Recipe for a delicious cake with cream cheese. Cream cheese cream. Cream Cheese Cake - Ingredients

Hi all. Today I will share my discovery - delicate cream, which is ideal for decorating cupcakes, as a layer of cakes, filling cakes and even for lining the cake. All this is about him - about cream cheese on cream.

In one of my articles, I have already described in detail how to make cream cheese cream. But, there it was necessary to first whip the cream to soft peaks, then combine it neatly with the cheese ... In general, a lot of trouble, especially since whipping the cream correctly is not an easy task, and for many it may not work out (for me, by the way, I usually some kind of failure - either underwhipped, then overwhipped, I already began to avoid them in cooking).

Recently, in search of new recipes, I came across an article where they talked about a simplified version of this cream. I inevitably tried it, and voila - the cream turned out just perfect. It is as gentle in appearance as it is strong in structure, however paradoxical it may sound. I have tried it everywhere already, and I will tell you that I don’t want butter cream cheese anymore.

So, how to make cream cheese cream at home, step by step recipe with photos.

Ingredients:

1. 400 gr. cream cheese
2. 70−100 gr. cream (fat content from 30%)
3. 50−60 gr. powdered sugar

Cream I buy Petmol or House in the countryside. There are no others in my city.

I have a separate post about confectionery nozzles, see here -. You can order nozzles and bags in this store. And a nice bonus, by writing the code word maribela in the comments when ordering, you will receive a 5% discount on your first purchase.

Cooking:

Cream cheese and cream should be well chilled, for this it is best to put them a day in advance in the area of ​​\u200b\u200byour refrigerator where the temperature is lowest (ideally +2 º). Whisks and bowl can be placed in freezer 30 minutes before starting work.

Well, cooking is the easiest. We send all the ingredients to the blender bowl and start beating. Start at a low speed so that the powder does not scatter. Whisk like this for a minute until the ingredients are combined.

Then turn to a higher speed and beat until fluffy. The cream at the beginning of the process may become liquid, do not be alarmed, beat further. As the cream will whip, it will acquire the desired consistency. My mixer is not the most powerful - only 600 watts, I always whip at the highest speed, if you have a more powerful device, then medium speed is enough for you.

See how dense, stable it is, how firmly it clings to the whisk.

Depending on the power of your mixer, the time may vary, but it takes me about 5 minutes to cook. You can vary its density by adding a little cream during the whipping process. I know confectioners who work on such a cream in a 1: 1 ratio of cheese to cream, and everything is stable with them, so experiment. Ready cream should acquire a matte finish.

Everything, our cream is ready. Transfer it to a pastry bag. You can already work with him. If you get slightly torn edges when decorating cupcakes, then leave it for half an hour at room temperature, and then proceed to planting roses.

Here are some wonderful cupcake hats made with the help of our cream cheese cream.

I have already tried this cream on all desserts, it just has an unusually silky texture. I loved cream cheese before, but I always chose it before, as there was a problem with whipping cream. Now, things are different.

For beginners in this business, my advice is to level cakes over 2.5-3 kg. use better . If you want to work with cream, then reduce the proportions, and bring to a ratio of 10 parts of cheese to one part of cream. Then the cream turns out to be very dense and you can easily align cakes and large weights. If even in such proportions it is impossible to work with the cream, then, again, choose the option with oil. Over time, experience will come and it will be possible to use the creamy version for work.

From my own experience I will write, if I use this cream as a layer in the cake, then I increase the amount of cream, so the cake is additionally soaked. If I level the cake with them (up to 2.5 kg.), Then I take 400 gr. cheese grams 50-60 cream. I’ll write again - experiment, only in this way you will find the consistency of the cream you need. For caps on cupcakes, I do not change the proportions, I work with exactly the same as in the recipe.

By the way, these cream can decorate not only cupcakes. See how wonderful buttercream roses look on Pavlova cake and desserts in a cup - trifle.

The only thing I want to add. Since the cream contains cream, in the summer heat I still do not recommend them to level the cakes, because there is a chance that it will flow. For such days, it is better to choose the oil version.

This portion of the cream is enough for a layer of sponge cake in 16-18 diameters, or for leveling cakes of the same diameters. If you want to layer cakes with this cream and use it as a filling, then you need to double the portion for a cake 16-18 cm in diameter.

