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IN in this regard this dessert is just what you need. ABOUT positive impact The effects of cottage cheese on the human body have been known for a very long time, and there is a serious scientific basis for this. And the taste of the cake described here is simply incredible. Imagine, you feel a soft biscuit soaked in sweet syrup, chocolate and a delicate curd filling and berry jelly melting in your mouth, mmm... And what appearance! The dessert looks beautiful and noble; it will look worthy as a birthday cake.
If financial issue is not very significant for you, then cottage cheese can be replaced with Mascarpone cheese, with it the dish will be even tastier. You can see how to make this cheese at home on the website using the search function.
So, I suggest you buy everything you need and start the recipe...
Nutritional value of the dish per 100 grams.
BJU: 7/7/24.
Kcal: 182.
GI: average.
AI: high.
Cooking time: 25 minutes active + 6 hours in the refrigerator + 20 minutes in the oven.
Number of servings: 8 servings (2 kg).
Ingredients of the dish.
Chocolate sponge cake.
- Premium wheat flour - 40 g (2 tbsp).
- Cocoa - 15 g (1-2 tbsp).
- Egg 1 C - 2 pcs.
- Baking powder - 4 g (1 tsp).
- Sugar - 60 g (2-3 tbsp).
- Butter (for greasing the mold) - 5-10 g.
Syrup.
- Water - 100 ml (1/3 tbsp).
- Sugar - 100 g (1/2 tbsp).
Berry jelly.
- Raspberries (or other berries) - 300-400 g.
- Sugar - 100 g (1/2 tbsp).
- Gelatin - 20 g (3-4 tsp).
- Water - 70 ml (4 tbsp).
Curd filling.
- Cottage cheese - 500 g.
- Sugar - 100 g (1/2 tbsp).
- Gelatin - 15 g (3 tsp).
- Water - 80 ml (4 tbsp).
- Cream 33% - 200 ml (3/4 tbsp).
Chocolate icing and decoration.
- Chocolate - 100 g (1 bar).
- Cream - 15 ml (1 tbsp).
- Berries (raspberries, strawberries, wild strawberries) - 100 g.
Recipe.
The preparation of this dessert will take place in two stages, so first we take out only the ingredients necessary for the sponge cake, syrup and berry jelly.
Start the process of creating a cheesecake better in the evening, no later than one day before the holiday.
Wash the berries, remove all excess (stems, twigs and other impurities) and dry on a towel.
Set the oven to warm up to 180 C.
So let's begin. Soak gelatin (4 tsp) in warm water (4 tbsp).
We leave it in this state until we need it.
Now let's start preparing the biscuit. In a deep bowl, beat eggs (2 pcs) with sugar (2 tbsp) until fluffy foam forms.
Through a sieve, add wheat flour (2 tbsp), cocoa (1-2 tbsp) and baking powder (1 tsp) to the resulting mixture. Mix the mixture with a mixer until smooth.
Pour the dough into a greased mold (mine is 22 cm). Bake the biscuit in an oven preheated to 180 C for 20 minutes. We do not open the oven door during this time.
Let's make syrup to impregnate our base.
Place a saucepan on the stove, pour 1/3 cup of water into it, add 1/2 cup of sugar there, and, stirring, bring the mixture to a boil, then remove the pan from the heat.
Without wasting time, let's prepare berry jelly.
Grind raspberries or other berries (300-400 g) together with sugar (1/2 tbsp) into a homogeneous puree. For this purpose I used a blender.
Those who want to get rid of even the smallest seeds in the jelly need to rub the resulting mass through a sieve. I didn't do this.
Dissolve the swollen gelatin in a water bath or using a microwave (20 s, 400 W) until warm, liquid.
While stirring the raspberry puree, pour gelatin into it and bring the mixture until smooth.
Pour the berry mixture into a round mold (mine is 18 cm in diameter) and put it in the refrigerator for 5 hours, or preferably overnight. You should end up with a layer about 2 cm high.
If there is any leftover, pour it into a yogurt jar and put it in the refrigerator for a couple of hours, it will be a great dessert.
We check the readiness of the biscuit with a toothpick; it should remain dry after immersing it in the crumb.
Let our flour base cool in the mold for about 15 minutes, then remove from it and soak in the previously prepared syrup. We pour everything out without regret. Then we put the biscuit in the refrigerator and go to bed...
In the morning, take the remaining ingredients out of the refrigerator.
Soak gelatin (3 tsp) in water (4 tbsp). We are waiting for it to swell.
