The best recipes of the most delicious filling for home-made dessert

A cake of cookies and sour cream without baking is a wonderful dessert, which you can quickly and without much effort prepare for an evening tea party. In this article you will find interesting recipes that will help you make the traditional menu more diverse.

Cake without baking from biscuits and sour cream

This dessert will help you when there is no time to prepare a full batch, kneading dough and making a cream. A cake of cookies and sour cream without baking is prepared so simply that even a child can cope with it. By the same time, the entire process will take a minimal amount. Dessert Recipe :

  • In a deep bowl, mix 500 grams of sour cream with one glass of sugar and vanilla to taste.
  • When the sugar is completely dissolved, put 300 or 400 grams of unsalted crackers (“Fish” type) in a bowl. Stir the foods thoroughly and leave them alone for a while. If desired, you can add one chopped banana to the liver.
  • After the crackers swell, you can begin to form a cake. To do this, you can use a split form or give the “test” the form of a slide. We suggest that you make a bowl of food film, put cookies with sour cream in it, smooth the surface, and then remove it for several hours in the refrigerator.

When the necessary time has passed, turn the dessert on a flat plate and decorate its surface with grated chocolate. The finished cake should keep a good shape, have a homogeneous structure and a delicate taste.

Cake “Anthill”. Recipe

Without baking cookies, you can cook many original desserts. And among them, of course, one can distinguish the beloved “Anthill”. It is prepared quickly, easily, and its taste, familiar from childhood, will be highly appreciated by all the sweeties. Cake “Anthill” without baking from the biscuit, we will cook this way:

  • Take one glass of peeled walnuts and chop them with a knife or rolling pin.
  • Mix in a bowl with a mixer one can of boiled condensed milk and 100 grams of butter.
  • 500 grams of cookies finely chopped.
  • Stir thoroughly the prepared ingredients, place the “dough” on a flat dish with a slide, giving it the shape of an anthill.

If desired, you can decorate the cake with chocolate chips and poppy seeds. To the condensed milk completely absorbed the cookies, do not forget to put the dessert in the refrigerator for several hours.

Curd cake without baking

  • In a large bowl, combine 500 grams of cottage cheese, 200 grams of butter at room temperature and 300 grams of sugar. Stir the food thoroughly.
  • Take a deep plate and lay a layer of cookies on the bottom, which should be dipped into milk (if you want, you can replace it with fortified wine).
  • Half the curd mass lay on the biscuits and level the surface.
  • After this, repeat the procedure – lay out another layer of cookies and the second part of the curd mass.
  • To prepare the glaze, mix three tablespoons of sour cream, a spoonful of cocoa and four tablespoons of sugar. Put the saucepan with the mixture on the fire, bring it to a boil, then reduce the heat to a minimum and cook with the lid open a couple more minutes.
  • When the glaze is slightly cool, pour over the surface of the dessert.

If you want, you can add to the “test” pieces of fruit, raisins or crushed dried apricots.

Nut cake with condensed milk

  • Fry 300 grams of peanuts in a pan for a few minutes, and then allow them to cool.
  • 800 grams of sugar cookies break into small crumbs.
  • Separately, whip one can of condensed milk and 200 grams of butter.
  • The resulting cream is thoroughly mixed with the cookies and put the resulting dough on a flat dish, giving it any shape.
  • Top with an even layer of roasted peanuts.
  • To weld the glaze, combine 200 grams of sour cream, two tablespoons of sugar and four tablespoons of cocoa. Put the mixture on the fire and, stirring constantly, bring it to a boil. Then reduce the heat and cook the icing for a few more minutes. When it is ready, remove it from heat and mix with 50 grams of butter.
  • Pour glaze over the surface of the nut cake and put the dessert in the refrigerator for several hours.

Before serving, you can decorate the cake with marmalade or nuts.

Cheesecake with condensed milk without baking

  • 300 grams of shortbread cookies grind into crumb with a blender.
  • Melted butter (200 grams) pour into the liver and mix the mass until smooth. Put the resulting “dough” in a mold, previously covered with food film. Carefully level it over the entire surface and form the sides.
  • Instant gelatin (1.5 tablespoon) is diluted with water according to the instructions.
  • Using a blender, mix 300 grams of curd, 100 ml of cream and 300 grams of condensed milk. At the end, add gelatin to them and mix again.

The resulting mass put in the form and put the future cheesecake for the night in the refrigerator.

Oatmeal cake

  • 500 grams of oatmeal cookies crush to the state of crumbs, and 100 grams of “Jubilee” break into small pieces.
  • Two-thirds of a glass of walnuts chop with a knife or rolling pin.
  • In a large bowl, put the prepared cookies and nuts, and then add to them 200 ml of strong black coffee and 300 ml of sour cream, pre-whipped with sugar.
  • Stir thoroughly the ingredients and put some of the resulting mass into a mold covered with food film.
  • Put a second layer of bananas cut into slices, then again dough from nuts and cookies, and at the very end – a layer of cookies. Cover the structure with a food film and send it to the refrigerator for several hours.

When the time is right, turn the dessert over, laying it on a flat plate. Decorate it at will with oatmeal, flakes or chocolate.

Dessert with chocolate and berries

If you decide to make a cake from cookies and sour cream without baking, then do not be afraid to show your imagination. In our case, we suggest to diversify the traditional recipe with new ingredients:

  • 200 grams of biscuits chop into crumb, mix it with 50 grams of grated chocolate and 100 grams of melted butter.
  • Lay the base of the dessert in a split form.
  • Dilute 30 grams of gelatin in water.
  • 400 grams of fat cottage cheese grind with one glass of sugar.
  • Pour two spoonfuls of milk into a saucepan, put 150 grams of chopped chocolate into it and melt it over low heat. Mix the blender with the resulting mass together with the cottage cheese.
  • Mix 400 grams of sour cream with a mixer, and then add it to the curd mixture. Continuing to mix, add gelatin to the resulting mass.
  • Pour one part of the filling into the mold onto the base of the biscuit, and lay whole berries on it evenly. Cover them with the second part of the curd mass, and decorate the surface with grated chocolate.


