were no grains at all.

[Pogremushka]

Pogremushka , proteins cannot be replaced in this recipe. Without them, the taste and structure of the cake will be completely different.

[Super recipe! Thank you! Highly GENTLY, DELICIOUS and BEAUTIFULLY!]

Super recipe! Thank you! Highly GENTLY, DELICIOUS and BEAUTIFULLY!

here is my cake

Lola, thanks for the recipe
it was the first dish I cooked in the cartoon, it worked out almost well. A bit not as tall as in the picture and turned out to be wet, but I guess what is the reason, I didn’t beat the whites (I chose a small bowl for beating, it was not convenient) and fatty cottage cheese, in the trail. Once I take a drier one and bake a cake again. but even all the shortcomings that only I know about do not deprive all the advantages of this cake.
The taste is the most delicate, melts in the mouth, and even healthy
Many thanks to all the girls who gave advice here.

Has anyone tried making the cake smaller in LITTLE cartoon? If you reduce by 2 times, then the number of all ingredients should be reduced by 2 times? and time to also leave? or less will not work?

I have a little cartoon I always make it according to the full recipe, as indicated here. The first time I was afraid that there were too many ingredients, but then it turned out that everything is fine - I like the high one. According to the full recipe, I even increase the time by 10 minutes so that it fries more

milka80, so I, on the contrary, need to make it smaller. We don't eat the whole thing ... that's the question, in what proportion to reduce the ingredients and what is the baking time.

I just didn't understand whether it was necessary to lubricate the bottom of the saucepan?

Under all the cakes and biscuits, I grease the cartoon with butter, ordinary unmelted, from the refrigerator - I just smear it with a brush and all TTT, nothing has ever burnt or stuck ...

Lola!!! I express to you my sincere indignation and indignation !!! I bought money on this cottage cheese and sour cream !!!!!!!!!!!!!!!!!!!! In my entire life we ​​are, in my opinion. did not eat so much cottage cheese and sour cream !!! Okay yourself. so now friends, getting ready to visit us, call and "order" for tea !!!
The cottage cheese in the family is sooooo tight. Nobody likes cheese cakes, except me. and to myself to fry laziness. On a hunt they can eat dumplings with cottage cheese, but it already makes me sick of the smell of boiled cottage cheese, so I do it, but very rarely. I also make a pie with cottage cheese from time to time ...
And then Lola ..... Everything turned out SUPER and the first time. This is what decided everything. : wow: Began to ask almost every day! at first she was delighted: finally, the most useful cottage cheese will be eaten! I began to take a bold, market one. And sour cream from the same place. Ooooh, this is the most tender bliss, not cake! And with coffee in the morning! And you’re full before dinner! Yeah .... but now. when I figured it out. how much in a month they ate everything on this budget cake. Now only for Sunday desserts. Well, yes, yeah ... tomorrow someone from home "on the way" will buy another 800 grams and "be-here"
Lola, if we become impoverished, you will be to blame, you destroyer of the family budget !!!

[Cake,]

Cake,

My family has the same problem with cottage cheese.

So I adapted Lola's idea as a layer in a dry apple pie. (description and photo in Temka about recipes and secrets of healthy eating)

An open cake is obtained with a thin layer of shortcrust pastry, a layer of grated Antonovka with lemon juice, and on top - a layer of lolya curd cake (only low-fat). On it is a layer of apple slices. It does not even occur to my head that their unloved cottage cheese is in a delicious delicate cake. Every time they order (y)

Today I cooked a curd cake (or casserole) for the first time. Here's what came of it:

[Caprice]

Caprice , and how do you cool? After 65 minutes of baking, I turned off the multicooker and left it on for 3 hours (NOT OPENING THE LID !!!). Although, to be honest, I was afraid that the cake would get damp, but I decided to take a chance ... The game was worth the candle!

Well, if you want a nice cake - show 3-hour exposure. By the way, I also cool it that way. Yesterday I baked it for the 2nd time, got it WHOLE (in the sense of not falling apart, like the first one). The only thing that I changed in the recipe was to reduce the amount of sugar: put in 1 multicooker cup. Mine liked it better. I wonder if it's on fructose? How much to put - if at a minimum? Has anyone done?

Lola, thank you very tasty.
The cake was baked in an oven in a tall glass pan with a lid. It rose all the way to the top of the lid, but then fell out.

Pour well the grated cranberries on top.

Well, if you want a nice cake - show 3-hour exposure. By the way, I also cool it that way. Yesterday I baked it for the 2nd time, got it WHOLE (in the sense of not falling apart, like the first one). The only thing I changed in the recipe was to reduce the amount of sugar: put in 1 multicooker glass. Mine liked it better. I wonder if it's on fructose? How much to put - if at a minimum? Has anyone done?

