Smetannikov Tatar recipe


  • Tatar Smetannikov
  • Smetannikov Tatar
  • Smetannikov raisin Tatar
  • Smetannikov tartare with poppy seeds

Everyone knows the golden rule of the daily diet: "Eat breakfast myself, share dinner with a friend, dinner give to the enemy." But not everyone wants to have breakfast beaten eggs or salad. So nice to have a cup of freshly brewed coffee or tea, and treat yourself to something sweetly ... There is a perfect solution - Tatar pie filling! Delicate, moderately sweet Smetannikov on thin test will give you a sense of satiety, and useful filling of cream and eggs will provide energy for the whole day.

Tatar Smetannikov

Here is a classic recipe Tatar - Smetannikov. Its delicate flavor sweets conquer the first time.


For the dough:

  • Milk - 200 ml
  • vegetable oil - a couple of tablespoons
  • 1 egg
  • teaspoon salt
  • Sugar - 1-2 tablespoons
  • active dry yeast - teaspoon (5-6 grams)
  • slaked soda - at the tip of a knife
  • flour - 300 grams

For filling:

  • sour cream - 500 grams
  • Sugar - 6-7 tablespoons of table
  • Eggs - 4 pieces

Cooking method:

Of these, the first list of ingredients and knead dough leave an hour at room temperature or warm water bath. While the dough is suitable, whisk (but only slightly) the eggs with sugar, add sour cream and stir - filling is ready. Ripe roll the dough into a circle to a diameter of 4-6 cm more than you selected baking dish. Lubricate the form of a piece of butter and place the dough, forming ledges. On the basis of pour stuffing, bumpers bend slightly inward. Put the cake in a preheated oven beforehand about half an hour at 200 degrees. All the generous and easy to prepare dessert is ready. Bon Appetit!

 Smetannikov recipe Tatar

Smetannikov Tatar

To prepare the cake tender, not necessarily to tinker with the test yourself. This recipe suggests using frozen puff or puff-yeast dough, bought at the supermarket. It is important to defrost the dough: simply remove the package and leave it on a table or on the bottom shelf of the refrigerator until completely heated.


  • frozen puff pastry - 250 grams
  • sour cream - 300 grams
  • sugar - 4 tablespoons
  • egg - 3 pieces
  • fruit or berries (for decoration)

Cooking method:

Since this recipe is prepared using purchased puff pastry, first of all, prepare the filling: cream, whisk the eggs and sugar in a blender or using a mixer. Thawed dough a little roll and place in the prepared pan. Guard rail must be at least 3 centimeters. Pour the filling knife, trim the edges and slightly bend them.

Submit Tatar cake in the preheated oven and bake at 180 degrees for 15 minutes, let the top of a little browned. Then cover with foil and continue to shape bake for another 20 minutes. Filling must fully grasp and climb slightly. Decorate the cake with fruits or berries to your liking. If you have a sweet fruit, slightly drown them in poluprigotovlennoy stuffing before you cover it with foil. Sour grapes better to just lay on top of, or after cooking they become more acidic. Bon Appetit!

Smetannikov raisin Tatar

Add a favorite recipe a bit of raisins - and that's in front of you new original dish. Smetannikov turns out very harmonious taste. It is best to use white varieties of raisins, and before preparing to steam berries and roll them in the flour.


For the dough:

  • 7 grams of dry yeast
  • 250 ml of milk
  • 70 grams of melted butter
  • 45 grams sugar
  • peel, taken from half a lemon
  • 420 grams of flour
  • a pinch of salt

For filling:

  • 500 grams of sour cream 25% fat
  • 6 tablespoons of sugar (80 grams)
  • 4 eggs
  • 10 grams of vanilla sugar
  • 70 grams of raisins

Cooking method

Dissolve yeast in warm milk, combine all bulk ingredients: flour, salt and sugar. To this mixture pour the milk with yeast and mix well. Add the melted butter and lemon zest from half. Thoroughly knead the dough a few minutes - it should be soft and slightly sticky. Put weight on the working surface, floured, and form a dough ball. Grease a deep bowl with olive oil and reload it a lot, cover with foil and leave it at room temperature for a couple of hours - even increased in volume by half. Then put the bowl with the dough in the refrigerator for 8 hours. 3 hours before the expected start of baking, remove the dough from the fridge - let it warm up.

