Shortbread cake with cottage cheese: recipe with description and photo, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Shortcake with cottage cheese is a very delicate and delicious dessert. Such a dough is kneaded easily and quickly, so anyone can cook this delicacy. In addition, such cakes can be frozen, and you can make it in advance. This article provides interesting recipes for such a dessert.

Classic biscuits with cottage cheese

Soft shortcakes and tender sweet cottage cheese just melt in your mouth, and the ease of preparation will allow you to make this delicacy at any time. So, you will need:

• 250 grams uns alted butter;
• 250 grams of white sugar;
• 2 large eggs;
• 500 grams of cottage cheese;
• 20ml vanilla essence;
• 3 packs of shortbread square cookies (do not use broken ones);
• 170 ml berry syrup.

How to make such a delicacy?

This shortbread and cottage cheese cake is made like this.

Add melted butterand sugar in cream. Pour in beaten eggs. Whisk well with a wooden spoon. Add cottage cheese and vanilla essence and mix well until the whole mixture is smooth. Whipping too hard can make it runny, so don't overdo it.

Spread 9 cookies on a large piece of buttered foil in a square shape. Wrap the foil around the edges to form the sides. Spread a third of the curd mixture on top of the cookies, brush with berry syrup, then place one layer of cookies. Repeat these layers one more time, and finish by re-arranging the cookies. Wrap the edges of the foil over the top of the dessert and place everything in the freezer. Once the filling has cooled and hardened, remove and serve.

Store this shortcrust cake with cottage cheese in the freezer, not in the refrigerator, otherwise it will become too soft. You don't need to completely thaw it or it will start to fall apart. If you don't like the look of a simple cookie on top, you can cover the dessert with chocolate icing or decorate with something else. Whipped cream, thin streams of syrup or pieces of fruit and berries are suitable for this purpose.

Gluten free option

Almost everyone likes to feast on floury sweets, but with gluten intolerance there are problems with affordable desserts. However, there are recipes for a shortbread cake with cottage cheese that does not contain gluten. Raisins can be added to the filling of such a dessert, as well as cinnamon and a little lemon zest and vanilla. The most important thing is a tender crumbly dough and a thick layer of soft and airy cottage cheese,whipped into a fine texture.

This shortbread cake with cottage cheese can be baked in both rectangular and round shapes. An ordinary baking dish will do for its preparation, but the problem will be the safe removal of the product from it. This can only be done when the cake has completely cooled down. So, you will need the following:

• 150 grams of gluten-free flour (buckwheat or oat);
• 50 grams of sugar;
• 5 grams vanilla sugar;
• 70 grams of uns alted butter;
• 40 grams of sour cream with 40% fat.

For curd filling:

• 450 grams of cottage cheese, best homemade;
• 20ml lemon juice;
• 110 grams of sugar (if you prefer very sweet pastries, add an extra 15-20 grams of sugar);
• 2 large eggs;
• 100 grams of sour cream with 20% fat;
• 20 grams of cornstarch;
• 40 grams almond flour, sifted;
• 1 teaspoon lemon zest;
• 1 teaspoon vanilla extract.

Cooking Gluten Free Cheese Cake

Study this easy recipe with photos first. Sand cake with gluten-free cottage cheese is prepared like this. Mix buckwheat or oatmeal with sugar in a deep bowl. Add the butter, cut into pieces, and use your hands to rub it into the flour mixture until the mass looks like small peas. Pour in the sour cream, mix all the ingredients into the dough, form a ball. Put it on lightlyfloured surface and begin to roll out into one layer. Carefully transfer it to the prepared baking dish (greased with oil), spread it gently along the bottom and sides. Refrigerate.

Make the curd filling at this time. To do this, mix corn and almond flour. In another bowl, combine lemon juice and zest, vanilla, sour cream and cottage cheese, mix all ingredients thoroughly. In a third bowl, beat eggs with sugar until pale and double in volume.

Add the beaten eggs to the soft curd mixture, first 2-3 tablespoons, stirring constantly, then everything else. Mix well with a whisk or beat with a mixer to get a delicate texture. Add a mixture of dry ingredients. Mix everything very carefully. The resulting mass will be very liquid. Pour it into the chilled batter in an even layer.

Place the mold in a large baking sheet and bake in a preheated oven at 170 ° C for 50-60 minutes. The filling will increase in size as it cooks. After the shortbread cake with cottage cheese is ready, leave it in the mold for five minutes. After that, transfer the dessert to a board or plate and wait until it reaches room temperature and the structure becomes firmer. Sprinkle with powdered sugar.

How to decorate a dessert beautifully?

