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Cake with cottage cheese

Cake with cottage cheese


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Wheat: leave the butter at room temperature to soften, then rub with powdered sugar and vanilla. Add one egg at a time and mix very well, you can use the mixer. Add the yogurt and mix, then add the baking powder with a tablespoon of lemon juice or mineral water. At the end, add the flour and mix with a wooden spoon, or even by hand, later. Work the dough well and divide it into three parts.

Take two parts and mix again, make a sheet and spread evenly in a greased pan lined with flour. Prick with a fork all over the sheet and sprinkle a handful of semolina.

The cottage cheese is mixed with the eggs and vanilla very well and spread over the sheet.

From the other side of the dough, make thin and long sticks, which are then flattened with the rolling pin and spread over the filling, first placed lengthwise, then wide. Attach the edges tightly, pressing them to stick. Place the tray in the preheated oven at 180 degrees. Leave it for about 40 minutes, if it starts to take on too much color, leave the temperature at 160.

When the cake cools down a bit, dust it with sugar and cut it.


Papanasi with cottage cheese and semolina

It is a sweet without eggs, only with cheese, semolina and raisins. Rating: 4 & # 8211 35 reviews & # 8211 1 hour 20 min. In our country, this information may not impress, but in the West there is now a very current.

For the filling, 1 kg of cottage cheese, 100 g of sour cream. Cake recipes with cottage cheese & # 8211 how to make cake with sweet cheese and blueberries. This cheesecake is a wonderful cake! And it is absolutely delicious with apples or pumpkin.

All from our partner Canpol Babies! Crispy and delicious pie recipe with cheese and semolina filling, with simple flour and water dough. It is festive, it is easy to make, it is extremely delicious and it will make waves. Serve the papanas with sour cream and jam or chocolate, vanilla sauce. Papanasi with cottage cheese and semolina & # 8211 Kitchen goodies. Add the cheese mixed with the raisins and lemon juice. Pudding with cottage cheese and semolina - simple and delicious! How to make a delicious cake with cheese and blueberries, fine, light, without many calories, perfect. If you use a silicone form, grease it with butter and sprinkle it with a little semolina.

I added the cottage cheese, then the diced butter at room temperature, the yogurt and the essence.


Cake with cottage cheese

Mix the yolks with the sugar until they lighten in color and increase their volume, add a little diced butter, sour cream, salt powder, baking powder and lemon peel and mix well to mix.

At the end, add a little flour, mixing with a spatula and then with your hands until you get a non-sticky dough that is left in the fridge until the filling is ready.

Prepare the filling as follows: Mix the cottage cheese with the grated lemon peel, the whole egg, the semolina and the raisins (soaked in optional rum).

Beat the egg whites with 150 g of sugar and add to the cheese mixture, stirring gently until smooth.

Take the dough out of the fridge and divide it in two. Spread a sheet of dough and place it on the bottom of the tray, put the filling over it and level it, then spread the other sheet and place it on top.

Prick the dough from place to place with a fork, so that it does not swell when baking, then put it in the preheated oven at 180 degrees C, for about 45 minutes.


Ingredients Cake with sweet cheese and caramelized apples:

dough crust:

  • 200 grams of flour
  • 80 grams of cold butter
  • 80 grams of sugar
  • 1 pinch of salt
  • 1 tablespoon vanilla essence
  • a few tablespoons of cold water

cheese filling:

  • 500 grams of fresh cow's cheese, well squeezed whey
  • 2 whole eggs
  • 6-7 tablespoons sugar (how sweet you will like)
  • 100 ml. of milk
  • 3 tablespoons starch
  • 2 tablespoons vanilla extract
  • 1 teaspoon cinnamon

caramelized apple garnish:

  • 4 mere granny smith
  • 6 tablespoons sugar
  • 40 grams of butter
  • 1 teaspoon cinnamon

Preparation Cake with sweet cheese and caramelized apples

Put the flour in a bowl. Mix with salt powder and sugar. Add the very cold butter that is crushed (with a fork, for example) in the flour until the mixture has a sand-like appearance with a larger grain.

Add 1 tablespoon of vanilla extract and as much cold water as needed to bind the dough, kneading quickly, without insisting. The ingredients must be gathered in a ball of dough, they must not be homogenized too much.

Wrap the dough and refrigerate for at least 15-20 minutes. Turn on the oven and set it at 180 degrees Celsius. Meanwhile, prepare the cheese filling. The cheese is weighed (I had the house cheese, well drained of whey and very fresh).

