Creamy curd cake
During Easter, many families are baking something from curd. Here is a recipe where I have put together my experience and knowledge in making cheesecakes.
In some ways, it can also be called a cheesecake, although curd is cheese in its most primitive sense and is made in a simple way by coagulating the milk, either by acidifying it or by processing it with rennet.
This curd cake is creamy, fluffy, and suitable for serving with berries or sour jam. When making this cake, it is recommended to follow the recipe as closely as possible, then the cake should be fairly soft and fluffy.
Preparation time: cake preparation 1.5 to 2 hours, plus time for cooling and decorating
Level: average
Quantity: 16 slices of cake
Ingredients:
Dough:
150 g of cold butter
200 g of flour
3 egg yolks
3 tablespoons sugar
1-2 tablespoons of cold water
Filling:
600g skimmed curd
150g sour cream
150 g whipped cream
200 g of sugar
2 teaspoons vanilla sugar
50 g butter
2 heaping tablespoons flour
3 large eggs
1 finely grated orange peel
Coating (optional):
100 ml sour cream
1 tablespoon sugar
1 teaspoon vanilla sugar
Preparation:
1. Prepare the dough. Chop the butter and flour until a smooth, semi-dry crumb is formed. Add egg yolks, sugar, and water. Knead the whole mass into a dough. It is not necessary to knead very strongly, important is that the dough is even.
2 Preheat oven to 170 degrees, roll out a dough disc 0.5 cm thick, which is slightly larger than a cake tin.
3. Roll the dough lightly around the dough roll and loosen it into the tin. Press the dough against the bottom and sides of the mold, cut, and remove the rest of the dough from the edges.
4. Line the dough in with parchment paper and pour over the dry peas or a mixture of peas and rice to keep the dough in shape during baking. Bake for 20 minutes. Remove baking paper with peas.
5. Mix all the filling components, finely grate the orange peel and add to the filling. Pour the filling into the pre-baked bottom and bake for about 50 minutes. It is very important not to overbake the cake, take it out if it is still shaking and not yet brown. This ensures the juiciness of the cake.
6. Allow the cake to cool completely, for the coating layer, mix the sour cream with the sugar and vanilla sugar and pour over the surface of the cooled cake and spread evenly.
Garnish the cake with fresh berries, serve cold.
Done !!!
