Cottage cheese-strawberry cake

Cottage cheese-strawberry cake

Category: Confectionery

Ingredients
Chocolate cake:
Flour	110 g
Sugar	100 g
Eggs (room temperature)	2 pcs.
Kefir of any fat content (room temperature)	140 gr.
Refined vegetable oil (or olive)	50 gr.
Cocoa powder	30 gr.
Vanillin	a few drops
Soda	2 gr.
Baking powder	5 gr.
Salt	1 gr.
Curd layer:
Cottage cheese	800 gr.
Sour cream 20-25%	200 gr.
Sugar	150 gr.
Vanilla sugar	10 gr.
Strawberry slices	300 gr.
Gelatin	15 gr.
Water	80 gr.
Berry layer:
Strawberry puree	200 gr.
Water	200 gr.
Gelatin	10 gr.
Water for gelatin	50 gr.
Sugar	100 g
Strawberry	400 gr.

Cooking method

• This cake can be prepared with any berries and fruits: strawberries, raspberries, blackberries, blueberries, apricots, peaches, as well as their mixture. I have a strawberry cake.

• First, prepare the chocolate crust.

• To do this, combine cocoa, baking powder, soda, salt, sift the flour and mix everything well.

• Beat eggs with sugar and vanilla, whisking, add vegetable oil and kefir.

• Add the flour mixture to the egg-kefir mass in two steps and mix quickly by hand.
• Cover the mold with baking paper and pour the dough onto it.

• Bake at 160 degrees for 30-40 minutes, it all depends on the thickness of the crust, for reliability, check it with a stick.

• After baking, leave the cake in a mold for 10 minutes, then remove and cool on a wire rack. Handle the cake carefully, because while it is warm, it is very fragile.

• 
• Cut off the top of the cooled cake and put it in a split form, with extended sides.

• Let's start preparing the curd layer.

• Dissolve gelatin in cold water and leave to swell.
• Combine cottage cheese, sugar, vanilla sugar or vanillin, sour cream and beat with a mixer.
• Meanwhile, dissolve the gelatin in the microwave or in a water bath, the main thing is not to bring it to a boil.

• Add hot gelatin to the curd mass and mix quickly.

• Add strawberry slices, mix again and pour the whole mass into the mold on the cake.
• Put the cake in the refrigerator for 1-3 hours until the curd layer hardens completely.

• Meanwhile, we prepare the berry layer.

• Combine gelatin with cold boiled water and leave to swell.
• Grind the strawberries with a blender, add water, sugar, mix everything, put on the burner and bring to a boil.
• As soon as it boils, turn off the burner, add gelatin, mix well until the gelatin dissolves and strain from the seeds through a strainer.
• Leave the light berry jelly to cool.
• 
• Cut the strawberries into halves or quarters, and if the berries are very small, then you do not need to cut them. Leave a few large, beautiful berries with a tail to decorate the cake.
• Place the chopped berry on the curd layer and pour over the cooled berry jelly. Stick the berries on top, prepared for decoration.
• Send the cake to the refrigerator to set. Then remove the detachable form and carefully remove the film.
• That's all, bon appetit!
• 
• The upper berry layer is gentle, but does not spread. The cake is delicious, the combination of cottage cheese with lots of fresh berries, just an explosion of taste. If you use cottage cheese 3% -5% fat, then the cake will also be low-calorie.

Note

A baking dish with a diameter of 20-24 cm, I do not recommend it anymore, because the chocolate cake will turn out to be thin. For lovers of very wet biscuits, I advise you to soak the cake with sugar syrup or your favorite liqueur.
You can use any commercial jelly for the top layer that you like best.

Similar recipes

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Cottage cheese-strawberry soufflé on agar-agar with strawberry sauce (Podmosvichka)

[Tatyana]

Tatyana, well, for me it is "die not to get up"! I would like to get a piece from the fridge for breakfast ... Well, why am I such a NON-cook, not in the sense of "I can't", but in the sense of "I don't like to cook"

[Ilmira]

Ilmira, it’s a pity I can’t treat you virtually, otherwise it would be with great pleasure

otherwise it would be with great pleasure

and with great pleasure I have virtually bitten a couple of times!

Oh, what a cake!
I run as fast as I can, pushing and pulling everyone along the road!
What a beauty! And after all, the ingredients are all available, simple, and you can also try to cook ... Eh ... Scratching the back of my head. I will. I will definitely cook it.
I'm not very friendly with gelatin, but
Tanya, you answered me about gelatin. I remember.
The cake, of course, is plague!

with great pleasure I have already bitten virtually a couple of times!

do not want virtually!
Give me everything real and more!

[Rita]

Rita, the cake is really much simpler than it seems I took instant gelatin, it turns out even faster with it, because it does not need to be left to swell When you decide to make a cake, write down which gelatin you bought, I will help you figure it out

Tatyana, what a beautiful cake! Thanks for the recipe, I will definitely try to cook it. '

[Irina]

Irina, I hope you will like it

And after all, the ingredients are all available, simple, and you can also try to cook ... Eh ... Scratching the back of my head.

Rita, do it, you won't regret it. It takes longer to write than to make such a cake. In the heat, what you need is easy and not greasy.

Well, I, too, dragged into the tabs, suddenly he will pull me apart and someday I will be surprised at myself and maybe even surprise the guests! Thank you, Tanyush, for the recipe and photo beauty!

It takes longer to write than to make such a cake. In the heat, what you need is easy and not greasy.

