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Brushwood cakes with curd-butter cream

Author
Cookinero 20 Apr 2025
5730
Brushwood cakes with curd-butter cream

Brushwood is the most popular delicacy of the Soviet era. This is due to the availability of ingredients needed for cooking. Many people have loved classic brushwood since childhood. We suggest improving this delicacy by adding a delicate curd-cream cream to it. It soaks the hard and crispy brushwood, turning it into an exquisite delicacy. At the same time, cooking will not take you much time.

How to cook Brushwood cakes with curd-butter cream

Step 1

Brushwood cakes with curd-butter cream

Prepare the dough: in a bowl, mix eggs, flour, vodka and salt. If the dough is not thick enough, add more flour.

Step 2

Brushwood cakes with curd-butter cream

Sprinkle the table with flour and roll out the dough. Cut the dough into rectangles measuring 3x15 cm.

Step 3

Brushwood cakes with curd-butter cream

Pour oil into the frying pan, heat it well and place the blanks. Fry the brushwood on medium heat until golden brown, turning it over. Place the fried brushwood on a paper towel to remove excess oil. Cool the finished brushwood.

Step 4

Brushwood cakes with curd-butter cream

Prepare the cream: beat the cottage cheese, milk and sugar in a bowl with a mixer until smooth.

Step 5

Brushwood cakes with curd-butter cream

Coat each space between the three strips of brushwood with cream.

Step 6

Brushwood cakes with curd-butter cream

Place two blanks of three cream-coated strips next to each other and coat them with cream on the outside. Let the dessert soak in the cream for a while.

Brushwood cakes with curd-butter cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace vodka with cold water or sparkling water to achieve a similar crisp texture, though vodka helps reduce gluten formation for a lighter result.
Store in an airtight container in the fridge for up to 2 days. The brushwood may lose crispiness over time, so serve fresh if possible.
Yes, ensure eggs are sourced ethically, and use plant-based milk in the cream. The recipe is already vegetarian as written.
Try almond flour or coconut flour in a 1:1 ratio, but note the texture will be denser. Adjust liquid as needed for consistency.
Fry at the right temperature (170–180°C/340–355°F) and avoid overcrowding the pan. Drain on paper towels immediately after frying.
Freeze unfried dough strips for up to 1 month. Fry straight from frozen, adding 1–2 extra minutes. Cream-coated cakes don’t freeze well.
Halve all ingredients. For the dough, aim for 1 egg (or 1/2 large egg) and adjust flour gradually to avoid over-drying.
Drizzle with honey or melted chocolate, or add fresh berries between layers for a fruity twist. Dust with powdered sugar for elegance.

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