We hope that you will like cakes from biscuits without baking, the recipes of which we have collected for you in this article.

How to make a cream and how to interfere with it, depends on which dish is prepared. For example, you can make such a cream cheese cake.

The recipe of the cream with the addition of canned cherries .

Rub a quarter of a kilogram of cottage cheese with 5 egg yolks, a third of a glass of sugar, flour (50 grams) and a quarter liter of fresh milk. This cream is spread not between the layers of the cake, but on top of it. It is desirable to put a flagellum from the dough around the edges of the cake or pie, so that the curd does not spread, then the curd cheese itself , and put a half-kilo of canned cherry on it, from which it is necessary to remove the stones.

Creamy curd cream

Very gentle is obtained creamy curd cream for cakes. For half a kilo of cottage cheese should take 200 grams of homemade cream or cow’s butter and a glass of sugar. With sugar grind the softened butter, add the cottage cheese and grind again. Cream better to beat with the rest of the ingredients. This curd mass is conveniently covered with a transparent jelly with fruit.

Next cottage cheese cream for cake. This recipe is also suitable as stuffing for strudel. One hundred grams of sugar must be grated with a softened butter (50 grams), two raw eggs and a spoon of potato starch. Then add 750 g of cottage cheese to the mixture and grind again. The raisin in the curd cream for the cake is the best.

The recipe for the classic filling of cottage cheese

Screw 600 grams of cottage cheese on a meat grinder and add 100 ml of sour cream, 3 fresh eggs, 3/4 cup sugar, salt, half a glass of raisins, vanilla sugar. All components to whip. Or still such variant of a cream. Combine and grind to a homogeneous consistency 300 grams of home-made cottage cheese, two tablespoons of sour cream, two fresh eggs, sugar to taste, vanilla sugar and a spoonful of flour.

Curd cream for cake. The recipe is more spicy

This cream is obtained with the addition of cognac or rum. Milk pudding is also added here , which makes the filling not only refined taste, but also lush, airy in appearance. Components for cream: 50 g of margarine, a quarter of a kilogram of sugar, 4 fresh eggs, a glass of cognac, vanillin, 1000 g of cottage cheese, salt and pudding. Gradually whip margarine with sugar-sand and vanilla, eggs until foam is obtained. Then add cottage cheese, rum and chilled pudding, cooked in advance. Rub the plastic mass through a sieve and spread evenly on the surface of the dough. This cake is baked on a fire of medium strength for an hour and a half. Pudding is prepared from two glasses of milk, 1/10 kg of margarine, 2-3 fresh eggs, 4 tablespoons of sugar and vanilla sugar. The dough for this cake is also cooked on milk and margarine. On a quarter kilogram of flour, 90 g of margarine, 3 tablespoons of sugar, vanilla sugar, one egg, two tablespoons of milk and a quarter of a spoonful of soda will be needed. The form for baking is better to use with high detachable sides, greasing it with fat.

Special curd cream for cake. Recipe with nuts

Preparation: yolks 3 eggs well stir in a bowl with 400 grams of cottage cheese, grated or scrolled in a meat grinder, vanilla or vanilla sugar, 40 grams of kernels of nuts or almonds, 120 grams of granulated sugar. Separately whip the proteins 4 eggs and combine with the curd cream. The composition of the cream of cottage cheese may include gelatin. It is necessary to dissolve three bags of gelatin. Kilogram of cottage cheese mix with a glass of milk, grated zest with a half lemons, lemon juice and a glass of sugar. Cottage cheese cream combine with gelatin, mix. Separately, whip half a liter of cream with berries (half a kilo). Add the berry mass in 2/3 curd. Alternately lubricate the layers of the cake with cream and berries, then without them. The top of the cake should be covered with a cream without berries, but decorated with them. Vary the taste and aroma of the cream of cottage cheese by adding to it the already mentioned nuts, almonds (bitter – several pieces), and also lemon peel.

As you know, there are many recipes for baking with the use of cottage cheese. This is not accidental. Firstly, it is delicious, and secondly, it is a wonderful solution for those who do not eat cottage cheese in its pure form. We want to introduce one of these recipes. Let’s talk about how to make curly curls. Being still hot, they are filled with sour cream. In this form they are left to cool. As a result, the buns are magically soft, juicy and aromatic. In general, just delicious!

Ingredients for curls

To prepare curd curls, we will prepare such products:

  • Flour Extra Class – 370 g.
  • Yeast – 5 g.
  • Sugar – 50 g.
  • Milk – 100 ml.
  • Fatty margarine – 50 g.
  • Sour cream – 80 g.
  • Salt.

For the filling you will need:

  • Cottage cheese – 700 g.
  • One egg.
  • Sugar – 100 g.
  • Vanillin.

To prepare the fill:

  • Sour cream – 150 g.
  • Sugar – better to put to taste.

How to knead the dough correctly?

A little warm up the milk, add yeast (dry) and a little sugar. Let’s introduce three teaspoons of flour. Slowly stir everything to a homogeneous state. We will cover the dishes with food film, without forgetting to make a pair of holes in it. Oparu while we clean in a warm place for half an hour before the appearance of the yeast cap.

