Cottage cheese cream for cake

Step-by-step cooking

1. Step 1:

   

   Easy correction of ingredients. I made the cream for a sponge cake, so I decided not to use the yolks for the cream, so that there would be no egg bust-I tried for children after all. I missed the vanilla-mine don't like the smell of vanilla)) instead of lemon crust-citrus cooking oil. I love it-it simplifies the task and provides excellent results. Instead of nuts, seeds and raisins-poppy seeds, sesame seeds.

2. Step 2:

   

   Dry cottage cheese with a whisk, I interrupt it thoroughly so that it becomes homogeneous and fine-grained. I took the cottage cheese peasant, medium fat.

3. Step 3:

   

   Added sugar, poppy seeds, sesame seeds to the dry broken cottage cheese. Stirred with a whisk until all ingredients are evenly distributed. Then add the whipped cream. Mix well.

4. Step 4:

   

   I got a great curd mass.

5. Step 5:

   

   The consistency resembled a souffle. I sent it to the refrigerator for a few hours, while I soaked it, I would sort out the cake cakes and soak them with syrup.

7. Step 6:

   

   Soaked in syrup sponge cakes smeared with cooled cottage cheese cream.

8. Step 7:

   

   Sides are also thoroughly coated. And a couple more hours of silence in the refrigerator.

9. Step 8:

   

   This is how a juicy cake with a wonderful curd cream turned out.

10. Step 9:

    

    The child was very pleased and asked to make only such cakes in the future)))