Grind the cottage cheese to a paste using a sieve or blender.
Now you need to whip cold cream (3/4 tbsp) with sugar to the consistency of thick sour cream.
We begin to stir only the liquid, and after 5-7 minutes, gradually add sugar in several stages.
Add the resulting creamy mass to the cottage cheese and bring everything until smooth.
Dissolve the swollen gelatin. How this can be done has been written previously.
Pour the resulting liquid into the curd mass, mix the ingredients until smooth and creamy.
Let's start assembling the cake.
Place the cooled, juicy sponge cake into a springform pan (22 cm in diameter).
Spread half the curd cream on top of it.
Remove the berry jelly from the refrigerator and carefully place it in the center of the cake on top of the curd layer.
To easily remove the jelly from the mold, heat its bottom and sides with a hairdryer for about 1-2 minutes.
Pour the remaining curd cream into the bowl and put our dessert in the refrigerator for 3-4 hours until completely frozen.
10 minutes before the cake is ready, start making the glaze.
To do this, melt the chocolate (100 g) in a water bath or in the microwave (40 s, power 800 W), add cream (1 tbsp) and mix everything with a whisk.
Our chocolate glaze is ready.
Take the cake out of the refrigerator and carefully remove the mold. To easily and easily remove the iron circle from the dessert, warm its sides slightly with a hairdryer for no more than 1-2 minutes.
We cover the surface of the product with glaze at your discretion. I made drips by pouring small amounts of chocolate around the circumference of the cake, leaving the middle clean.
The final touch is to place the berries on the glaze.
We portion the cake and serve it to the table, look how beautiful and original the cross-section of the dessert turned out. Not to mention its amazing taste.
Bon appetit!
No-bake curd cake with gelatin and cookies is an ideal dessert for breakfast; it will harden in literally 1-1.5 hours, so you can prepare a surprise for your family by getting up early and creating such edible beauty in your kitchen, or rather, in your refrigerator, because a cake made from cottage cheese and gelatin is prepared without baking!
A minimum of products means a maximum of benefits and taste, that’s how I would characterize this delicacy. Since I prepare it for breakfast, I add brewed natural coffee to the top layer of the cake - it turns out very tender and colorful! You can use both store-bought and homemade cottage cheese - there are no questions about the fat content of the product. You can also add sour cream, fermented baked milk and other milk to your taste.
Boil water and pour 50 ml of boiling water into a cup with ground natural coffee, and 150 ml - into a cup with gelatin. Let it brew and stir the gelatin. Let's leave everything for 10 minutes.
Then pour the cottage cheese into the bowl of a food processor or into a deep bowl, add sugar and citrus flavoring. You can add vanilla. Dissolve the gelatin thoroughly and pour the liquid with it into the bowl with the cottage cheese. Grind everything until smooth. If there is not enough liquid, add a little more hot water into the bowl. Pour into one third of the mass instant coffee without grounds and mix thoroughly.
Grind the cookies almost into crumbs and pour them into a mold with sides. If you want the base to be dense, then mix the cookie crumbs with additional butter. I like the base to crumble, so I don’t add oil!
Pour the white curd mixture onto the crumbs and smooth with a spatula.
Pour the coffee mixture onto the white mass - you don’t even have to level it, since it turns out to be more liquid than the first one and spreads itself. Place the mold with the preparation in the refrigerator for 1.5 hours or in the freezer for 30-40 minutes.
Carefully remove the frozen cake from the pan by running a sharp knife around the inside of the pan and around the edges.
Decorate the cake to your liking: berries, fruits, sprinkles, etc. Curd cake with gelatin prepared without baking is ready for tasting.
Serve chilled, cut into pieces, along with aromatic tea, coffee, cocoa, etc.
No-bake cottage cheese cake is a wonderful way to please yourself and your loved ones with a tasty, but at the same time light delicacy. One of the suggested recipes will help you prepare the dish quickly.
Curd cake without baking - the easiest way
The easiest way involves minimum set ingredients. Can be cooked with any berries.
Required Products:
100 grams of butter;
2 large spoons of gelatin;
half a kilogram of cottage cheese;
200 grams of cookies;
0.2 kg sugar;
200 grams of berries;
0.2 liters of heavy cream.
Cooking process:
1. Turn the cookies into crumbs and mix with butter. We put what we got into a mold, press it down and put it in the refrigerator.