Put in a bowl the cheese along with the other ingredients for filling our cake with cheese and caramelized apples (eggs, sugar, starch, vanilla, cinnamon, milk). It is essential to keep in mind that if the cheese used is wetter, with a higher whey content, the amount of milk will decrease. Homogenize the composition. I used the hand blender and it went very fast, obtaining a fine and fluid cream. It can also be passed through a sieve, but it is more meticulous.

Spread the dough with the rolling pin on the work surface sprinkled with flour. It is then placed in a form with a detachable ring, covering the bottom of the form and forming a border of approx. 3-4 cm. height.

Pour the cream cheese into the mold.

Bake in the preheated oven at 180 degrees Celsius, about 40 minutes, until the composite turns golden and is well done in the middle. Eventually, cover with a sheet of baking paper if it tends to burn on top.

Put the sweet cheese cake in a cool place and let it cool to room temperature. Remove the removable ring and place the cake on the plate to be served.

Caramelized apple garnish

Peel the apples, keeping the peel, but removing the seed box. Cut into slices about 5 mm thick, as equal as possible. Caramelize the sugar in a large saucepan.

Add the apples and butter and mix gently to coat in caramel, but be careful not to crush the apple slices.

In a short time, a syrup will form in which the apples will start to boil and will soften very quickly. Remove the pan from the heat and place the apple slices on the surface of the cake.

The remaining syrup is put back on the fire, cinnamon is added and it is boiled, stirring continuously, until it thickens (1-2 minutes maximum). Pour this syrup over the cake and it can be served.

OTHER SPECIAL RECIPES WITH APPLES

Definitely, good cake, great combination! I don't know if it's better or less good than the one from that pastry shop, but for me, one was completely satisfied.


Cake with cottage cheese

Mix the yolks with the sugar until they lighten in color and increase their volume, add a little diced butter, sour cream, salt powder, baking powder and lemon peel and mix well to mix.

At the end, add a little flour, mixing with a spatula and then with your hands until you get a non-sticky dough that is left in the fridge until the filling is ready.

Prepare the filling as follows: Mix the cottage cheese with the grated lemon peel, the whole egg, the semolina and the raisins (soaked in optional rum).

Beat the egg whites with 150 g of sugar and add to the cheese mixture, stirring gently until smooth.

Take the dough out of the fridge and divide it in two. Spread a sheet of dough and place it on the bottom of the tray, put the filling over it and level it, then spread the other sheet and place it on top.

Prick the dough from place to place with a fork, so that it does not swell when baking, then put it in the preheated oven at 180 degrees C, for about 45 minutes.


Cake with cottage cheese

Mix the yolks with the sugar until they lighten in color and increase their volume, add a little diced butter, sour cream, salt powder, baking powder and lemon peel and mix well to mix.

At the end, add a little flour, mixing with a spatula and then with your hands until you get a non-sticky dough that is left in the fridge until the filling is ready.

Prepare the filling as follows: Mix the cottage cheese with the grated lemon peel, the whole egg, the semolina and the raisins (soaked in optional rum).

Beat the egg whites with 150 g of sugar and add to the cheese mixture, stirring gently until smooth.

Take the dough out of the fridge and divide it in two. Spread a sheet of dough and place it on the bottom of the tray, put the filling over it and level it, then spread the other sheet and place it on top.

Prick the dough from place to place with a fork, so that it does not swell when baking, then put it in the preheated oven at 180 degrees C, for about 45 minutes.


Cake with cottage cheese

Mix the yolks with the sugar until they lighten in color and increase their volume, add a little diced butter, sour cream, salt powder, baking powder and lemon peel and mix well to mix.

At the end, add a little flour, mixing with a spatula and then with your hands until you get a non-sticky dough that is left in the fridge until the filling is ready.

Prepare the filling as follows: Mix the cottage cheese with the grated lemon peel, the whole egg, the semolina and the raisins (soaked in optional rum).

Beat the egg whites with 150 g of sugar and add to the cheese mixture, stirring gently until smooth.

Take the dough out of the fridge and divide it in two. Spread a sheet of dough and place it on the bottom of the tray, put the filling over it and level it, then spread the other sheet and place it on top.

Prick the dough from place to place with a fork, so that it does not swell when baking, then put it in the preheated oven at 180 degrees C, for about 45 minutes.


Cake with cottage cheese

Mix the yolks with the sugar until they lighten in color and increase their volume, add a little diced butter, sour cream, salt powder, baking powder and lemon peel and mix well to mix.