If you want to decorate cupcakes with this cream, then it takes 30-50 grams of cream to decorate one cupcake, depending on your nozzle and cap size, that is, enough for about 12-14 pieces, which, in principle, is a standard portion.

Beautiful caps for you and bon appetit.

Cheese is both a nutritious meal and a dessert. Dishes that include cheese can be served as appetizers, as a second and sweet. Cheese can be used to make cream for a cake and a side dish for ham. However, it is better to open the recipes and make delicious food to try them out for yourself.

How to make cheese cake with ham?

It is necessary to prepare the ingredients:

• flour - 300 g;
• sunflower oil - 3 tbsp. spoons;
• boiling water - a little more than a glass;
• any kind of hard unsalted cheese - 200 g;
• eggs - 4 pcs.;
• sour cream - 2-4 tbsp. l.;
• mustard - 1 tbsp. l;
• sliced ​​ham - 200 g;
• spices and salt - to your own taste.

Vegetable oil is added to boiling water while it is on fire. Then they brew flour, which was previously poured into a deep container. Knead the substance thoroughly, first with a spoon, then with your hands. While the filling is being prepared, the dough should cool to room temperature- It is not recommended to put it in the refrigerator.

How to prepare the filling: beaten eggs, mustard, sour cream are mixed, grated cheese and favorite spices are added to the mixture. Knead until a homogeneous consistency.

Before you combine the dough with a delicious excellent filling, you need to prepare it. The dough is divided into separate pieces, each thinly rolled into a cake and fried on all sides for 15 seconds.

A sheet of parchment is laid on a baking sheet prepared for baking, and the filling is spread on it. This is done with all the cakes, making up the cake. Each layer is laid with thinly sliced ​​ham.

The last cake is smeared with a thin layer of filling, sprinkled with sesame seeds, baked in an oven at a temperature of 160ºС for 20-25 minutes.

Recipe for Carrot Cake with Cream Cheese

Carrot dessert with cream is not very easy to prepare - you need to combine a lot of ingredients. Of course, without the usual baking kit: flour and sugar - in equal amounts of 2 cups, vegetable oil- a third less than a glass - and eggs - 4 pieces - can not be dispensed with. In addition, you need to prepare 6 medium-sized carrots, cinnamon, baking powder 2 tsp.

To make the cream, you need to take butter - 100g, creamy soft cheese - 250g, powdered sugar about 6 cups. Tip for lovers - prepare vanilla to improve the taste of the cream and fried chopped walnuts for serving.

First, the cream for the cake is kneaded: beat all the ingredients until fluffy and put to cool in the refrigerator.

The dough is prepared in 2 steps. Separately mix grated carrots with eggs and butter, and separately everything else. Then these mixtures are combined and kneaded until smooth. Bake from a mixture of 2 identical cakes, turning them over in the oven.

Spread on a plate on top of each other, cream is smeared between them, and it is also applied to the top cake and smeared on the sides. Sprinkle with toasted nuts on top.

Before serving, the dessert should be infused in the refrigerator for at least a day so that the cakes are soaked.

Biscuit cake with cheese cream

With this recipe cheese cake will have to move. The cooking process is quite laborious and time consuming, but the result is worth it. The creamy cheese cream for the cake is especially delicious, to which the dessert owes its tenderness.

The simplest thing is to knead and make a biscuit. It is made according to a standard recipe: the yolks and whites of 4 eggs are beaten separately - the whites are beaten with sugar; combine everything together, carefully pour flour - 150 g, and 1 tbsp. l. baking powder.

Bake a biscuit in an oiled form in the oven for 40 minutes. It should turn out to be quite dense. Later it is cut into 2 cakes.

For cream prepare:

• cheese - preferably soft creamy - from 500 to 700 g;
• cream 40% to whip;
• cream 10% - for dissolution;
• sugar - 150 g;
• White chocolate- tiles;
• vanillin - a quarter of a teaspoon;
• gelatin - a small package of 20 g.

While the gelatin is soaking in cold water, mix soft cheese with sugar, add vanillin. White chocolate is broken into small pieces, melted with low-fat cream. If this is done in the microwave, the process must be stopped for mixing.

Fatty cream is whipped with a mixer into a strong foam. Then all substances are gently mixed, adding soaked and melted gelatin to them. Whipped cream is added last, after gelatin.

