Lemon-curd cake

[Lemon-curd cake]

Recipe from Dr. Otter's Book "Baking Joy!" with my changes.

Lemon-curd cake

For a mold Ø 28 cm.

dough

150 gr soft butter or margarine
150 g sugar
1 bag of vanilla sugar
a pinch of salt
3 eggs
125 g flour + 25 g starch + 1 tsp. flat spoon of baking powder

Beat butter, gradually adding sugar, vanilla sugar, salt. Add eggs one at a time, whisking each egg for about half a minute. Add flour mixed with starch and baking powder in two steps.
The dough is like a cream. Put the dough in a dish lined with baking paper, level and bake in a preheated oven at 180 ° (convection 160 °) for about 25-30 minutes.
Cool the finished cake on a wire rack and cut horizontally into two parts.

cream

1 kg of cottage cheese (I have a store, fat-free)
400 gr sour cream or cream
1 glass of sugar (sweets can take 1.5 glasses)
1 bag of vanilla sugar
juice and zest of one lemon
3 sachets of gelatin (9 g each, Dr. Otcher)

icing sugar for dusting

If the curd has grains, beat it with a blender. After carefully removing the seeds, grind the lemon with a blender (if the skin is bitter, boil the lemon for a couple of minutes). Stir cottage cheese with lemon.
Place the bottom of the crust in a baking sheet lined with baking paper. The cake can be lightly soaked in syrup or lemon liqueur.
Beat the cream with sugar and vanilla sugar.
Prepare the gelatin according to the instructions on the bag (soak for 10 minutes, heat (do not boil!) Until dissolved). Stir the gelatin into the curd, mix thoroughly, add the whipped cream, mix thoroughly again.
Put the cream on the cake, flatten. Cut the top cake into 16 sectors and place the cake pieces on the cream. Sprinkle with powdered sugar and refrigerate for at least 4 hours.





Delicious, delicate, aromatic, light cake!
I took 2 bags of gelatin for the cake. The cream turned out to be the consistency of the most delicate soufflé, but it does not hold its shape very well - it stands on a plate, but when you start eating, a piece falls off (at least from my husband).

So see for yourself how much gelatin to use.
With three sachets, of course, it will stand upright, but the filling will turn out to be not so airy.

[Sternushka]

Sternushka
This is our way, in Brazilian way !!! And cake, and cottage cheese, and with lemon ... "head off", no less ... And most importantly, I have this all They love ... Thank you, I made you happy, just what you need!
Well, the question is, where can I do without them ... Stelochka, about the fact that the curd fat-free understood, I have it constantly fat-free (my fat is contraindicated), but what is it consistency: pasty or grainy market?

Another question, can you specify the fat content of sour cream / cream? And yet ... probably the last (or maybe not), what structure does the cake get? Something like a cupcake?

[Tiny]

Tiny, cottage cheese is rather pasty, at least definitely without grains. But also not liquid, normal consistency. Here's one.



The fat content of sour cream or cream does not matter - if only it is whipped well. I had the usual 24% sour cream.
The cake is either a cake pretending to be a biscuit, or a biscuit pretending to be a cake.

And I already did
yummy ... lemon curd cream is something incredibly tasty, the cake is very porous, it absorbs lemon sugar well, I really made a little lemon jelly instead of the top cake
now they are visiting thoughts, they can hide and not tell anyone at home that there is a cake in the fridge
Gelatin 2 sachets, I looked at the recipe for your curd jelly, there is 500g. cottage cheese 1 sachet was and reduced
Thank you for another tasty treat

That's what I did:

[luchok]

luchok
Very nice cake! What kind of curd did you take, pasty or market?

[Crochet]

Crochet, cottage cheese is neither one nor the other. I don't know if you have one in Chekhov, sold in plastic jars or Valio -on is generally SUPER !!! or this time Efremovsky, both of these species are quite small and completely fat-free.

[Crochet]

Crochet, cottage cheese is neither one nor the other, I don't know if you have one in Chekhov, sold in plastic jars or Valio -on is generally SUPER !!! or this time Efremovsky, both of these species are quite small and completely fat-free.

luchok
In plastic jars, we most often find "House in the village" 0% and 5.5% fat, Valio also happens. Thank you for your answer, I decided to make a "House in the Country" from the fat-free one. But sour cream or cream while I think 🔗... In the fridge there is also sour cream 30% and 33% cream ...

THANKS !!!!!
Today I made a cake - "not transferable ochucheniya ..." from such a quantity of cream I got 15 pieces. souffles in silicone muffins and a thick layer of cream in the cake itself! no photo, everyone has already learned
You are a sorceress! whatever you start "to write with you" - immediately the family members begin to purr: yumm, delicious ... give thanks to the TEACHER!

[Sternushka]

Put the cream on the cake, flatten. Cut the top cake into 16 sectors and place the cake pieces on the cream.

Sternushka
The question arose ... did you get a cold cake not in a split form? If the cake doesn't float on a platter? And if you do not cut the cake into sectors, but just "throw" it all over the cake? Or is it more convenient to cut with sectors then? And the last question ... I hope ... how / what did you draw the hearts with?

[Tiny]

Tiny, collected in a detachable form. She baked in a Ø 28 cm mold, and collected it in a Ø26 cm mold. I sent the cake in it and into the refrigerator. Then she removed the side part and, taking hold of the baking paper, which was lined with the form, dragged the cake onto the plate (dish).

When you cut the cake, make the lower part a little thicker than the upper one. In my photos you can see how the bottom cake sagged under the weight of the filling, but I cut it evenly.
Top cake, so be good, cut into sectors. The filling is the most delicate, it can crawl when cutting.

