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Cream cake with "Confetti" curd cream

Cream cake with "Confetti" curd cream

Category: Confectionery
Cream cake with Confetti curd cream

Ingredients

Cakes
fat cream 460 ml.
egg C1 4 things.
powdered sugar 250 g
salt 1/2 tsp
vanilla taste
self-rising flour 300 BC
baking powder 1 tsp
sugar confetti decor 70 g
Cream
cottage cheese (I have homemade) 375 BC
powdered sugar 105 g
condensed milk 105 g
butter 255 g.
vanilla taste
-------- -----
shape d 18 2 pcs.

Cooking method

  • Cream cake with Confetti curd creamWhisk the cold cream until lightly fluffy.
  • Cream cake with Confetti curd creamAdd half the eggs, beat and add the remaining two eggs
  • Cream cake with Confetti curd creamWithout stopping whisking, add in portions powdered sugar mixed with salt and vanilla.
  • Cream cake with Confetti curd creamContinue beating the mixture until it looks like a biscuit dough. It will increase well in volume, become lush.
  • Cream cake with Confetti curd creamMix the self-rising flour with baking powder.
  • I make the flour myself. In normal flour, I add one teaspoon of baking powder for every 140 grams, stir and sift five times. Add flour to the beaten mass and stir gently with a spatula by folding until flour is distributed.
  • Cream cake with Confetti curd creamAdd sugar decor and stir again.
  • Cream cake with Confetti curd creamIt turns out an airy dough.
  • Cream cake with Confetti curd creamDivide the dough between two forms. The bottom of the molds is covered with baking paper. Flatten.
  • Cream cake with Confetti curd creamPut the molds in an oven preheated to 165-170 degrees. I covered the free form with foil. Bake the cakes for 50-70 minutes. Willingness to check with a wooden skewer. If you don't cover the forms, the cakes will bake faster. Take out, allow to cool until warm and release from the mold. Allow to cool completely. Wrap in plastic and refrigerate overnight.
  • Cream cake with Confetti curd creamPut cottage cheese, condensed milk, icing sugar and vanilla in a bowl. I have all the food at room temperature.
  • Cream cake with Confetti curd creamUse a blender to move the food until smooth.
  • Cream cake with Confetti curd creamBeat soft butter until fluffy and whitening.
  • Cream cake with Confetti curd creamIntroduce the curd part of the cream into the butter in parts. The cream is airy.
  • Cream cake with Confetti curd creamGet the cakes. Cut each cake into 2 pieces. Grease with cream, collecting the cake. Put in the refrigerator, let solidify completely. Get it, finally level it with cream and decorate to your taste.
  • Cream cake with Confetti curd cream
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

12 servings

Cooking program:

oven

Note

Delicious cake. Sour cream to taste. The cakes are moist, sweet and bright, beautiful cut. Recommend!

Matilda_81
thanks for the recipe! Dragged into the bins!
Albina
Angela, a wonderful recipe Dropped
Svetta
Angela, what a beautiful cut, thanks for the sprinkle idea. And what is this decor on sticks? beautiful...
ang-kay
Girls, thanks for stopping by. I hope the recipe comes in handy.
Quote: svetta
And what is this decor on sticks?
This is how I make lollipops
Svetta
Quote: ang-kay

I hope the recipe comes in handy. This is how I make lollipops
No, well, that's not fair ... but how are you doing? I really liked this decoration!
ang-kay
svetta, so I will do and take pictures. I'll lay out the recipe. I thought that all pastry chefs can
Svetta
Angela, I look forward to! I was just staring at how creative and unusual!
ang-kay
I will bake a cake for Nicholas in the monastery and, probably, decorate with candies. I'll take pictures. Everything is sooo simple there.
ginura
ang-kay, Angela, this is not a cake, but like all your culinary creations, a masterpiece. In my opinion, very well suited for the New Year's table. I will wait for MK on lollipops.
ang-kay
Natalia, Thank you. I will try to do everything with lollipops in the near future)
lady inna
Angelawhat a lovely cake! All children will say "mimimi")) The idea of ​​adding pastry sprinkles to the dough didn't come to my head for some reason) Does it crunch in the finished cake anymore?
ang-kay
Inna, Thank you. The sprinkling in the cake dissolves, leaving multi-colored traces)
maha i
Oh, what an antidepressant cake! Lovely! Angel, what kind of biscuit do you get on the cream? Looks like what? I don't really like biscuits, only chocolate ones! And I also got interested in lollipops: girl-yes: With invert syrup?
ang-kay
Marina, Thank you. The cakes are like sour cream. In fact, this is it.
Quote: maha i
Are you interested in candy With invert syrup?
I have already filmed the process, now I will choose the time to take the title photo and expose it.
maha i
Thank you!
Jenni
Is cream fat already 20% or only 33%?
ang-kay
From 30%
shurpanita
Angela, prescription self-rising flour + baking powder))) right?
Evgeniya
Quote: shurpanita

Angela, prescription self-rising flour + baking powder))) right?
shurpanita, Marina, here is Angela wrote
Quote: ang-kay
Mix the self-rising flour with baking powder.
I make the flour myself. In normal flour, I add one teaspoon of baking powder for every 140 grams, stir and sift five times.
ang-kay
Quote: shurpanita
self-ascending flour + baking powder))) right?
Yes. Zhenya answered correctly.
Quote: Evgeniya
Angela wrote
Zhenya, thank you)
shurpanita
Cakes giants grow: crazy: flour used bought self-ascending))) then I will report.
shurpanita
Angela, delicious! soaked and satisfying! I leveled the cake, but the cakes were shining through))) I covered it with a choker - in the freezer there is always a glass from the previous cake! it was enough for 7 adults and 2 children, and I gave it home and there was still.

ang-kay
Handsome! Tall. The cakes are tender, straight crumbling. I'm glad I liked it)
Marika33
Angela, unearthly beauty! Thanks for the recipe! Bookmark for now, until an opportunity.
ang-kay
Marina, Thank you)
arini
ang-kay, we really liked this biscuit! It is dense, and tender, and moist. Maybe even closer to a delicate cake in structure. I made half of the portion in a 16 cm shape. But I had very little topping left, so almost without them. I didn't have cottage cheese either, so I used a different cream. But I will definitely repeat the biscuit! I like this one more than the classic one.
Cream cake with Confetti curd cream
ang-kay
arini, that's lovely! Yes, this biscuit is tasty, but not porous, as usual. I'm glad I liked it. You got it great. You don't need to add sprinkles at all)
arini
Here I made cupcakes from this dough. The cream is also your protein-oil cream. On top is an orange. Excellent Nozzles never bought
Cream cake with Confetti curd cream
ang-kay
arini, cute cupcakes. Such homemade. I'm glad I like the dough so much)

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