Now you can think about impregnation. For her, syrup is boiled from half a glass of sugar and water - 100 g, add 50 g of cognac.

Each cake is first soaked in syrup, then cream is spread. Cream is also smeared on the sides of the cake, decorated with berries on top. Before serving creamy biscuit dessert should stand in the refrigerator for 10 hours.

Chocolate cheese cake

It is easier to prepare than cheese sponge cake because of the recipe for cheese cream for cake - it is much less fiddling with it. The biscuit is baked according to the previous recipe, only 4 tablespoons of cocoa and a teaspoon of cinnamon are added to the dough.

To prepare the cream, you need to prepare about 500 g of cottage cheese or mascarponi cheese and 5 tablespoons of powdered sugar. As soon as they are mixed into a homogeneous mass, the cream is ready.

Impregnation is made from the same ingredients as in the previous recipe and according to the same algorithm.

Chocolate dessert without chocolate? It doesn't happen! For icing in a water bath, melt 1 - 1.5 bars of dark or bitter chocolate.

The hardest part of this recipe is assembly. The biscuit is carefully cut with a sharp knife into 3 cakes. Lay out on a plate with cognac impregnation so that each cake is well soaked before assembly. The top cake is impregnated only on 1 side. Then the cakes are laid out on top of each other, smearing with cream. The top cake - impregnation down.

From above, the dessert is poured over with icing and sprinkled with nuts, the sides are smeared with cream. It can be served at the table after the chocolate hardens.

Recipe for baking the Austrian cheese cake Gouda

First, bake a biscuit:

• Crack 3 eggs, separating the whites from the yolks. Beat the whites and yolks separately, the whites together with 100 g of sugar and lemon juice;
• Flour - 30 g, first mixed with a pinch of salt and starch - preferably corn starch, 30 g - coconut flakes, 50 g, and only then combined with eggs;
• The biscuit is baked according to the usual algorithm - oiled paper and 40 minutes in the oven at a temperature of 180ºС. The biscuit is not taken out of the mold.

You will have to tinker with the soufflé:

• Gouda cheese is rubbed on a fine grater - 100 g;
• Cream 40% is mixed with milk - 100/100 ml, 2 drops of vanilla oil are dripped into them, heated - without boiling, cheese is poured in and stirred until the cheese dissolves. It is more convenient to control the temperature of the mixture in a water bath;
• Pour flour into the heated mixture - 2 tbsp. l. - and mix very quickly to prevent sticking into lumps;
• They post it there butter- 100 g - and mix again. Set aside to cool;
• Eggs - 4 pieces - are divided into yolks and whites, whites are beaten with sugar - 100 g, lemon juice is added, and the protein mass is introduced into the soufflé. Also add the zest of 1 lemon to the soufflé.

On a biscuit - which remained in shape - put fruit - any canned - pour cheese soufflé on top and place in the oven. Baked at a temperature of 160ºС for 1.5 hours.

The finished dessert, until it has cooled down, is not immediately removed from the oven. Otherwise, from "sit down". Then the yummy is kept for 8-10 hours in the refrigerator, and you can already try it.

The Austrian dessert will seem to someone the most delicious of cheese desserts, and for someone the chocolate cheese cake will be the best. Bake, try, enjoy!

Do you want to try to cook a delicious cake with a delicate creamy filling? Then we recommend that you familiarize yourself with how to cook cream cheese cake so that pastries get delicate taste and it turned out airy.

Cooking features:

Cream cheese cake preparation time - 150 minutes;

Number of servings - 12 servings;

Cream cheese cake is high in calories.

Baking Ingredients:

• Powdered sugar - 100 + 50 grams;
• Orange and blackcurrant jam - 100 grams each;
• Butter - 40 grams;
• Cream cheese "Philadelphia" - 500 grams;
• Flour - 100 grams;
• salt and vanilla sugar- taste;
• Milk cream of medium fat content - 250 milliliters;
• Orange - 1 piece;
• Gelatin - 20 grams;
• Lemon juice - 1 teaspoon;
• Powder baking powder - optional;
• Lemon zest - 1 teaspoon;
• Eggs - 2 pieces.

