Curd cake in a Panasonic multicooker

Curd cake in a Panasonic multicooker

Category: Bakery products

Ingredients
Egg (separate the whites from the yolks)	5 pieces.
Soft curd ( in my case	700-800 g
Sour cream (I took imunele - 100 g)	1 jar (250g)
Sugar	1.5 tbsp. (from the multicooker)
Self-rising flour or starch (in my case, starch)	3 full art. l.

Cooking method

• 1. Mix cottage cheese with yolks, sour cream and starch until smooth. You can add vanillin.
• 2 Beat the egg whites until stiff and whisk while adding sugar. Beat like a meringue.
• 3. Very ! carefully! stir the proteins (2) into the curd mass (1)
• 4. Transfer the resulting mixture to a saucepan. Smooth out and set in baking mode for 65 minutes.
• DO NOT OPEN THE MULTI-COOKER AT THE MOMENT OF COOKING. (Otherwise everything will settle)
• After cooking, turn off the multicooker from the mains and leave it DO NOT OPEN to cool. As it cools down, the cottage cheese cake dessert is ready.
• The cake can be hoisted on a substrate of ground nuts

Note

Bon Appetit!

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Lola, thanks for the recipe!
Yesterday I did it, with the addition of dried peaches - however, you could have put more of them.

[Lola]

What is self-rising flour, what is included and where to buy it?

Lola, thanks for the recipe. I will definitely do it. I love curd pastries. I want to clarify about cottage cheese. And in the "sausage" is soft cottage cheese suitable or is it still needed denser, not so liquid?
Lvovna, self-rising flour is a pancake flour or you can add baking powder to plain flour. In my opinion.

[Alexandra Elena Bo]

Alexandra Elena Bo girls, I'm very glad that the recipe came to taste

Elena Bo in "sausage" or in "gut" (it seems dietary) just right. Exactly the consistency that is needed in this recipe

Lvovna , Elena Bo absolutely right. Self-rising flour is, in other words, pancake flour. In Moscow, sometimes you can find flour, which is called self-ascending- (which, in addition to the flour itself, includes baking powder, as well as in a pancake shop)

[Larissa]

Thank you Larissa for a delicious recipe

(y) Girls, dear ones, is it possible to bake such a miracle in the oven or bread maker, if yes, then the recipe will be different in some way?

This cake can be baked in the oven. I haven't tried it in a bread maker, and why
here you can see - 🔗

Lolochka, thank you very much for the recipe. The cake turned out to be the most delicate. Made from kg of cottage cheese. Therefore, I baked it for 1.5 hours. And I opened the lid at the end to make sure it was ready. And he was blown away a little. But now I will know exactly how much time he needs and will not open the lid.

girls, but tell me - for my taste there are too many eggs .. if you reduce their number, but add a little more flour (as a binder) - will you get a thread?

Zoychik, I think that if you reduce the eggs and add flour, then there will be no such splendor and tenderness. The dough will be heavy. I wouldn't.

yes, this is what I'm afraid of .. but next time I will try to put 4 eggs instead of 5 I will definitely report the result - closer to the weekend I will bake

[Cooking in a multicooker Perfezza PR-56 (without baking mode)]

Has brought a new experiment on the theme "Curd cake"



We do everything according to the main recipe with the only difference that we spread the curd mixture on a layer of charlotte dough:

dough for charlotte:
- 2 eggs
- 0.5 tbsp sugar
- 0.5 tbsp flour
- a pinch of salt and a pinch of baking soda

Beat the eggs well with sugar, then add flour, salt, soda. Mix everything and in a multicooker saucepan evenly. On this layer, gently, in small portions, spread the curd mixture. We put in the "baking" mode for 65 minutes. It turns out a * la cheesecake



Cooking in a multicooker Perfezza PR-56 (without baking mode)

Well well!!! How lovely!!! I will definitely try. Thank you very much. And I make the cake myself very often. Now we will vary

[Schapirinka]

Schapirinka thanks I also make this cake often and therefore I want to diversify it somehow. Here my husband threw in an idea: to make a cake with layers of dough and even with cream. While I am tormented by the question, what kind of cream could be simultaneously baked with a curd cake and biscuit layers without losing its taste. Here's a problem. If I suddenly think of something, I'll tell you about the result.

And you can probably put some more dried fruits there: raisins, dried cherries. I think it won't get any worse.

You can also raisins, cherries, and dried apricots, and whatever you like from s / f.

