Quince cottage cheese-lemon: recipe, ingredients, cooking secrets

Baking with cottage cheese in most cases turns out very tasty. And if you add a piquant lemon zest to the cottage cheese dough, the result can exceed all expectations. We offer to prepare foreks curd-lemon according to one of the recipes below. In the article, simple baking options for 5 minutes in a microwave, and more complex ones, for example lemon-curd cheesecake are also considered.

Secrets of preparing a delicious lemon-curd cake

Each dish has its own subtleties of cooking, adhering to which, you can achieve an excellent result. The secrets below will help to prepare the perfect lemon-curd cake:

1. The baking recipe assumes the obligatoryuse of cottage cheese in the dough. To make the cupcake moderately wet and well baked in the oven, it's important to choose a bit dryish curd, and before adding it to the dough, grind it through a sieve. In this case, grains will not be felt in the finished baking.
2. To make the cupcake look lush, it is recommended to introduce separately yolks and whipped proteins into the dough.
3. Lemon in the finished baking can give some bitterness. To avoid this, you should enter only zest and juice in the dough. To get a lemon flavor and aroma this will be enough.

Cottage cheese-lemon classic cupcake

Many believe that there is nothing better than the classics. Cupcake curd-lemon, cooked according to this recipe - a direct confirmation of this. It turns out so delicious that you do not want to add to it, or remove any ingredient. Consider step by step how to bake a curd-lemon cake.

Ingredients:

• butter - 150 g;
• 180 g of sugar;
• cottage cheese - 300 g;
• 1 lemon peel;
• 3 eggs;
• vanillin;
• flour - 300 g;
• 1 teaspoon of soda;
• lemon juice.

Sequence of preparation:

1. Oven preheats to 170 degrees.
2. Soft oil with a mixer is beaten with sugar in a lush mass.
3. Cottage cheese is rubbed through a sieve and added to the creamy-sugar mass.
4. Then add the lemon peel.
5. Cottage cheese mass is thoroughly mixed.
6. Then add eggs and mix thoroughly with a mixer.
7. In the last turn, the flour is sifted into the dough, vanillin, lemon juice is extinguished soda.
8. The dough is carefully kneaded and laid out in a greased form.
9. The cake is baked 60 minutes. After the rash, the baking powder is covered with sugar powder.

Simple curd-lemon cake in the microwave for 5 minutes

This cupcake is ideal for breakfast. Its preparation takes a minimum of time, and the taste of such baking is simply excellent: light and gentle.

The cake in the microwave for 5 minutes is prepared in the following sequence:

1. First, in a small bowl, you need to combine all the dry ingredients for the cake: flour (100 g), sugar (2 tablespoons), baking powder and vanillin by pinch.
2. After mixing to dry ingredients, lemon peel, milk (4 tablespoons), beaten egg and a tablespoon of cottage cheese are added.
3. The dough is carefully kneaded and laid out on ceramic cups (2 cups 10 cm in diameter are needed).
4. The cups with the test are sent to the microwave for 4 minutes. Operating mode, select "Automatic cooking".
5. Ready cake (cottage cheese-lemon in our case) is recommended sprinkled with powdered sugar.

To make the structure of the product more damp, before sending it to the microwave, add to each cup of a tablespoon of condensed milk, and then close it with the remaining dough.

The recipe for cottage cheese cake with zest

A delicious cupcake according to the recipe, proposed below, is prepared in such a sequence:

1. Sugar (160 g), vanillin, 100 g of butter and low-fat cottage cheese (150 g) are beaten with a mixer in a homogeneous white mass.
2. To the curd-creamy mass are added yolks (2 pcs.) And zest.
3. Proteins are beaten into dense foam and introduced into the dough by mixing with a spatula.
4. Flour (2 tbsp.) And a small batch of baking powder are sieved in the dough.
5. A well dough shredded dough is transferred to a greased form and sent to a preheated oven (190 degrees) for 50 minutes.
6. The cooled cottage cheese cake with lemon zest is sprinkled with powdered sugar.