2. Mash the selected berries until pureed, divide the cottage cheese into two parts, one slightly larger than the other. And the one where we combine less with the berry mass.
3. Fill the gelatin with water, and when it swells, pour slightly warmed cream into it.
4. Add some of this mass to the cottage cheese, and another to the berries.
5. Take the base out of the refrigerator and alternately lay out both fillings, cool for a couple of hours and you are ready to eat.
Recipe with gelatin
A no-bake cottage cheese cake with gelatin is somewhat reminiscent of a soufflé, and you can hardly feel the cottage cheese.
Required Products:
400 grams of sour cream;
30 grams of gelatin;
a glass of sugar;
can of pineapple pieces;
0.2 kg butter;
500 grams of cottage cheese;
a packet of vanillin;
0.25 kg of cookies.
Cooking process:
1. Place gelatin in a glass and pour cold water, we wait for it to swell.
2. Break the cookies into small pieces, combine with grated butter, half the specified amount of sugar and vanilla.
3. Knead the mass well and place it on the bottom of the mold dense layer.
4. Put sour cream and remaining sugar into the cottage cheese and blend everything with a blender. Then we place half of the pineapples here.
5. Mix the remaining pineapples with syrup with gelatin, heat in a water bath until it dissolves.
6. Pour a little more than half of this mixture into the cottage cheese, and then cover the cookie crust. Place in the refrigerator for 60 minutes.
7. With what’s left, pour over the already slightly frozen cake and put it back in the cold for another 6 hours.
With added fruit
Curd and fruit cake is a real delicacy that children will certainly enjoy.
Required Products:
200 grams of cottage cheese;
500 grams of grapes;
0.5 kg sour cream;
30 grams of gelatin;
a glass of sugar;
0.4 kg of cookies;
180 grams of butter.
Cooking process:
1. Melt the butter, mix with pre-crushed cookies.
2. Place the resulting mass in a container, press it down, and put it in the refrigerator for an hour.
3. Pour gelatin with water, let stand for swelling.
4. Combine sugar, sour cream and cottage cheese and blend with a blender.
5. Pour gelatin into the cottage cheese and stir.
6. Place grapes on the cookie crust and fill it with the curd mixture and put it back in the refrigerator.
7. After about an hour, the dish can be served.
Healthy curd and yoghurt cake
Required Products:
0.4 liters of yogurt;
two bananas;
100 milliliters of milk;
200 grams of cherries;
20 grams of gelatin;
0.4 kg cottage cheese;
100 grams of sugar;
0.2 kg of cookies.
Cooking process:
1. Combine yogurt, cottage cheese and sugar, blend with a blender.
2. Pour gelatin with milk, after 10 minutes heat it slightly, add to the cottage cheese mixture.
3. Move it into the mold, place crushed cookies, banana slices and more curd mixture on top.
4. Layer of cherries and a little more mixture. Refrigerate for a couple of hours and serve.
With quick sour cream
Curd and sour cream cake is considered almost a classic. If you wish, you can add various berries, cocoa and even chocolate to the recipe.
Required Products:
Two spoons of cocoa;
a packet of gelatin;
0.4 kg cottage cheese;
100 milliliters of milk;
six spoons of sugar;
any berries;
400 grams of sour cream.
Cooking process:
1. Pour gelatin over milk, put on fire and dissolve without bringing to a boil.
2. Mix sugar, sour cream, cottage cheese, beat with a blender.
3. Divide the resulting mass into two parts, mix one with berries and the other with cocoa.
4. Place everything in the mold alternating layers and put it in the refrigerator to harden.
Cooking with citrus flavor
Required Products:
600 grams of cottage cheese;
150 grams of cookies;
one orange;
40 grams of gelatin;
0.2 kg sour cream;
120 milliliters of water;
150 grams of sugar;
vanilla to taste.
Cooking process:
1. Pour gelatin with hot water and leave until it swells.
2. Add sour cream, sugar, vanillin to the cottage cheese and beat until smooth.
3. Pour gelatin here and mix.
4. Place part of this mass in a mold, and place pieces of oranges on top, then again cottage cheese, crushed cookies and finish everything with the curd mixture.
5. Place the cake in the refrigerator overnight, turn it over in the morning and serve.
Chocolate lemon cake with cottage cheese
Chocolate-lemon cake turns out incredibly delicious. If you don’t want to fuss and stand at the stove for a long time, then this recipe is for you.
