Amazing baking on ryazhenka fast and tasty. Cake with ryazhenka cream "quartet" ryazhenka cake recipe

What can be made from ryazhenka? Yes, just drink it, it's very tasty! I used to think that way. But it turned out that you can cook delicious pastries on ryazhenka! And what? After all, this, in theory, is the same kefir, only from not ordinary milk, but from baked milk. Because ryazhenka has such a pleasant taste and creamy color. Yes, yes, I even made homemade ryazhenka from baked milk and sourdough - if you want to try it too, visit my Children's Site! And now I suggest you cook a cheesecake on ryazhenka, for the recipe of which I thank the author Tortik :) It was a discovery for me that you can make tender, creamy cottage cheese from ryazhenka, before I always made cheesecakes with ordinary cottage cheese. And here is such an unusual recipe!

So, I called baked milk cheesecake because it really has a light taste of this dairy product. And what a nice color! Creamy beige, very beautiful and delicate. And the texture is just as delicate - according to the responses of the readers of the original recipe, it is not inferior to chic classic cheesecakes with cream cheeses. Well, let's try!

I slightly altered the original recipe: I didn’t make the cake from cookies with melted butter (for 200 g of shortbread cookies, 100 g of butter), but I made shortcrust pastry. You can do whatever is more convenient for you. Also, in the original, eggs are added entirely to the filling, and I decided to divide them into yolks and proteins, as in the recipe for Lviv cheesecake, to make it more tender.

I baked in a 17 cm mold.

Ingredients:

For the base crust:

100 g butter;
50 g of sugar or powdered sugar;
1 yolk;
A pinch of salt;
180-200 g flour.

For filling:

2 half-liter packages of fermented baked milk;
1 cup full fat sour cream (25%);
2 eggs + 1 protein;
100 g of powdered sugar;
1 tablespoon of starch;
A pinch of vanilla.

For decoration:

A piece of chocolate.

How to bake:

You should start preparing for the preparation of this unusual cheesecake in advance - two days in advance! Yep, sounds cool, right? But there is nothing mega-complicated - you just need to put the ryazhenka in the freezer. And the next day, when it freezes to the state of ice, take it out, get it out of the bags and place it in gauze folded in 4 layers.

Tie the corners and hang somewhere else for a day. I hung it on clothesline in the bathroom :) When the whey drains, you get such a beige curd from ryazhenka.

The author of the recipe writes that this creamy cottage cheese makes an excellent layer for cakes, just needs a little sweetening. But we will try this sometime later, and now we will continue to make cheesecake. Now it's time for the shortbread dough.

Sift the flour into a bowl, cut the butter into pieces, add sugar and yolk, salt and first rub everything with your hands into crumbs, and then stick it into a lump. This shortcrust pastry makes delicious cookies!

Preheat the oven to 190C.

Take a detachable form, tighten the bottom with confectionery parchment and form a cake from the dough. You don’t have to roll it out - just make a cake, put it on the bottom of the mold and knead it with your fingers, so that you get a cake with sides slightly less than the height of the form, about 4-4.5 cm. The thickness of the cake is about 0.5 cm.

We poke the cake with a fork so that during baking it does not become uneven, like rough terrain, and then we also load it with foil with dry peas. If you neglect this moment, the surface of the cake may swell, as if a new volcano is about to appear there ... and it will not be easy to return the seized dough to its normal flat position!

We put the form with the cake in a preheated oven and bake for 10 minutes with peas, then we take out the foil with the load and bake for another 5-7 minutes just like that. The crust will turn golden and brown around the edges. Excellent - now we will take it out and let it cool down while we prepare the filling. If you immediately thump the filling into a raw cake, it will remain raw. Therefore, the basis for cheesecakes, tarts and similar goodies from shortcrust pastry is first baked until half cooked separately, and then filled with filling. Especially if the filling is wet - cottage cheese or fruit.