How to make Cream Cheese Cake:

1. We bake a biscuit cake. Proteins are separated from the yolks. Then we mix the proteins with salt and lemon juice and beat until a fluffy foam is formed. Grind the yolks with 100 grams of powdered sugar, add ghee, flour, sifted with baking powder and chopped zest. Whip all the ingredients with a mixer.
2. We take a detachable baking dish, put parchment in it and sprinkle with water. Gently mix the yolk mass with the protein. Mix from bottom to top with a spatula. We put the dough in a mold and bake at 180 degrees for 15 minutes. We give finished cake cool down.
3. Whip the cheese with 50 grams of powdered sugar and 200 milliliters of cream. We divide the resulting creamy mass into 3 parts. We clean the orange, remove the seeds and films, and then cut into cubes. Add blackcurrant jam to one part. We mix.
4. In the other two parts, add the chopped orange and orange jam. We mix. Gelatin is diluted with 50 grams of cream and heated until it is completely dissolved, not allowing to boil. One third of the resulting mass is mixed with blackcurrant cream, the rest with orange.
5. We take a detachable baking dish and put parchment in it. Then we put the cake in it and pour half of the orange cream on it. Put in the refrigerator for 30 minutes.
6. Then pour currant cream on top, again put the cake in the refrigerator for half an hour. And the last layer will be the remaining orange cream. After we pour it out, clean it up cream cheese cake in the refrigerator for another hour.
7. After the time has elapsed, we take the cake out of the refrigerator, take it out of the mold, cut into portioned pieces and serve.

Cheese cream cake is an insanely delicious addition to homemade cakes. Of course, it turns out to be quite fatty, but sometimes you just need to treat yourself to goodies.

Be sure to make a cream using this recipe. And then you can complicate it with the help of other components.

Required products:

• 500 grams of soft cheese;
• powdered sugar about 80 grams;
• high-fat cream - about 300 milliliters.

Cooking process:

1. Take cold cheese, it is desirable that it be immediately from the refrigerator, combine with powdered sugar and at a slow speed of the mixer make a homogeneous mixture.
2. After that, pour in the cream, raise the speed of the device and beat until the mass is thick enough, with a creamy texture.

Cooking with mascarpone cheese

Mascarpone cheese cream is one of the most successful cooking options, but of course the product itself is not cheap.

Required Ingredients:

• two eggs;
• a pinch of salt;
• 120 grams of sugar or as desired;
• half a kilo of mascarpone.

Cooking process:

1. We break the eggs, divide the contents into parts. Combine the yolks with sugar, grind.
2. Add a little salt to the egg whites and beat lightly with a whisk.
3. Add the cheese to the yolk mass, mix well, pour in the proteins and beat with a mixer until the desired consistency is formed.

Cream cheese cream

Cream cheese cake cream can also be used for other baked goods, such as cupcakes, and change its color.

Required products:

• a spoonful of powdered sugar;
• soft cheese - 400 grams;
• cream of good fat content - about 300 milliliters.

Cooking process:

1. Send the cheese to any convenient container, start beating thoroughly with a mixer. First at low speed and then increasing it. It usually takes five minutes to get the desired state.
2. Now we add the indicated amount of powder there and, without stopping the mixer, add the cream. They must be only from the refrigerator, otherwise you will not achieve the desired state.

Butter Recipe

A variant that uses butter instead of cream. A minimum of ingredients, time and a delicious coating for the cake is ready. You can change its color with food coloring.

Required products:

• 70 grams of powdered sugar;
• soft cheese - 300 grams;
• small package of butter.

Cooking process:

1. The butter in this recipe should be warm, slightly soft. Send it cut into pieces in a deep bowl and beat with a mixer for several minutes using medium speed.
2. Pour in the powder, beat again so that the mass becomes completely white, and start adding the cheese gently, in parts, but not all at once. Bring it to the desired density.
3. Before use, you can remove it in the cold, but this is not a prerequisite.

Cottage cheese - cheese cream for cake

Such a cream will be less high-calorie, but still very tasty. If desired, you can even make it almost fat-free if you use milk and gelatin.

Cream Ingredients:

• 300 grams of fine-grained cottage cheese and the same amount of soft cheese;
• powdered sugar to your taste.