I make hearts with a cocoa spray. There are three templates - a heart, an asterisk and a smiling face.

[Stеrn!]

Stеrn! Well! New pribluda - cocoa sprayer. Something I did not come across pages with such a temko. Maybe you will poke your nose or tell you more? And then the patients suffer from curiosity.

[lega]

lega, you better forget about it right away! The toy costs 20 euros. I use it very rarely. Well, her in the bath!

[Sternushka]

Sternushka
Well, thanks, I explained this way!
Stellochka, please tell me how much liquid did you need to dilute 2 bags of gelatin? The fact is that on my sachet of gelatin Dr. Etker says: "Dilute a sachet of gelatin in 500 ml. Liquid ..." ...

[Tiny]

Tinyappears to be an instant gelatin. I don't use it, I don't like it.
It says on my bag: "Soak in 4-6 tablespoons of room temperature water for 10 minutes. Then heat until dissolved and mix with the mass to be gelled. Enough to gel 500 ml of liquid."

[Sternushka]

I cooked it yesterday, cut it up only today, already cut it in half! Absolutely everyone liked it, but the daughter is generally delighted, in the morning for breakfast she licked a couple of portions of kusmyanchik and enjoys life further! It is not convenient to take pictures in front of guests, that they will not finish eating and will not take them with them in the evening, I will try to show ...
Sternushka
Huge to you fat + for this recipe, because this is exactly what they love in my family! Curd cream is always held in high esteem with us, and in combination with lemon it is held in high esteem in the square!

P.S. Stellochka, to be honest, when I cooked the cream yesterday, I was stunned, there is so much of it, I almost got out of a 2-liter bowl, but I honestly laid it all out, damn it, well, the height of the cake turned out ... but better see once, than hear a hundred times, I'll show you in the evening ...

[Sternushka]

Sternushka
Stelochka, believe no, but this is the last ...His vidocq is still the same, but he is forgivable, he was tired, he knows how much time he spent on the table while the guests were drinking tea ... And then Donya came and saved his life, put it in the refrigerator with the words "Otherwise the cream will float ...". ..;) She took care of herself, beloved, because the remaining few pieces were taken away by the guests ... Only the guests outside the threshold, donya to the kitchen 🔗, to visit the saved ...

🔗

Stellochka, you are lovely, you know yourself!

[Sternushka]

Sternushka
The question arose: And if you do not cut the cake into sectors, but just "throw" it all over the cake? Or is it more convenient to cut with sectors then?

I made a cake (thank you very much for the recipe) - it turned out just great, the cottage cheese was rustic and the cream was just delicious, BUT I did not obey the author and did not cut the top cake into sectors, filled it with chocolate, it was beautiful, but when cutting it began to break, although on taste is not reflected, but aesthetics, too, is not the last thing in our business.

I want to make a cake
I really love everything with cottage cheese and lemon
but I also have a question - can you bake a cake in a multicooker?

[Disana]

Disana
I just baked the cake in MV, the "Baking" mode -40 minutes. At the end of the "Baking" mode, without opening the MV, I left the cake for 15 minutes, then opened the lid, allowed it to stand (cool slightly) for another 20 minutes and tipped it onto the wire rack until it cooled completely.

but I didn't succeed ...
the filling is liquid and could not keep its shape: ((
so I should - I had to read the recipe.
and do not beat the filling all together ahead of time

........................ ........................ .........
it turned out very tasty anyway
on the second day he froze very well
I consider the following to be my mistakes:
1.beat the cream too early - so it stood and dripped
2. whipped him too zealously. in the same place it is clearly said - whip and mix everything separately. I whipped everything together
3. There was little gelatin and, moreover, it was poured into the cream too hot. so it dripped

in general, I did it again. my friends really liked it - they ask me to repeat it :)

And again, many thanks !!!! Your recipes are great! The cake is very tasty even from a fairly dry grainy cottage cheese (I had one), I did not cut the top cake and did not make it in a detachable form - everything got and was cut just super !!!!! Thank you from all my family !!!

Sеrn, brought thanks from myself, son, husband, mom, dad, aunt. Everyone is delighted! But especially the dad who has "problems" with teeth and sugar. And the cake is not very sweet, but very tender !!!!! And from me a special thank you, for the not troublesome cooking process with a large quantity!

[artisan]

artisan , I am very glad that you are with us again!

Good luck to your family!

Thank you for appreciating!

[Stеrn]

Stеrn , and I again with thanks !!!! Help yourself!


By the way, I did two portions of dough, this time. Cut into pieces perfectly!

This time I had a very good market cottage cheese, well squeezed out. I grinded it on a sieve, and then with a blender. So I concluded that it is better to take soft, moist cottage cheese on the cake. Nobody noticed, but somehow it was not so for me ... probably for such dry cottage cheese, you need to give a lot more sour cream.

[artisan]

artisan , I will not help myself - you can only admire such beauty!

Good luck to you and thanks for the report!

StеrnUshka, I'm grateful again !!! I was even confused which of your cottage cheese cakes made this one, but I know for sure that the layer is curd-lemon. My family and I are just stunned (in the good sense of the word) from your curd cakes! Thank you very much!!!

Kamusik, I am very glad that your cakes are good!
Good health and thanks for the report!

Girls, tell me, what is the weight of the cake? And can you replace lemon with something else?
Can I cover it on top of the MB?

I won't say anything about the weight, I didn't weigh it. About 2kg, I think. Replace lemon ...? You can, but why? If due to acid, then it is clearly not expressed (lemon). MB is possible.