To bake a cake, it is better to use a mold with a notch in the middle. Then it will be evenly baked, it will turn out to be moderately moist and very tasty.

A recipe for a fragrant cake from a bread maker

The main advantage of making cake inThe bakery consists in the fact that all the ingredients for the dough are loaded immediately in full, without pre-whipping with a mixer, grinding through a sieve, etc. The baking mode in the bakery should be selected "Cupcake", and the cooking time is set automatically when the program is selected. As a rule, after 1.5 hours you can get a lemon-curd cake from the bakery.

The recipe for cooking is as follows:

1. Sugar is poured into the bread bucket (200 g), melted butter (160 g) and 300 grams of cottage cheese are added.
2. Then add 3 eggs, wheat flour (1.5 items), a bag of vanillin and a teaspoon of soda.
3. Finally, lemon peel is added.
4. The lid of the bread maker is closed and the "Cupcake" program is installed.
5. After the specified time the fragrant baking will be ready.

Brilliant lemon-curd cake with icing

According to this recipe, the cake is always perfect. Lush, tasty, with a light lemon flavor and glaze glaze - just what you need for a home tea party.

The cottage cheese-lemon curd is prepared in such a sequence:

1. Cold oil (150 g) is rubbed on the grater and mixed with a fork with a glass of sugar until the crumb is formed.
2. In the sweet crumb is added cottage cheese (300 g).
3. Alternately 4 eggs are added and whipped with a mixer.
4. Lastly, flour (2 tablespoons), baking powder (1 teaspoon) and lemon zest are poured out.
5. The dough is thoroughly mixed and laid out in a mold.
6. The prepared form is sent to the oven for 1 hour (180 degrees).
7. Prepare the icing from the sugar powder (4 tablespoons) and lemon juice (30 ml).
8. Take the cake from the oven, cool and pour over the lemon glaze on top.

Preparing the cake in the multivark

In the multivarque, as in the bread maker, tooyou get a very delicious cupcake. The structure at it leaves porous, and the aroma already at baking costs such strong that hardly has enough forces to wait for the end of preparation. And you'll have to wait until it cools down. And only then the cake can be cut into portions.

The cottage cheese-lemon cake in the multivark is prepared as follows:

1. Sugar (170 g), cottage cheese (250 g) and 25 grams of butter beat up with a mixer or rubbed with a fork.
2. Add 3 eggs and a lemon, together with a peel shredded in a blender (the bones need to be extracted beforehand).
3. Sift flour (1 ½ tbsp.) And soda (1.5 tsp). Then the dough should be mixed and leave to stand on the table for 5 minutes, so that the reaction of soda with lemon occurred.
4. The dough is transferred to an oiled bowl.
5. The cooking mode "Baking" is set.
6. After 60 minutes, the cake will be ready. The top turns pale, so for 10 minutes before cooking, the cupcake is recommended to turn over.

Lemon and curd cheesecake

We offer one more variant of the original anduseful baking for tea. No less tasty than a curd-cottage cheese cake, it turns out cheesecake, made from cream cheese and cottage cheese with the addition of juice and lemon zest.

Sequence of dessert:

1. Any cookie (250 g) is crushed into a crumb with a blender or rolling pin.
2. Melt the butter (120 g) and pour it into a crumb. As a result of the mixing, a mass resembling a dough should appear.
3. Cooked "pastry" spread on the bottom and sides of a split shape (diameter 20 cm).
4. At the time of filling, send the form to the freezer.
5. Cream cheese and cottage cheese (250 g each) grind through a sieve.
6. One by one enter into the curd mass 3 eggs, whipping with a mixer.
7. Preheat the oven to 140 degrees.
8. In the curd-egg mass, add a cup of sugar and starch (2 tablespoons). Beat to dissolve the sugar.
9. Sour cream (250 ml) to mix with juice of one lemon and zest (3 items of a spoon). Add to the rest of the filling.
10. Get the form from the freezer, put the stuffing.
11. Send the form to the oven, where the cheesecake will languish for 2 hours.

Before serving, the cooled pastry is recommended to be decorated with whipped cream.