The recipe came to the second stage - to the preparation of the filling in the pie. Pre-soak and rinse Poppy. Mix sugar with the eggs, add sour cream and raisins and mix well. The finished dough, roll the cake in a little more than the diameter of the form, place and at intervals of 2 cm notch edge. Then, a little bend every second "clove" inside. Pour the filling over the dough and bake at 180 degrees for about 30-40 minutes. Tatar cake checked for readiness as follows: middle, with gentle shaking should sway. Remove from the oven and well Smetannikov cool, and best of all - leave it overnight in the refrigerator. Bon Appetit!

 Tatar cake Smetannikov

Smetannikov tartare with poppy seeds

This recipe will delight dessert pleasant poppy filling - delicious addition to the traditional sour cream soufflé.


For the dough:

  • flour - 250 grams
  • margarine - 100 grams
  • 4-5 tablespoons of low-fat sour cream or yogurt
  • Sugar - 5 tablespoons
  • baking powder - a teaspoon

For poppy filling:

  • Poppy - 7 tablespoons
  • semolina - a couple of tablespoons
  • Milk - 200 ml
  • Sugar - 4-6 tablespoons

For the sour cream soufflé:

  • sour cream - 400 ml
  • sugars - 0, 5 cups
  • vanillin - a pinch
  • a couple of eggs

Cooking method:

To create the filling, use this recipe: mix poppy with semolina (it is possible to pre-grind). Heat the milk over low heat, sprinkle in sugar and poppy mass. Cook over medium heat until a thick pasty mass. Cool filling, and in the meantime, start to cook Smetannikov basis.

For the dough in a bowl pour the flour, add baking powder, margarine (not melt it, and just grate), sugar, sour cream or yogurt. You should get a smooth soft dough. For the sour cream vanilla souffle carefully using a mixer, beat the eggs and sugar, vanilla, sour cream. Now that all the ingredients are ready, the time came to collect the cake. On oiled bottom of split form, about 22-24 cm in diameter, put the dough, forming a low bumpers. You can excise them evenly and in a staggered manner to bend inward. Then lay out the stuffing and poppy pour cream souffle. Preheat oven to 180 degrees and bake for about 45-50 minutes. Leave to cool Smetannikov directly in the form. Enjoy your tea!

Prepare tender sour cream cake can now everyone, because the recipe is so simple it! Adding raisins or dried apricots Smetannikov, sprinkle it with almond crumbs or chocolate, you get quite a memorable dessert. Improvise, connect the imagination, do not be afraid to change a bit the recipe for themselves. Cook with us!

 Smetannikov Tatar: recipe for the perfect breakfast

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 Cake with curd cream


  • Sponge cake with cream cheese
  • Apple and cheese cake
  • Honey cake with curd cream
  • Chocolate cake with cream cheese
  • Sponge cake "Tenderness" with cream of cottage cheese

Many children do not like cheese. But everyone knows how useful this fermented milk product. Prepare a wonderful cake with delicate curd cream and small gourmets will appreciate your culinary skills.

Sponge cake with cream cheese

This recipe is attractive in that instead of cherries, you can add any nuts, berries and fruits: hazelnut, cherry, peach, pineapple, melon and so on. As you can see, a lot of cakes can be cooked with curd cream, and each of them is special.


  • 4 eggs
  • -135 grams of sugar
  • vanilla sugar
  • flour - 80 grams
  • Starch - 50 grams
  • Cherry fresh or preserved in alcohol - 500 grams
  • Gelatin - 3 tablespoons
  • cottage cheese - 400 grams
  • 380 grams of cream 33% fat
  • powdered sugar - 1/3 cup
  • half a lemon
  • black chocolate - 100 grams

Cooking method:

For the basics of this delicate cake to bake a cake you need. Since its classic recipe, it is not necessary to put the baking powder or baking soda. Splendor test will provide the foam of beaten egg whites. However, it is so delicate, which requires special treatment. The oven should be preheated to 180 degrees. Avoid drafts. After completing these important preparation, start kneading.

Carefully separate the whites from the yolks. Chilled and slightly salted whip the whites to a froth. The yolks separately pound with sugar and vanilla, beating them is not simply grind thoroughly with a fork. Mix the flour with starch and egg yolks in vsypte. Enter slowly and carefully proteins spatula mix the batter. Carefully pour it into the mold, and to submit to the middle shelf of the heated oven. Bake for about 20-25 minutes without opening the door, otherwise biscuit shall fade.