Cooking process:

1. Place cheese and cottage cheese in a container. Ingredients can be put more or less, but the main thing is that they be in equal proportions.
2. Beat the mass until smooth, add powdered sugar as desired and work with the mixer again for a couple of minutes until you achieve the desired consistency.

With sour cream

Another option for making cream without cream. Sour cream makes the texture especially tender and soft. You can use it both for smearing cakes, and for any other baking. Best done with mascarpone, but if not possible, then buy another good quality cheese.

Products for cooking:

• a jar of mascarpone or other cream weighing 250 grams;
• about 700 grams of fat sour cream - 25%;
• a glass of sugar or to your taste.

Cooking process:

1. We take a container where it will be convenient for you to beat the mass, spread all the sour cream, combine it with sugar and start working with a mixer at the highest speed until the sugar is completely dissolved and the mixture becomes thick enough.
2. Gradually add the mascarpone or other cheese, lower the speed to the lowest setting and beat for a few more minutes.

With condensed milk

it perfect option for biscuit cakes, moderately sweet and soaks the base well. Adjust the amount of condensed milk depending on how thick the finished product you need. If a more liquid cream, then put it more and vice versa.

Required Ingredients:

• from 100 to 300 grams of regular condensed milk, but with good fat content;
• half a kilo of soft cheese.

Cooking process:

1. Place the selected cheese in a bowl, and beat it until the mass is completely homogeneous.
2. Add the minimum amount of condensed milk, keep beating and see what happens. If the consistency is not right, add more.
3. Taste the cream, if there is not enough sweetness, then you can pour a little powdered sugar, and for a special flavor - vanillin.
4. Beat the mass for a while so that it becomes fluffy enough and you can use the cream for the cakes.

Cheese-chocolate layer

Cooked cheese cream can be eaten directly with spoons as a dessert. It turns out it is incredibly tasty, tender, and of course quite high-calorie. Chocolate can be used both milk and black.

half a liter of heavy cream.

Cooking process:

1. Be sure to chill the cream well before using. Pour them into a container, but not all, but only 450 milliliters and bring to an airy state with a mixer. This will take about 3-5 minutes. See that the mass does not become like butter.
2. Add powdered sugar to them, mix, spread the cheese and mix again with a mixer at the lowest speed.
3. In another container, heat the cream to a boil and pour over the chocolate that has been broken into pieces in advance, wait until it is completely melted, combine with the cheese mass and beat again until the consistency of the cream.

Banana - cheese

The same simple recipe, with a minimum of ingredients, but insane taste. You can add chocolate here if you like. Take only fat cream, otherwise it will turn out not what it should be, but ripe bananas, but not black ones.

Required products:

• two small bananas or mashed potatoes;
• 500 grams of soft cheese, ideally mascarpone;
• good cream - 300 milliliters;
• powdered sugar of your choice, but take at least 50 grams.

Cooking process:

1. In one bowl we place a crushed banana or mashed potatoes and the selected soft cheese, we interrupt everything well with a mixer so that a homogeneous mass is obtained.
2. In another container, mix the powder with cream and bring to a density with a mixer.
3. Combine the contents of both bowls, mix well. The mass should be thick enough, of course, like a cream. If it turns out watery, then work with the mixer for a couple more minutes until you get the desired result. You can cool a little and use for a cake or other pastries.

In our article we want to talk about desserts. Many housewives prefer to cook cheese cream cake. There are a lot of recipes and options for its preparation. The fact is that it can be used for any kind of desserts. It can be both sweet and more restrained dishes.

Cream application

Cheese cream for cake (recipes will be given by us in the article) is a wonderful filling. The universal nature of the cream gives ample opportunities for its application. It is perfect for a cake or an ordinary cheesecake, it also harmonizes perfectly with biscuit cakes. By supplementing the standard recipe with new ingredients, you can get a good filler for rolls, cupcakes or cakes. Cheese cream looks very impressive as a decoration for desserts, since it tends to lie down quite textured and keep its shape well.

What ingredients are needed to make cream cheese cake? There are different recipes, but they are all based on the use of soft cheeses as the main component. Of course, great option becomes mascarpone or ricotta. However, their replacement is more simple options quite acceptable.

