Strawberry Jam Cottage Cheese Shortbread Cake

Very tender cottage cheese cake. Oh how delicious! When you are tired of sponge cakes and want something new, this cake is just for this occasion. Very tender and tasty! The cream and cakes just melt in your mouth. Try it, I really liked it.
cook time: 2h
Gavin Tanner
Strawberry Jam Cottage Cheese Shortbread Cake

Nutrition Facts (per serving)

337
Calories
20g
Fat
29g
Carbs
7g
Protein

Ingredients (12 portions)

Dough:

Eggs 1 pc
Egg yolks 1 pc
Sugar 150 g
Butter 300 g
Wheat flour 600 g
Soda 1 tsp
Salt to taste

Cream:

Cottage cheese 500 g
Condensed milk 200 g
Mascarpone 250 g

Jam:

Strawberry 240 g
Sugar 60 g
Pectin 1 tsp

Cream cheese:

Mascarpone 250 g
Cream 250 g
Powdered sugar 5 tbsp

Recipe instructions

Step 1

Step 1
First, make the jam. Defrost the strawberries or take fresh ones.

Step 2

Step 2
Puree. Add sugar and pectin to it. Put on fire and cook for 10 minutes.

Step 3

Step 3
Letʼs prepare the products for the test. We weigh everything on scales. We take soft butter.

Step 4

Step 4
Beat soft butter with sugar, you can add a pinch of salt. Next, add the egg and yolk. Stir everything and add flour and soda. You need to add flour in parts. Because it is different for everyone, you may need less. It took me about 400g.

Step 5

Step 5
Place the dough in the refrigerator for 15 minutes.

Step 6

Step 6
Then divide the dough into parts. You can make 8 parts or weigh 140g pieces. Roll out on paper through film and immediately cut out a circle, mine is 20 cm. From the leftovers you will get another cake.

Step 7

Step 7
Prick the dough with a fork. These are the cakes we will have. Meanwhile, turn on the oven at 190 degrees. And bake until light golden brown, 5 minutes. I made two sheets at a time and turned on the fan mode.

Step 8

Step 8
Let them cool.

Step 9

Step 9
This is the stack of cakes I got.

Step 10

Step 10
Making cream. To do this, we will prepare cottage cheese, condensed milk and mascarpone. I have liquid cottage cheese. If you have dry cottage cheese, you need to grind it through a sieve and you can add 50 ml of cream.

Step 11

Step 11
Place all ingredients in a mixer bowl and beat.

Step 12

Step 12
Now we will assemble the cake. Our jam has cooled down and it has thickened.

Step 13

Step 13
So, put the first cake layer, spread 2-3 teaspoons of jamai on it.

Step 14

Step 14
Now the curd cream. Approximately 4-5 tablespoons.

Step 15

Step 15
And so on. We do not coat the top cake. We also coat the sides lightly with cream. The cake will be slightly movable. You could immediately put it in a ring. But I always do this.

Step 16

Step 16
Next, wrap everything in film and tighten it with a ring. Place in the refrigerator overnight.

Step 17

Step 17
In the morning it will look like this. Now we make the cream for the tightness.

Step 18

Step 18
The cream and mascarpone should be very cold. The whisk can be put in the freezer for a couple of hours. Then put everything in a mixer bowl and beat. Add powdered sugar immediately too. Someone may need more, Iʼll taste it. Not everyone likes things too sweet. You can’t beat the cream. Therefore, you need to stop in time.

Step 19

Step 19
We put cream into a cooking bag and spread it around the cake.

Step 20

Step 20
Next, we quickly work with a special spatula for cakes. Remove the excess cream and voila! Smooth cake!

Step 21

Step 21
We decorate as we want. I decorated with berries. Coat them with condurine. This cake should be served after 3 hours. We put it straight into the refrigerator. The next day, this cream may crack on top, keep this in mind. Therefore, it is better to serve on this day.

Step 22

Step 22
If you decorate with flowers, you need to wipe the stems with vodka and wrap in film.

Step 23

Step 23
Thatʼs it, bon appetit!

Additional rubrics

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