The flour needs to be sieved two times. Add sugar, salt to it. Thoroughly mix. In the mixture, put the softened margarine and sour cream. All this must be carefully grinded. We’ll take the yeast mixture and knead the dough. It should not be too tight, but not liquid. You understand that flour is always different, so you may need a little more or less of this product. And do not forget that when the dough is a little dumb, it will become softer. Do not long vymeshivat, bring it just to a homogeneous state and leave for ten minutes to lie down. And only after the dough has rested, you can start to mix it, and it will have to be done for a long time and assiduously. It will take at least ten minutes. As a result, you should get a very soft and elastic dough. Readiness can be checked by clicking on it with your finger: if it immediately returns to its place, then everything is in order. The better you knead it, the more lush and soft your curly curls will be.

Ready the battered dough rolled into a ball, put in a bowl and cover with a film. Let it stand a little in a warm place. Since it is rich, it is naturally difficult. It is difficult for him to rise, but it must still increase in volume. This will take about an hour.

After that, we’ll again knead the dough, but not so much: take the whole process for just a couple of minutes. The main thing is to enrich it with oxygen, then the curd curls will be porous, which means they are magnificent. About such baking they say that it is soft as fluff. Since there are many muffins in the test, the curls will remain fresh for a long time.

Again, leave the dough to lie down, so it rises. And this time it will increase slightly. Finally, it must be put on the desktop. And then, a little powdered flour, roll it into a rectangular cake. We’ll cover with a culinary film. And we will be engaged in the preparation of the filling. Remember that when working with baking, you need to be very careful. In no case can not sharply put dishes with her. The dough is very whimsical and can lose in volume.

Cottage cheese curds

For our curls we will prepare a curd filling. When adding sugar to cottage cheese, a liquid is necessary. We do not need this at all, and therefore we will prepare the filler just before the roll is rolled.

Cottage cheese should be ground with vanilla and sugar. If it is too dry, you can add an egg. Well mixed. But in excessively wet cottage cheese you can add a mango or grated crackers.

How to wrap a roll with stuffing

We need to distribute the curd filling evenly over the surface of our cake. As soon as we did, immediately begin to roll rolls tightly. The edges of it should be snapped. Slightly roll the roll on the table to level its thickness.

Form the curls

On our roll we plan future curls. It should be pieces three centimeters wide. Next, we completely cut the roll into separate pieces. We form each curl in our hands. The size of them, in principle, can be anything.

Here our curd curls are ready. Now it’s time to bake them. To do this, put the products on a baking sheet with parchment for baking. Leave for forty minutes – they just have to lie down. And do not forget to cover the baking sheet with foil. It is better to place it in a warm place, for example, in an oven heated to 30 degrees. While the curls rest, they must increase in volume by two times.

Shortly before you send them to the oven, you need to lubricate each product with a mallet from the egg and milk. Do this with a soft brush. When everything is ready, you can put the baking tray in the oven. Bake will be about twenty-five minutes at a temperature of one hundred and eighty degrees until the appearance of golden color.

Perhaps your curls will start to burn, then cover them with food foil. They should turn out ruddy and aromatic.

How to cook sour cream?

Since we are preparing curd curls in sour cream, we need to prepare this fill. To do this, you need to take sour cream, the fat content of which is not less than twenty percent. It will be good home. Beat it with sugar until smooth.

Once the baking is ready, immediately abundantly grease it with sour cream, as if pouring. So our curd curls are ready in sour cream. After fifteen minutes, we’ll remove them from the parchment and put them on a grate. And you can leave it on the baking sheet until it cools down completely, covering it with foil. Then the scapula can remove the curls and shift to a plate.

How much it is profuse to water baking – decide for yourself. But when curd curls in sour cream are simply buried, they melt in the mouth. This is an indescribable taste!

Puff pastry tweens

We have reviewed the classic recipe for baking. And now we want to tell you how you can make curly curls from puff pastry. This option is suitable for fans of puffs.

Probably, every hostess will agree that the very process of preparing such a test is not easy. It will take a lot of time and effort. That’s why you can just buy in any supermarket a ready packaged puff pastry.

Further, having spread out on a table one of its sheets, evenly to lay out cottage cheese stuffing. The sequence of actions will be exactly the same as we described earlier. Before you put the baking sheet in the oven, grease the curls with an egg, then they turn out to be ruddy and beautiful. Bake should be at one hundred and eight ten degrees until ready. For hot baking, pour sour cream on our recipe. So another version of the curls is ready. Choose which one you like best.

Preparation of puff pastry

If you still decide to completely independently prepare the curls from the beginning to the end, then we are happy to tell you about how to make a puff pastry for them.

So, let’s drink a pack of butter. Add to it about 350 grams of flour, then water and one beaten egg. Salt will need one teaspoon and the same amount of vinegar. Then knead the dough.

We roll it to a thickness of two or three millimeters. And then we’ll lay out our stuffing. Turn everything into a roll and cut into pieces. We will bake at 180 degrees (twenty minutes).

We want to note that from the puff pastry the curls will not be as magnificent as from yeast. So choose yourself, which you prefer.

Instead of an afterword

Today we with you prepared curd curls in sour cream. Reviews mistresses indicate that the baking turns out just magical. After all, immediately after cooking, the buns are doused with sweet mass and then cool.

As a result, they turn out to be incredibly soft, soaked sour cream. The apartment is filled with a breathtaking aroma. Words simply can not convey this. So we advise you to prepare such a delicacy. What a recipe to use – decide for yourself. According to the careful hostesses, both options are good. Just curls from the yeast dough come out more lush and tender, melt in the mouth. The puffs turn out to be slightly different. To compare, we advise you to cook both, and only then decide in your preferences. Treat your loved ones with delicious pastries. And you will receive in your address a lot of praises and compliments. Bon appetite!

Most people associate a festive table withthe presence of cake. Of course, the most delicious biscuit will be the one that is prepared by own hands. Despite the fact that this batch is quite high-calorie, if you prepare a curd cream for a cake that has a delicate taste and is also extremely useful, then a piece of it can be tried even by those who watch their shape.

