Cake "Curd" (GOST-1975)

[From the description]

Cake "Curd" (GOST-1975)

Category: Confectionery

Ingredients
Cakes
Wheat flour	185 g
Granulated sugar	225 g
Butter (82.5%)	100 g
Chicken egg	100 g (two eggs C2 and C1)
Cottage cheese (18% fat)	165 gr.
Baking powder	1/2 tsp
Finishing and filling
Jam (I took an orange-lemon)	300 g
Powdered sugar	10 gr.

Cooking method

• I sincerely congratulate everyone on the New Year and offer you another magnificent cake from the legacy of the USSR.
• Recipe number 157. "Curd" cake. Taken from the collection "Recipes for cakes, pastries, muffins and rolls. Part II. Shortbread, puff, custard cakes, etc." (approved by the USSR Ministry of Food Industry on December 29, 1975).
• An unusually easy cake to make, any baking lover can do. It does not require a lot of knowledge of technology, a lot of time or special confectionery tools. Take jam from sour berries (fruits) - currants, cranberries, lingonberries, citrus fruits.
• The taste of this cake is simply magnificent, the main secret is precisely in the shortbread cakes - tender, rather moist, although the semi-finished product is considered shortbread. I highly recommend doing it at least once. You will not regret!
• This time, I deliberately do not post step-by-step photos, since the whole process is simple.
• From the description: "Two layers of semi-finished curd product are connected with jam. The surface is sprinkled with powdered sugar and crumbs."
• Cooking cakes. You can make one cake and then cut it like a biscuit into 2 layers, but I recommend baking the cake on two molds at the same time, since gluing the finished layers with jam must be done while the cake is not completely cool.
• You will need two 20 cm tins and a 185 ° C oven
• First, cut out the parchment circles and line the bottom of the molds with them. The oven should be hot by the time the molds are filled with dough.
• If the purchased cottage cheese is very wet and whey is still leaving, then weigh the cottage cheese in gauze in advance to drain the remaining liquid. Then the cottage cheese must be rubbed through a fine sieve. This should not be neglected, since the dough may turn out to be heterogeneous with lumps.
• The oil should be removed from the refrigerator in advance, by the time the dough is prepared, it should be softened.
• Put butter and sugar in the mixer bowl, beat until lightening and increase in oil in volume, add cottage cheese, beat until smooth, add eggs and beat thoroughly again.
• Sift flour with baking powder. Pour the dry mixture into the whipped mass and knead the plastic dough at medium speed of the mixer.
• Although this semi-finished product is considered sandy, it is soft and will smear on the forms. Divide the dough into 2 parts, put in molds, flatten and put in the oven for 15 minutes. The torch should come out dry, and the finished cakes should be golden brown.
• 
• Soak the baked layers in the tins for about 10 minutes and carefully place them on the wire rack with the "crown" down. When your hand is no longer hot, cut off the caps from the cakes and trim them. Make crumbs from the scraps and fry them in the oven.
• According to the technology, the cakes are glued together with jam at a temperature of 20-23 ° C.
• Put the jam on the bottom crust, cover with the second and spread jam on the sides and top of the cake, sprinkle with fried crumbs and sprinkle with icing sugar.
• I still had some candied orange peels that I used to decorate the cake.
• 
• 
• On the way I have one more material on the dizzying Assorted cake

The dish is designed for

1 kg

Time for preparing:

fast

[Zmeika]

Zmeika, another great cake! Thank you for the work done and the publication / testing of Gostovsky cakes and Marchel recipes!

How I love Gostovsky recipes, thanks for the wonderful cake!
I will definitely try!
FROM !

[Zmeika]

Zmeika, I directly felt this cake. You have your own apricot jam, perfect for impregnation.There are two identical rectangular shapes.
Thanks for the delicious recipe.
Happy New Year and new recipes!

Thanks for this cake !! It should be simple and tasteful))

I remember, I remember such a cake
Ehhhh, where are my 16 years old? (just at 75)
Bookmarked it. I'll try.
Would gooseberry jam work?
Sour, just gouge out your eye (my favorite)

What beauty and tenderness!
I love cottage cheese baked goods and take it with pleasure!
Thank you!

Thanks for the comments.

