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Curd cakes in a frying pan. Cottage cheese cake in a pan with custard

Is it possible to quickly and tasty bake cottage cheese for a beginner? Cottage cheese cooking in a pan on the stove turns out to be no less juicy than in the oven, but it cooks twice as fast. According to experienced chefs, its taste is no different from a traditional oven dish. The recipe helps out if there is no oven in the kitchen, but you want to enjoy a delicious and sweet dessert. You can add some cookies to such a dish, it will be tasty and unusual. Making this casserole is a pleasure.

Being a source of protein and calcium for our body, cottage cheese can harm it only if the expiration dates are not observed. The product is most useful within 3-5 days after manufacture - during this period it can be safely subjected to heat treatment. It is better to store ready-made pastries with cottage cheese in the refrigerator for 72 hours.

3 culinary secrets of cottage cheese products in a pan

So that the casserole does not burn and easily moves away from the dishes, it is better to grease the pan before baking with oil (vegetable or creamy) or line it with baking paper.
It is better to choose a thick-walled, cast-iron frying pan or use a cauldron for this purpose. Such dishes will provide better heating of the curd mass, and high sides will allow the dessert to rise well.
Cook only on low heat. Cooking on the stove should be similar to languishing in the oven. If you make the heat too high or medium, the dish will burn or, if left raw, will not have time to bake.

Various classic recipes

With sour cream

The top of the cottage cheese casserole in a pan without an oven turns out to be pale, however, the appearance of the dish can be improved if the dessert is served on the appetizing side. From a dessert, such a casserole can be turned into a diet breakfast if the raisins are replaced with grated cheese, and sugar with a pinch of salt. Such an exquisite dish is recommended even on paragraphs.

You will need:

sour cream - 200 g;
sugar - 100 g;
cottage cheese - 400 g;
raisins - to taste;
egg - 3 pcs.;
semolina - 100 g;
salt - a pinch;
soda - 0.5 tsp

Cooking

Mix sour cream with semolina and leave for a quarter of an hour to swell.
Whisk eggs with sugar. Mix the resulting mixture with cottage cheese.
Add swollen semolina, slaked soda, salt and raisins to the curd mass.
Put the dough in a dish greased with butter. Cook for 20 minutes on the stove over very low heat.

So that the cottage cheese casserole in the pan rises and does not dry out, it is necessary to prepare the dessert under a tightly closed lid. Before adding to the dish, it is better to soak dried fruits in hot tea.

Especially delicious will be a casserole, for the preparation of which cottage cheese from baked milk was used.

with pear

The recipe for cottage cheese casserole (as in the photo) in a pan with fruit is popular and healthy. The dish can be used as a children's vitamin food, as well as consumed by people on a weight loss diet, eliminating sugar from the dessert.

You will need:

honey - 50 g;
cottage cheese - 500 g;
eggs - 3 pcs.;
butter - 17 g;
sugar - 50 g;
starch -20 g;
pear - 1 pc.;
vanillin - a pinch.

Cooking

Mix butter with honey. Dip the diced pear into this sauce and hold until soft.
Whisk the eggs white with sugar.
Grind cottage cheese and mix with vanilla, starch and eggs, beaten with a whisk.
Put the cottage cheese mass in a pan with thick walls, greased with oil. Garnish the top of the casserole with pear syrup.
Cook over low heat for about half an hour, covering the dishes with a lid.

To prevent the casserole from crumbling, let the dish cool in the pan, and then remove. Instead of butter for greasing dishes, you can use high-quality margarine.

To make the dish especially tender, it is recommended to add a small amount of whipped cream to the ingredients.

Cottage cheese pie in a pan

A cottage cheese pie in a pan in appearance and taste is more like a cake - it can be prepared both for a festive table and for tea drinking in the family circle.

You will need:

cottage cheese - 200 g;
flour - 300 g;
slaked soda - 1 tsp;
sugar - 400 g;
eggs - 2 pcs.;
walnuts - 150 g;
butter - 150 g;
milk - 500 ml;
vanillin - to taste.

Cooking

Pound the egg and sugar (glass).
In the mixture, add vanilla to taste, 3 tbsp. l. flour. Stir.
In a saucepan, mix the mass with milk.
Make cream. Place the saucepan over low heat and cook, stirring constantly, until thickened.
Grind cottage cheese with a glass of sugar and an egg. Add the remaining flour to the mixture along with slaked soda. Stir. Knead a tight dough.
Divide the dough into 6-8 pieces. Roll out each part and fry in a dry frying pan until golden brown on both sides.
Cut off the uneven edges of the resulting cakes.
Chop the cake scraps with walnuts in a blender.
Beat the butter (soft) with a mixer, adding the cooled custard.
Lubricate each cake with cream, sprinkle with walnuts and leave to soak for 4-6 hours.

When baking cakes, it is important not to overexpose them in a pan - the dried dough will absorb the cream worse, and the dish will turn out dry. Before frying, prick the cakes with a fork so that they do not swell. The surface of such a cake-pie can be decorated with coconut flakes, grated chocolate.

