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Pass the cottage cheese through a sieve and mix with the butter until smooth. Add the yolks one by one, the sugar, the chopped walnuts, the sour cream and the peel of a lemon. At the end, add the beaten egg whites at the same time as the flour. Mix lightly, put in a pan greased with butter and lined with flour. Bake at the right heat for 35-40 minutes. Cut when cooled.
Cake with cottage cheese and walnuts - Recipes
Bezea nut :
10 egg whites
10 lg sugar 200 g ground nuts
4 lg flour
2 lgt baking powder
8 tablespoons sugar
5 lg milk
300 g butter (80%)
8 lg sugar
8 lg nuts
Method of preparation :
Mix the egg white foam with a pinch of salt, then add the sugar, mix until it melts and you get a firm and glossy meringue. Next, add the ground walnuts mixed with flour and baking powder. Mix with a spatula, with circular movements. Bake the composition in a tray (30 & # 21540 cm) lined with baking, in the preheated oven, at 170 degrees Celsius, about 15 minutes.
Do the same for the second sheet. The cold sheets, we cut them in 2 and we will obtain 4 sheets of size 30 & # 21520 cm.
Cream : mix the yolks with the sugar, then add the milk and put on a steam bath or on low heat (if you have a stainless steel pan with a double bottom), always stirring until the cream becomes thick. Cover with cling film and let it cool.
We mix the soft butter at room temperature over it, we add 1 lg of the cooled cream, always stirring. The cream obtained is divided into 4.
decoration : caramelize the sugar over it, add the whole walnuts. We turn them over on a baking sheet, then we grind them.
Assembly : meringue nuca-1/4 crema-meringue nuca-1/4 crema-meringue nuca-1/4 crema-meringue nuca-1/4 crema-decor.
Put the cake in the fridge for at least 3 hours, then slice with a sharp knife.
Apple and cheese cake
Method of preparation : Mix the eggs whole, together with the salt powder until they froth. Over the egg composition add the sugar and mix after each spoon added. Pour the oil into a thin thread, mix lightly then add the flour mixed with baking powder, vanilla essence and mix lightly with a wooden spoon until smooth. composition. A tray with a size of 22 & # 21528 cm is lined with baking paper, the composition is poured and leveled evenly.
Over the dough composition add the peeled apples and cut into cubes.
Separately in a bowl, mix the cheese with the eggs, sugar and semolina. If the cheese has whey, drain it before the whey is left. Over the apples, add the cheese mixture and level it evenly. Preheat the oven to 180 degrees and bake the pan for about 30-35 minutes until it browns nicely on the surface. Powder and leave to cool, then portion and serve.
We wish you good appetite and increase your cooking recipe for apple and cheese cake!
See also the recipe for fasting apple cake:
Puff pastry pie with cheese
While I was making that absolutely delicious Christmas stump, my father also made the cake, but more traditional, like this, more with cheese, more with nuts :)) First of all, the French dough never came out, although I have a few recipes and once a neighbor who gave me one of the recipes showed me under my nose how to do it, I did too, they came out with a miracle of thin and fine sheets, and me some geological layers nasparlii :)) )))
The other day I really thought that was because my father, who always cooked the best in our house, doesn't make French dough and I don't remember ever making it.
So: a packet of commercial pie sheets, a lump of cottage cheese from the market, approx. 5-600 g, 4 whole eggs, 4 tablespoons full of sugar, two handfuls of raisins, lemon peel and orange, rum essence, vanilla sugar, 100 g melted butter.
The sheets in the package are counted and divided into 3. From each set of sheets unfold sheet by sheet and grease with melted butter, applied with a brush
Crush the cottage cheese with a fork, add whole eggs and mix well, then add the sugar and mix again.
then add the orange flavors and peel, and finally the raisins. This composition is divided into 3 and on each set of sheets greased with melted butter put a part of the cheese, and roll.
Put the 3 rolls in a greased pan with a little melted butter, then portion with a sharp knife and put in the oven on the right heat for about 40 minutes, until lightly browned on top.