Spread the filling should only be in the almost completely cooled cake. Therefore, you can cook it slowly :)

Separate the yolks from the whites. Rub the yolks with a spoon with powdered sugar and add to the cottage cheese. Mix carefully.

Then add corn starch and mix.

Add sour cream, mix.

Beat the egg whites with a mixer until a thick snow-white foam, lush and light, holding its shape.

For 3-4 doses, gently fold the whipped egg whites into the filling.

It turns out a delicate creamy mass, similar in consistency to good thick sour cream.

We spread the filling in the base and - advice from the author of the recipe - gently tap on the form so that the filling is evenly distributed and air bubbles leave it.

We put a mold with water on the bottom of the oven. Reduce the baking temperature to 150C. We put the cheesecake in the oven and bake further - about 1 hour 20 minutes. Depending on your oven, it may take a little more or less time.

The cheesecake is ready when the filling in the middle stops shaking like jelly and the top is lightly browned.

Turn off the oven and take out the cheesecake pan. But we are not in a hurry to open it: we need it to cool down, since the hot shortbread dough is very tiny, and the filling is tender. When the cheesecake is almost cool, carefully open the mold and transfer the cake to the dish. But again, we are not in a hurry with the tasting. I understand that it’s intolerant, but the cheesecake should “infuse” for at least a few hours - then it can be carefully cut. We honestly left the yummy for the night on the windowsill (and if it’s hot, it’s better in the refrigerator) in order to try in the morning what it turned out to be, this mysterious ryazhenka cheesecake?

And he turned out very well! To a cup of morning coffee with milk or cocoa - that's it. Very satisfying - you can have breakfast in one piece, eat up before dinner!

Ryazhenka is a healthy fermented milk product that can be used not only for drinking. A ryazhenka pie in a slow cooker turns out to be lush, juicy and very tasty. Such a dessert is to the taste of both adults and children. It is very easy to prepare and the result is always excellent.

Pie "Berry"

Use dried fruit, fresh fruit, or berries to spice up the pie and make it unique. Each hostess will get her own, unique pastry.

Products

A glass of fermented baked milk
glass of sugar
2 cups of flour
2 large chicken eggs
3 large spoons of unscented vegetable oil
a tablespoon of baking powder
half teaspoon vanilla
berries and nuts to taste

In summer, you can use berries directly from the garden, in winter - ice cream. But they must first be thawed and rid of excess moisture. Pour boiling water over dried fruits and drain in a colander to drain the water. Then sprinkle with flour so that they do not settle to the bottom during baking. Nuts need to be calcined in a pan or in the oven.

Cooking

We break the eggs into a ceramic or glass container, add sugar and beat until white fluffy foam.
Add ryazhenka and baking powder, mix to start the reaction.
Pour in vegetable oil, add vanilla and mix again.
Gradually add flour and continue to beat with a mixer at low speeds. The consistency should be uniform.
If you want to add dried fruits or nuts, then enter them at this stage.
In the slow cooker, set the "Baking" mode for 50-60 minutes, put the dough into a pre-oiled bowl and pour out the dough.
Put the berries on top and lightly melt them into the mass.
We close the lid and bake until the beep, in no case open it, so that the pastries do not “settle”.

As soon as the process is over, open the multicooker and let the cake cool down a bit. We take out the finished dessert with a steamer, put it on a dish. Sprinkle with powdered sugar and decorate with fresh mint. You can pour chocolate fondant or chocolate melted in a water bath.

Baking is juicy, tender and very lush.

Cupcake "Sugar"

Such pastries are good as a basis for a cake. The finished pie must be cut into cakes, smeared with cream or jam. And pour the top with the same cream or chocolate jam.

Ingredients

3 eggs;
a glass of granulated sugar;
a glass of fermented baked milk;
100 gr. butter;
two glasses of premium wheat flour;
a small spoon with a slide of baking powder;
salt on the tip of a knife.

And in this recipe, you can make your own adjustments in the form of chopped nuts or raisins.

