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Cake with berries and curd cream

For those who have already satisfied their passion for fresh seasonal berries, Alena Spirina suggests cooking berry pies and sharing a pie recipe with berries and cottage cheese cream.

Not all berries are equally well suited for pirogue, especially if they get into the oven along with the dough.

Someone irritates the bones of the raspberry — when baking, they are exposed and begin to live their lives in the filling.

Blackcurrant behaves in a similar way, but it is believed that «currant without stones is not currant.»

The gooseberry shrivels noticeably, and the strawberry loses its bright taste and aroma.

Perhaps the best way out is to mix different berries in the filling and add to them more textured fruits, for example, apple or rhubarb.

Also there is a question about the cleaning of cherries and cherries for the filling.

In principle, you can not take out the bones, the main thing — do not forget to warn about this eaters, otherwise going to the dentist can not be avoided.

Each housewife has her own criteria for determining the ideality of the berry cake, but most agree that the most important thing is to achieve dry dough under the berry filling.

How to do this depends on the selected dough and the shape of the cake.

For example, for a closed or semi-closed cake made from yeast dough, it is enough to sprinkle dough with starch: it thickens the berry juice, and a relatively thick layer of dense dough will not have time to get wet during baking.

Fans of berry pies of crumbly dough have to perform more manipulations.

For example, boil a few minutes of berries with sugar, and then add starch, which will bind the released juice. If there is too much juice, a part can be drained or supplemented with the effect of starch with a small amount of pectin.

This technique helps the dough to bake, not soaked with juice, but also does not allow the filling to cringe during baking, allowing you to fill the entire space between the upper and lower layers of the dough.

For those who prefer pies with fresh berries without heat treatment, there are also a lot of options.

For example, bake a base of shortbread dough, fill it with berries and pour jelly.

Or make chocolate ganache by mixing melted chocolate with cream, berry puree and a piece of butter, pour it into a baked basket, cool and garnish with fresh berries.

And still good pies from the fancy pastry, the consistency resembling dough for muffins with baking powder. For their preparation, special round tin forms with low corrugated sides and a groove between them and a convex bottom were invented. The batter fills this groove, and when the shape of the baked cake is turned over and removed, a soft basket with low sides is obtained.

This basket can be soaked with syrup and immediately filled with fresh berries or put a layer of cream under them.

Donated or purchased as part of sets, many have such forms on the farm, but are rarely used because of the non-obviousness of the destination.

And it is absolutely in vain — the cakes are tasty, baked quickly and easily.

And there is little dough in such berry cakes, and the cream can be invented to taste and understanding: even whipped cream, even custard, or even healthy curd cream.

Cake with berries and curd cream

What do you need:

  • Form with a diameter of 25-26 cm

For the test:

  • 100 g butter room temperature
  • 100 g flour
  • 100 g of powdered sugar
  • 2 eggs room temperature
  • 1 tbsp. of milk
  • 100 g ground almonds
  • 1 tsp vanilla tincture or vanilla sugar
  • 1 tsp baking powder
  • ¼ tsp salt

For curd cream:

  • 150 g of cottage cheese fat content of 5-9%
  • 50 g butter at room temperature
  • 75 g of powdered sugar
  • 2 tsp. vanilla tincture
  • 2 tsp. orange peel

To decorate:

  • 300 g fresh berries
  • jelly cake
  • water
  • sugar

What to do:
Grease baking pan with butter and sprinkle with flour, shake off excess.

Sift flour with baking powder and salt, mix with almond flour, mix with a whisk.

Mix oil with powdered sugar into the air mass.

One by one, without ceasing to beat, add 2 warm eggs.

At the end add milk and vanilla tincture.

On the egg-oil «cream» Sift the flour mixture, mix until a homogeneous dough.

It resembles the dough for the cake in consistency — not thick, but it does not flow either.

Put the dough into shape, smooth out.

Bake 35-40 minutes at 180 C. Ready cake should spring when pressed with a finger.

Turn the cake on the grid, remove the form, cool on the grid.

For a cream, beat butter and powder with a mixer, add cottage cheese (if it is dry, be sure to rub it through a sieve), zest and vanilla tincture.

Beat for 1-2 minutes.

The mixture should be smooth and creamy.

Put the cream on the surface of the cake, decorate with berries, cover them with warm jelly for the cake, prepared according to the instructions on the package.

Serve immediately.

ALYONA SPIRINA:
“I am an activist of seasonal cuisine, according to the precise definition of a Moscow gastropub. Everything that appears in my kitchen is prepared quickly, simply and according to the season. Even my book “52 Cakes” is divided into chapters by seasons.

And I also like to follow the path of simplifying the preparation technology, “cut corners” without harming the taste. This is possible if one imagines what is happening with the products, understanding — or trying to understand — the chemistry and physics of processes. And then you really want to share your discoveries and discoveries with friends and colleagues.

It’s good that there are opportunities for this — three seasons of the program “Just Delicious” on the channel “Kitchen TV”, a culinary blog, which I have been conducting for 7 years with varying degrees of enthusiasm, and master classes in the culinary studio. ”

Recipes Alena Spirina:

Meat with prunes

Sometime in the book of Elizabeth David, I saw a recipe for pork with prunes, which seemed to me very French elegant and at the same time simple.

See below.

Vegetable broth

My acquaintance with the culinary phenomenon called «vegetable broth» occurred at a time when no one had heard about the Internet ..

See below.

Cranberry Sauce

On the basis of cranberry jam in a few minutes you can make an excellent sauce based on English cumberland, which is ideal for roast beef.

See below.

Cottage cheese and greens pie

Broccoli and zucchini are replaced by young sorrel, fresh spinach and beet tops. Do not restrain yourself in the market, buy spicy watercress.

See below.

Drunk cherry cake

About 30 years ago, Alena Spirina, being a very young, but already inquisitive cook, mastered the preparation of a cake called Drunk Cherry in Chocolate.

See below.

Eggplant with cheese

Recently, baking has become my favorite way of preparing eggplants.

At home — on a baking sheet in the oven, if possible — on an open fire See below.

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