Light curd cake

[Dough:]

Light curd cake

Category: Confectionery

Kitchen: Czech

Ingredients
eggs	2
sugar	1 glass
vegetable oil	1/2 cup
flour	2 glasses
baking powder	2 tsp
vanilla sugar	2 tsp
milk	1 glass
milk	1/2 liter
vanilla pudding	2 pcs (37g each)
soft curd	500 g
sugar	100 g
butter	100-150 gr

Cooking method

• A quick, easy and very tasty cake that can be a morning cake for Sunday coffee or a birthday cake. Last time I baked a friend for her birthday, ate faster than a birthday cake, very fresh taste.
• Dough: mix 2 eggs, 1 cup sugar, 1/2 cup vegetable oil, 2 cups flour, 2 tsp baking powder, vanilla sugar, 1 cup milk. If desired, add 1 tbsp to half the dough. l. cocoa, 2 tsp. instant coffee. Pour on a baking sheet, alternating between dark and light doughs, bake at 180-200 ° C for 15 - 20 minutes. While the dough is baking, we do cream... Boil 1/2 liter of milk with 2 packs of pudding (37 grams each), sugar about 100 grams, to taste, who likes sweet things. As soon as the pudding is cooked, it takes 3-5 minutes, immediately add butter 100-125 g, soft curd 500 g, beat well with a whisk or mixer.
• Cool the baked dough, pour the cream, frosting on top (I don't know what to call it correctly).
• Glaze, top layer: dissolve the chocolate bar in a water bath, add 500 gr. sour cream, beat. Pour the glaze over the cream.
• As an option, I also made the usual chocolate icing upstairs - 4 tbsp. spoons of cocoa powder, 8 tbsp. spoons of milk, 12 tbsp. l. icing sugar, 50 g butter.
• Serve with coffee and love.
• 
• 

Time for preparing:

30 minutes

Note

Originally called úžasný tvarohový moučník ke kávě.

[Ludmila]

Ludmila, along with the text, the photographs in the recipes should be exclusively your own. Please correct.

And not necessarily, but very desirable: if the recipe is Czech, then in the Note I would like to see the original name.

It will be done, chief!
I added the original name, I'll add my photo the other day, I'm not used to taking pictures of food yet

[Sudarushka]

Sudarushka, Ludmilahow cool, Czech confectionery straight from the Czech Republic Congratulations on the first recipe on the forum!

Tell me please

As soon as the pudding is cooked, it is 3-5 minutes, immediately add butter 100-125 gr, soft curd 500 gr, beat well with a whisk or mixer.

So we don't cool the pudding at all? Will the butter melt there right away, add the cottage cheese and beat the hot mass? Doesn't it delaminate? Do you have a recommendation for whipping speed?

After the pudding-cream mixture is poured onto the cake, are we waiting for it to solidify?

Do you need to collect the cake in the form?

And I can also ask a question, have you accidentally met a recipe for biscuit cakes with the addition of kvass extract or wort in the Czech Republic? Something like a caramel cake / pie?

úžasný

How interesting!!! I often use the expression "deliciously". But it turns out that I have roots in the Czech language

Svetlanka, thank you!

So we don't cool the pudding at all? Will the butter melt there right away, add the cottage cheese and beat the hot mass? Doesn't it delaminate? Do you have recommendations for whipping speed?

That's right, right away, as soon as boiled, in hot, put butter-cottage cheese, they are cold, our pudding will cool slightly to warm (I soothed myself for the first time, I was also afraid), whipped - just so that it's all good evenly mixed, low speed mixer or whisk.

After the pudding-cream mixture is poured onto the cake, are we waiting for it to solidify?

Do you need to collect the cake in the form?

We are waiting for freezing, it's just to let the cake cool down. An hour is enough, he does not need to soak, only for the pudding to cool down and grab.
I collected without a mold, immediately on a tray, the cream was already a little warm and kept its shape, I poured it in little by little. It will be easier in the mold, but the cake is big, I wouldn't fit into the mold.

Have you come across a recipe for biscuit cakes with the addition of kvass extract or wort in the Czech Republic? Something like a caramel cake / pie?

I won't help here, there is no kvass here at all, and, accordingly, derivatives from it. The only thing I found was a cake with black beer. Need to?

How interesting!!! I often use the expression "deliciously". But it turns out that I have roots in the Czech language

At first I was afraid to write the Czech name, so as not to scare me. Yes, it surprised me too, we also use this word in the meaning of "well, very straight") we have a lot of similar words, periodically with the transition to Old Russian, very funny, the Slavic group of languages ...

[Sudarushka-Ludmila]

I hope I will do it too (after all, only 30 minutes!)
To bookmarks!

(and I even know for whom)

Thank you, Sudarushka-Ludmila !

(I searched the Internet on a tip in the notes


Of course, I don’t understand anything from what I heard, but thanks to Sudarushka-Lyudmila much (if not all) becomes clear.)

Natalka, will there be a treat this weekend? I am sure she will like it!

searched the Internet on a tip in the notes

Ukhtyshka, I didn't even see it! This is really him, although the recipe was taken from another site. Why don't you understand there - butter, flour, rum ...

Lyudmila congratulations on the initiative, with the first recipe on the forum! Thanks for the recipe, while bookmarking.

[Ludmila]

The glaze in the original is done as follows: dissolve a bar of chocolate in a water bath, add 500 gr. sour cream, beat. Pour the glaze over the cream.

Ludmila, probably 50 g sour cream, not 500 for the glaze

Lyudmila congratulations on the initiative, with the first recipe on the forum

Thank you! 😊

probably 50 g sour cream, not 500 for the glaze

Tatyana, no, it is 500 grams of sour cream and 100-150 grams of chocolate, a high layer of a kind of second cream is obtained, moreover, the pie is large, on a baking sheet. That is why I did not dare to use the original version, but made the icing.

well, well ... I never would have guessed!
waiting for the photo !!!

