Curd biscuits: a recipe with a photo. The recipe for the biscuit curd cream

Modern caring mothers, worried about the health of their offspring, but who do not want to leave them without desserts, are lost in thought, that would cook and tasty, and not too high in calories, and useful. We can advise them to pay attention to curd biscuits. Without flour , they are indispensable, they are also not very low-calorie, but still such a delicacy is much easier for many types of baking and has undoubted utility for growing up organisms, in most of which cottage cheese is most often not crammed with force. And so it will be delicious!

Air dessert

Try to bake a unique delicious and delicate biscuit cottage cheese, whose recipe, however, can not boast of simplicity, but will forever win the hearts and stomachs of all family members. First you need to do the basics: polkilogram cottage cheese grind with a quarter kilogram of powdered sugar, a pack of softened chopped margarine and yolks of six medium-sized eggs. When homogeneity begins to appear, a glass of flour is poured. Beating continues until there are not the slightest lumps left. The final consistency is slightly thicker than the pancake dough. In another bowl, whites with a few grains of salt are beaten . As the formation of dense foam gradually poured a quarter kilogram of powder. When the peaks become steep and stable, both masses are carefully mixed, preferably with a wooden spatula, so that the structure of the protein cream does not break. The form is greased with margarine, it is baked with flour, dough is spread out in it, and the future curd cake (photo attached) is put for an hour and a half into an oven heated to 170 degrees Celsius. In the end, you can raise the temperature for a few minutes to 220, so that a beautiful blush appears.

Delicate treat

Curd biscuit mistresses imagine themselves in different ways. Very tasty is obtained if the fermented milk product is used as a filling. First, biscuit is traditionally prepared:

1. Separate into yolks and proteins five eggs.
2. Yolks are ground with two tablespoons of sugar, after which they are mixed with a glass of flour.
3. Proteins from eggs are beaten to the endurance with a glass of sugar.
4. Both masses are combined, mixed gently; The dough is distributed in a mold and put in the oven for half an hour at 170 on a thermometer.

While the basis comes, the filling is made. For her a bag of gelatin - 220 grams - is bred in half a glass of water, and a third of a kilogram of cottage cheese is blended with a blender in the paste. 300 milliliters of creamy fat whipped with two-thirds of a glass of sugar. All components are mixed, they are peppered with pieces of canned peaches or pineapples, then the filling is hidden for a quarter of an hour in the cold. When the biscuit base cools, it is cut into cakes parallel to the table, the curd mass is put inside , and the treat is sent to the fridge for impregnation and hardening. Even when served, the biscuit is cut and sprinkled with powdered sugar.

Lemon and curd biscuits

Here a portion option is proposed, in small molds. But, no doubt, no one forbids you to make curd biscuits with this recipe and large sizes. From one lemon, the peel is thinly peeled off and juice is squeezed out of it. They are beaten with a cup of sugar and half a pack of butter. After reaching the splendor, a pack of cottage cheese is introduced, two tablespoons of sour cream and at the very end - a quarter kilogram of flour mixed with a spoonful of baking powder and a pinch of salt. It turns out a fairly dense dough, which is laid out on the molds, sprinkled with almonds and sugar and sent to the oven for half an hour. Tastier such cottage cheese biscuits will be warm.

Non-standard approach

Mistresses who are not too fond of messing around with the dough or having too little time for baking can still build a delicious biscuit cottage cheese. The recipe prescribes to stock up two hundred gram packs of cookies - any, although it is preferable to take chocolate. Blender it is crushed to crumbs, it is combined with grated butter on a large grater (about a third of a standard pack) and two spoons of sugar. The ingredients are mixed, so that the tiny is approximately uniform. A third of the test is taken to the refrigerator, the rest is compacted in the form and baked for a quarter of an hour. During this time, you will have time to beat a packet of fat cottage cheese with vanilla and half a glass of sugar. When the mass ceases to come across grains, it adds an egg, a spoonful of lemon juice and two - milk. And again for the mixer. The filling is obtained as a soft dough. It is distributed over the finished cake, covered with deferred mass and returned to the oven for 25 minutes. When the treat is cooled, curd biscuits are cut into convenient pieces and served for tea.

Chocolate-cottage cheese pleasure

For him, 400 grams of cottage cheese is taken. If it is grains, it is better to wipe it through a sieve. In the basis of driving in three eggs and pour a half cup of sugar. All this is well beaten up. Then add a softened butter (100 grams of lumber), a spoon of baking powder and vanillin. It is mixed until uniform, after which three tablespoons of lean oil are added to the dough, four - cocoa, and one - soluble, but good coffee. The last flies flour, one and a half glasses. The dough should be dense, but soft. It is laid out in a greased and sprinkled form, and the chocolate-curd sponge cake is taken to the oven for about forty minutes. The recipe indicates a temperature of 200 degrees, but it seems to us that either too much time is spent, or the heating is very large. So regularly check your pastries. Cool it should be directly in shape, and already on a platter it is cut into portioned curd biscuits and sprinkled with powdered sugar. You can pour and glaze if you want.

Fans of the multivark

It's no secret that the miracle device can easily cope with any pastry. Taking away from the cook, by the way, is much less time than the usual oven. If you want to bake a curd biscuit in a multivark, we offer you this option. Mixer until whitening beat up three eggs and a glass of sugar. Then gradually, in small portions, without stopping to beat, add a package of fat 9% curd (preferably soft, not crumbs), two tablespoons of melted and slightly cooled oil, a glass of flour mixed with a bag of baking powder and a third glass of starch. For a lot of seductiveness, candied fruits and raisins can be mixed into the ready-made dough. The bowl of the multivark is smeared with a piece of butter, dough is poured into it, the baking mode is turned on on the machine and the time is set to 65 minutes. After the timer signal, the degree of readiness is checked; If necessary, the time is added 10 minutes at a time.

Cream for all occasions

Even if you do not want to enter cottage cheese into a dough, you may find it very useful to have a biscuit curd cream recipe - gentle and suitable for any of its variations. It is prepared very simply: 400 grams of curd (plain, not pasty) are beaten with a glass of cream, sugar (to taste, approximately 0.5 cup) and vanilla. This "glue" holds well the form and quickly impregnates any cakes.