At the end, add a little flour, mixing with a spatula and then with your hands until you get a non-sticky dough that is left in the fridge until the filling is ready.

Prepare the filling as follows: Mix the cottage cheese with the grated lemon peel, the whole egg, the semolina and the raisins (soaked in optional rum).

Beat the egg whites with 150 g of sugar and add to the cheese mixture, stirring gently until smooth.

Take the dough out of the fridge and divide it in two. Spread a sheet of dough and place it on the bottom of the tray, put the filling over it and level it, then spread the other sheet and place it on top.

Prick the dough from place to place with a fork, so that it does not swell when baking, then put it in the preheated oven at 180 degrees C, for about 45 minutes.


A sensational cake with "Fineness" cow's cheese!

An incredibly tasty and good-looking cake that can lift your spirits and will please everyone!

INGREDIENT:

For the dough:

& # 8211 1 tablespoon dry yeast

& # 8211 1 teaspoon not full of sugar

For the filling:

& # 8211 1 tablespoon fermented cream

METHOD OF PREPARATION:

1. Sift the flour, add salt, yeast and mix.

Advice. If you do not trust the quality of the yeast, we recommend activating it in warm water with sugar.

2. Add sugar and mix the dry ingredients once more.

3. Mix the egg with the milk, make a hole in the flour, pour the milk and mix the dough, first with a wooden spoon, then with your hands.

4. After the dough has gathered a little, add the melted butter and knead a soft, elastic and slightly sticky dough.

Advice. It is better to leave the dough a little sticky, than to add too much flour.

5. Transfer the dough to an oiled bowl, cover with plastic wrap and leave in a warm place for 1 hour.

6. Mix the cottage cheese with vanilla sugar, egg yolk, salt, sugar and sour cream.

7. At the end, add the flour and mix once more.

8. Transfer the dough to the work surface, roll out a round top and cut circles with a glass.

9. Add the filling in the middle of each circle, cover it with half a dough and glue only the ends of the edge, the middle remaining free.

10. Place the exposed dumplings in the form (28 cm) lined with baking paper and greased with butter, with the filling up, cover it and leave the dough to rise for 1 hour.

11. Grease the cake with beaten eggs and you can add raisins.

12. Bake in a preheated oven at 180 ° C for 30-35 minutes.

13. Remove the removable ring and transfer the cake to the tray, where you can sprinkle it with powdered sugar.

The dough is so soft and fluffy, and the cheese seems to melt into the dough. Really worth a try!


Cow's Cheese Or Ricotta Cake

Filling:
Start with the filling, as follows:
Mix drained cottage cheese or ricotta with the yolks, 1 pinch of salt, semolina, raisins left to soak for 1-2 hours in rum and drained, grated lemon or orange peel, pieces of shit (jelly) and mix well. Set aside the breadcrumbs to remove the first half of the semi-baked top from the oven.

During this waiting time, the raisins continue to soften, allowing the semolina to absorb the moisture from the cheese and finally to obtain a homogeneous and creamy composition.

Beat the egg whites with the sugar and vanilla sugar, while 1/2 the top is in the oven and incorporate in the cheese mixture, lightly homogenizing, by turning, from the bottom up. In cheese fillings, do not mix the sugar with the cheese from the beginning, because while waiting, the sugar begins to melt, the cheese will become more liquid, which will cause the dough on which the cheese mixture will be placed to be wetter. and not bake properly

Wheat:
Rub or mix whole eggs with the sugar until they become frothy and turn white. Add the oil one by one, mixing each time until incorporated. Add the sifted flour together with the baking powder, alternating with the milk, also put in portions. The dough you need to get is thicker than the pancakes, to flow when taken with a spoon or when you tilt the tray to level it. Adjust it from the amount of milk.

Pour 1/2 of the dough into a tray (25x17x5 cm) lined with baking paper, including the walls and put in the hot oven for 10-12 minutes at 180 degrees or until the top is semi-baked, lightly golden and has firmness. Remove the tray, quickly put the cheese filling, level, evenly pour the rest of the dough and put back in the oven for about 35-40 minutes or until the top is baked and nicely browned.

Powder with powdered sugar (vanilla) and cut only when the cake is completely cooled.
This cake, ready baked and cooled, is ready to be frozen for 1-2 months. For consumption, let it thaw in the refrigerator, dust with powdered sugar and slice.

The taste, appearance, texture and freshness are the same as if you had done it then.



Comments:

  1. Kazigul

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  2. Thacher

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  3. Zac

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