Cooking

Ready-made pastries are sprinkled with powdered sugar and served at the table. Morning coffee or evening tea accompanied by such an accompaniment will be a good start or end to the day.

If you are making this cake on the eve of the weekend, you can treat your family to a more elaborate dish.

Cut the cake into several layers, smear with jam or sour cream, pour chocolate fondant on top and decorate with fresh berries or fruit slices.
If all your household members are adults and they are already allowed to drink weak alcoholic beverages, prepare a “hoppy” impregnation. Combine a few tablespoons of cognac or rum with the same amount of sugar syrup. Mix well and soak the cakes with this composition. After that, lubricate with oil cream.

Pie "Guests on the doorstep"

Ryazhenka pies cooked in a slow cooker are a quick dessert. If you find out that guests are rushing to you and there is only an hour left before their arrival, such a recipe will become a lifesaver.

Ingredients

5 chicken eggs;
a glass of fermented baked milk;
a glass of sugar;
two glasses of flour;
a tablespoon of baking powder.

You can add raisins or dried apricots. If there are no dried fruits, but there is a lemon, rub the zest into the dough, trying not to hook the white skin (because of it, baking can acquire a bitter aftertaste).

Cooking

You need to prepare the dessert with the lid closed and do not open it until the end of the process, otherwise the cake will fall off and will not rise to the desired size.

If you add fresh berries to baking, you need to increase the cooking time by 10-15 minutes.

Before laying the nuts in the dough, be sure to dry them in a frying pan or oven. But it is better to do it in a slow cooker. To do this, you need to turn on the "Baking" mode for 7-10 minutes, add nuts and cook with the lid open until the beep sounds. Then leave in the bowl until it cools completely. So the nuts do not burn and dry properly.

CAKE FROM RYAZHENKA AND OAT COOKIES Ingredients: Ryazhenka Milk (from 3.2%) - 1 l Sourdough (from Oursson) - 3 g Sugar - 1 tbsp. l. Cake Ryazhenka - 400 ml Condensed milk (with sugar) - 150 ml Cookies (oatmeal) - 500 g Gelatin (preferably instant) - 7 g Nectarine - 400 g Cowberries - 1/2 stack. Sugar - 2 tbsp. l. Icing Ryazhenka - 200 ml Caramel - 1 tbsp. l. White chocolate - 50 g Gelatin - 5 g How to cook: Baked milk is needed for homemade fermented baked milk. It is very convenient to cook it in a multicooker equipped with the Multicook mode. Pour a liter of milk into the bowl. It is better to take fatter - from 3.2% and above. Set the temperature to 80 degrees and the time to 5 hours. Or cook on the Milk porridge, stew, Simmer, Slow cooker mode. Keep an eye on your multicooker. This is how thick and ruddy milk is obtained in the end. Cool the milk to 25 degrees and add the starter from Oursson. Mix thoroughly. Add a spoonful of sugar and stir again. Set the Yogurt mode to 8 hours. Here is such a ryazhenka turned out. Thick, tender, with a freaky aroma and sooooo delicious! Honestly, this was a great desire to complete everything, quietly gobble up ryazhenka and blissfully lick your lips! But… the trumpet is calling! Oatmeal liver - as practice has shown, it should be classic, without raisins and flat - more convenient - to break into pieces. I have a large one, it takes longer to soak. Dry the pieces in the oven at 100 degrees for 10-15 minutes. If your nectarines are juicy and soft, just chop them and drizzle with a little lemon juice. If they are oak, then put the pieces in a pan, add lingonberries and sprinkle with sugar. Simmer until fruits soften and caramelize. Cool Mix fermented baked milk with condensed milk - all 600 ml. Then pour 200 ml. Pour the gelatin into the remaining ryazhenka, prepared according to the instructions on the pack. Take some water. To mix, pour part of the fermented baked milk into the gelatin solution, mix, then pour into the bulk of the fermented baked milk. Dip the cookies into the ryazhenka. Let stand for a couple of minutes and lay out the layer in a domed shape. The form should either be greased with coconut oil or confectionery gel, or lined with foil. Then lay out a layer of fruit. Pour the layers evenly with fermented baked milk with gelatin. So lay down a couple more layers. There should be a layer of cookies on top. Pour the rest of the fermented baked milk on top and put the cake in the refrigerator overnight. Closer to serving, mix the remaining fermented baked milk - 200 ml - with caramel and melted white chocolate. Then add the gelatin solution, mix and strain through a sieve. Remove the cake from the mold by inverting it on a dish and covering with a towel soaked in hot water and wrung out. Pour over the glaze that has begun to thicken and let it harden. If there is too much glaze glass - collect and pour a second time. Decorate the cake and serve.