Products that harmonize with cream

It is worth noting that the cheese cream for the cake, the recipes of which we will consider, goes well with different components. For its preparation, it is recommended to use heavy cream (30%). You can also add condensed milk, it adds sweetness and is great for soaking cakes. Cocoa is used to make cream icing. Since dessert is used for cheesecakes, all kinds of jams and berries can be used. Fruity notes combined with a creamy taste are the key to the success of any cake.

Classic recipe

The classic option is cheese cream cake. The recipe for such a dessert is universal, since the components are ideally combined with each other, resulting in a moderately rich delicate taste. To prepare the cream, we need the following products: cream, vanilla, soft cheese, eggs and powdered sugar.

In a container, knead one part of powder (without lumps) and three parts of cheese. Then add the cream, and by volume they should be the same as the powder. Whisk the eggs in a separate bowl. Only yolks can be used. For three hundred grams of cheese, you need to take two eggs. Next, mix both masses in one bowl and add vanillin, beat with a whisk.

Where can I use such a cheese cream cake? Recipes for the preparation of desserts such as profiteroles, eclairs, cupcakes and biscuits are based on the use of cream cheese, which will be an excellent filler.

chocolate cream

good holiday option can become a chocolate cheese cream cake. Recipes with photos will help you understand the intricacies of cooking. To give cream chocolate flavor, you can use cocoa powder, melted chocolate or icing. The use of chocolate is fraught with many difficulties, so at home it is still preferable to take cocoa. Its amount depends on how intense the taste you want to get.

In addition, you can prepare a white cheese-chocolate cream. To do this, you need to use white chocolate by melting it in a water bath. It is recommended to add a little cream (low-fat) to it. It is necessary to maintain the following proportions: it is enough to take 70 grams of cream for one tile. For the main mass, you should take heavy cream. They whip well, and the result is a light filling with cream cheese and white chocolate.

Cottage cheese cream: a step by step recipe

Very often, housewives replace the cheese component with cottage cheese, since the cost of mascarpone is much higher. This option is also acceptable. The result is an excellent cheese cream cake. There are a lot of recipes and ideas for such creams. Each type of cheese cream is good in its own way. With cottage cheese, the filler is very airy and light. This cream is good not only for cakes, biscuits and pastries, but also for eclairs and pancakes.

For cooking we need:

1. Sugar - 170 g.
2. Butter - 220 g.
3. Cottage cheese - 370 g.
4. Vanilla.

There is nothing easier than making cheese cream for a cake at home. A step-by-step recipe with a photo will help even the most inexperienced cooks understand the nuances.

First you need to prepare the curd. To do this, we wipe it through a sieve or pass it through a meat grinder. In a separate bowl, cut the butter into small pieces and add sugar to it. Experienced housewives recommend using powdered sugar to prepare all kinds of creams and glazes. It dissolves much faster, it is much easier to work with it.

Next, beat the butter with sugar until a fluffy white mass is formed. The process takes approximately three to five minutes. At the very end, add vanilla and vanilla sugar. Then, without stopping beating, add cottage cheese to the mass in five or six approaches. The result should be a light cream.

Curd cheese miracle

Continuing the experiments, we offer another recipe. Cheese-curd cream for cake - wonderful diet option. This dessert can also be used for casseroles. The cream is prepared from low-fat products. Exist different ways its preparation. The simplest option involves the use of cottage cheese and soft cheese. The components are taken in a ratio of 1: 1 and mixed with a blender until a homogeneous mass is formed, while do not forget that it is necessary to add powdered sugar. Its amount depends on your preferences: you are lovers strongly custard or not. You can add fruits and berries to this cream.

Cheese cream

You can make cheese cream for a cake with cream. The dessert recipe is not difficult, for cooking you will need the following products:

1. Philadelphia cream cheese - 270 g.
2. Vanilla.
3. Powdered sugar - 130 g.
4. Creamy mascarpone cheese - 270 g.
5. Cream 35% - 370 ml.

Two types of cheese must be placed in the mixer bowl at once and beat until a fluffy mass is obtained (about a couple of minutes). If you don't have a mixer, you can use a blender.

Next, sift the powder and send it to the cheese mass. Start whipping the cream with the smallest speed, and then gradually increase the speed. We mix the mass with a spatula, in order to remove powdered sugar from the walls of the dishes, add vanilla or vanilla essence, without stopping whisking.