Required Products:
20 grams of gelatin;
half a glass of water;
0.2 kg of cookies;
200 grams of sugar;
three spoons of cocoa;
spoon of starch;
100 milliliters of milk;
four lemons;
0.3 kg yogurt;
0.7 kg of cottage cheese.
Cooking process:
1. Pour gelatin with water, leave for some time to swell.
2. Mix the butter and crushed cookies, pour the mixture into the mold and refrigerate for an hour.
3. Squeeze the juice from the lemons and grind the zest from one.
4. Place the starch in a bowl and start pouring lemon juice in parts, stirring constantly so that there are no lumps. Add 120 grams of sugar and zest here.
5. Separately mix the remaining sugar, cocoa and milk.
6. Place both mixtures on fire, add gelatin.
7. Combine the curd mass with chocolate and lemon cream, beat well.
8. Place cream on top of the cookie crust one at a time until it’s finished, then put it in the refrigerator for at least 4 hours.
No-bake cookie treat
Curd cake with no-bake cookies is a very tasty combination. For dessert, it is better to take square cookies.
Required Products:
250 grams of cottage cheese;
spoon of gelatin;
0.25 kg sour cream;
300 grams of cookies;
100 grams of sugar.
Cooking process:
1. Pour gelatin with water, put it on fire and completely dissolve.
2. Use a blender to thoroughly beat the cottage cheese, sugar and sour cream, then combine with gelatin.
3. Place the cookies tightly into the mold, pour the resulting mixture on top and repeat the sequence several times.
4. Place the cake in the refrigerator overnight to harden.
Ingredients:
For the curd layer:
- 300 gr. cottage cheese,
- 500 gr. low-fat sour cream,
- 1 glass of sugar,
- 50 gr. gelatin,
- 1 packet of vanilla sugar.
For the jelly:
- 1 pack of colored jelly,
- fruits according to taste and season: strawberries, kiwi, oranges, cherries or raspberries. Some people use banana, but it doesn’t go well with cottage cheese, it’s more of an acquired taste.
- There is an option for a jelly cake with cookies as a base - then you need to take another 300-400 grams. sugar cookies and 75 gr. milk, grind in a blender and compact a layer of about two centimeters at the bottom of the cake pan.
When did jelly appear?
Jelly cake has been a favorite treat since childhood. There are many different interpretations, options and experiments in this field, but most housewives know that it is impossible to spoil this dessert and it takes quite a bit of time to prepare.
If you believe history, the first mention of jelly goes back to the Middle Ages; it was made from air bubbles of sturgeon and in appearance it looked more like white jelly than the now familiar jelly delicacy. But in 1845, Peter Cooper, an engineer, invented and patented a powder made from processed tendons and animal skins, which gave the consistency to the product that everyone is familiar with - gelatin.
However, there was no separate “jelly” dish yet, and only forty years later the first jelly cakes with a fruity taste and an alluring smell were invented. It was the pharmacist Perth Waite, who tried in vain to persuade people to eat a tasty mass that was good for joints.
As a result, disappointed, he sold the patent to his neighbor-inventor Woodward, realizing a few years later how rashly he had acted. Jelly, and all its interpretations with different combinations of products, began to gain a wave of popularity and by the thirties took pride of place on holiday tables.
Both tasty and healthy
Jelly-curd cakes will appeal to lovers of a slim figure and a healthy diet - after all, the combination of cottage cheese and fruit is quite pleasant, but low in calories, you just need to use low-fat sour cream.
The usefulness of cottage cheese is worth mentioning separately. An impressive amount of casein makes it possible to maintain a feeling of fullness for a long time, and the presence of niacin helps stabilize nervous system. At the same time, cottage cheese is considered a dietary product - for comparison: in cottage cheese the fat content is up to 18%, and in hard cheeses-up to 55% or more.
Curd and jelly desserts with fruit are especially useful for pregnant women. And at the same time, you don’t need to waste time baking biscuits - which many women like, who already spend a lot of time in the kitchen. Children are especially delighted with jelly with whole fruits inside, especially if the pastry chef takes the time to make them into a cute shape in the form of an animal or flower.
Preparation of jelly-curd cake step by step
A simple recipe for making a no-bake jelly cake with cottage cheese, sour cream and fruit involves the following steps:
- Soak the gelatin in a small amount of water. It is worth noting that there are two types of gelatin - instant and simple - simple takes about 1 hour to swell, while instant gelatin takes 10-15 minutes.