Cottage cheese casserole in a pan without an oven turns out to be no less appetizing if you bake it in a tall cast-iron dish over low heat. Try it yourself!

We are used to the fact that a cake is a complex, time-consuming culinary delight and not every housewife undertakes to cook it. Believe me, there are not at all complicated recipes that literally everyone can handle, there would be a desire. And today we will prepare such a cake. In my cookbook there is a recipe for a cake in a pan, which is prepared very quickly.

This is one of my grandchildren's favorite cakes, so I make it quite often - quick, tasty and fun for the kids. It is made from cottage cheese cakes, which are baked in a pan. Due to the cottage cheese, they are soft, and soaked in sour cream, a delicate dessert is obtained.

Another advantage of this cake is that it has fewer calories than traditional cakes, since there is no butter in either the dough or the cream. I think enough words, let's get down to business.

pan cake recipe

Ingredients:

For cakes:

250 gr. cottage cheese
1 cup of sugar
2 eggs
1 tsp topless soda
2.5 - 3 cups flour
vegetable oil for lubrication

For cream:

1.5 cups sour cream with a fat content of at least 20%
1.5 cups sugar

How to cook a cake in a pan from cottage cheese cakes:

Give it some time to soak, and a delicious curd cake with delicate sour cream will be ready for tea drinking. Enjoy your meal!

INGREDIENTS

For making cakes:
Flour - 280 grams;
Cottage cheese - 250 grams;
Sugar - 120 grams;
Chicken egg - 1 pc;
Baking powder - 1 tsp;
To prepare the cream:
Milk - 0.5 liters;
Chicken egg - 1 pc;
Flour - 2 tbsp. with a slide;
Butter - 1 pack (200 g);
Sugar - 120 grams.

COOKING

A very easy cake to make. You don't need an oven to cook it and you need a minimum of products. Cake layers are fried in a pan. Due to the fact that cottage cheese is included in the dough, the cakes are soft.

Prepare the necessary products.

Rub the egg with sugar. Add cottage cheese. Mix well.

Add flour and baking powder. Knead the dough. Divide it into 8 parts.

Place a skillet on the stove over medium heat. Using a rolling pin, roll each piece of dough into a flat, thin cake.

Fry this cake in a dry frying pan on both sides.

Don't worry if the cakes aren't perfectly round. Find a plate slightly smaller in diameter than the pan on which the tortillas were fried. Place a plate on top of each flatbread and cut off the raised edges with a sharp knife. The trimmings come in handy for sprinkling the cake.

Grind the trimmings from the cake with a blender or just chop with a knife.

Prepare the custard. Mix eggs, flour and sugar. Add some milk. Stir. Pour in the remaining milk and stir until there are no lumps.

Put the cream on fire. Cook while constantly stirring the cream and not letting it stick to the bottom until it thickens. Leave the cream to cool. Add room temperature butter to the cooled cream.

Beat the cream with a mixer.

Assemble the cake, brushing each cake with cream. Grease the sides and top of the cake with cream.

Sprinkle cake crumbs over cake. If desired, you can also add chopped nuts, such as walnuts or almonds, to the crumbs. Let the cake brew and soak. It is ideal to leave the cake to soak overnight.

Happy tea!

Ingredients:

For test:

220 grams of cottage cheese, 1-2 eggs,
180 grams of sugar, 300 - 350 grams of flour,
1 tablespoon sour cream
1 teaspoon soda
vanillin.

For sour cream:

500 ml milk
2 eggs, 150 grams of sugar,
50 grams of sifted flour,
vanillin,
80 grams of butter,
250 grams of fat sour cream.

Among inexperienced confectioners, there is an opinion that a cake is a creation from the oven, requiring a lot of time, effort and money. But what about those who temporarily do not have an oven?

After all, anything can happen: it broke at the wrong time, and the guests have already scheduled a visit? By preparing a cottage cheese cake in a pan, you will forever debunk the myth that there can be no cake without an oven.

Among the hostesses, they even call it “10-minute”, because if you get used to it, you can bake it very quickly, spending the time you have freed up to rest.

Cottage cheese cakes are prepared for the cake very quickly, and due to the presence of cottage cheese in the recipe, the cakes are soft, airy and very soft. In combination with sour cream custard, a simple recipe turns into a stunningly delicious dessert for tea.

Cooking technology

The step-by-step recipe for cottage cheese cake in a pan is quite simple, the photo recipe will help you understand how the process actually looks like and make sure that nothing is easier.