[Sudarushka]

Sudarushka, Ludmila, thanks for the recipe! Special thanks for getting to know the Czech confectionery.

The only thing I found was a cake with black beer. Need to?

yes, if it's not difficult for you. I have a recipe for a chocolate cake on a beer, but I would like to know the recipe for a cake with interest.

[Čokoládový pivní dort]

waiting for the photo !!!

Made by
We have a good and delicious morning, come on for coffee!
Made the icing as in the original recipe, it's delicious !! Was wrong, next time - just like that!

Special thanks for getting to know the Czech confectionery.

Ilona, ​​I will be very glad if you like it, I really like Czech pastries for their lightness and unbreakableness. Well, and simplicity - stirred it, poured it into a mold, and you are such a hostess! Well, and the variability, the recipe that we have for year after year - 2 glasses of flour, a glass of milk, half a glass of vegetable oil, a glass of sugar, 1-2 eggs, a baking powder - you can make a different cake from it every time, add coconut-raisin-fruit - lingonberries, pour into molds or make a cupcake, smear with cream or sprinkle with icing sugar, and no one understands that this is the same cake.

yes, if it's not difficult for you. I have a recipe for a chocolate cake on a beer, but I would like to know the recipe for a cake with interest.

With pleasure! I haven't tried the recipe yet, but according to reviews on the sites, it's very straightforward!
So, Čokoládový pivní dort
Dough: 2 cups flour, 2 cups sugar (preferably cane sugar), 2 tsp. baking powder, a pinch of salt, 220 g butter, 80 g cocoa, 250 ml black beer (18 °), 2-3 eggs (2 large / 3 small), 200 g sour cream. Melt the butter, mix everything, in the oven at 170 degrees for 40-50 minutes.
Cream: 200 gr of chocolate, 200 ml of cream, 1 tbsp. spoon of oil. Boil the cream (heat to a hot temperature), add the broken chocolate into pieces, butter, stir everything until smooth, pour over the cooled cake.

Do you need to collect the cake in the form?

Today, when I was baking a pie, I drew attention to this and now I can say with full responsibility - the form is not needed. While the cream was made - hot pudding plus cold butter and cottage cheese, as a result, the cream turns out to be slightly warm and thick, laid out with a spoon, does not flow. While the glaze was cooking, the cream had already frozen, the glaze also turns out to be soft, but not liquid, it keeps its shape perfectly.

[Sudarushka]

Sudarushka, Lyudmila! : flowers: With a start! : drinks_milk: Such a wonderful cake! (y) While I take it to my piggy bank, I will definitely bake it: girl_dough: Thanks for the interesting recipe!

Lyudmila, what wonderful photos! Thank you, I admired it, but did you add cocoa to the cake? White cake ...

Tatiana, thank you! Have a tasty and good day! I really hope that you like the cake too
Vika, oh, how nice, thanks for the praise! I didn’t add cocoa, I don’t really like chocolate pastries at home, light ones are tastier for them, spoiled

[Sudarushka]

Sudarushka, Lyudmila, wonderful pie! Can you replace vanilla pudding with something? Starch, or what?

Can you replace vanilla pudding with something? Starch, or what?

Olga, that's right! Pudding is nothing but starch and vanillin

I wonder how. I make a layer of soft cottage cheese and gelatin. And with pudding (starch) it turns out dense? Doesn't try to escape when slicing and eating?)

And with pudding (starch) it turns out dense? Doesn't try to escape when slicing and eating?)

Svetlanka, it turns out softer than cottage cheese with gelatin, softer, this is a cream, but it holds its shape very well, I laid it out directly on the cake with a spoon and then flattened it, that is, it is not fluid at all in consistency. An hour after hardening, it perfectly keeps its shape as a whole piece when cutting, shifting, when eating, the problem is only to stop in time)) and even when biting off, it does not flow or run away from the piece

in a water bath, dissolve the chocolate bar, add 500 gr. sour cream, beat.

I want to bake this cake and have questions. What fat content should the sour cream be? We sell most often sour cream 15-20% (there is another, but this is not in every store, you need to specially go), really beat it up - it turns out a little watery. For soaking the cakes, this is not bad, but here the option is sour cream on top and there is nowhere to absorb excess liquid. I want to take a 50/50 mixture of sour cream and whipping cream (30% + carrageenan in the composition). What do you think - will it go or the sourness will not be enough? Another neponyatka - warm melted chocolate in cold sour cream immediately "grabs", can it warm up a little?

What fat content should the sour cream be?

Galina, I had 16% sour cream: girl-yes: you don't need to whip it, just stir it until smooth, I didn't take the mixer, with a spoon, if not lazy, then you can wash it with a mixer. Chocolate, when solidified, holds together very well, not a gram of liquid. If you are planning with cream, it will be a completely different cream, here you really need heavy cream and whipping, I think it will be delicious! The bottom layer of cream with cottage cheese will retain that sourness. How many times have I just made chocolate icing from cocoa upstairs, when the toad did not give a whole chocolate bar and transfer half a liter of sour cream to the cream (in my head the calorie counter turns on right away)

Another neponyatka - warm melted chocolate in cold sour cream immediately "grabs", can it warm up a little?

Here you are absolutely right! Warm chocolate in cold sour cream grabbed immediately, and turned out to be such fragments as grated, do you know how they add to ice cream? I liked it so much, I left it, you will try, if you want to heat it up a little further in a water bath.Immediately after cooking, the cream turns out to be soft, does not flow, but it will not work to cut beautifully, after an hour it hardens well, there are no traces on the knife when cutting. I would be very happy if you try it, the cake is problem-free