Recipes for this dessert can differ not only in proportions, but also in ingredients. The most popular ones are described below.

To make a cottage cheese cream for a cake,You will need 300 grams of cream cheese (it is better to take Mascarpone), a pack of cottage cheese, half a cup of fat cream, 150 grams of sugar. If desired, you can add chocolate to the cream. To do this, grind grinds 50 grams of this delicacy.

The cream is whipped until thickened with a mixer or blender.

Carefully add the rest of the ingredients here. In this case cheese with cottage cheese is recommended to be wiped. Such cottage cheese cream for a cake will approach for a biscuit baking. It is recommended that the corn is smeared beforehand and left for a while, so that they are impregnated.

On top of the cake can be decorated with flowers ororiginal ornament. To do this, add dyes to the cream part (you can use the purchased ones or do it yourself, for example, red color can be achieved by adding a drop of beet juice).

Using a pastry syringe, the decorations are applied to the top layer of the cake.

Talking about how to prepare a curd cream,should pay attention to such a recipe. 9 plates of gelatin soak. Two packets of cottage cheese (it is recommended to take low-fat) mix with a glass of sugar and juice of two lemons. Combine the ingredients. The resulting mass is divided into two parts. One of them combines with fresh mashed potatoes (you can take also canned fruits) of apricots, and the other – with raspberry or strawberry jam. Prepared, cut into several plates, biscuit promazyvaetsya received cream consistently with both fillings.

In order to get delicious pastries, moreyou need to make a cream cheese cake. It will require sugar powder (to taste) and 100 grams of sour cream. Cottage cheese can be taken as usual, but you can replace it with vanilla cheeses (4 pieces of 100 grams). The ingredients are mixed. The resulting mass of missed pancakes.

Mistresses who wonder “how to makecurd cream “, as a result they choose their own version of the recipe, which is closer to them.And experimenting with proportions and ingredients, you can get a new taste, which everyone will like.

In cooking, sour cream is a commonly used product, it is used to make baking. Therefore, many housewives are very popular sour cream for cake. It best combines with the dough and gives a delicate and rich taste to the dessert.

  • use only very fatty sour cream – 25-30%;
  • cool the cream, after cooking in a cool place for 30 minutes;
  • reduce the whipping time, 10-15 minutes to prepare the cream is enough;
  • remove excess moisture from sour cream by placing the product in the gauze cut above the container and wait until the whey comes off the sour cream;
  • if there is no time for the separation of serum, use gelatin or special thickeners.

Sour cream for cake – recipe

When you decide to make a sour cream for a medic, you need to buy quality ingredients. What kind of baking turns out, depends on the fatness and taste of sour cream. To get a really thick cream, it is recommended to cool not only the products, but also the dishes to be used. The intensity and speed of whipping affect the density of the cream.

  • sugar – 1.5 cups;
  • sour cream – 0,5 liters.
  • Mix the cooled components.
  • Set mixer to maximum power and whisk the mixture until smooth.
  • Sour cream for the cake to put in a small amount on a plate and check whether the mass does not spread. If not, the sour cream for the cake is ready.

Sour cream for biscuit

The most simple baking is a biscuit, for which you need to prepare the impregnation, then the cake will become a real decoration of the table. To make sour cream, the recipe does not require much experience in cooking or a significant amount of time. For density, it is necessary to use the available products in the kitchen, for example, butter, starch or gelatin.

  • sour cream 30% – 300 ml;
  • sugar – 1 cup;
  • Vanilla sugar – 1 sachet.
  • Sour cream and put it in a bowl.
  • Pour out the sugar and whip the mixer at the highest speed.
  • Add vanillin and whisk until a lush white mass is obtained.
  • Biscuit cut and miss each cake cream.

Sour cream with gelatin for cake – recipe

One of the secrets of making a cake is that the cream should turn out thick, so that they can decorate the top and sides of the baking. Therefore use such a safe option as sour cream with gelatin, which is considered a universal thickener. In addition, that with it it will be possible to achieve the necessary density, if desired, the cream can be served separately as an independent dessert.

  • gelatin – 1 tsp;
  • sugar – 0.5 cup;
  • sour cream – 1 glass.
  • Wash gelatin in 100 ml of water.
  • Beat together sour cream with sand.
  • When gelatin swells, then rearrange it in a microwave oven or a water bath.
  • Allow the thickener to cool and pour into the prepared mixture, which once again is good to beat for 5 minutes. Thick sour cream is ready.
  • The resulting mass can be given any shape and decorate it with a cake.

Curd cream cream for cake

Slightly changing the traditional recipe, you can get the original cream cheese cream . Add to the list of ingredients cottage cheese will be a good decision if the landlady wants to make a more satisfying cake. To decorate baking cooks prepare nuts, berries or pieces of fruit, chocolate. This will give the delicacy extra piquancy.

  • fresh cottage cheese – 200 g;
  • powdered sugar – 100 g;
  • sour cream 20% – 1 glass.
  • Cottage cheese and sour cream are beaten with a mixer until a homogeneous mixture is obtained.
  • Without turning off the device, add sugar powder.
  • The resulting mass decorate the cake.

Custard sour cream

When you need to make the main emphasis on the top of the culinary masterpiece, prepare the custard sour cream for the cake. This is due to the fact that it is very dense and dense. This mass is well combined with nuts, sand crumbs and chocolate tablets. Thickeners are flour and egg, which are one of the main used constituent parts.

  • sour cream – 300 ml;
  • sugar – 1 cup;
  • vanillin;
  • egg – 1 piece;
  • flour – 2 tbsp. l .;
  • butter – 1 pack.
  • Egg to grind with sugar, bring to a boil over low heat and attach flour.
  • All the good mix and continue to torment.
  • Then add vanillin and sour cream. Mix with a wooden spatula.
  • Wait for the thickening and remove from the fire. Beat with a mixer.
  • Allow to cool and add whipped cream to cream sour cream cake. Then mix all together again with a mixer.
  • Put the finished mass in the refrigerator for a couple of hours.