In a shallow bowl, combine cottage cheese, sugar, eggs and vanilla. It is better to mix with a blender so that the cottage cheese is well rubbed and loses its graininess. Mix sour cream with soda and put in the curd mass. While stirring, gradually add flour and knead the dough. It will stick to your hands a little - it's not scary, it should be so.
Gather the curd dough into a ball, loosely wrap it in cling film so that it does not become weathered and leave in a cool place (but not the refrigerator) for at least half an hour.
Divide the infused dough into six to eight pieces, each of which is rolled into a circle according to the diameter of your pan. Bake in a regular frying pan (it should be completely dry, no need to grease it with anything). Be sure to pierce the dough in several places with a knife or fork so that it does not swell during baking.
Cottage cheese cakes are baked in a pan very quickly, about two minutes on each side, the fire should be medium so that the dough does not burn. It is also recommended to cover the pan with a lid - the cakes will bake better and become ruddy and fragrant.
Sometimes during the baking process, the shape of the cakes is broken and loses its correct circumference. In such cases, you can trim each layer: put a plate of close diameter on top and carefully cut off uneven edges with a knife. The remaining pieces can be additionally crumbled and dried more strongly in a pan - you get an excellent topping for the top layer of the cake.
Still warm curd cakes can be smeared with cream, which is best prepared in advance. Between the layers, you can pour chopped nuts - it will be even tastier. Sprinkle crumbs on top and decorate as desired with nuts, chocolate chips or pieces of fruit.

The cottage cheese cake must be well soaked, so it must stand in the cold for at least six hours, or it can be all night - this will make it even softer and softer.

Cooking custard

Pour milk into a saucepan and put on a small fire to warm, but do not boil.
In another bowl, beat eggs with sugar until light foam, add flour and mix thoroughly so that lumps do not form.
Pour the third part of the hot milk in a thin stream into the sugar-egg mixture, be sure to work well with the whisk so that the eggs do not curdle.
Boil the remaining milk, pour in the milk-egg mixture (always stirring) and heat over low heat, preventing it from boiling until thickened. Then turn off the heat, mix the cream well again and put in the cold to cool.
When the custard has cooled to room temperature, beat in soft (but not melted!) Butter, vanillin and mix until smooth.
Beat sour cream separately: it should be thick and oily, so it’s better to buy home-made. Carefully mix sour cream whipped to peaks with custard, beat lightly (no more than 5-10 seconds) and you can coat the cake.

Cottage cheese cake in a pan is truly a godsend for inexperienced housewives, as it is prepared very simply and does not require large expenses, it is also good for those who have a small amount of time: 10 minutes each to prepare the curd dough and sour cream, another 10 for baking - and a delicious dessert is ready!

Such a cake can be prepared even if you do not have an oven - and this is its undeniable plus! The taste is very similar to the famous "Napoleon", but cooking it is much easier and faster. The ingredients are the most readily available. The presence of cottage cheese in the dough gives special tenderness. Cream is the most common custard. Everything seems to be simple, but where does all this magic come from :) Really cool recipe.

Ingredients:

For test:

wheat flour 280 g

cottage cheese with fat content 5-9% 250 g

chicken egg 1 pc.

sugar 120 g

baking powder for baking 1 tsp.

For cream:

milk 500 ml

chicken egg 1 pc.

wheat flour 2 tbsp. l. with a slide

butter 200 g

granulated sugar 120 g

pinch of vanillin

Servings: 12 Cooking time: 90 minutes

Recipe calories
"Curd cake in a pan with custard" 100 g

Calories

Carbohydrates

To be honest, when I cooked this unusual curd cake for the first time, I did not even imagine that it would turn out so tasty. Therefore, the recipe exceeded all expectations, and I heartily recommend it to you.

Recipe

Step 1: Cooking the Custard

In a saucepan or ladle, mix 2 tablespoons with a slide of sifted wheat flour, 120 g of granulated sugar and a pinch of vanilla. Crack 1 egg into the mixture.

Add 100 ml of milk at room temperature and grind the ingredients into a homogeneous mass.

Then pour in the rest of the milk in a thin stream, constantly stirring the mixture with a whisk to avoid lumps.

Put the saucepan with the components for the cream on a slow fire. Stirring constantly, bring the mixture to a boil. When the cream begins to puff, remove it from the heat and cool completely.

After that, add softened butter to the custard and beat the mixture with a mixer, achieving a delicate and uniform consistency.

Step 2: Prepare the dough

While the cream is cooling, let's prepare the cakes. In a deep bowl, mix sugar and one egg. You can do it with a whisk, but I prefer using a mixer. So the dough is more homogeneous and tender.

When the mixture is fluffy and bright, add cottage cheese. If you want, you can first grind it through a sieve. I wanted the pieces of cottage cheese to be felt in the cakes, so I did not do this. Once again, beat everything with a mixer.

In several stages, we introduce the sifted flour. Knead a thick homogeneous dough. You may need a little more flour. It depends on its gluten, as well as the fat content of the cottage cheese.

Divide the finished dough into 8 equal parts.

Step 3: Fry the cakes

Roll out one part of the dough on a floured surface into a thin layer. Using a plate, cut out a circle with a knife the same diameter as the surface of the pan.

Heat up a dry frying pan. Carefully lay out a layer of dough on it. Fry the crust until golden brown on both sides. This will take about a minute, so do not leave it unattended for a long time.

Thus, we bake 8 cakes in a pan. You can also fry the whole cake as a whole, and then cut off the edges of the already fried one. This is if there is a huge frying pan. Fried cakes are soft, they do not crumble and cut normally.

From the leftover scraps, we will form another 1-2 small cakes. We also fry them on both sides, cool completely and grind them into crumbs with a blender.