Allow the cake to cool slightly to the future and get out of shape, and themselves enjoy a cream. To start, soak the gelatin. Curd connect with powdered sugar, lemon zest and juice of half a lemon. Pre-cooling (at least 5 hours), whip the cream to a froth. If not thick consistency, use a thickener. Send whipped cream in the refrigerator so that they do not fell off, and return to the cottage cheese. The swollen gelatin mix with a small amount of cheese and enter it into the rest of the curd mass. The latest in a cream Put cream, leaving a 1/3 volume of cake decorating.

Set aside 16 cherries, and stir in the remaining cottage cheese. Cut the cooled cake into 2 cakes. Place the lower part of the split in the form, cover half the cottage cheese and cherry cream, place the second cake on top and press down a little it. The top of the biscuit and cover with remaining cream to submit all of the product 45-50 minutes in the refrigerator. Cool the cake, cover it with whipped cream.

The recipe came to the stage decoration. Melt the chocolate, put a big part in kornetik, and in the remaining chocolate roll 16 cherries. Freeze them 3-5 minutes to glaze frozen, and place 2 circles on the surface of the cream. Decorate the cake with chocolate stripes and patterns. That's all gorgeous cherry cake is ready, a nice tea!

 cakes with curd cream

Apple and cheese cake

Incredibly flavorful blend of sweet and juicy apples will give curd dessert harmonious taste and delicate texture.


For the dough:

  • 1, 5 cups flour
  • 130 grams of soft butter
  • 50 grams sugar
  • yolk
  • some milk

For the apple filling:

  • 8 juicy apples
  • 0, 75 cups of sugar
  • 0, 25 glasses of orange juice

For cottage cheese cream:

  • 2 bags of cream (250 g)
  • cup sugar
  • 14 grams of gelatin
  • 0, 25 glasses of milk
  • 450 grams of cottage cheese 9%

To top:

  • 250 grams of cream
  • 100 grams of white chocolate

Cooking method:

This recipe is slightly extended over time, as a cream for it is necessary to prepare the day before baking: Melt 100 grams of white chocolate in a pack of cream (250 ml), a little cool and leave to cool overnight. The next day, the ingredients for the dough knead smooth. Use your fingers to spread the dough on the bottom of the form to form small ledges. Preheat oven to 180 degrees and to submit a basis for the cake bake for 20-25 minutes.

When the allotted time is up, remove the form and place cool. Meanwhile, cook the apple filling: cut into 8 slices of peeled fruit. Pour into a saucepan orange juice, pour the sugar, add apple slices and slightly Uvarov. Allow to cool slightly and engage in the meantime delicate curd cream. Whisk well chilled cream. Dissolve gelatin in hot milk and slightly warm, and then add the curd. Whisk this mixture whisk and gradually enter into it with whipped cream. All food preparation is completed, the recipe goes to the step of collecting the cake.

On the basis of the spread cooled apple filling, then cover with curd cream and place on the bottom shelf of the refrigerator for 3 hours. After a time, remove the cake and carefully apply a pre-prepared cream with white chocolate previously hard whipping them. Decorate delicate curd dessert optional - Enjoy your meal!

Honey cake with curd cream

Here we describe to you a cake, very similar to the familiar honey cake. However, we offer a recipe for cream cheese to add - it will give a unique taste of the dessert!


For the dough:

  • about 2, 5 cups sifted flour
  • 1/3 cup honey
  • 2 eggs
  • 240 grams of sugar
  • soda
  • baking powder

For the cream:

  • 0, 9 kilograms of cottage cheese
  • 1, 25 cups of sugar
  • 150 grams of butter
  • 3 egg yolks

To prepare the dough for this wonderful honey cake, in a saucepan combine the eggs, sugar, honey, 1 teaspoon soda and baking powder. Heat the mixture, stirring constantly, until the dough volume will not increase by 2-3 times. When this happens, add flour and mix thoroughly. The dough turns a little sticky, very soft and elastic. Divide com 8-9 pieces and roll them, cut out on a plate and start baking. Oven must reach 190-200 degrees. Baking generously grease with vegetable oil and bake cakes for 8-15 minutes. The first cake usually baked longer than the others, about a quarter of an hour, and later - no more than 10 minutes.

Prepared for the cake layers promazhte curd cream. The recipe is as simple as possible and does not require a long whip. Simply connect all components in a saucepan and warm up on low heat until the first bubbles. The cream is quite fluid, because Lay cake on a wide dish and generously watered every cake - let dripping from the brim. After collecting the product, sprinkle with crumb from his baked cutting dough can add coconut and corn sticks iskroshennye. Insist dessert should be at least 8 hours. Enjoy your tea!