Sour cream with condensed milk for a cake

If the cakes are too dry and hard, then you can use a miracle recipe, with which you can prepare sour cream with condensed milk . In this case the dessert will turn out refined and gentle. Impregnation is suitable even for filling fruit salads and cooking cakes. Creation of the cream does not take much time and energy, because the recipe is almost identical to the traditional one.

  • sour cream – 400 ml;
  • condensed milk – 400 ml;
  • vanilla extract – 10 g;
  • lemon – 0,5 pcs.
  • Mix the sour cream with a mixer for 3 minutes.
  • Slowly add the condensed milk, whilst continuing to beat.
  • Add vanilla extract, lemon juice to the resulting mass.
  • Continue to beat the mixer ingredients for 15 minutes – for such a period the cream acquires a density, without losing airiness.
  • Remove sour cream for cake in the fridge for an hour, and then smear the cakes.

Creamy sour cream for cake

The universal stuffing is a cream-sour cream, which differs pomp and tenderness. With its help, the cake can be turned into a culinary masterpiece, characterized by a unique spicy taste, which is due to a combination of components such as sour cream and cream. Impregnation is used not only for sponge cakes, but also for cakes.

  • sour cream 30% – 2 cups;
  • cream – 250 ml;
  • sugar – 1 cup;
  • vanillin.
  • Dairy products are cooled.
  • The mixture is then whipped until the foam appears.
  • Gradually add sand and vanillin, without stopping the work of the mixer.
  • Sour cream cream for the cake continues to beat for 10 minutes, and then the finished mixture is applied to the cakes.

Sour cream butter cream

Another decoration for the cake is sour cream oil, which keeps the shape well. This is achieved thanks to a thick consistency, but the mass is easy and tasty. If desired, it can be given any flavor using natural flavors. Sometimes even add food coloring to get the original decoration.

  • sour cream – 100 g;
  • milk – 1 l;
  • butter – 6 tbsp. l .;
  • sugar – 1 glass.
  • In one bowl, combine all dairy products, which at that time should be warm.
  • The components are whipped with a mixer first at low power.
  • Then add the sugar and switch the device to high power. Delicious sour cream for the cake is whipped until there is splendor.

Sour cream chocolate cream

In a wonderful way, to decorate the cake for any significant date, will make a sour cream with cocoa. Prepare it simply, but the taste will delight even adults, not just small chocolate lovers. This impregnation has an undoubted advantage – a relatively low calorie content. Thanks to the content of cocoa powder, the cream gets an incredible flavor and is not at all sugary.

  • powdered sugar – 2 tbsp. l .;
  • cocoa powder – 2 tbsp. l .;
  • sour cream – 300 ml.
  • The cocoa is combined with the sugar and mixed well, sour cream is slowly added and the ingredients are ground.
  • Then mix mass with a mixer until uniform.
  • Cream is applied to the prepared cream.

You can make a cake with very few ingredients, equal amounts of flour, butter, eggs and sugar will give you a delicious pound cake. However, you can tweak the flavour and texture of your cake in an unlimited number of ways. For instance, we’ve discussed why you would use zucchini or carrots (even purple ones!) in a cake and how you can replace the eggs with corn starch. Of course there’s plenty more interesting variations to make.

Using sour cream is just one of those variations, which we tested out when making a recipe from Sweet, one of Ottolenghi’s cookbooks. Specifically, it asked to mix the baking soda with the sour cream (and yogurt) on forehand. As always with recipes from Sweet, it turned out great. But it did get us wondering, why even use the sour cream in your cake? What does it do, and how best to use it?

What is sour cream?

Sour cream truly is what the name says it is: a sour cream. In other words: cream that has turned sour (on purpose). In most cases micro organisms as used to make the cream turn sour. In doing so, it also thickens the cream somewhat and creates a lot of other flavours within the cream.

Since people did not have access to refrigeration like we do nowadays, the milk would be stored at room temperature. Milk is full of nutrients for micro organisms and as such microorganisms such as bacteria, yeasts and moulds could grow in the milk. These micro organisms produce all sorts of flavours and can make the liquid sour. Sour cream, but also creme fraiche for instance, originate from this natural process. Nowadays the process is a lot more tightly controlled, but still based on those same principles.

Sour cream characteristics

The growth of bacteria is what gives sour cream its specific properties. The bacteria produce all sorts of flavour molecules, such as diacetyl and also thicken the cream. This thickening occurs mostly because of the acidity which affects the behaviour proteins (caseins) in the cream. It is somewhat similar to what happens when making paneer cheese.

A delicious soft, fluffy cake, using sour cream as part of the batter.

Why to use sour cream in your cakes

There are actually a lot of reasons why sour cream may be used in cakes! We’ll tick of the most important reasons. Understanding all these nuances and differences between ingredients is what will make you a better cook/chef in the long term and help you to develop new delicious recipes!


The first, most commonly mentioned reasons for using sour cream is its thickness.

If you’re baking a cake you are looking for a certain consistency of your batter. You want a batter that is not too runny or it will not be strong enough to hold onto any air that is formed and expanded during baking. At the same time, you want it to be runny enough to properly expand during baking.

Since sour cream itself has a consistency which is not too far off from that of a cake batter, it can be added quite easily without really affecting the consistency of the batter that much. This can be very beneficial if you’d like to add some more moisture to your batter, but already have quite a liquid batter. Adding something such as orange juice would thin your batter too much, whereas sour cream won’t have that much impact.

Browning of your cake & sour cream

When making a cake your recipe has to be sufficiently balanced so that it bakes on the inside, without burning on the outside. Of course temperature plays a big role here, but so does the composition of your cake batter. The main players in browning of your cake are proteins and sugars. More proteins and sugars will speed up the reaction.

