Cream for cake without cream yogurt

For the preparation of cottage cheese and yogurt cream, we choose only fresh fermented milk products, ideally home-made.

Wipe the cottage cheese with a sieve or whisk with a blender until smooth without lumps and grains. Gradually add sugar to the grated curd mixture. Stir each portion thoroughly so that there are no sugar crystals left, which can spoil the delicate flawless taste of the cream. To be sure that there will be no sugar grains, you can use powdered sugar.

After pouring all the sugar allotted according to the recipe, and carefully dissolving it in the curd mass, we also gradually add yogurt. Natural, homemade, thick yogurt without aromatic and flavoring additives is ideal for cream. We start whipping at low speeds, gradually increasing the speed of the mixer.

We introduce all the yogurt provided by the recipe, at the end we can add the necessary ingredients that will give the cream the necessary color, smell and texture. It can be fruit and berry purees (pureed with an immersion blender or through a sieve berries) or synthetic / natural dyes and seasonings (vanillin powder or essence, cinnamon, etc.). The introduction of additional components depends on the purpose of using the cream and personal taste preferences.

If we plan to use curd-yogurt cream not only for the cake layer, but also for decorating the surface, you can introduce gelatin. To do this, soak the powder or gelatin sheets in cold water until swelling, then dissolve in a water bath, without bringing to a boil, and inject into the finished cream, gently stirring.

We send the finished cream to the refrigerator for 30-60 minutes, during which time it will thicken a little and be ready for the design of cakes and pastries.

Bon appetit!