Curd biscuit: recipes

Reviews (5)

23

Prepared by: Marina Shcherbakova

12/21/2015 Cooking time: 50 min

A real cheesecake pie is very tasty, with a delicate curd filling and fluffy biscuit dough. I recommend it for tea for the whole family, as well as for guests. See the pie recipe now!

How to bake in a slow cooker

In a slow cooker you will get not a sponge cake, but a cupcake - we are talking about the shape.

You need:

• a pack of medium-fat cottage cheese; • a glass of white sugar; • flour (preferably whole grain, so the biscuit will be not only pleasant, but also harmless) - 1 cup; • 100 g of premium butter; • 1 tsp. vanillin; • 2-3 tbsp. l. vegetable oil; • chicken egg category C1; • 1 tsp. baking powder or soda; • half tsp. salt; • for decoration - chocolate, nuts, etc.

Your actions:

1. Cut the creamy component so that it thaws faster, put it in a large bowl. Add regular and vanilla sugar. Leave until the butter softens. 2. Wash the eggs, break them, add salt and mix with cottage cheese. 3. The consistency of the cottage cheese is at the hostess’s discretion. You can grind it, then the biscuit will be homogeneous, or you can knead it a little with a fork, and then curd pieces will be visible in the cake, which are very pleasant on the tongue. 4. Add baking powder to the cottage cheese and add flour little by little, stirring constantly. 5. Beat the softened butter until fluffy and transfer to the dough. Remove the remainder from the bowl using a silicone spatula. 6. Grease the multicooker pan generously with vegetable oil. Pour out the flour. 7. Set the “Bake” mode for 1 hour. Remove the finished cake using a silicone spatula. Let cool and decorate with any sprinkles.

“Sour cream and curd miracle”

According to this recipe for curd biscuit, sour cream with a fat content of at least 30% is suitable for preparation, and the need to use starch is determined by the saturation of the cottage cheese - if it has a fat content of no more than 9%, add 1 tbsp. l. any starch.

Ingredients for 1 pack of cottage cheese:

• sour cream - 100 ml;
• sugar – 180 g;
• fresh chicken eggs – 2-3 pcs.;
• baking powder – 1/3 tbsp. l.;
• flour - from 1.5 to 2 cups;
• vanilla sugar, salt to taste.

Place the listed ingredients of the curd biscuit into two different mixer containers: in 1 container – cottage cheese, sour cream and ½ of the total sugar, in 2 container – eggs, the rest of the sugar and salt. Beat both food sets until the volume of the mass increases by a third, then carefully combine and stir with a wooden spoon.

Separately, we make a mixture of all the other bulk components and, while continuously stirring the thickening mass, introduce the dry mixture into the curd mass. This cake is good to cook in a slow cooker: 1 hour in the “Baking” mode.

Cottage cheese biscuit with egg whites

An extraordinary sponge cake comes out with whipped whites. It is important to follow the instructions here, otherwise the biscuit will either be wet, or fall off, or burn. And best of all, it’s ready in less than half an hour! And disappears from the saucer instantly.

What products will you need:

• a pack of cottage cheese; • 200 g white sugar; • 200 g flour; • 2 chicken eggs of category C1; • 100 g butter 82.5%; • quarter tsp. salt; • baking powder in a small bag; • vanilla extract - a pinch; • one third tsp. soda

It is very important to place all the ingredients on the table and leave them so that they are at the same temperature at the time of cooking.

Execution actions:

1. Beat the butter with a submersible blender with granulated sugar until medium fluffy. 2. Add cottage cheese to the butter and stir vigorously to obtain a homogeneous and smooth consistency. 3. Wash the eggs and separate the whites from the yolks. Beat the whites in a powerful mixer until stiff foam. 4. Mix the yolks with the remaining sugar. You can do this with a regular whisk. 5. Mix all the ingredients and knead the dough for at least 5 minutes. 6. Grease a baking sheet generously with oil and pour out the dough. 7. Turn on the oven. 8. Bake the sponge cake for 40-50 minutes. Check with a match. The finished cake can be poured with glaze or decorated with coconut flakes. Let it sit for 2 hours and then serve! The secret is that the center of the biscuit may fall off. To prevent this from happening, you need to turn the pan over, pressing something against the surface of the cake in advance so that it does not fall out completely. This way the middle will not sag when cooling. This curd sponge cake is an excellent base. It’s good to divide it into 2 layers, brush it with cream, or put fruit inside, such as bananas.

Curd biscuit, recipe with photo, how to prepare a biscuit with cottage cheese?

/ Recipes /

A biscuit with cottage cheese cooked in the oven is what you need if you are short on time. Even children love it, who consider cottage cheese the most tasteless food in the world. Despite the fact that the baking recipe is very simple, if you decorate it, you will get a curd sponge cake.

We will need:

• Two hundred grams of cottage cheese
• One hundred grams of butter at room temperature;
• Two eggs;
• One glass each of flour and sugar;
• Five grams of soda;
• Vinegar (9%) – two milliliters.

Required ingredients:

• standard pack of cottage cheese; • a glass of flour; • a glass of white sugar; • butter 82.5%; • 2 chicken eggs of category C1; • 1 tsp. baking soda;

• salt - for contrast.

