Cottage Cheese Cake with Custard (in a Pan)
by Editorial Staff
For the preparation of this cake, all products are usually in the refrigerator and on the kitchen shelf. Moreover, you don’t even need an oven, because the cakes for this curd cake are baked in a dry pan. As a result, we get an incredible cake, similar in taste and appearance to everyone’s favorite Napoleon cake, but much simpler, cheaper, and less high in calories.
Servings: 10
Ingredients
For the test:
- Flour – 300 g
- Cottage cheese 5% fat – 250 g
- Egg – 1 pc.
- Sugar – 120 g
- Baking powder – 1 teaspoon (6 g)
For the cream:
- Milk – 450 ml
- Butter – 200 g
- Sugar – 120 g
- Egg – 1 pc.
- Flour – 2 tbsp
- Vanilla sugar – 1 teaspoon
Directions
- Combine egg, cottage cheese, and sugar in a bowl. Use the hand blender to turn everything into a smooth fluffy mass.
- Add baking powder and sifted flour.
- Knead the dough and form it into a ball. The dough ball turns out to be dense, almost does not stick to hands, and keeps its shape well.
- I got a ball of dough weighing 720 g. Divide the dough into 8-9 equal parts (80-90 g each).
- Dust the work surface with flour. Roll each ball of dough into a thin cake (about 3 mm thick). The dia of the cake should match the dia of the pan. I used a 20 cm frying pan.
- Preheat a dry skillet and transfer the crust to it. Fry the cake for 1-2 minutes over medium heat, until golden brown.
- Use a spatula to turn the crust over to the other side and continue cooking for 1 minute.
- Remove the crust from the pan, put it on a plate, place a plate with a smaller dia on it, and carefully cut off the excess dough with a knife. The dia of my plate is 18 cm.
- Fry and cut the remaining 8 cakes in the same way.
- Dry the cakes in a dry frying pan.
- Transfer the trimmings to a blender bowl.
- Grind the cuttings into crumbs. You get a crumb for sprinkling the finished cake.
- Prepare everything for the custard – milk, flour, egg, sugar, vanilla sugar, and butter.
- Combine flour, sugar, vanilla sugar, and egg in a saucepan. Whisk everything until smooth.
- Pour milk into a saucepan, stir with a whisk, and put the saucepan on the fire.
- Heat the cream until boiling, stirring constantly. When the cream starts to boil, it will thicken. Remove the custard from the heat and cool until warm.
- Add butter to the warm cream and stir well with a whisk until the butter dissolves.
- The consistency of the cream turned out to be the same as the dough for pancakes. The cream should drip from the spoon in a thick stream.
- Everything is ready to assemble the cake. Place one cake on a board, put 2 tablespoons of cream, and spread it over the cake with the back of a spoon. Lay another cake on top.
- In the same way, fold the cakes and cream turret until all the cakes run out. Also generously lubricate the surface of the top cake and side with cream.
- Decorate the top of the cake with crumbs from the cakes, it can also be applied to the sides. I had almond flakes, so I sprinkled them on the side of the cake.
- The cake must be allowed to brew for at least 4 hours, or better – overnight in the refrigerator. Then the cakes will be saturated with cream, it will cut better and keep its shape well when cutting.
Enjoy your meal!
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