If you are preparing a cake for serving on a festive table, decorate it with fresh berries andfruit slices and drizzle syrup over. In addition, this filling goes well with whipped cream. Thus, you can make a shortbread cake with cottage cheese and fruit, making a simple dessert a luxurious table decoration. You can use bananas, peaches, pears and so on for this. It is also possible to add canned fruits (pineapples, lychee, apricots), but in this case, the syrup must be carefully drained from them. Otherwise, your cake will get wet and fall apart.

Short Lemon Cake

This shortcrust pastry cake with cottage cheese has a delicate texture and a sour taste. It can be prepared both for a festive table and just for dinner. For it you will need:

• 3 large eggs;
• 1 1/4 cup white sugar;
• 2 cups cottage cheese;
• 1/4 cup lemon juice;
• 1 tablespoon grated orange zest;
• 1/4 cup uns alted butter, melted.

For the test:

• 1 cup all-purpose flour;
• 1/3 cup confectioner's sugar;
• 1 sachet of baking powder;
• 1 teaspoon grated lemon zest;
• 1 teaspoon grated orange zest;
• half a cup of cold butter, cubed.

Optional:

• large confectionery sugar;
• fresh raspberries.

Cooking Lemon Dessert

Leave the eggs at room temperature for thirty minutes. Preheat the oven at the same time to 190°C. Whisk eggs, sugar, lemon juice and orange juice.zest. Continuing to beat, mix with cottage cheese and butter until smooth. Postpone.

To make the dough, blend the first six ingredients in a food processor until the mixture forms a ball. Spread the resulting dough on the bottom and sides of the springform.

Pour the lemon mixture into the mold. Bake until the center of the cake is firm. This will take 25-30 minutes. Take the dessert out of the mold and let it cool. Sprinkle with coarse confectioner's sugar and garnish with raspberries.

Eggless variant with strawberries

Sand cake with cottage cheese and berries has been known for a very long time. Its recipe is found in 19th century cookbooks. Today, such desserts are also popular. Garnished with whipped cream and berries, this cake will be the highlight of any table. Below is a version of the eggless shortcrust pastry that everyone will love. So, you will need the following.

For the test:

• one and a half cup flour, plus for rolling;
• 1 1/4 cup granulated sugar;
• 1 1/4 teaspoon baking powder;
• 1/2 tsp s alt;
• 1 tsp vanilla extract;
• 3/4 cup whipped yogurt;
• 3/4 cup room temperature whole milk;
• 1/2 tsp finely grated lemon zest;
• 5 tablespoons melted uns alted butter.

For stuffing:

• 2 cups strawberries;
• 1 tbsp l. strawberry syrup;
• 1 sachet of gelatin;
• 1 tbsp l. lemon juice;
• half a cup of heavy cream;
• a glass of fat cottage cheese;
• 1/4 tsp vanilla extract.

Cooking strawberry-curd dessert

Preheat your oven to 180 degrees. Oil a round tin, line it with parchment paper and dust with flour.

Take a large bowl, add the dry ingredients for the dough into it, mix well. In another bowl, combine all wet ingredients and beat until mixture is smooth. Then mix the contents of the two bowls and stir very well. You should have a completely homogeneous dough. Put it in a mold and bake for 35-40 minutes.

When the cake is ready, remove it from the oven, let it cool in the mold for 10 minutes, then transfer to a rack to cool further.

How to make stuffing?

While the dough is cooling, prepare the filling. Do not forget that you are making a sand cake with cottage cheese and jelly, so keep an eye on all the preparations during the cooking process. Wash and dry the strawberries, remove the stems, cut the berries into halves. Approximately 15-17 pieces will be enough. Take 1 tbsp. l. water, mix with strawberry syrup, beat well, heat and dissolve gelatin in the mixture. Dip in the strawberry halves and mix well. Don't let the mixture set too early, keep it in a warm place.

Slice remaining strawberries thinly, mix with confectioner's sugar and lemon juice in a separate bowl.

Whip cream and cottage cheese with 1 tbsp. l. confectionerysugar and vanilla extract to soft peaks. Refrigerate immediately. Now it's time to assemble the cake.

How to assemble the cake?

Cut the cake in half horizontally with a serrated knife. Place the bottom half in a split mold. Add a thin layer of strawberries with lemon juice and sugar, and then put a thick layer of cream cheese mixture. Place in the refrigerator for a while so that the curd mass freezes. Pour a mixture of strawberries with syrup and gelatin on top, set to re-cool until completely solidified. Put a thin layer of curd and creamy mass on top and cover with the second half of the cake. Top with the rest of the whipped cottage cheese with cream, whole berries. Serve chilled.