I think that in this picture are the walnut pies, but those with cheese are portioned in the same way.
Serve powdered with powdered sugar mixed with a little vanilla sugar. Even the turtle wants to taste something like that :)))
Unbaked cake with cottage cheese and nectarines
Method of preparation :Crush the biscuits, mix with the sugar and melted butter, then add the cream. The obtained composition is poured into a round shape with a diameter of 25 cm and with removable walls, then it is pressed well with a spoon and left to cool for about 15-20 minutes.
Preparation of the cream. Rub the cottage cheese with the sugar, add, in turn, the orange liqueur, and the nectarines cut into small cubes. Stir gently until smooth. Mix the whipped cream separately until it hardens, then mix with the cheese.
Cake assembly:Remove the cake top from the fridge, pour the filling composition and put the form back in the fridge for 1 hour. When the cake is set, place the sliced nectarines on top, prepare the gelatin according to the instructions on the package and add over the nectarines. Leave it to cool for another 20 days, remove the form, place it on a plate and it can be portioned and served.
CAKE WITH COW CHEESE AND COCONUT
This simple, fast and economical cake with cottage cheese and coconut is made in the palm of your hand and without problems. We prepare a dessert like this whenever we have a craving for something sweet and we don't have much time at hand.
For the cocoa top:
10 tablespoons milk
15 tablespoons flour
15 tablespoons sugar
15 tablespoons oil
1 tablespoon topped with black cocoa powder
1 sachet of baking powder
1 pinch of salt
1 teaspoon grated orange peel
For the layer of cheese and coconut:
300 g of cottage cheese
75 g coconut
3 tablespoons sour cream
120 g of sugar
1/2 teaspoon vanilla essence
In a bowl beat the eggs with the milk, then add the oil. Separately mix the flour with a pinch of salt, sugar, baking powder and cocoa.
Put the solid ingredients over the liquid ones and mix until smooth.
Add the orange peel and mix well, then put the composition in a tray lined with baking paper.
Prepare the cheese layer by mixing all the ingredients until you get a homogeneous composition.
Put the cream cheese with coconut over the cocoa top. Bake the cake in the preheated oven at 180 ° C for 50 minutes, or until it passes the toothpick test.
Let it cool on a grill, then powder with sugar and serve. I didn't put it on because it seems sweet enough.
Ana Simion prepared the cake and she liked it. Look how beautiful it turned out!
Cake with cottage cheese and lemon flavor
Required: 10 eggs, 500 g fresh cottage cheese, 15-20 tablespoons sugar, 20 tablespoons flour (or 18 tablespoons flour and 2 tablespoons food starch), 20 tablespoons oil (or melted butter), grated lemon peel, lemon essence , vanilla, 1 baking powder, salt, patience, love
Preparation: In a large bowl, rub the yolks with the oil. Separately, beat the egg whites with the sugar, vanilla, lemon essence, salt (a quarter of a teaspoon). Add over the egg whites, egg yolks, flour, crumbled cottage cheese, baking powder quenched with lemon juice. Pour into the large rectangular tray, lined with baking paper greased with a little oil. Bake at the right heat for approx. 40-50 min. After removing the tray, sprinkle with powdered sugar. It can be served hot or cold, with as many friends as possible.
Remember, before putting the tray in the oven, mark it with the sign of the cross. The cake will be as tasty as the ones you taste when you go to the monasteries.
Cornlets with walnut dough with cottage cheese
Dough with cottage cheese it is a very easy dough to make. Contains only cottage cheese (sweet cheese), butter and flour in equal amounts. The growth agent is even cottage cheese, which acts like a yeast, releasing carbon dioxide, which during baking makes the dough grow, breaking it. The dough should stay in the fridge for a few hours, it is best to prepare it the night before.
It's the first time I make something sweet out of cottage cheese dough. So far, I've only made it salty, ham croissants, sausages in dough, all delicious. Therefore, at the end of the article I will tell you, in short, how I do them too.