Let’s compare butter and sour cream here. Butter contains very little lactose (a sugar) whereas sour cream tends to contain 3-4w% of lactose. This will make a recipe with sour cream instead of butter brown a little faster in the oven! That said, the low acidity of sour cream will slow down the browning reaction again! What the final effect will be will depend on whether there are other sour ingredients as well (in which case the extra acidity of sour cream might be less important) or how much sugar is there in total.

Activating your baking soda

Most cake recipes use some sort of a leavening agent such as baking soda or baking powder. These help to create a light and airy cake by releasing gases during baking. These gases help your cake to expand.

Baking soda and baking powder are very similar (which we discuss in more detail here). In fact, one of the ingredients of baking powder is baking soda, so both have baking soda as their active ingredient. Baking soda only works as a leavening agent if enough acid is present. In baking powder this acid has already been added, but baking soda requires you to add something acidic. Sour cream can be this sour component!

Generally, you wouldn’t use sour cream, just to activate the baking soda though. In that case you could also just use baking powder. However, you do tend to use at least some baking soda if you have sour cream since it neutralizes some of the acidity. A sour cream cake definitely does not have to taste sour.


Sour cream is made from cream and such contains a decent amount of fat. You add fat to your cake to make your cake richer. Cakes without any fat tend to be light and delicate, but drier (e.g. Angel food cake). Cakes with fat are less delicate but are richer and creamier (e.g. pound cake).

Alternatives for sour cream

To summarize, sour cream can be used in cakes to: add moisture without thinning the cake batter, adding fat for creaminess, controlling browning and to activate baking soda. The sour cream does all of this thanks to its high fat content & acidity. If you want to replace sour cream, you’d want to know why you’re using sour cream (is it because of the acidity or creaminess for instance). Then you’re able to decide which one to use.

Buttermilk and lemon juice for instance would be a good replacements to get that acidity, but they lack the fat. The most universal replacement would be a (thick) yogurt.

Sour cream vs (Greek) yogurt

If you’re using sour cream to add some extra moisture, while keep the consistency the same a good alternative would be yogurt. It’s also somewhat thicker, but contains a lot of moisture as well. However, there’s an interesting difference here. Apparently, sour cream contains less casein proteins than yogurt. Casein can improve the fluffiness of a cake, so using sour cream will make a less fluffy cake than using Greek yogurt.

Using sour cream

Overall, you will find that sour cream is often used to improve the texture of a cake and maybe to cut through some of the sweetness, thanks to its acidity. A lot of recipes will ask you to pre-blend the sour cream and baking soda at the start. The reason for this remains vague. If you want the sour cream and baking soda to neutralize in pH at the start, this will definitely do so. However, in the process of doing so, the baking soda will loose most of its leavening power (which is why you will often see baking soda being used in these recipes as well). In some cases this might actually be desirable though.

  • 380g sour cream*
  • 1,5 tsp baking soda
  • 3 eggs
  • 280g sugar
  • 250g butter
  • 1 tbsp brandy
  • 2 tsp vanilla extract
  • 460g flour
  • 2 tsp baking powder
  • 1/4 tsp salt


  • Mix the sour cream (a/o yogurt if using) and baking soda and leave on the side for approx. 15 minutes.
  • Mix the eggs, sugar and butter. Ideally the butter is room temperature so it mixes in easily.
  • Add the brandy and vanilla extract to the egg mixture.
  • Carefully mix the sour cream mixture with the egg mixture. You can use a stand mixer at a low speed.
  • Gently fold in the flour, baking powder and salt into the mixture. Do not mix for too long or you will start developing gluten which will make it less airy.
  • Pour the batter in a Bundt cake pan.
  • Bake in a pre-heated oven at 180C for 40-50 min.


*Instead of sour cream, you can also use full fat yogurt. The texture will be slightly different, but its crucial effect on the baking soda is similar. You can also use mixtures of the two.


Harold McGee, On Food and Cooking

Khymos blog, Maximizing food flavour by optimizing the Maillard reaction, link

Serious Eats, How to make sour cream pound cake moist and tender every time, 9 June 2017, link

USDA national nutrient database, link

P. Walstra et. al., Dairy science and technology 2nd edition, 2005, link, p. 368 (Table 13.4) & 552

  • sour cream (20%) – 450 g;
  • home-made cottage cheese – 280 g;
  • Processed cheese – 1 pc. (90 g);
  • granulated sugar – 280 g;
  • sugar vanilla – 1 packet.

The fused raw are randomly cut into slices and passed through a meat grinder, using a fine strainer. Next, scroll the house cottage cheese. In sour cream, pour the sugar with vanilla sugar and beat them together until the grains dissolve with a mixer at medium speed. We put all the crushed curd mass here, switch the mixer to the highest speed and with its help bring the cream to splendor.

Due to the processed cheese the cream turns out to be airy, but at the same time elastic. With this cream it is easy to work, especially when smearing the sides of the cake and its top coating. In addition, it has a divinely delicate curd taste, perfectly combined with any kind of cake .

Recipe for sour cream with gelatin for cake

  • sour cream (25% fat content) – 600 g;
  • food instant gelatin – 10 g;
  • powdered sugar – 270 g;
  • warm milk – 70 ml;
  • Vanillin – 1 package.

Often it happens that the prepared sour cream is not at all suitable for your cake, because it turns out to be very liquid, and you do not know how to thicken it. This recipe is just a godsend for such cases!

Sour cream, with a gradual introduction of sugar powder into it, whisk at a medium speed with a mixer. As we will see that the mass began to increase a little bit, we pour out vanilla here and a little bit more with a mixer.