The cake is very simple. That is, ventures for a little over an hour, but pleasure - the sea. He's ... homely. Gooseberries are fine. Only for coating, it seems to me, you will have to process it with a blender so that the mass is even

Thanks for the timeless classics!

An unusually easy cake to make, any baking lover can do.

I love that. Thanks for the recipe 🔗

Larissa, thank you for such recipes, you bring me back to childhood. Can you ask a question? Is there a cake with biscuit cakes and curd cream in the recipes? How many I look for such in the Gost recipes, I cannot find, I shoveled the entire Internet, although it was definitely sold in stores in my city. I adored him. Simple but delicious. 2 biscuit cakes, soft curd cream. From above, I vaguely remember what it was decorated with, in my opinion, biscuit crumbs ... If you find a recipe, I will be very grateful !!!

Larissa, thank you for such recipes, you bring me back to childhood. Can you ask a question? Is there a cake with biscuit cakes and curd cream in the recipes? How many I look for such in the Gost recipes, I cannot find, I shoveled the entire Internet, although it was definitely sold in stores in my city. I adored him. Simple but delicious. 2 biscuit cakes, delicate curd cream. From above, I vaguely remember what it was decorated with, in my opinion, biscuit crumbs ... If you find a recipe, I will be very grateful !!!

like Mani-Sonadora had a recipe for a sponge cottage cheese roll.

Irish, I saw yesterday, however, I did not read it, but you understand, I wanted to find and implement just such a cake, or someone for me to make it. Sometimes the image of something, well, or someone, sits firmly in the head and interferes with a quiet life. Help is needed . In short, I cannot handle myself. And finally I don’t like rolls, well, finally, nothing, here ...

... Can you ask a question? Is there a cake with biscuit cakes and curd cream in the recipes? How much I look for this in Gost recipes, I can't find

maybe this?

Recipes on the curd base for the "Glazed" anniversary cake and the "Glazed" curd cakes

The recipe contains soft dietary non-fat cottage cheese with a mass fraction of dry substances of 30 percent

With vanilla
Curd 509.85 (868.8)
Cream with 50% fat mass. 80.90
Granulated sugar (sifted) 209.20
Vanillin 0.05

With cocoa
Curd 494.2 (842.19)
Cream with 50% fat mass. 72.6
Granulated sugar (sifted) 209.20
Cocoa powder 24.0

With lemon
Curd 499.9 (851.9)
Cream with 50% fat mass. 80.90
Granulated sugar (sifted) 209.20
Infusion of alcoholic lemon or orange with a strength of 64.7 percent. 10.0

With nuts
Curd 465.05 (792.51)
Cream with 50% fat mass. 75.75
Granulated sugar (sifted) 209.20
Shelled nuts 50.0

Curd cakes are formed by hand using metal molds. To do this, a portion of the curd mass is laid out in 2 layers of gauze, which is placed in a mold, and compacted. The formed mass is laid out in a cardboard box, the bottom of which is pre-lined with parchment, then placed in a refrigerator at 6 s for cooling. Then glaze ...

Glaze

butter with a fat mass fraction of 82.5 percent and moisture 16 percent. 740.0
granulated sugar (sifted) 192.0
cocoa powder 105.0
Cream for cake and pastries "Glazed"

butter with a fat mass fraction of 82.5 percent and moisture 16 percent. 454.55
granulated sugar (sifted) 340.91
drinking water 377.24

Sugar syrup is prepared for the buttercream, which is used to decorate tartres and pastries, which, after boiling, is cooled to room temperature. Then beat half of the syrup with butter for about 10 minutes until a homogeneous mass is obtained and add the remaining syrup, beat again ...
Recipes for curd creams (has nothing to do with the above cakes)

5 percent fat content with vanilla
low-fat cottage cheese with a mass fraction of dry substances 80% 576.45
Cream with 20% fat mass. 252.5
Granulated sugar (sifted) 171.9
Vanillin 0.05

5 percent fat content with candied fruits
low-fat cottage cheese with a mass fraction of dry substances 80% 541.65
Cream with 20% fat mass. 237.3
Granulated sugar (sifted) 161.0
Candied fruits or raisins or tangerine nibs 60.0
Vanillin 0.05

Lean "Snow Maiden"
low-fat cottage cheese with a mass fraction of dry substances 80% 879.1
Granulated sugar (sifted) 120.85
Essence food 0.05

Low-fat "Gourmet"
low-fat cottage cheese with a mass fraction of dry substances 80% 861.4
Granulated sugar (sifted) 38.6
Fruit and berry syrup 100.0

Pasteurized cream, butter is cut into small pieces and melted to a creamy state. Sugar is sieved (mesh number 1.2 - 1.4). After kneading, the mass is passed through a colloid mill and cooled to a temperature of 10 s (+/- 2 s).