I only do with fructose
How much to put - depends only on your taste, it is not reflected in the final product (degree of looseness / density). I always take at least 2 times less than sugar, and often three times. It should be borne in mind that the sweetness of sugar and fructose is about the same.
I never put yolks.
Everything turns out fine: for 750 g of soft cottage cheese 3 tbsp. l. fructose, 1 tbsp. l. starch, 3 proteins, vanillin

I made this cake 5 times - everyone really likes it, but .... it settles.
I will do it anyway !!!!! true in the oven.

Girls who do not have multi, somewhere in the internet I met a recipe for cheese baked in the microwave.
I remember that there was a trick, to bake to such a state that in the middle the cheese would not still freeze.
Maybe this is also relevant for the oven?
Just in case, the link where I saw it:

🔗

[Lola]

I remember that there was a trick, to bake to such a state that the cheese would not still freeze in the middle.
Maybe this is also relevant for the oven?
act = recipes & CODE = 03 & id = 2513

Yes it is. After the cheesecake is infused, it grabs and becomes more firm. It is also important when baking a Cheesecake to put a baking sheet with water down the oven so that the surface does not crack. For curd cake, this is also true.
I got a curd cake in a slow cooker the first time. The lid was not opened during baking and 3 hours after. Nothing fell out. Very tasty, I just reduced the sugar to 0.8 tbsp. Lola, my compliments for the recipe.

thanks for the recipe !!! Very tasty!!! I put only 3/4 cup sugar ...

but mine, only sour cream was not, put the same amount of milk, and added 50 g to it melted the drain of butter

[natamylove]

natamylove , very nice cake!
Does the taste and structure differ from the sour cream cake?

I have not tried sour cream, milk + butter is the same cream. the fat content made this cake more tender, and I also made the secret - cottage cheese myself at home, and I made it using a non-standard technology - the cottage cheese turned out to be not a granular technology, I described here- https://Mcooker-enn.tomathouse.com/s-image/2697/forum /topic6738.html?view=findpost&p=675700

It's clear in terms of fat content, but milk is more liquid - there may be excess moisture, and plus more butter.
I will definitely try your version, I think it will definitely be good with homemade milk.
I will write about the result.

I will clarify more, there was 100 ml of milk + 50 g of butter drain, I poured it straight into the milk and into the microwave to melt, but I put 4 and a half tablespoons of starch, there were no problems with the cake

It's good that you clarified. According to the recipe, without additions, sour cream 250 gr, I still bake. And poured milk, so much. Well, and I thought to put starch on 1 tbsp. l. more.

And I baked it! With charlotte backing.
I just made a mistake and whipped the whites without sugar (the sugar in the common bowl interfered with everything else) ...
But I hoped that the error was not global (whipped up the proteins very, very much).
Now I find out how much higher he will rise with the right technology only after the second attempt ...

Take two.
Only I had four restless squirrels from ice cream, and according to the principle "You can't spoil porridge with butter" I drank them there too.
The result - 18-19 minutes before the end, the pressure sensor on the lid worked and the lid opened. Not completely. But the sound was as if the multicooker had fallen off the table.
Fifteen minutes later I closed the lid and left it until morning. Here's the result. In short, it's not in vain that they praise him so much.
Lola,

I just forgot to say that in the first version it seemed to me that it was too sweet. I removed the sugar a little.

Girls, I baked this cake again. This time it turned out to be so tasty, tender and melts in your mouth. I didn't have sour cream. and I took cream cheese (I make it myself from whole milk, 4 eggs, sugar, vanilla and starch. Not a gram of fat, though I threw 3 teaspoons of milk powder, I don't know if it was that influenced that way. This is the best cake according to this recipe it turned out, although I have baked it 4 times already. Very good recipe.

The second time in a row, the curd cake does not work out I bake it 30 times, and then such an attack, settles and some is not baked, sticks to a toothpick., It does not help to bake maybe he is fat for this cake? I also threw sour cream 20% of the store gram 150-200. Today the starch thumped properly 5 with top, I thought at first that it was not enough.

1. What mulvar is 10 or 18?
2. The topic about biscuit describes a multi-part series of a non-receiving biscuit Raisin with the support of a kind hero in the person of Andreevna. In the last episode, it turned out that 1 normal egg should weigh about 50 grams, while the spoiled capitalist-Raisin had a small egg weighing 75 grams. With the transition of the capitalist standards of Zest to the Soviet Andreevna, the biscuit fell the death of the brave (that is, it stopped falling). Conclusion. Weigh your eggs!
3. How long is the time between the signal and the opening of the multi? I leave it for the night.

It always settles for me. But delicious. I opened it for the last time right away, about 30 minutes later - and it had already settled there, so it’s not about cooling (in my case).