Lemon Curd Cake Without Gelatin

Simple, gentle, fragrant, for every day! Curd cake without gelatin with lemon will be a wonderful end to lunch or dinner. You can make it round or in several layers. You can add half as much cottage cheese to the cream.
cook time: 1h 40 min
Chloe Benton
Lemon Curd Cake Without Gelatin

Nutrition Facts (per serving)

309
Calories
18g
Fat
29g
Carbs
8g
Protein

Ingredients (8 portions)

Korzh:

Wheat flour 125 g
Cottage cheese 100 g
Sugar 80 g
Butter 10 g
Eggs 2 pc
Vanillin 0.8 tsp
Baking powder 0.5 tsp
Salt 2 g

Cream:

Cottage cheese 200 g
Butter 180 g
Condensed milk 1 jar
Lemons 1 pc

Recipe instructions

Step 1

Step 1
How to make curd cake without gelatin with lemon? Take all the necessary ingredients.

Step 2

Step 2
Wash the eggs in warm water and soda, as there may be harmful bacteria on their surface. Break the eggs into a deep bowl, beat with sugar and vanilla using a mixer until bubbles form on the surface. Take vanillin at the tip of a knife, as in large quantities it can add bitterness to the finished baked goods, or replace it with a teaspoon of vanilla sugar.

Step 3

Step 3
Add soft butter and cottage cheese to the egg mixture and beat again until the products are completely mixed. It is advisable to remove the butter from the refrigerator in advance so that it softens in a few hours, or you can do this in the microwave at low power. If the cottage cheese is grainy, wipe it through a sieve or punch it with a submersible blender in advance. This will make the mass homogeneous and the finished product will be more tender.

Step 4

Step 4
Sift the flour and baking powder with a sieve or using a special mug, add salt to it. This will saturate the flour with oxygen and make the baked goods more airy. Knead the dough by adding the sifted flour to the egg mixture in parts. Be prepared for the fact that you may need less or more flour. You should get a fairly thick dough.

Step 5

Step 5
Place the dough in the baking pan and smooth it out using a silicone spatula or spoon. Bake the crust in an oven preheated to 180°C for about 40 minutes. The times are approximate, be guided by the features of your oven. Remove the finished cake from the mold and cool on a wire rack.

Step 6

Step 6
How to make cream for a cake? Take the necessary ingredients.

Step 7

Step 7
Wash the lemon well with a brush and a special detergent for vegetables and fruits to remove the layer of wax from its surface, which is used to treat it for long-term storage. Grate the zest on a coarse grater. Cut off the remaining skin. Cut the lemon pulp into small pieces, remove the seeds and the membrane that protects the tender pulp (this is desirable, but not necessary).

Step 8

Step 8
Place the pulp and zest in a blender and blend until smooth.

Step 9

Step 9
Combine soft butter with condensed milk and beat with a mixer until fluffy. It is advisable to take out the butter and condensed milk two (or more) hours before preparing the cream so that they are at room temperature. This will make the mass fluffy and thick.

Step 10

Step 10
Add lemon mixture and cottage cheese, mix thoroughly. Cottage cheese, if it is grainy, also rub through a sieve or punch with a submersible blender.

Step 11

Step 11
You should get a homogeneous thick mass.

Step 12

Step 12
Return the cooled cake to the pan in which it was baked and place the curd-lemon mixture on top, smooth with a silicone spatula or spoon. Place the cake in the refrigerator for 2-3 hours. When the cake has hardened, remove it from the mold and decorate the top with thin slices of lemon, zest, and mint leaves. Cut the cake into portions and serve with hot aromatic tea or coffee. Bon appetit!

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