For a serving of walnut croissants (64 small pieces or 48 larger pieces), we need:
- 250g cow's cheese
- 250g butter at room temperature
- 250g flour
- a teaspoon of salt (a quarter of a teaspoon)
- 80g ground walnuts (or hazelnuts)
- 80g old white cough
- 80g old brown cough
- grated peel of a lemon
- half a teaspoon of cinnamon (optional)
As I did:
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The night before I made the croissants, I prepared the dough with cottage cheese. For this, I passed the cheese through a sieve to grind it very well. It can be crushed with a fork, but it doesn't come out as smooth. I then mixed the cheese with the soft butter (at room temperature) until smooth. At the end I added flour and salt and kneaded the dough for 5 minutes. I wrapped it in plastic wrap and put it in the fridge until the next day. If you do not have time, you can leave it for 1-2 hours at room temperature. But watch it from time to time because the cheese may start to ferment and the dough may rise, in which case it will have to be processed immediately and baked.
The next day, I heated the oven to medium heat (180ºC) and mixed the ground walnuts with the white sugar, brown sugar, cinnamon and grated lemon peel (see here how I grate the lemon peel).
I took the dough out of the fridge and divided it into 4 equal pieces, forming 4 balls. I sprinkled a quarter of the walnut and sugar mixture on the worktop, flattened a ball of dough between my palms, put it over the walnut and sugar mixture and spread it with the rolling pin in a round sheet with a diameter of about 26cm ( so I could spread the dough, I sprinkled a little flour on it). I turned the sheet upside down, then cut the sheet in the center, getting 16 triangles (or 12, if you want them bigger). I rolled each triangle, starting from the base to the top, thus obtaining the croissants. I put them in the tray lined with Teflon foil (or baking paper) and baked them for 20-25 minutes at 180-190ºC (I can't keep the temperature constant in the gas oven), until they grew and started to brown. The dough with cottage cheese does not grow much, but it grows enough for the dishes to be tender.
I took the croissants out of the pan, let them cool and served them. Unexpectedly good came out. If you have cottage cheese at home, do not hesitate to try them.
Let me tell you now recipe for salted pasta with cottage cheese and sausages in dough & # 8230.
For a portion we need:
- 250g cow's cheese
- 250g butter at room temperature
- 250g flour
- a teaspoon of salt
- an egg to grease the salads on top
- grated cheese or parmesan
- sausages cut into pieces of ∼ 3cm and egg for greasing Sausages in dough
How I did:
The dough is prepared exactly as above, only we put more salt in it.
After it has cooled, the dough is spread in a rectangular shape (as much as possible) with a thickness of 3-4mm, then it is cut with a roll or a knife passed each time through the flour, in pieces ∼1.5cm wide and long 6-7cm (or as you like) for salads and 3 cm wide strips for sausages in dough. The sausages are rolled in dough, then the dough is greased with a little beaten egg with a fork. Place in a tray lined with baking paper.
Spread the salted dough with beaten egg, then sprinkle over grated cheese or parmesan. Lift each salt on a spatula or knife with a wide blade and place in a tray lined with baking paper.
Put the tray in the oven and bake for 20-25 minutes at 180-190ºC, until they grow and start to brown.
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Spread a sheet, which is placed in the tray greased with a little butter and lined with flour over it spread plum jam (in Rosalie's recipe was put apricot jam).
For the filling, beat the egg whites with hard foam, add the sugar and at the end, when the foam has hardened very well, add the ground walnuts, mixing lightly with a spoon. When it is baked, place the icing prepared from the yolks rubbed with powdered sugar over the hot cake. The glaze must have the consistency of a cream (as seen in the photo).
As the cake is hot, it will harden the icing, so with a long knife I spread the icing very quickly, otherwise I risk it hardening before it is evenly distributed.
According to my grandmother's recipe, I had to put crushed walnuts, but I got enough for the filling.