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Cream of sour cream and cottage cheese for a biscuit cake

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Kitchen World
Calorie content 291.2 kcal
Portions 2 port.
Cooking time 40 minutes
Proteins * 6 gr.
Fats * 9.8 g
Carbohydrates* 57.5 g
* per 100 gr. product
Cream of sour cream and cottage cheese for a biscuit cake
Content

It is with great pleasure that I want to share an incredibly simple and quick cream made on the basis of sour cream and cottage cheese. You can soak a sponge cake with such a cream or use it as an independent dessert.

Ingredients

Cooking process

step 1 out of 7
Put the required amount of chilled cottage cheese with a good composition in a blender glass or deep container.
step 2 out of 7
Measure out the required amount of chilled sour cream and add to the curd. Then add the required amount of powdered sugar or granulated sugar and vanilla sugar.
step 3 out of 7
Using a hand blender, beat until smooth.
step 4 out of 7
If small grains remain, this is not a problem.
step 5 out of 7
Put the prepared airy and tender cream in a container, and then place it in the refrigerator for stabilization and complete cooling for about 30 minutes.
step 6 out of 7
Garnish the chilled cream with strawberries. You can use other berries or fruits as decoration, or not use them at all.
step 7 out of 7
Sprinkle the cream on top with a small amount of powdered sugar and serve as an independent dessert. If you want to use the cream as an interlayer, then mix it thoroughly with the strawberries, and then use as directed.

Bon Appetit!

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