 Cake with delicate curd cream

Chocolate cake with cream cheese

Cocoa give this cake a special touch, you can add a little cinnamon, if you like the fragrance.


  • half cup flour
  • 450 grams of sugar
  • a dozen eggs
  • 300 milliliters of yogurt
  • 150 grams of nuts
  • 150 ml of milk
  • 300 grams of cottage cheese
  • cocoa
  • soda
  • lemon acid
  • vanillin

Cooking method:

Start to cook biscuit dough: 5 egg wash and separate the whites from the yolks. Proteins send cool slightly salted for further beating. 5 To the yolks, add another 5 whole eggs and whisk in the magnificent mass. Pour 15 tablespoons of sugar without the slides, and yogurt. Mix everything well and sprinkle in a pinch of burnt ash, then sift in the cocoa and flour mixture. Interfere with it, sifting, 1 tablespoon. The dough turns out homogeneous, liquid consistency. Shots low rectangular shape and promazhte vegetable oil with a brush. Carefully pour the batter, do not disturb him once again.

Warm up the oven and send the form to the batter was baked at 180 degrees. Pay special attention to the heat - not to submit a dish bake until the oven warms up quite well. So, until cake is being prepared, it's time to do curd cream. To do this, 300 grams of cottage cheese with a glass of sour cream mix, sprinkle in sugar and vanilla sugar. Beat the meringue of the proteins that had been delayed.

The recipe comes to a logical conclusion - is to assemble the cake. Ready chocolate biscuit cake cut into two. From the middle of the select bit chips for decoration. Promazhte first curd cake with cream and sprinkle with chopped walnuts. Align the edges of the product and the excess crumble. Place the cake on top and cover with meringue. Let the cake infused, and in the meantime you cook the chocolate coating - it will give a rich bright taste of dessert.

In a small saucepan, combine the milk, 3 tablespoons cocoa and sugar. On low heat bring to a boil. You can add a spoonful of sour cream - icing gain strength, it will be easier to put on a layer of meringue. With the vanes (preferably silicone) evenly and quickly flatten the chocolate icing on top of the finished product. Sprinkle crumb side of the remnants of dough and chopped nuts. Decorate kornetika protein cream and leave to infuse for 2-3 hours. Luxurious chocolate cake with curd cream is ready! Bon Appetit!

 cake recipe with curd cream

Sponge cake "Tenderness" with cream of cottage cheese

The appearance of this dessert reminiscent of "Anthill", but the taste is very different - it gently with a pronounced taste of cottage cheese and sour cream. To add a sweet dish can be any berries, nuts, fruit, candied fruit, chocolate Drops and so on. Use all your imagination to cook this wonderful cake with curd cream.


For the sponge:

  • 8 eggs
  • 3/4 cup flour
  • 8 tablespoons sugar
  • 7 teaspoons potato starch

For the cream:

  • 800 ml cream 20% fat
  • cup of cottage cheese
  • cup sugar
  • 10 grams of vanilla sugar
  • mandarins in syrup

For decoration:

  • 1 chocolate bar
  • almond flakes

Cooking method:

First of all, carefully separate the whites from the yolks. Mix 8 egg yolks with a couple of tablespoons of sugar and a little whisk them with a fork until the mixture turns white. Stir starch, stir and set aside briefly, sugar should melt. Then enjoy a meringue: pour into proteins teaspoon fresh lemon juice and whisk them into the foam. Carefully pour the yolk mixture and carefully Stir gradually podsypaya flour.

The resulting mass pour into a greased form and send in the oven. Oven temperature 170 degrees, the time needed for at least 40 minutes. Check readiness skewer, but the first 25 minutes do not open the oven door to biscuit singed. While the cake is baked, start cooking cream. His recipe is simple: sour cream, cottage cheese, sugar and vanilla mix with a mixer.

When the biscuit propechetsya, remove it from the mold and cut into cubes with edge 4 centimeters. Dip each cube in the sour cream and cottage cheese mixture and begin to lay out a broad slide plate, alternating tangerines. Cope with the formation of a cake, melt the chocolate bar and pour the product in any form, then sprinkle with almond flakes. Let sit for a couple of hours and call home to the table. Bon Appetit!

Now that you know how to cook a very delicious and healthy dish - sweet dessert. There is a great variety of cakes with curd cream, we have chosen for you the light and tasty. Armed with a prescription and using your imagination, you can bake an amazing taste and appearance of food. Prepare easy, with love and inspiration!

 Cake with curd cream: tenderness in every bite

We recommend that read: Curd cream cake