This ryazhenka cake is perhaps the easiest and fastest recipe for making a delicious homemade treat. The cake is very fluffy and tender and tastes somewhat like a biscuit. It is fermented baked milk that makes the structure of the cake more airy, which allows it to be soaked with sour cream very high quality. The preparation of this simple cake does not require any special skills and a lot of time from you, but despite this, the cake turns out to be very tender, fragrant and tasty.

List of ingredients

ryazhenka - 1 glass
sugar - 1.5 cups
flour - 1 cup
eggs - 2 pcs
soda - 1/2 teaspoon
sour cream 20% - 400 ml
cocoa - 3 art. heaped spoons
vegetable oil- for lubrication

Cooking method

Break the eggs into a deep bowl and add a glass of sugar. Beat well with a small whisk. Pour in the ryazhenka and beat again. Pour flour through a fine sieve and mix everything gently with a spoon. Then beat again with a whisk so that there are no lumps. Add soda and beat again.

Lubricate the baking dish with vegetable oil and pour the prepared dough into it. Place in an oven heated to 220 degrees and bake for about 20-30 minutes, until cooked.

While the cake is baking, you need to prepare sour cream. To do this, beat sour cream with the remaining sugar and cocoa until a fluffy cream is obtained. Cool the baked cake a little right in the form, then transfer it to a dish and grease it with the prepared cream while still warm. Decorate the cake however you like and give it some time to soak.

Ryazhenka cake is ready!

Ingredients:

Sugar (for a sweet tooth you will need 2 times more) - 4 tbsp. l.
Vegetable oil - 4 tbsp. l.
Cottage cheese(without grains, thick) - 320 g
Vanillin - 1 g
Water - 320 ml
Dried apricots (pitted) - 100 g
Prunes (pitted) - 100 g
Raisins - 100 g
Date (pitted) - 100 g
Oat flakes - 80 g
Ryazhenka(freeze) - 1.5 l
Vanillin - 1 g
Honey - 2 tbsp. l.
Nuts (handful, for garnish)

Preparation description:

Rinse dried fruits in water and soak each type in 80 ml of boiling water. Let it brew for at least two hours, and it is best to leave it in the refrigerator overnight so that they have time to soften properly.

For each type of dried fruit, without draining the liquid, add 1 tbsp. l. vegetable oil and sugar, 80 g of cottage cheese and a pinch of vanillin. Grind the mass with a blender. Add 20 g of oatmeal ground in a coffee grinder, mix. You will get a rather thick dough, but which can be easily spread with a spoon along the bottom of the mold. If the dough from some type of dried fruit turns out to be too thick and does not spread, add a few more tablespoons of water to it until the desired consistency is obtained.

Spread the dough evenly in the shape of a 20cm x 20cm square on a lightly oiled Teflon tray, silicone mat, or appropriately sized molds, and bake at 180 degrees Celsius for about 30 minutes. The finished cake should be slightly browned, remain tender, but it should be easy to remove from the mat. Date and raisin cakes may take longer to bake. Then reduce the temperature to 160 degrees and dry for another 10-20 minutes. Repeat the same operation with the rest of the dried fruits. You should get 4 cakes.