Gradually pour in the cream in small portions (they should be chilled). After that, we continue to beat for about seven more minutes. Here is the cheese cream for the cake. The recipe with a photo given by us in the article is quite simple. And its preparation does not take much time.

Festive Chocolate Cake: Ingredients

We invite you to use our step by step recipe cake with cheese cream for special occasions. For cooking chocolate dessert with cheese cream we need:

For the biscuit:

1. A glass of sugar.
2. Cinnamon (may not be added) - to taste.
3. Four eggs.
4. A glass of flour.
5. Four tablespoons of cocoa.
6. Two teaspoons of baking powder.
7. Butter for greasing the baking dish.

For impregnation of cakes:

1. Four tablespoons of sugar.
2. 1/3 cup of water.
3. Two tablespoons of cognac.

For cheese cream:

1. Mascarpone (or cottage cheese) - 470
2. Five tablespoons of powdered sugar.

For decoration:

1. Chocolate - 120 g.
2. Walnuts - 110 g.

chocolate cake recipe

The cake will be prepared on the basis of chocolate biscuit. Beat eggs with sugar and salt. In a separate bowl, mix all the dry ingredients (cinnamon, cocoa, baking powder, flour) and slowly add to the whipped mass.

We prepare a baking dish, lubricating it with oil, and pour our dough into it. We cook the biscuit in an oven preheated to 250 degrees for about 40-60 minutes. The degree of readiness can be checked with a wooden splinter. If it is dry, then the cake is ready. Ready product Let it cool down and then cover it with a towel.

After the biscuit is ready, you can start preparing the cream. powdered sugar and cottage cheese combine and mix well. You don't need to bulk up.

Now you need to prepare the syrup for the cakes. We combine sugar with water and bring to a boil, lightly stir the mass so that all the crystals dissolve. When the syrup has cooled down a bit, add cognac to it.

All components are ready, so you can go directly to the process of assembling the cake. Cut the biscuit into three parts. This is best done with a long knife. We spread all three cakes on different plates and soak them with the prepared syrup. Then we collect the cake, smearing all the parts and the side surface with cream. The third cake must be turned over with the soaked part down to the cream, since we will pour chocolate (from melted chocolate) on top and sprinkle with nuts.

Cheese cream with butter

Very often they prepare cheese cream for cake with butter. The recipe for such a cream is very popular, because it is very convenient for them to level surfaces. confectionery and make cupcake hats.

For one serving you will need the following products:

1. 350 grams of curd cheese (it can be ricotta, mascarpone, hochland, philadelphia or almette).
2. 110 grams of powdered sugar.
3. Two teaspoons of vanilla extract.
4. 120 grams of butter (it should be at room temperature).
5. One hundred grams of powdered (sugar).

Mix the butter with the powder and beat with a mixer until an airy white mass. Then add chilled curd cheese and vanilla, then beat for another five minutes. Here is the cream. If you need to get a larger volume of mass, then the number of products must be increased, observing the proportions.

With this amount of cream, you can level a cake 20 centimeters in diameter. The main thing is to have certain skills that will allow you to apply a mass in a thinner layer. Experienced chefs I recommend leveling the surface in several approaches. After applying one layer, it is necessary to send the product to the refrigerator so that the cream hardens a little, after which you can proceed to the second stage of application.

austrian gouda

There is an incredibly interesting option for making cheese and curd cream for a cake. The recipe is based on using instead of the usual cheese mass hard grade called gouda. It is for this reason that the cream is cooked on fire like custard. We rub one hundred grams of cheese on a fine grater, pour it with cream (about 75 grams). We put the mixture on the fire, add a drop of lemon juice (you can not overdo it, otherwise the cream may curdle) and, without ceasing to interfere, melt the components. Then you need to take the same portion of cream, adding a little starch to thicken (you can also use flour for this purpose) and 90 grams of sugar.

The resulting solution is poured into the brewing mass, without ceasing to stir. As soon as the cream begins to thicken, it can be removed from the heat by adding a little oil. After cooling the mass, three yolks can be added to it. To obtain a greater splendor of the cream, you can beat the whites (from three eggs) with sugar in a separate bowl and gently mix them into the bulk.

Instead of an afterword

Cheese cream can be modified by experimenting with the ingredients and getting new tastes each time. Its uniqueness is that it is good for absolutely all types of desserts: from cakes to pastries.