In a metal cup, pour the food gelatin and fill it with warm milk. After a while, when we see that the gelatin is already swollen, put the cup on a very slow fire and constantly stirring keep it on the plate until completely dissolved. After removing from the heat, we cool a little and pour the milky gelatin mixture into the whipped cream. Again, turn on the mixer and whisk them sour cream until smooth. Somewhere for an hour and a half we ship everything to the refrigerator, and after the finished cream we smear the cakes for the festive cake.

Custard creamy cream for cake

  • milk – 450 ml;
  • home-made sour cream – 250 ml;
  • butter (82.5% fat) – 170 g;
  • powdered sugar – 220 g;
  • wheat flour – 2.5 tbsp. spoons;
  • chicken eggs – 2 pieces;
  • Vanillin – 1 package.

In a metal ladle with a thick bottom we pour 2/3 of milk and put it on the stove. In the remaining milk, we drive in eggs, pour in powdered sugar, vanilla and sift the wheat flour. With a manual halo, we break it all to uniformity and poured slowly into the boiled milk. From now on, we continuously interfere with the cream with a spoon and cook it in the very slow fire mode for a couple of minutes, before it thickens. Then put the bucket in a cool place to cool it to room temperature.

Well thawed butter is spread in sour cream and beat them together with a mixer. We put this magnificent mixture into a cooled and even more thickened custard. And again we turn on the mixer, which breaks the whole cream to a uniform, magnificent state.

Use any of the recipes for sour cream to make a cake and your holiday will be unforgettable!

Curd cream for biscuit cake is one of the simplest and nutritious supplements to baking. The sour milk product, which is part of the base, is incredibly plastic, light and gentle. Several turns of the mixer, cream, sour cream, berries and fruit, can turn it into a fantastically tasty, fragrant mass for interlining the cakes.

How to make curd cream for biscuit?

Cottage cheese cream for biscuit is deservedly the most popular kind of baking stuffs. It is not only tasty, useful and low-calorie, but also simple in cooking. To get a cream, you just need to beat up the cottage cheese with butter and sugar powder, cool it a bit and start to decorate. Lovers of saturated flavors can supplement the mass with vanillin.

  • cottage cheese – 250 g;
  • oil – 50 g;
  • powdered sugar -170 g;
  • vanilla extract – 5 g.
  • Cottage cheese rub through a sieve.
  • Add vanilla extract and butter to the cottage cheese mass.
  • Whisk the mixture until smooth.
  • Put in the powdered sugar and beat again.
  • Cream of cottage cheese for a biscuit cake cool 15 minutes.

Curd cream cream for biscuit

Sour cream and curd cream for biscuit cake attracts many housewives not only financially accessible components, but also their food properties. Thanks to sour cream, the cream turns out fluffy, airy and well permeates the base of the dough. The main secret of cooking is the use of foods with a high percentage of fat.

  • cottage cheese – 650 g;
  • sour cream 35% – 150 g;
  • sugar – 150 g;
  • vanilla sugar – 5 g.
  • Cottage cheese several times wipe through a sieve.
  • Add sugar and vanilla sugar and beat well.
  • Bring sour cream and whisk until smooth again.
  • Curd sour cream for biscuit cake leave for an hour in the cold.

Cottage cheese and yoghurt cream for biscuit cake

Curd-yoghurt cream for biscuit – not only delicious, but also absolutely dietary filling. These components are good and useful in themselves, but in this combination they turn into an easy, gentle and healthy stuffing. To keep the cream stable and a thick consistency in the mass, add potato starch.

  • cottage cheese 9% – 350 g;
  • yogurt 4% – 230 ml;
  • vanilla sugar – 15 g;
  • starch – 10 g.
  • Cottage cheese twice wipe through a sieve.
  • Starch mix with sugar and 40 ml of yogurt.
  • With a mixer, whip the cottage cheese with the remaining yoghurt.
  • Enter into the mass a starch mixture and whisk for 6 minutes.
  • Cottage cheese yoghurt cream for biscuit cake is used immediately.

Creamy-curd cream for biscuit cake

Cottage cheese and cream for biscuit – a classic filling, perfectly interlining baking. Having impeccable food qualities and air consistency, the cream is nutritious, extraordinarily tasty, but high in calories. Reduce calories not only cream, but baking in general, will help cottage cheese with zero fat content.

  • cottage cheese 0% – 230 g;
  • cream 33% -230 ml;
  • powdered sugar – 100 g;
  • lemon juice – 10 ml;
  • vanillin – 10 g.
  • Cottage cheese rub through a sieve.
  • Whip cream with sugar powder, vanillin and lemon juice until fluffy.
  • Gently combine the cottage cheese and cream.
  • Delicate cottage cheese cream for biscuit cake send in the cold for half an hour.

Curd-banana cream for biscuit cake

Curd cream with bananas for biscuit cake is a tasty and useful kind of filling. The products that form the basis of the cream are rich in protein, are low in calories and constitute a classic dietary diet. Such cream can be used both for interlayer cakes, and as a separate dessert. Consistency of the cream can be changed by increasing the content of yogurt.

  • cottage cheese – 250 g;
  • kefir – 70 ml;
  • banana – 2 pieces;
  • vanilla sugar – 15 g.
  • In the bowl of a blender, whip up the cottage cheese.
  • Add kefir, vanilla sugar and banana pieces to the mass.
  • Cottage cheese cream for a biscuit cake with a banana whip until all the crystals of vanilla sugar have dissolved.
  • Ready cream to cool for at least half an hour.

Cottage cheese cream for biscuit with condensed milk

Cottage cheese cream with condensed milk for biscuit cake – taste no worse than complex brewed or oiled, and is prepared faster and easier. You just grind the curd mass to homogeneity, combine it with condensed milk and sugar powder and beat again. The cream consists of fat-free cottage cheese and does not contain oil, which will be appreciated by fans of diets.

