Sponge cake with cottage cheese filling
I will tell you how to make a sponge cake with cottage cheese filling at home. It's pretty easy - just use this recipe, and you will understand for yourself that baking can be simple and delicious!
Ingredients:
Butter — 200 Grams (150 grams - in cream. the rest is in the biscuit),
Sugar - 350 Gram (half in cream, half in biscuits),
Cottage cheese — 200 Gram,
Fruit puree — 50 Gram (I added apricot-orange jam.),
Eggs — 9 Pieces (5 pcs. in the cream, 4 pcs. in the dough),
Flour — 1 Glass,
Decoration — 1 To taste,
Berries — 1 To taste (I added a handful of black currant),
My Moms Cottage Cheese Cake | German Kasekuchen | Keto Ketovore Carnivore
My Moms Cottage Cheese Cake | German Kasekuchen | Keto Ketovore Carnivore
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**Ingredients for this version:
5 eggs
1 1/4 cup heavy cream
500g dry or pressed cottage cheese
1/2 tsp vanilla powder
Bake 30-40 min at 350F or until set and browning at edges.
Macros: 156 Calories, 2.3g Total Carbs, 11g Fat, 12g Protein
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Amish Cottage Cheese Pie ** Old-fashioned Vintage Pie Recipe ** Heritage Ways
What an unusual pie! Here is the recipe for Amish Cottage Cheese Pie...check out the video to see our reactions to this interesting pie.
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Amish Cottage Cheese Pie
Makes 1 pie
2 beaten eggs
2 T. all-purpose (AP) flour
1 cup sugar
2 cups cottage cheese
1/2 t. lemon zest
2 T. lemon juice
1/4 cup heavy whipping cream
pinch salt
unbaked deep-dish pie shell
Sprinkle with nutmeg if desired.
Bake 350F for 40 minutes. Cool completely. Store in refrigerator.
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The Cottage Cheese Series: Italian Edition
On a mission to make cottage cheese cool again. Sharing a cottage cheese recipe a week starting with one of my favs
How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
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CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
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CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
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Make Cottage Cheese Two Ways With Taste Off!
Like many things in the culinary world you can make Cottage Cheese at home using two different methods or recipes. In both cases the process involves acidifying the milk (either with bacteria and enzymes, or with straight acid) which curdles the milk.
How To Make Traditional ‘Old School’ Cottage Cheese:
The traditional process involves using ‘good’ mesophilic bacteria that convert lactose into lactic acid and rennet (an enzyme) that coagulate the milk into a solid block of curd.
This block of curd is then cut into cubes, and the whey is released.
Ingredients:
4L (1 gallon) whole 3.25% milk
125 mL (½ cup) live culture kefir - or 1 packet Mesophilic Starter Culture
8-10 drops liquid rennet
Method:
Slowly heat the milk in a heavy pot to 30ºC (86ºF).
Add the kefir and stir in well.
Mix the rennet into a ¼ cup of room temperature water, and then stir this into the milk.
Turn off the heat, cover and let sit undisturbed for 3-6 hours.
During this rest time try to keep the temp of the milk between 70ºF - 80ºF.
You will know when to move on to the next step - the milk will be solid, and will shrink away from the sides of the pot slightly.
Cut the curds - as I show in the video.
Slowly increase the temperature of the curds / whey to 45ºC-46°C (113ºF-115°F) and keep it a that temp for 30-45 minutes.
Drain the curds through a cheesecloth lined colander or sieve.
Squeeze out as much whey as possible, and then rinse thoroughly under cold water to remove any remaining whey.
Allow the curds to drain well, and dry out slightly.
You can salt the curds and mix with a little heavy cream before serving, or eat / use as is.
How To Make ‘Quick’ Cottage Cheese.
Ingredients:
4L (1 gallon) whole 3.25% milk
175 mL (3/4 cup) white vinegar
Method:
Heat the milk in a heavy pot to 50ºC (120ºF).
Stir in the vinegar, and turn off the heat.
Continue stirring for 1-2 minutes while the curd forms.
Cover and allow to sit undisturbed for 20-30 minutes.
Drain the curds through a cheesecloth lined colander or sieve.
Squeeze out as much whey as possible, and then rinse thoroughly under cold water to remove any remaining whey**.
Allow the curds to drain well, and dry out slightly.
You can salt the curds and mix with a little heavy cream before serving, or eat / use as is.
**You can now use this whey to make ricotta!
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