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Cherry cake with cottage cheese recipe. Delicious homemade curd cake with cherry jelly

Korzh:

2 eggs
60 g sugar
40 g flour
20 g cocoa
1 tsp vanilla sugar
1 tsp without baking powder

Filling:

400 g cottage cheese
400 g sour cream
120 g sugar
1 sachet of gelatin (10 g)
1 tsp vanilla sugar

Also:

500 g cherries (frozen or fresh)
1 bag of cake jelly (or cherry jelly)
100 g sugar
200 ml boiling water

Very tasty and tender cottage cheese cake with berries, the taste of the cake is based on the contrast of the layers. Its middle consists of the most delicate curd and sour cream layer, the bottom is made of soft, slightly bitter chocolate cake, and the top is made of sour cherries in bright cherry jelly. I took the filling from as a basis, and placed a simple chocolate biscuit underneath. But you can make a cookie base if you like, just like in the cake mentioned above (chocolate cookies are better then). I had frozen cherries, usually this berry flows too much after defrosting, wrinkles and loses its presentation. And if when adding it to the pie dough, it's not scary, then for decorating the top of the cake, this is not the best option. But if the cherries are thawed by a slightly different method, namely in sugar syrup, then the result is much better - the cherries hold their shape better and do not wrinkle so much. So even with frozen cherries, which means at any time of the year, you can make a very presentable cake with this berry.
I used 9% smooth cottage cheese and 20% sour cream (however, as in all my recipes).

Cooking:

Mix flour, cocoa, baking powder together.

Beat the eggs thoroughly with a mixer for at least 5-7 minutes, gradually adding sugar and vanilla sugar, beat until very light and airy.

In parts, adding the dry mixture to the eggs, gently mix it into the dough with movements from the bottom up.

Put a sheet of baking paper on the bottom of a detachable form, snap the form into place (I have a form of 22 cm in diameter).
Pour in the dough, smooth it out gently with a spatula. Put in an oven preheated to 180 degrees, bake for about 20-30 minutes or until a “dry match”.

Cool the finished biscuit completely, it is even better to leave it overnight.

Let's prepare the cherry.
100 g of sugar pour 200 ml of boiling water, stir well until the sugar dissolves.
Pour hot syrup over frozen cherries, and leave the cherries to defrost completely, for about 2-3 hours. You can do this the day before, and also leave it overnight (then you need to put it in the refrigerator).

Cooking curd filling.
Soak gelatin in 100 ml of water, leave for 10 minutes to swell (or the time indicated on the package).
Then heat the gelatin until completely dissolved, but do not boil. Cool down completely.
Put cottage cheese, sour cream, sugar, vanilla sugar in one container.

Thoroughly beat everything until completely homogeneous. You should get a completely homogeneous mass without grains of cottage cheese and sugar.

Pour the gelatin in a thin stream, while whisking, beat for another minute.

Separate the biscuit from the paper, put in a mold, pores up. It is advisable to lay a new sheet of baking paper under the biscuit, this is necessary for easier shifting of the finished cake.
Thoroughly soak the cake 5-6 tbsp. l. cherry syrup, which is taken from a container with cherries.

Pour the entire curd mass over the biscuit, refrigerate for 3-4 hours, until completely solidified.

Then lay the cherry on the surface of the cake in even circles.

Dilute jelly for the cake according to the instructions on the package. I diluted it not just with water, but with water in half with cherry syrup, the same one that turned out when defrosting cherries.
If you use ordinary cherry jelly on gelatin, then it is better to dilute it with just water, as in the instructions (since it already contains enough sugar in the composition).
Pour the prepared jelly over the cherries.

Put the cake in the refrigerator for 20-30 minutes (or 3-4 hours if you used gelatin jelly).
Then gently run a knife along the side of the form, unbutton the form, drag the cake on paper onto a dish and pull the paper out from under it.

This is what the piece looks like.

Curd cake with cherries will perfectly complement a cozy tea party and delight your loved ones or guests with a delicate curd taste, which is so nicely set off by bright sour cherries.

