Curd cake with strawberries
Want something special? Make Strawberry Curd Cake with our recipe! Luxurious, delicate, refined, melting in your mouth, fragrant ... And that's all about him! The basis of the cake is ready-made cookies, so the success of the dessert depends to a large extent on its quality and taste. In principle, any sand will do, but it is better, of course, to take your favorite. Take care of the right cottage cheese: in such a cream, the market one will be especially good - layered or regular with soft grains. And finally, the main thing. You definitely can't go wrong if you make a strawberry cottage cheese cake the day before it is supposed to be served, because the more it spends in the refrigerator, the better!
Ingredients
Servings 10-12- butter - 100 g
- shortbread cookies - 250 g
- vanilla - 1 pod
- cottage cheese (9%) - 600 g
- powdered sugar - 125 g
- gelatin - 10 g
- cream (35%) - 250 ml
- grated lemon zest - 1 tbsp. l. + some chopped zest for garnish
- strawberries - 400 g
Cooking
Step 1
Prepare the strawberry cheesecake base. To do this, first of all, cut the butter into small cubes and leave at room temperature for 30 minutes.
Step 2
Place the cookies in a tight clean bag, tie it loosely and lay it on the desktop. Roll over it several times with a rolling pin so that small crumbs form inside.
Step 3
Pour the contents of the package into a bowl. Add oil and mix thoroughly with a spatula. Put the resulting mixture into a heat-resistant split form with a diameter of 22 cm, spread along the bottom and tamp. Place the base of the curd cake in the refrigerator for 1 hour.
Step 4
For the cream of the strawberry cake, cut the vanilla pod in half lengthwise. Scrape the seeds into a large bowl. Rub the cottage cheese through a fine sieve and add to the vanilla.
Step 5
Pour in powdered sugar. Add the grated zest and beat with a mixer until a mass of a homogeneous consistency is obtained. Soak the gelatin in a little cold water.
Step 6
Heat cream (100 ml) to 40°C. Put gelatin in them and mix. Strain through a fine sieve onto the curd mass. Add the remaining cream and beat the cream for the cake with a mixer on low speed.
Step 7
Remove the strawberry cake base from the refrigerator. Spread the curd cream over the chilled cake and smooth. Place the cake in the refrigerator for at least 6 hours.
Step 8
Wash strawberries, dry and clean. Cut a third into nice slices. Grind the rest of the berries and powdered sugar in a blender. Pass the puree through a sieve.
Step 9
Carefully transfer the cooled cake from the pan to a large plate. Arrange the strawberry slices on top and pour over the puree. Garnish with sliced lemon zest.