You can't say better than Galina said, and you will definitely succeed Ilmirochka, and if you have any difficulties, ask, I will definitely give you a hint

Tansha, a very tempting cake, and which cottage cheese is better - cereal or creamy?

baked Napoleon, and cakes with cottage cheese: "Mom, why does it smell like semolina porridge?"

[Irinochka]

Irinochka, in cakes I like creamy cottage cheese more, even homemade cheese happens to be rubbed through a sieve to give it airiness

[Tatyana1103]

Tatyana1103, thank you!

Girls, I'm waiting for you with cakes, who have a lot of blueberries, I think it will also be beautiful and tasty

waiting for you with cakes,

The guests ate their mustache on Saturday .. So now until the next guests. I rarely bake now. Only when the guests arrive. This cake is always obtained.

This cake is always obtained.

Well, yes, unless you are too smart with gelatin

I rarely bake now.

And I have to pamper my peasants, you see, they don't want pies, give them cakes

do not be too clever with only gelatin

And what to be wise with him? I really do always with a sheet of 100ml - 1 plate of gelatin. from this and proceed.

I also like to work with sheet metal, but we do not have it everywhere and does not always happen, and the price is sometimes biting. I use it, so I brought a whole package from Kazan, I don't even know how many sheets there are, but a lot. And who does not often bake cakes for them and simple gelatin will do.

Such a beautifully delicious summer cake, Tanechka. Thank you)

[Angela]

Angela, from you three times it is pleasant to hear it

[Tatyana]

Hello, Tatyana... Thank you for the great recipe!
For the first time in my life I worked with gelling agents.
Tried to repeat the recipe twice. The first time I made a mistake: I missed the instruction to soak gelatin. Plus, you may have stronger gelatin. My top layer started to float at room temperature. I used the well-known seemingly sheet gelatin.



I decided to repeat the recipe, changes - I used agar-agar in the strawberry puree on the top layer. I am VERY happy with the result! Goal achieved

[Paul]

Paul, thanks for trusting the recipe, the cut is simply gorgeous, you are a great fellow, I hope you liked the cake too
Regarding gelatin, I really like leafy, when I don't take any, but it is better to dissolve quickly in your case, the technology may have been slightly violated, but I am very glad that agar-agar did not disappoint, because not everyone is at risk of working with it
I want to praise you for your perseverance when the cake does not work, I will repeat it more than once until I achieve perfection

I hope you liked the cake too

Yes, it tastes great on both attempts. It remains only to work on the appearance. A little foam remained on the puree, in the section you can see that the strawberries are unevenly distributed.

Regarding gelatin, I really like sheet

used in both attempts the sheet Ewald. In the first try in both layers, in the second try + 5g of gelatin in the curd layer, the strawberry puree was gelled with agar.

I want to praise you for your persistence

Thank you for the excellent recipe that we managed to reproduce. Thanks for getting to know gelling agents - I had to improve my theory, now I will practice. Glad to have met your recipe. Good luck!

How I love these cakes. Thank you!

[Paul]

Paul, I'm sure that you will bring this cake to perfection

How I love these cakes.

Irina, good luck in cooking, the cake is not at all complicated and the combination of cottage cheese with strawberries is always delicious. My most love these cakes

[Tatyana1103]

Tatyana1103, tell me, how did you build up the detachable form?



I’m looking after the recipe, I want to make my daughter for my birthday, I ordered a strawberry one, there is a detachable form. I liked your option.

tell me how did you build up the detachable form?

I have a special confectionery film, but any dense file that you can buy at any stationery store will work fine, I've used this for many years.

I’m looking after the recipe, I want to make my daughter for my birthday, I ordered a strawberry one, there is a detachable form.

Cake "Berry tenderness" (Tatyana1103)

Here is another cake with strawberries, which is not difficult to prepare, but very tender and tasty.

(Tatyana1103) [/ td] [/ tr] [/ table]
Here is another cake with strawberries, which is not difficult to prepare, but very tender and tasty.

This is such a handsome man, and an exquisite decoration, but is this chocolate sold ready-made?

is this chocolate sold ready-made?

We do not have it and most likely you do not, but it is not at all difficult to do it, you can just try it for a start on a small piece of paper.

To make a chocolenta, you need a strip of baking paper with a length of the circumference of the cake, a width slightly higher than the cake. The fastest way is to put the pieces of chocolate in a plastic bag, immerse it in hot water until the chocolate melts, then punch a hole in the bag and draw whatever you please or whatever your heart desires with liquid chocolate on paper. Give a little time for the chocolate to become dull, but not yet completely solidified, you do not need to put it in the refrigerator, otherwise the chocolate will become fragile and the ribbon will not work. Take a strip of paper with a pattern of chocolate and apply it to the cake with chocolate, pressing lightly. We put the cake in the refrigerator for ten minutes, and then carefully remove the paper.
That's all, I wrote more faster to do.

We do not have it, and most likely you do not, but it is not at all difficult to do it, you can just try it on a small piece of paper for a start.

To make a chocolenta, you need a strip of baking paper with a length of the circumference of the cake, a width slightly higher than the cake. The fastest way is to put the pieces of chocolate in a plastic bag, immerse it in hot water until the chocolate melts, then punch a hole in the bag and draw whatever you please or whatever your heart desires with liquid chocolate on paper. Give a little time for the chocolate to become dull, but not yet completely solidified, you do not need to put it in the refrigerator, otherwise the chocolate will become fragile and the ribbon will not work.Take a strip of paper with a pattern of chocolate and apply it to the cake with chocolate, pressing lightly. We put the cake in the refrigerator for ten minutes, and then carefully remove the paper.
That's all, I wrote more faster to do.

Thank you! I just made the decoration on top of the cake, I will experiment.

I will experiment.