I always stared at store-bought cakes covered with jelly with various fruits, and now I decided to make a homemade curd cake with cherry jelly. And I realized that my own is much tastier, healthier and cheaper. Now I don't even look at stores. Yes, and I do not advise you - not always conscientious manufacturers can add little to them. Better, let's make a delicious cottage cheese cake with jelly together with "Very tasty" at home (and you can put any fruits or berries instead of cherries). Well! Let's get started!

Ingredients:

eggs - 2 pieces;
flour - 2 tablespoons;
sugar in the dough - 2 tablespoons;
salt - a pinch;
vanillin - to taste;
cocoa powder - 1 tablespoon.

For the curd layer:

cottage cheese - 300 grams;
sour cream - 1 tablespoon;
condensed milk - 2 tablespoons.

For the jelly layer:

gelatin - 25 grams;
water - 150 milliliters;
cherry - 400-500 grams;
water for cherries - 150-200 milliliters;
sugar - 2-3 tablespoons.

Delicious homemade curd cake with cherry jelly. Step by step recipe

We prepare gelatin in advance and fill it with 150 milliliters of water. Let it swell for 20 minutes.
We remove the seeds from the cherries (frozen cherries or any other fruits and berries are suitable for the cake). We shift them into a small saucepan, add 150-200 milliliters of water, bring to a boil and remove from the stove.
Add sugar, stir until it is completely dissolved and leave to cool to a comfortable warm temperature.
We wipe the cottage cheese through a fine sieve or beat with a blender. For the cake, the cottage cheese should be as dry as possible. If you have it wet enough, then transfer it to a sieve lined with several layers of gauze. To whey faster than glass, you can put a weight on top.
Add sour cream, condensed milk to cottage cheese and mix. (We do not add sugar to the cottage cheese, as liquid will be released, and the mass will become watery).
Cooking biscuit: beat eggs at room temperature until a good, fluffy foam.
Add sugar, salt, a little vanilla and beat for another 1-2 minutes.
Separately, sift the flour and cocoa powder and add to the beaten eggs. Mix everything gently.
Cover a baking dish (I have a diameter of 20 centimeters) with parchment paper and pour the dough.
We bake in an oven preheated to 180 degrees for about 10-12 minutes, since the layer of dough is quite thin. We check readiness with a skewer or light pressure on the biscuit cake (if the dough is springy, then everything is ready).
Leave the baked cake to cool in the mold at room temperature. Next, take it out and separate the paper.
We throw the cooled cherry on a sieve. Add the swollen gelatin to the resulting liquid and stir until it is completely dissolved. We leave to harden - the consistency of the mass should resemble jelly (it is impossible to fill the cake with liquid jelly completely).
Cover the form again with new parchment paper.
We assemble the cake: put the biscuit cake in the form on the bottom (turning it over), lightly soak the cake with cherry compote, which is a stack of berries. Spread the curd on top and smooth it out. And on top of the cottage cheese - cherries (or other berries) and carefully pour in slightly frozen jelly. Before you pour, put a tablespoon on the berries, and try to direct the jet of jelly exactly to the center of the spoon. This is to ensure that the cherry mass is smoothly and evenly distributed over the surface. If necessary, add with a spoon to empty places.
We leave the cherry pie to stand for 10-15 minutes at room temperature, and then put it in the refrigerator until completely solidified (I usually leave it for 2-4 hours).
Before removing the detachable form from the frozen curd cake, carefully run a knife along the inner wall of the form.

The finished cottage cheese cake turned out just fabulous! A thin biscuit base with a thick layer of the most delicate curd cream and covered with slightly sour cherry jelly - the combination is perfect! The cake turned out absolutely not cloying, not clogged with fat cream, and fruit jelly makes it very juicy and fresh. There is no question about the benefits at all: vitamins, and calcium, and protein, and so on! Bon appetit with "Very tasty"!

Pancho cake is one of my favorites. Honestly, I have never eaten a tasteless "Pancho". Tender, juicy, slightly moist - isn't that a delight?!

As a rule, the cream in this cake is sour cream, but why not make cottage cheese cream? Believe me, it's very tasty! Well, and the combination "cherry + chocolate biscuit" is a classic.

Cherries must first be defrosted.

To prepare the Pancho cake with cherries and curd cream, we will prepare the products according to the list.

Place eggs, salt and sugar in a mixing bowl.

