curd – Toidublogi

April 8 2023

Curd cake in a crispy cookie-almond crust

andrestover Bakes, Cakes almond flour, curd, lemon 0

It’s a nice tradition to make something from curd on Easter. On Easter 2023, I made a curd cake, where half of the cottage-cheese and creamy curd are used, and the base of the cake is made from a cookie-almond flour mixture. Juicy and rather light cake, which is suitable for serving fresh berries.

Preparation time: about 1.5 hours
Level: Not too tricky
Serves: 12-16 slices, for a 24 cm cake tin

Ingredients:
Filling:
400 g of grain fatter curd
500 g of curd paste
100 ml of whipped cream
5 large eggs
2 teaspoons of vanilla sugar
200 g of sugar
3 heaping tablespoons of flour
1 lemon peel and juice

Base:
250 g digestive biscuits
100 g of almond flour
50 g of sugar
60 g of melted butter
2 scrambled eggs

Berries for serving and decorating the cake, e.g. strawberries, blueberries, raspberries

Preparation:

Prepare the cake base. To do this, crush cookies with sugar, and melt butter.
Mix cookies, almond flour, melted butter, and egg yolks.
Line a 24 cm cake tin with baking paper and pour the cookie mixture into the cake tin. Smooth the bottom with a spoon and using a spoon and your hands, raise a thin layer of the cookie mixture to about 2/3 of the height of the cake mold so that a nice crust forms on the cake, where the filling is poured.
To prepare the filling, mix the curd, whipped cream, vanilla sugar, sugar, and flour, grate the lemon zest and squeeze the juice from the lemon and add to the filling.
Pour the filling into the prepared mold and bake at 180 degrees C for about 1 hour until the cake is nicely light brown.
Remove the cake from the oven and let it cool completely. Slide the knife between the cake crust and the mold and cut the cake from the mold. Remove the mold ring and decorate the cake with strawberries and blueberries or other berries of your choice.
Ready!!

April 1 2021

Creamy curd cake

andrestover Bakes, Cakes curd, strawberries 0

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 !!!

April 19 2019

Curd-semolina cake

andrestover Bakes, Desserts curd, semolina 0

My grandmother’s recipe from 1920’es, the basics of this recipe is remined the same, but I changed a little of quantities and method of preparation. This cake can be made at least in two ways using wheat or corn semolina. Using corn semolina, the result is a completely different kind of flavor, but still, it will be delicious-one. When using corn semolina, it is recommended to keep the prepared dough at room temperature for one hour to allow the semolina to swell.

Preparation time: 20 min preparation, 45 min baking
Level: Easy
Quantity: one cake, 10-12 slices

Ingredients:
1 pack (200g) of curd, the simplest, great grain
2 eggs
140 g of semolina
100 g butter
170 g of sugar
0.5 teaspoons baking powder
1 teaspoon vanilla sugar
1 teaspoon grated lemon or orange peel
A large handful of golden raisins, a large handful of dried cranberries, icing sugar for garnish.

Preparation:
1. Melt butter on low heat, mix sugar, vanilla sugar, and eggs fluffy.
2. Add curd, semolina, and eggs. Mix the dough smooth by spoon or use an electric mixer.
3. Add raisins, cranberries and grated citrus peel, mix evenly, pour the buttered pound cake mold and bake at 170 degrees until the cake is golden brown (up to 45 min)
Let cool, garnish with icing sugar and serve.
Ready !!!

August 12 2018

Blueberry, bread and curd dessert

andrestover Desserts, Nostalgic foods curd, blackberries, bread 0

In my mind, it is one of the best and simplest desserts I know. This dessert was made by my aunt in Kadrina in my childhood. At the end of summer fresh blueberries are available on the market. This dessert is best to prepare with wild blueberries because their taste is stronger and sourer, but it is not bad also with the cultivated blueberries.

Preparation time: 20 min preparation, 10 min assembly
Level: Easy
Quantity: Four

Ingredients:
300 g of fresh blueberries (ideally wild berries)
5-6 slices of black rye bread
250-300 g of curd paste
~ 100g Sugar for flavoring the curd and bread
A few tablespoons of cooking oil for bread frying
Vanilla sugar to taste

Preparation:
1. Crumb the bread slices into and fry in a pan with a small amount of oil. When the bread crumbs turn crispy, add a couple of tbs of sugar and a little of vanilla sugar, stir it and leave it in the pan.
2. Mix the curd paste with sugar and vanilla sugar according to taste.
3. The dessert is three-layered, with blueberries on the bottom, curd in the middle and bread crumbs on top. Cover the bottom layer of dessert bowl with blueberries, cover it with the curd and lay the bread crumbs on top.
Ready!