Biscuit cake with cottage cheese cream and fruits

Cakes 67 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Biscuit cake with cottage cheese cream and fruits
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Light and delicate cake that fully justifies its name. Cake with bananas and canned peaches is very tasty and quite easy to prepare. According to this recipe, a cream of cottage cheese and cream is prepared, as well as a cream of cream cheese - to level the cake. You can use only one cottage cheese cream.

Ingredients

Directions

  1. Turn on the oven to preheat to 170 degrees.
  2. Beat the eggs until a light foam forms.
  3. Continuing to beat, gradually add sugar. The mass should greatly increase in volume (5-6 times) and brighten. This may take 10 minutes.
  4. Separately, combine the flour with the baking powder and sift in several stages to the beaten eggs, gently mixing with a spatula or whisk with movements from the bottom up.
  5. You should get a homogeneous dough without lumps.
  6. Add finely grated banana and vegetable oil to the dough. Mix well until smooth.
  7. We spread the dough in a mold (mine is 18 cm in diameter).
  8. Bake the cake in the oven for 30-40 minutes. The last 10 minutes I baked under the foil.
  9. You can check the readiness with a wooden skewer: inserted into the middle of the biscuit, it should come out without traces of dough. Leave the cake to cool upside down
  10. Take the biscuit out of the mold.
  11. If possible, wrap the cooled biscuit in cling film and put it in the refrigerator for 4 hours or overnight. So when cutting it will crumble less.
  12. For cream, mix cream, cottage cheese and powdered sugar. Cottage cheese should be pasty, without grains. Otherwise, it is necessary to wipe the cottage cheese through a sieve or punch with a blender until a homogeneous smooth consistency.
  13. If desired, gelatin can be added to the cream so that it holds its shape better. To do this, soak 10 g of gelatin in 50 ml of water according to the instructions on the package (usually for 20-40 minutes). And after melting it in a water bath or in the microwave, add it to the finished cream.
  14. If the curd is fatty and not watery and the cream is over 30% fat, this step can be skipped.
  15. Cut the biscuit into 3 cakes.
  16. Peaches and banana cut into slices.
  17. We collect the cake.
  18. Put a little cream on a plate so that the cake does not slip. We put the first biscuit cake and soak a little with peach syrup.
  19. Spread sliced ​​peaches, half of the cream, chopped banana on the biscuit. We cover with the second cake and soak it too.
  20. We repeat the procedure one more time.
  21. Saturate the lower part of the biscuit with syrup. We put the last cake on top with a cut down - so the top of the cake will turn out to be as even as possible.
  22. I covered the cake with cream cheese frosting. To do this, beat the cheese, cream and powdered sugar with a mixer until smooth and thick. It is important not to overbeat! Once the cream has thickened, stop beating.
  23. If you do not plan to level the cake, you can cover it with curd cream, then just double its amount.
  24. Let the cake brew and soak overnight in the refrigerator.
  25. I decorated the cake with fresh flowers, wrapping the stems with cling film.

Biscuit cake with cottage cheese cream and fruits



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Light and delicate cake that fully justifies its name. Cake with bananas and canned peaches is very tasty and quite easy to prepare. According to this recipe, a cream of cottage cheese and cream is prepared, as well as a cream of cream cheese - to level the cake. You can use only one cottage cheese cream.

Ingredients

Directions

  1. Turn on the oven to preheat to 170 degrees.
  2. Beat the eggs until a light foam forms.
  3. Continuing to beat, gradually add sugar. The mass should greatly increase in volume (5-6 times) and brighten. This may take 10 minutes.
  4. Separately, combine the flour with the baking powder and sift in several stages to the beaten eggs, gently mixing with a spatula or whisk with movements from the bottom up.
  5. You should get a homogeneous dough without lumps.
  6. Add finely grated banana and vegetable oil to the dough. Mix well until smooth.
  7. We spread the dough in a mold (mine is 18 cm in diameter).
  8. Bake the cake in the oven for 30-40 minutes. The last 10 minutes I baked under the foil.
  9. You can check the readiness with a wooden skewer: inserted into the middle of the biscuit, it should come out without traces of dough. Leave the cake to cool upside down
  10. Take the biscuit out of the mold.
  11. If possible, wrap the cooled biscuit in cling film and put it in the refrigerator for 4 hours or overnight. So when cutting it will crumble less.
  12. For cream, mix cream, cottage cheese and powdered sugar. Cottage cheese should be pasty, without grains. Otherwise, it is necessary to wipe the cottage cheese through a sieve or punch with a blender until a homogeneous smooth consistency.
  13. If desired, gelatin can be added to the cream so that it holds its shape better. To do this, soak 10 g of gelatin in 50 ml of water according to the instructions on the package (usually for 20-40 minutes). And after melting it in a water bath or in the microwave, add it to the finished cream.
  14. If the curd is fatty and not watery and the cream is over 30% fat, this step can be skipped.
  15. Cut the biscuit into 3 cakes.
  16. Peaches and banana cut into slices.
  17. We collect the cake.
  18. Put a little cream on a plate so that the cake does not slip. We put the first biscuit cake and soak a little with peach syrup.
  19. Spread sliced ​​peaches, half of the cream, chopped banana on the biscuit. We cover with the second cake and soak it too.
  20. We repeat the procedure one more time.
  21. Saturate the lower part of the biscuit with syrup. We put the last cake on top with a cut down - so the top of the cake will turn out to be as even as possible.
  22. I covered the cake with cream cheese frosting. To do this, beat the cheese, cream and powdered sugar with a mixer until smooth and thick. It is important not to overbeat! Once the cream has thickened, stop beating.
  23. If you do not plan to level the cake, you can cover it with curd cream, then just double its amount.
  24. Let the cake brew and soak overnight in the refrigerator.
  25. I decorated the cake with fresh flowers, wrapping the stems with cling film.

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