Beat for 5-7 minutes until the mass increases in size and becomes lush and airy.

This is the kind of beauty you should have.

In a separate bowl, mix flour, cocoa, baking powder and cornstarch.

In two doses, we introduce into the egg mass, gently mixing each time. It is convenient to do this with a whisk.

We spread the dough in a form, the bottom of which is covered with parchment. We do not lubricate the walls of the form with anything!

Bake in an oven preheated to 180 degrees for 30 minutes. Focus on your oven! The splinter from the finished biscuit comes out dry!

As soon as the biscuit is baked, take it out and immediately put the mold into 2 cups. In this form, cool completely.

When the biscuit has cooled, you can start preparing the cream.

Prepare cottage cheese, cream, vanilla extract and powdered sugar for the cream.

Using a food processor, mix the cottage cheese, cream, icing sugar and vanilla extract. We beat.

This is how the air cream will turn out. We set aside some of it so that we can coat the cake later.

We return to the biscuit. We cut off the lower part of the biscuit (thickness - about 1 cm), this will be the bottom of the cake.

We cut everything else into cubes with sides of the order of 1 cm.

We collect the cake.

Line a suitable sized bowl with cling film. Put a little cream on the film. Put biscuit cubes on the bottom, soak with cherry juice, generously grease with cream. Lay out the cherry.

Do this with the remaining pieces of biscuit. The last layer should be cream.

Put the bottom of the biscuit on top of the biscuit mass. We press lightly.

We remove the bowl with the cake in the refrigerator for at least 3 hours. The mass should stabilize.

After 3-4 hours, take out the cake, free from the film.

This is how the dome will turn out. It is very big!

Cover with reserved cream. Put in the refrigerator for 30 minutes.

Cooking ganache.

Its ingredients are cream and chocolate. Dark chocolate is better.

Melt the cream with chocolate, cool to room temperature.

Take the cake out of the fridge and pour over the ganache.

Cake "Pancho" with cherries and curd cream is ready.

You can decorate it as you wish.

Happy tea!

And here's a cutaway piece.

Curd cake with cherry

Delicate jelly cake with cottage cheese filling and cherries.

Ingredients:

2 eggs
60 g sugar
40 g flour
20 g cocoa
1 tsp vanilla sugar
1 tsp without baking powder

400 g cottage cheese
400 g sour cream
120 g sugar
1 sachet of gelatin (10 g)
1 tsp vanilla sugar

500 g cherries (frozen or fresh)
1 bag of cake jelly (or cherry jelly)
100 g sugar
200 ml boiling water

Very tasty and tender cottage cheese cake with berries, the taste of the cake is based on the contrast of the layers. Its middle consists of the most delicate curd and sour cream layer, the bottom is made of soft, slightly bitter chocolate cake, and the top is made of sour cherries in bright cherry jelly. As a base, I took the filling from the Two-Color Curd Cake, and placed a simple chocolate sponge cake on the bottom. But you can make a cookie base if you like, just like in the cake mentioned above (chocolate cookies are better then). I had frozen cherries, usually this berry flows too much after defrosting, wrinkles and loses its presentation. And if when adding it to the pie dough, it's not scary, then for decorating the top of the cake, this is not the best option. But if the cherries are thawed by a slightly different method, namely in sugar syrup, then the result is much better - the cherries hold their shape better and do not wrinkle so much. So even with frozen cherries, which means at any time of the year, you can make a very presentable cake with this berry.
I used 9% smooth cottage cheese and 20% sour cream (however, as in all my recipes).

Cooking:

Mix flour, cocoa, baking powder together.

Beat the eggs thoroughly with a mixer for at least 5-7 minutes, gradually adding sugar and vanilla sugar, beat until very light and airy.

In parts, adding the dry mixture to the eggs, gently mix it into the dough with movements from the bottom up.

Cool the finished biscuit completely, it is even better to leave it overnight.

Thoroughly beat everything until completely homogeneous. You should get a completely homogeneous mass without grains of cottage cheese and sugar.

Pour the gelatin in a thin stream, while whisking, beat for another minute.

Pour the entire curd mass over the biscuit, refrigerate for 3-4 hours, until completely solidified.

Then lay the cherry on the surface of the cake in even circles.