Your steps to create an airy cake - a classic recipe:

1. Let the butter melt until it reaches room temperature. Transfer to a large bowl and blend with an immersion blender until fluffy and fluffy. 2. Add sugar to the butter. If desired, you can also add a bag of vanillin or crushed vanilla pod. 3. Remove the cottage cheese from the pack.

If time allows, place on several layers of kitchen napkins to get rid of excess whey. Then pass through a fine grater or sieve. Add to the whipped butter and stir thoroughly for a long time. 4. Wash and break the eggs.

Pour into a bowl with butter and cottage cheese and beat again with a blender until fluffy and homogeneous.

5. Sift the flour.

Even if the flour has been sifted, it doesn’t hurt to repeat the procedure. This way the flour will be saturated with oxygen and will not make the dough heavier.

6. Mix flour with soda and add to the curd mass. The cottage cheese will extinguish the soda. Knead the dough until smooth. 7. Prepare a baking sheet - line it with baking paper or foil, spread melted butter. 8. Pour in the tender, soft dough.

9. Bake for 40 minutes.

Cover the biscuit with a thick kitchen cloth for half an hour to keep it soft.

How to cook a delicious curd biscuit in the oven

Take the butter out of the refrigerator in advance. Knead it with a fork.

Add cottage cheese and mash everything well.

You can use any cottage cheese. Fat content and consistency are not so important. In any case it turns out very tasty.

The next step is to add sugar. Mix.

Then break the eggs. Mix thoroughly.

We extinguish the soda with vinegar and mix it with the future curd dough.

Add flour, knead the dough until smooth.

Grease the mold with oil. Using a spoon, transfer the curd dough into the prepared pan, level it and place in the oven.

Bake at one hundred and eighty degrees for about thirty minutes. Check the readiness of the biscuit with a match.

The curd biscuit is ready. Bon appetit.

: Salad with pineapple and ham: recipe with photos step by step

Cooking process:

I cut the butter into cubes and left it like that for a while. By the time you knead the dough, it should be at room temperature.

Added sugar to it.

First, I crushed it with a spoon, and then beat it with an electric whisk until loose.

I added all the eggs one at a time (!), beating thoroughly each time.

The result was a nice homogeneous mass.

Next, I poured in the hawthorn tincture and stirred.

I transferred the cottage cheese into the grinder bowl.

Blend it with a blender until it becomes paste-like.

Combined with the egg-butter mixture and beat.

I sifted the flour mixed with soda and starch and added salt.

I just mixed in the flour with a spoon, or you can use a regular whisk, but you shouldn’t beat it with a mixer at this stage. It’s better not to add all the flour at once, like I did, but gradually. I would still reduce the flour a little, because my cottage cheese was not wet, and the dough turned out thick. This does not negatively affect the taste, but denser dough takes longer to bake.

Placed the dough in a mold greased with sunflower oil. I put the oven in a preheated oven to 180-200 degrees. After a while, when the biscuit was browned, I covered it with foil.

If you have a multi-level oven, then it is better to bake it on the middle shelf. The cooking time is long, so it is important that the top and bottom do not dry out too much.

I baked the biscuit for about a few minutes until a wooden skewer came out dry. It may rise in the oven and then settle a little - this is acceptable. Another important thing is that it bakes evenly.

The biscuit was well browned, but did not become hard on top. It is better to let it cool completely in the pan, and only then put it on a wire rack or dish.

I cut the completely cooled and rested sponge cake into three layers with a knife.

As I already wrote at the beginning of the recipe, the sponge cake can be eaten without anything, like a cupcake, or you can prepare any cream for it. I made custard... with halva!! I'll tell you about this tomorrow

Source: https://slavray.ru/retsepty/biskvit-iz-tvoroga.html

With curd mass

Compound:

• curd mass - 400 g; • white sugar - 2 cups; • flour - 2 cups; • eggs - 4 pcs; • butter 82.5%—400 g; • flour - 2-3 cups; • baking powder - 1 sachet.

Your actions:

1. Beat the curd mass with the eggs. First in a blender, then using a mixer. 2. Do the same with butter and sugar. 3. Add the remaining products to the second stage and mix well. 4. Place the flour mixture on the bottom of the pan and spread it with your fingers, pressing firmly to the bottom. You need to make sagging around the edges. The secret to preventing the dough from sticking to the pan is to sprinkle semolina on the bottom of the pan. 5. Lay out the curd-egg mixture. 6. Bake for half an hour. Cool the finished pie, sprinkle with any nuts, dried fruits - whatever you like, and serve.

"Chocolate sweetness"

According to this recipe, the curd biscuit has a slight bitterness, which can be smoothed out or enhanced by varying the amount of cocoa powder.

Ingredients for 1.5 packs of full-fat cottage cheese:

• fresh chicken eggs – 3-4 pcs.;
• powdered sugar – ¾ cup;
• flour – 210-240 g;
• high fat butter – 80-90 g;
• cocoa – from 20 to 40 g;
• baking powder - a full teaspoon;
• vanilla sugar - a little less than a teaspoon.

Beat eggs with sugar, gradually adding cottage cheese and butter, then add powder in portions and beat vigorously for another 7-10 minutes. Separately mix all the other ingredients indicated in the curd biscuit recipe and, adding 1 spoon at a time to the fluffy mixture, continue beating at low speed.

You can add a spoonful of chocolate paste to the finished dough, or you can coat the finished biscuit with it.