Lola, maybe a custard type cream? My apple cake is baked well, before baking it is poured with cream of butter pudding powder, which I make according to the instructions on the bag plus 1 raw egg for 2 bags (I posted the recipe in the topic about Armenian lavash). Delicate cream after cooling is obtained

[Hope Bulochka]

Hope
Bulochka , girls, I've already tried it with dried fruits, it turns out delicious (only very dry dried fruits are better to soak beforehand. Otherwise, you will get an airy cake with hard fruits)
And I also tried with fresh fruit (here it is better to use dry fruits. Since if you use very juicy fruits, the cake rises so high that it blocks the air access to the valve with its "body" and the lid opens by itself due to the pressure created in the multicooker. if the lid opens, the cake sags.

Alexandra Thank you!!! A very interesting recipe. I will definitely take it into service.
And can you find out the recipe for an apple cake or a link to it? Very interesting

I don't know if it is worth reducing the number of eggs. Yesterday I baked it according to the recipe, although I took 20 more grams of flour. SUPER!!!
Thank you so much for the recipe !!!! I have never tasted such a delicate cake !!!
now I will experiment with substrates and glaze

The cake is really SUPER. I have baked it several times with candied fruits and raisins. The result is excellent.

I baked a cake according to the recipe - I was too inspired! I even took the products. But for some reason he didn't get up. Some sweet yellow syrup flowed out of it, and it flowed out during cooking (I did not open it, but after 65 minutes it was floating in this syrup) this syrup flowed and the entire period of standing on the table in a plate. Not critical, of course, I called him "pudding", the household did not know that he was Cake, and ate happily. This syrup was poured over it - as if it should be. But it's strange, why didn't it work? The main thing is that everyone succeeds and everyone praises it!

maybe the eggs are badly beaten? or was the curd very runny? very strange - I have baked it several times already, all is well!

And I bake it very often. True, instead of cottage cheese, I always take cream cheese. It always turns out great!

I took products that have already stood in the refrigerator for several days:
700-800 gr of market cottage cheese, which is drier
250 gr. thick market sour cream
1/5 cup granulated sugar, it seemed a bit too much to me
3 tbsp. top spoons potato starch
I baked further according to the recipe. I baked it at night, so I left it to cool in a saucepan until morning.
Everything worked out.
Try again, check the recipe, food and recipe. What flour was added? Try potato starch, it holds its shape well and holds water together.

she took pancake flour. Cottage cheese - a house in the tree 5,5% - 3 packs.Maybe because of the spoons? I don't have a tablespoon and instead of 3 tablespoons of flour, I put 4 dessert ones?

Or maybe because of the pancake flour? The pancake flour loosens the dough like a pancake. We do not need to loosen, but we need to keep the shape, and absorb the existing liquid and not let it blur. After all, we first whipped the curd mass into foam, it is all loose and airy, now all this needs to be fixed. This is what potato starch is for. After all, it is even added to casseroles, omelets. Semolina also absorbs moisture and keeps its shape due to swelling. But in this pudding, the semolina will be rough.
The number of spoons - maybe 5 dessert spoons and just by weight, just take it with a big slide, don't spoil it.
Good luck! It's my opinion.

Incidentally, Lola was giving a recipe with starch or self-rising flour (and this is the pancake).
I, too, this cake does not turn out the same - sometimes better, sometimes worse. Apparently, it depends on the moisture content of the curd. A couple of times it turned out excellent, a couple of times it was a little dry, and once it was thin so that it did not even turn over on a plate, but the whole thing fell apart and smeared. So with starch-flour it is also necessary to vary depending on the cottage cheese, since the cottage cheese comes across different. Or maybe the size of the eggs affects (eggs are large or small).

Well, it means it's true, the fact is that I just got the batter initially - sour cream was 10%. I'll try to take low-fat dry cottage cheese and thick sour cream. And I'll put in more flour.

[Starch has a high water binding capacity. When baking bread, starch binds up to 80% of the moisture in the dough.]

Once again, I was convinced how little we know about the properties and interaction of ingredients with each other involved in baking bakery products. Sometimes we act intuitively and by observation. I searched for a long time and found information about starch in support of my messages on the topic - "starch holds its shape well, holds water together." Here is:
In the process of making bread, starch performs the following functions:
absorbs water during kneading, participating in the formation of the dough;
gelatinises during baking, absorbing water and participating in the formation of bread crumb;
is responsible for the staleness of the bread when applied.
Starch has a high water binding capacity. When baking bread, starch binds up to 80% of the moisture in the dough.
That is why it is preferable to the curd cake add potato starch, rather than self-rising flour, old thick sour cream and added whipped proteins will serve as baking powder. I have baked the curd several times already, and added 3 full (large top) potato starch. spoons, by weight it turns out 50-60 grams. This is not a lot, but just right. The last time I put the curd cheese at night, looking at it, I didn’t even look into the pan, and left it to cool until morning. It turned out!
Try it!