_________________

liyashik, maybe this one meant?

"Recipe number 156. Cottage cheese cake with candied fruits"

Two or three layers of semi-finished shortbread are connected with curd cream. The surface is covered and decorated with the same cream and candied fruits. The side surfaces are finished with biscuit crumbs. "

I'm still digging. In my opinion, you can't find it on the Internet, you have to look at books. Collections of recipes from 1957, according to which I now bake, are in the Consultant +

Recipes on the curd base for the "Glazed" anniversary cake and the "Glazed" curd cakes

Galina, it was also, but this is a separate story, also drop dead tasty !!! As I remember now .... but below the recipe for curd cream is given, here it is very similar to the cream from that cake. Thank you! Already the result!

Added on Tuesday 03 Jan 2017 09:49 AM

.. Larissa, maybe it's true, is it him? It seems very much. But were there any sand cakes ... I was completely confused.

here it is very similar to the cream from that cake

See it
Curd cream for the cake "With curd cream":

Granulated sugar - 113 gr
Cottage cheese 9% fat - 196 gr
Butter - 119 gr
Vanilla powder - 2.8 gr
Entry 412 gr
_______________________
The peeled and cut butter is whipped in a whisk machine at low speed for 5 ... 7 minutes until smooth. Sugar syrup, vanilla powder, cooled to + 20C, are added to the whipped mass and beat for another 10 minutes; at the end of the whipping add pureed cottage cheese.
Characteristics of the semi-finished product. Homogeneous fluffy mass of white color, keeping its shape well.

Galina, thanks! Another option ... I couldn't find anything at all, I looked badly. But I wonder if he was sold only in Lipetsk? Somehow, this cake is not mentioned anywhere else, I mean on forums, blogs. maybe someone else still remembers this cake?

But I wonder if he was sold only in Lipetsk?

It is quite possible that your cake was made in Lipetsk not according to GOST, but according to TU. The local bakery itself developed and produced the recipe ... and therefore it was only in Lipetsk ..

It may very well be. Although, on the other hand, it was always sold together with GOST cakes. And our Lipetsk branded cakes were simply amazing, but they were sold separately somehow and only in one place, in the Fairy Tale cafe. This is a separate song ... Oh, my chest ached right in my chest from memories, I better keep quiet now

In fact, the collection of recipes is never a repertoire of Moscow confectioneries. These cakes were ubiquitous. In addition, different restaurants had their own specialties with their own specialty cakes.I remember the Marika cake, it had a stunning chocolate cream that was not sugary and some tricky cakes. That is, two cakes of chocolate biscuit, and in the middle there are transverse strips of a classic biscuit. I have seen variants a la "Marika" in the tyrnets several times, but these are all variations on the theme.

On New Year's Eve, the nephew complained that he went to the "North" on Nevsky in St. Petersburg and did not understand "what's the catch", and why everyone is so busy there. How to explain to him? In the winter of 1983 I went on vacation to Leningrad and dragged the cakes standing in line. They were wonderful!

Raised Markhelya PS curd creams and semi-finished products are not remembered at all.

liyashik, you have puzzled me in the literal sense ... I need to look in libraries what books were published by the USSR food industry.

This is how nice it is to visit the forum and get a new idea.

Larissa, I'm so glad! Otherwise, I didn't know where to run, to whom to turn. Seriously ... How good it is when you are understood ... And as for the North, in September we were in St. Petersburg, bought eclairs and a potato cake there. Completely disappointing, honestly. The eclairs in addition were not fresh at all. I don't even know what to think.

Hurrah!!! Hurrah!!! I found the recipe.

As soon as I implement, I'll post it.

I'm shocked ... Larisa, thank you !!!!!!!