This is what the piece looks like.

Curd cake with cherries will perfectly complement a cozy tea party and delight your loved ones or guests with a delicate curd taste, which is so nicely set off by bright sour cherries.

With cottage cheese and cherries is one of the easy-to-prepare, tasty and inexpensive recipes that you can spoil your family.

It is probably difficult to find a person who would not like pies and other sweets. Below are recipes for brownies and various cakes based on cherry and curd fillings. This combination is considered an almost perfect flavor combination. In addition, cottage cheese and cherries have many useful properties, due to which the dessert becomes not only tasty, but also healthy. Consider the main advantages:

cherry in its chemical composition has a huge amount of minerals, vitamins, iron, which is necessary for the full growth and development of each organism
cherry juice slows down the aging process due to the large amount of antioxidants
cottage cheese, like other dairy products, is rich in fats, calcium and other substances that take part in many life processes

In recipes, they are used in different forms - raw, with a bone, without it, dried, canned and others.

Cake with cottage cheese and cherries "Classic"

To prepare a classic cake with cherries and curd cream, you need to prepare certain products.

To prepare the crust dough:

separate three yolks if chicken eggs and 6 if quail
2 tbsp. spoons of granulated sugar
a pinch of salt
200 grams of natural butter (spread or margarine will not work)
2 cups sifted wheat flour

For the filling of the cake you will need the following components:

3 squirrels
half a glass of granulated sugar
800 grams fresh or canned cherries
half a kilo of medium-fat cottage cheese
a few tablespoons of sour cream
100 grams of natural butter

Step by step instructions for making a cake:

First of all, you need to stir. This recipe is good because it is easy to perform and suitable even for beginners who have never baked. In a large container (to make it convenient to stir), you need to pour the flour, add sugar and a pinch of salt. Then butter, which has melted to a soft consistency, is introduced here. All products must be mixed with a fork. The dough will turn out crumbly, as it should be. Next, egg yolks are added and the dough is kneaded further. This can be done both manually and with the help of kitchen appliances - a blender and a food processor.
The dough should turn out medium - not thick and not liquid. It is laid out in a mold and leveled, it is necessary to bake in an oven heated to 180 degrees for 20 minutes. Here it is important to ensure that the thermometer does not rise above 200, otherwise the cake will burn.
While the cake is in the oven, you need to make the cherry filling. Cherries need to be pitted (it is better to do this in advance, as this process takes a long time). In a separate container, you need to beat sour cream with and add pre-whipped proteins here. To achieve uniformity of the filling, it is best to use a mixer, blender or other tool. Then part of the cherries is introduced into the filling and mixed.
When the cake is browned, you need to get it and let it cool, but do not take it out of the mold. Then the filling is poured on top and re-sent to the oven for complete baking for 35-45 minutes. It is best to put it in the middle so that the bottom and top do not burn.

Once the cake is fully cooked, let it cool down. For decoration, you can use whipped cream, mastic and the remaining cherries. Enjoy your meal!

The main difference between brownie and cupcakes, pies and other types of desserts is that it is brown, that is, using cocoa and chocolate.

To prepare brownie with cherries and cottage cheese, you need to prepare the following ingredients:

120 grams of butter
350 grams of fat cottage cheese
100 grams of natural black bitter
a teaspoon of vanilla sugar
a pinch of salt
150 grams of sugar or powdered
4 eggs
400 grams of cherries
150 grams of wheat flour
baking powder for the dough

Melt the butter and chocolate bar in a water bath until a homogeneous consistency is obtained.
50 grams of granulated sugar must be beaten in a blender or using a mixer with two eggs. At the end, add a spoonful of vanilla sugar and a pinch of salt (it is advisable to use extra). Then melted chocolate with butter is introduced here and gently mixed until a homogeneous consistency.
To obtain, it is necessary to introduce sugar and two eggs into the cottage cheese (pre-grind so that there are no lumps) and grind until a homogeneous mass is obtained.
Lubricate the baking dish with oil and pour a third of the dough into it. Wait until it evens out and put half of the curd filling in the next layer. Then another layer of dough, filling and dough. You can carefully level the layers with a silicone spatula if the dough is not very liquid and does not spread itself.
Brownies are baked in a preheated oven at a temperature of 170-180 degrees until fully cooked (about 45 minutes). To understand whether the dishes are cooked, you need to carefully make a hole, if there is no liquid, then it's ready.

