Cottage Cheese Cream

(410 votes)
Total Time Icon
Total time: 45 min
Preparation Time Icon
Prep time: 45 min
Yield Icon
Enough for 4 people

🍓 Ingredients

6 leaf Gelatin 📝 🍽
200 grams Sugar 📝 🍽
1/2 liter Milk 📝 🍽
1 package Custard powder vanilla 🍽
4 tablespoons Jam to taste 🍽
250 grams Cream 📝 🍽
  Lemons the peel 🍽
500 grams Cottage cheese 📝 🍽

🍽 Instructions

For the cake base, I take a sponge cake (see my recipe for this) with 3 eggs and then cut it once.

From the milk, sugar, vanilla pudding powder and lemon zest, cook a vanilla pudding.

Soak the 6 sheets of gelatin beforehand, then squeeze them out and stir them into the hot pudding.

Stir the quark into the hot pudding and let the mixture cool. Whip the cream until stiff and then fold it into the cool quark-pudding mixture. Spread the sponge cake base with the jam, put a cake ring around it and pour the ouark-pudding-cream mixture onto the base.

Now put the second half on top to cover. Refrigerate for at least 2 hours. Before serving, decorate with powdered sugar. Variations I:

It is creamier if you take 500 g instead of 250 g cream, but then you have to stir in 8 sheets of gelatin.

Variation II (for vegetarians):

Instead of gelatin, you can also add 2 lightly heaped teaspoons of agar-agar to the milk and then let the milk boil for about 2 minutes before stirring in the pudding powder. Variation III:

When the curd mixture is on top of the cake base, you can still add any fruit to the curd cream.

Simply place the fruit on top of the quark cream.

They will then sink in and can be found somewhere in the middle when cut open. However, the fruits should be well drained and not bring too much liquid into the mass.

📊 Nutrition Facts

Nutritional values per serving:

16 g
50 g
56 g

📝 Recipe Overview

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