And it is also recommended to grease the bread with the following composition before baking:
1 tbsp. l. starch + 0.5 cups of water, stir and grease the surface of the bread.
Good luck!

Incidentally, Lola was giving a recipe with starch or self-rising flour (and this is the pancake).
I, too, this cake does not turn out to be the same - sometimes better, sometimes worse. Apparently, it depends on the moisture content of the curd. A couple of times it turned out excellent, a couple of times it was a little dry, and once it was thin so that it did not even turn over on a plate, but the whole thing fell apart and smeared. So with starch-flour it is also necessary to vary depending on the cottage cheese, since the cottage cheese comes across different. Or maybe the size of the eggs affects (eggs are large or small).

In one of the recipes for the curd, Lola writes "I took starch", in another, "starch is preferable." This means that she herself baked with the addition of starch. Since the cottage cheese comes across different (as well as sour cream), it would be more correct to add starch in quantity, depending on the thickness of the cottage cheese and sour cream, and the size of the eggs. Liquid foods - a little more, thick - less. I have determined the optimal amount for myself 50-60 grams per cottage cheese recipe. The main binder here is starch!
My cottage cheese is the same in height as Lola in the photo, and it doesn't settle until we eat it.
Good luck!

and I have never baked with starch, only flour with baking powder is always successful. I always took cottage cheese from a pack (3 x 250 g), it seems 5% fat. My only adjustment is to take regular flour somewhere around 90-100 grams and add a teaspoon of regular baking powder there. a ten-gram sachet is designed for 500 grams of flour, and in a teaspoon about 3 grams is obtained. so baking powder even with a small margin ...
in general, depending on the quality of the cottage cheese, it is necessary to think about starch / flour. if taken in packs, then it is never liquid, and especially dry too ...

[Sophia]

Sophia

- Judging by what you wrote about the yellow liquid (sugar syrup), you either underwent Meringue (sugar with proteins) or overwhelmed. The effect will be almost the same. In the first case, "pure" sugar syrup, in the second more "diluted".

and I have never baked with starch, only flour with baking powder is always successful. I always took cottage cheese from a pack (3 x 250 g), it seems 5% fat. My only adjustment is to take regular flour somewhere around 90-100 grams and add a teaspoon of regular baking powder there. a ten-gram sachet is designed for 500 grams of flour, and in a teaspoon about 3 grams is obtained. so baking powder even with a small margin ...
in general, depending on the quality of the cottage cheese, it is necessary to think about starch / flour. if taken in packs, then it is never liquid, and especially dry too ...

I agree completely.
In the composition of ordinary wheat flour, starch is also necessarily present, (flour wheat starch), which has all the properties described above. But I would say that flour is heavier and thicker when baking curds. Place on the palm of your hand and rub flour, and then potato starch, and compare the sensations. Starch cards. more airy, lighter, imperceptible, scatters into dust, that's also the same in the test. Dilute flour and starch with water (in equal proportions) and compare - flour is a thick paste, (the process of swelling of wheat starch grains in hot water is called gelatinization), and starch is cards. - light turbid suspension, which thickens only when heated and will still be lighter. Here is also flour and cards. starch also work in the curd. Flour becomes dough, and cards. starch becomes a thick jelly, a kind of gelatin and does not fall off. Therefore, cards. starch is preferable, it gives airiness to the dough and at the same time binds the liquid. Try and compare.
Good luck!

I made this cake today. Spread it on a layer of charlotte dough. It turned out delicious and baked well. But it stuck to the shape and when I pulled it out, it fell apart and some remained at the bottom. I barely barely picked out the remains. Why did it happen? Maybe it was necessary to grease the form with oil or line it with paper?
P.S. Sorry, the question is off-topic: in a bread maker in baking mode, you also need to line it with paper, or will it not stick anyway?

[Anya]

Anya , the fact is that before pulling out the cake, it had to be pryed from several sides (I do it with a plastic spatula), then it flies out of the saucepan without any problems.
But you can do it in another way: grease the mold with oil and sprinkle with semolina. The cake will definitely fly out without any problems.

You shouldn't use paper in your bread maker. It doesn't stick to me. Good luck!

And just in case, I literally smear a drop of oil on the bottom, and then pour the dough. in addition, after cooling, it shrinks a little and practically falls out on its own - it does not stick at all.

Thank you for the recipe very tasty. I just have a problem when I take it out, it is as tender as to put it exactly on a plate. I put the plate on and turn the saucepan over, but then I can't move it if not evenly. maybe I'm doing something wrong?