  • low fat cottage cheese – 150 g;
  • condensed milk – 150 g;
  • powdered sugar – 70 g.
  • Whip the cottage cheese with a blender.
  • Mix the condensed milk with the powdered sugar.
  • Combine the cottage cheese with the condensed mass and whisk until a lush, uniform texture.

Oily and curd cream for biscuit

Cottage cheese and butter cream for biscuit cake is universal. It differs in a thick and smooth consistency, which allows not only to impregnate the cakes, but also to smooth the baking surface. In contrast to the classic high-calorie oil creams, it is light, gentle and does not make baking heavier. The cream is quickly and quickly whipped, and can be used after 15 minutes.

  • cottage cheese – 450 g;
  • butter – 250 g;
  • lemon peel – 10 g;
  • powdered sugar – 250 g;
  • vanilla essence – 5 g.
  • Cottage cheese several times wipe through a sieve.
  • Whisk the butter with essence, zest and sugar powder.
  • Do not stop whipping, gradually add the cottage cheese.
  • Ready cream send to the refrigerator for 30 minutes.

Cream for biscuit with cottage cheese

Delicious curd cream for biscuit cake can be made from curd cheese, the delicate texture of which is suitable for filling and baking. As a rule, chilled cheese is whipped with cream, sour cream or butter. The latter is especially preferred, since the cream is stable, does not melt, and perfectly permeates the cakes.

  • curd cheese – 280 g;
  • butter – 125 g;
  • powdered sugar – 130 g;
  • vanillin – 5 g.
  • In butter add sugar powder, vanillin.
  • Beat all ingredients with a mixer for 5 minutes.
  • Add the cheese curd and whisk again.
  • Cottage cheese cream for a biscuit cake, send for 15 minutes in the cold.

Cottage cheese and strawberry cream for biscuit cake

Cream of curd mass for biscuit will be filled with summer freshness and aroma, if you add strawberries. The berries will not only transform the mass with new flavor tints, but will also give an appetizing look. The cream is rightfully considered dietary, because except strawberries and a small amount of powdered sugar, it does not contain carbohydrates.

  • Strawberries – 150 g;
  • low fat cottage cheese – 250 g;
  • powdered sugar – 60 g.
  • Wash the washed strawberries in cottage cheese and blend with a blender.
  • Pour in the powdered sugar, and beat until the crystals are completely dissolved.
  • The finished mass is cooled for 15 minutes.

Curd cream with gelatin for biscuit cake

Cream of cottage cheese for biscuit is varied in tastes and consistencies. When soaking baking, it is especially important that the cream retains the texture and is easy to use. With the addition of gelatin, the mass becomes stable and weightless. With such a component, the cream acquires lightness and a neat appearance, because it keeps the shape perfectly.

  • cottage cheese – 150 g;
  • water 40 ml;
  • gelatin – 15 g;
  • sour cream – 100 g;
  • vanilla sugar – 20 g.
  • Pour gelatin with warm water and leave for swelling for 20 minutes.
  • Whisk in a light air mass cottage cheese, sour cream and vanilla sugar.
  • Gelatin should be kept on the fire until completely dissolved and, adding to the mass, mix quickly.
  • Get the cream immediately.

Sour cream and curd cream is easy to prepare, it always turns out delicious, tender and airy. It allows you to diversify the palette of flavors of desserts, especially if you often cook cakes and cakes at home. There are a lot of recipes for preparing such a cream, we will list some of them below.

Sour cream and curd cream

  • cottage cheese – 1 packet;
  • sour cream 20% – 400 ml;
  • sugar – 1 glass.

Cottage cheese is crushed, so that there will not be small grains left. Add sugar, sour cream – all the whisk. To taste the cream became more gentle, add vanillin and nuts (they are worth a little grind).

For biscuit in multivark:

  • eggs – 2 pieces;
  • flour – 1 multi glass;
  • baking powder – 1 teaspoon.
  • sour cream – 500 g;
  • sugar – 1 cup;
  • cottage cheese – 300 g;
  • vanillin – 0,5 tsp.

First of all, we will bake biscuits. To do this, beat the eggs to a foam, add the sugar. Combine the flour with the baking powder and add it slowly to the eggs with sugar, whilst constantly mixing the mass. The form of the multivark oil, pour the dough into it and bake the biscuit in the “Bake” mode for 50 minutes. We wait until the biscuit cools, and cut it into equal parts.

In order to prepare a cream of cottage cheese and sour cream, the latter is whipped with sugar and cottage cheese, add vanillin. We spread the creams with cream and let it soak for 1.5 hours in the refrigerator.

Sour cream and curd cream with gelatin

  • gelatin – 10 g;
  • curd fat – 250 g;
  • sour cream – 1 glass;
  • sugar – 1/2 cup;
  • water.

Gelatin is thrown into 1/4 cup of cold water and left for 15 minutes, then warm it over moderate heat until dissolution, and carefully mix to prevent lumps, and in no case boil. Cottage cheese we rub with sugar and combine it with sour cream and all this is well beaten up with a mixer. Gelatin is slowly introduced into the preform and mixed thoroughly.

Recipe for sour cream cheese cream

  • cottage cheese – 250 g;
  • sour cream fat 250 g;
  • gelatin – 10 g;
  • sugar – 0.5 cup.

Gelatine is poured into cold water. Then heat it and stir until dissolved. Cottage cheese we rub with sugar, we add sour cream and we beat. Gradually add the gelatin to the whipped mass and mix. The main thing in the preparation of the cream is a well-beaten sour cream.

To make the cream turned airy, sour cream must be cooled before cooking and maintain its temperature during cooking. To do this, you can put a container of sour cream with cold water. Beat with a blender or a mixer. You can add condensed milk to the cream, lemon juice, vanillin, orange peel. The cream is ready.

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