Pull out of the form, if it is a one-piece brownie, you need it when it cools down, otherwise it will break.

Chocolate Cherry Cake

Cherry goes well with dairy products, dough, chocolate.

Another recipe that has gained great popularity among the sweet tooth is chocolate cake with cottage cheese and cherries.

To prepare the dough you will need:

powdered sugar - 50 grams
flour - 250 grams
cocoa - 20 grams
creamy little - 100 grams
1 yolk
1 st. spoonful of sour cream
a pinch of baking powder for dough

For curd filling:

300 grams
3 art. spoons of sugar
1 tsp vanilla sugar
2 yolk
1 spoon of starch.

For cherry filling:

150 grams of cherries
1 spoon starch
Sugar - depending on the acidity of the cherry

Cake preparation steps:

All ingredients must be prepared in advance, sift the flour, separate the proteins from the yolks, grind the cottage cheese so that there are no lumps in it. Flour, cocoa powder, baking powder for dough and powdered sugar are added to the container or blender bowl. Then butter, cut into pieces, is introduced there. With the help of a blender or a fork, all the contents are ground until crumbs are obtained.
After that, the yolk and a spoonful of sour cream are added to the resulting mass (it is advisable to take medium fat content) and everything is mixed. As a result, a wet crumb should come out, which is easily molded into a lump. If the dough came out dryish, you can add a little more sour cream (not water!).
The resulting dough is formed into a lump and a small roll (sausage) is made from it. The dough should be allowed to rest in the refrigerator for about half an hour.
While the dough is resting, the fillings are prepared. Let's start with cottage cheese. In a bowl, mix cottage cheese with yolk, sugar and vanilla. Then starch is introduced there and mixed until smooth.
For the cherry filling, they are sprinkled with sugar and starch and everything is mixed gently to preserve the integrity of the berries as much as possible.
The next step is to assemble the cake into one piece. To begin with, half of the dough is taken and laid out in a form with high sides (it must first be greased with vegetable or butter). A layer of cottage cheese filling is laid on top.
Cherries are poured on top of it and evenly distributed.
The very last layer is the rest of the dough, grated. It is better to put it in the freezer for 20 minutes beforehand, so that it is convenient to rub it. The dish is placed in a preheated oven to 180 degrees. Bake until done, about 40-50 minutes.

Cool before serving.

To prepare this dish, you need to prepare the following components.

For the biscuit:

baking powder - 2 tablespoons
butter - 100 grams
cocoa powder - 1.5 tbsp. l
flour - 200 gr
sugar - 200 gr
eggs - 3 pcs

For filling:

30 gr. cognac
350 gr. fresh or frozen cherries
150 gr. granulated sugar

For cream:

cream - 0.5 l
powdered sugar
vanilla sugar

Cake decoration:

chocolate

Step-by-step instructions for making a cherry dessert:

The dough is being prepared. In a bowl, mix flour, sugar, cocoa and butter. All this is ground until crumbs are obtained. The yolks must be separated from the proteins and grind with sugar. The resulting mass is introduced into the dough. Proteins are beaten separately and added to the dough.
The dough is laid out in a pre-greased form and sent to the oven for 25 minutes at a temperature of 180 degrees. When the biscuit has completely cooled, it must be carefully cut horizontally into two parts.
While the cake is cooling, you need to prepare the cherry filling. To do this, the berries are sprinkled with sugar, left for 15 minutes, and then boiled over low heat for about 5 minutes. After that, a little cognac is added to the cherry.
For cream, whip cream with sugar and vanilla.
At the end, the cake is assembled, the filling and are laid out between the cakes. The top is also decorated with cream, waffles and grated chocolate.

Sand cake with cottage cheese and cherry cream - on the video:

Cherry cake with cottage cheese recipe. Delicious homemade curd cake with cherry jelly

Cooking:

Ingredients:

Delicious homemade curd cake with cherry jelly. Step by step recipe

Cake with cottage cheese and cherries "Classic"

Chocolate Cherry Cake

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