Thank you for the recipe very tasty. I just have a problem when I take it out, it is as tender as to put it exactly on a plate. I put the plate on and turn the saucepan over, but then I can't move it if not evenly. maybe I'm doing something wrong?

I also sometimes do not fall out evenly, so I on top with another plate and turn it over again, usually it turns out smoother, I noticed that the more the cake cooled down, the easier it is to take it out, it does not fall apart so

nothing that I "neatly" interfered with a mixer? or will it not be baked?

bungled ... pulled out when he was not cool enough, therefore the casserole crumbled a little. But it's still delicious, and I love dairy products. But sugar is too much

For me, too, sugar is too much, so I put in a third less.

I make it with cottage cheese "House in the village" 5.5% and sour cream, I did it with imunele, I didn't like it, it was much lower. After the program runs, I press stop and turn off the cartoon from the network. I do not open the lid for about 15 minutes, then I open it and leave the cake to cool with the lid open. Only after it has completely cooled down, I turn it over carefully onto a plate. Of course, after it cools down, it will sit down a little, about 1 cm. It turns out to be high. Did you do it strictly according to Lola's recipe?

[Andreevna]

Andreevna , thanks for the answer. I did everything strictly according to the recipe, with sour cream. I think my mistake in choosing cottage cheese and in the fact that I was under the lid for a long time (I pulled out the cord). Tomorrow, I'll try a mixture of vanilla curd mass and 9% curd. After baking, I will pull out the cord and strictly after 15 minutes I will open the lid and let it cool down. I think it should work out.

I made from Ostankino dietary, just the same cellophane sausage. Everything worked out fine. Not to say that the truth is straight ... 10 centimeters

I grease a saucepan with oil and sprinkle with sesame seeds. Then, using a steaming bowl, turn over the pan. Everything pops up by itself and without any intervention) Sesame does not spoil at all, but even vice versa))

[Lika]

Lika, good luck! Then report the result, okay? I didn’t do it with any other curd, so I don’t know what could happen. It's just that I have a store near my house, which always has this cottage cheese, so I don't bother.

All!!! I defeated him! Now it turned out as it should, though it did not live long, 2 hours. I took a mixture of 2 packs of sweet vanilla curd mass, 180 g each "Vkusnoteevo" and 2 packs of ordinary curd 9%, 200 grams each, reduced the amount of sugar to 100 ml (measured glass from HP) and added 2 tsp of cocoa powder. As my experience suggests, a mixture of vanilla mass and cottage cheese works great in casseroles, lazy dumplings, and curd cookies. You can put less sugar and butter.

added 2 tsp of cocoa powder.

And I divide the mass into 2 parts. I add cocoa powder to one and put 2 tablespoons in turn into the mold, it turns out a zebra cake.
At the weekend I did it, I wanted to take a picture, I didn't have time, some individuals, shaggy in appearance, diminished half of the striped cheesecake, I wanted calcium

I tried to bake this cake several times, but in the oven. It rises remarkably, while standing in the oven it looks very cute, but as soon as you take it out, it immediately falls off, turns into a cake, although the taste of the cake is very good. What could be wrong? Maybe the dough is watery? I take a rather thin dietary cottage cheese, and I add sour cream, and starch as in the recipe. The dough turns out to be liquid. A little thicker than sour cream. Or is the temperature low? I bake at 180 degrees for a little over an hour. And what is the temperature when baking in a multicooker is unknown? I really want to get this cake in its normal form, because it is both tasty and healthy.

it seems to me that "not so" in the cooling process. in the oven, this is a very lengthy process. in any case, he does not have time to cool down properly before taking it out. and in a multicooker the process is accelerated, so the cake does not have time to settle
maybe I'm wrong ...

That is, you can try not to immediately remove it from the oven, but turn it off and leave it to cool?

Well, in fact, in a multicooker, it is recommended to wait 15 minutes with the lid closed after turning off, and then another 15 minutes with the lid open ...

Lola, thanks a lot for the recipe.The cake was a success. I added sugar to taste (much less than the norm), it turned out what was needed.

It would be nice to have more recipes with cottage cheese, I really respect cottage cheese. In the instructions for the cartoon, there is only one - curd pudding.

Look here 🔗 in the baking section there are several more variations of dishes with cottage cheese for a multicooker.

and I got it fried fell out breaking off

I tried to bake this cake several times, but in the oven. What could be wrong?

When baking cottage cheese casserole, cake, etc., a container of water must be placed on the bottom of the oven (I pour water into a small old frying pan). After turning off the oven (without opening it!), Do not touch the product for 15-20 minutes. Cottage cheese is very fond of a steam bath.