- Beat the cottage cheese with sugar and vanilla in a blender. Separately, beat the sour cream into a fluffy mass and carefully mix with the curd mass. Heat the gelatin in a water bath, not allowing it to boil, and pour it in a thin stream into the curd and sour cream mass, being sure to stir thoroughly and vigorously to avoid the appearance of prematurely frozen lumps of jelly.
- Place the resulting mass into a springform cake pan, carefully leveling the surface and place in the cold to harden. In the meantime, chop the fruit (it’s better to leave the cherries whole, but carefully remove the seeds without breaking the structure of the berry), prepare the jelly from the package according to the method indicated on it, cool to room temperature.
- Slowly pour two-thirds of the colored jelly onto the frozen curd layer, arrange the fruits in a picturesque order and put them in the refrigerator again. It is recommended to keep the remaining colored jelly in a warm place so that it does not harden prematurely. When the fruit layer becomes jelly-like, pour the remaining jelly on top and send back. In order for the gelling properties to strengthen, it is better to wait a few hours before serving.
- Before serving, carefully remove the springform sides and garnish with whipped cream, whole fruit or chocolate tendrils.
Curd and jelly cakes with fruit are a special decoration for any table, tea party or holiday. He is good because he different times You can use different fruits every year, which means the taste will be new and impressive every time.
Jelly cakes are special. They turn out beautiful, bright, rich and very healthy, because they consist exclusively of natural products. Often the base is cottage cheese. What else can you add?
Curd jelly cake - general principles of preparation
You can use regular or instant gelatin for cakes. Some recipes call for ready-made jelly in bags. If the taste or color is not specifically indicated, you can choose at your own discretion. Gelatin is poured with cool water, then infused until completely swollen. After this, it is melted and mixed with other ingredients.
What are cakes made from?
Cottage cheese or curd masses;
Fruits, berries;
Sour cream, yoghurts;
Chocolate, cocoa, vanilla;
Biscuit, cookies.
The dessert is formed in bowls, which are usually covered with cling film or foil. You can use a springform pan. Curd cakes gelatin takes time to harden, usually taking from 3 to 6 hours.
Simple cottage cheese jelly cake with strawberries
A no-bake version of an amazing curd-jelly cake. It is better to use fresh and firm strawberries. These products will make a fairly large dessert for 10 servings.
Ingredients
0.5 kg of cottage cheese;
0.5 kg sour cream;
20 g gelatin;
160 g powder;
700 g strawberries.
Preparation
1. It is better to take out the cottage cheese and sour cream on the table in advance, let it sit, you need products at room temperature.
2. Mix 0.5 standard glasses of water and gelatin. Set aside for the grains to swell. We focus on the time specified in the instructions.
3. Wash the strawberries and leave the liquid to drain.
4. Mix sour cream with powdered sugar and add cottage cheese to them, beat with a blender until smooth.
5. Place the swollen gelatin in the microwave. First heat for 15 seconds, then stir and heat again for 15 seconds. If suddenly the mixture does not melt, you can repeat it a third time.
6. Pour gelatin into the curd cream, stir vigorously, season the base with vanilla.
7. Free the dried strawberries from the ends and place them in an even layer on the bottom of a lined bowl.
8. Pour over curd cream. If there are any berries left, spread them out and deepen them slightly so that they don’t stick out.
9. Leave jelly treat for 4 hours in the refrigerator, then cover the bowl with a flat dish and turn the cake over.
Curd jelly cake with cherries (based on)
For cherry curd-jelly cake you will need a base. Of course, you can bake a full-fledged cake, but here we use cookies, we take a simple shortbread like “Baked milk”, “Yubileinoe”.
Ingredients
600 g cottage cheese;
15 g gelatin;
250 g cookies;
70 g butter;
1 can of condensed milk;
400 g cherries;
1 packet of cherry jelly.
Preparation
1. Knead the cookies into crumbs, you can use a food processor. Add softened butter and start kneading. In the process, add a few tablespoons of condensed milk. You should get a dough-like mass. Place on the bottom of the springform pan, level the cake, and place in the refrigerator.
2. Mix gelatin with 50 ml of plain water or cherry juice. Leave for a quarter of an hour.
3. Beat the cottage cheese with the remaining condensed milk. If the sweetness is not enough, you can add sugar. Add melted gelatin and stir.
4. Remove the cake from the refrigerator, pour in the curd cream and let it harden for 2 hours. The mass should become dense so that the cherries do not fall into the cream.
5. Mix the jelly from the bag according to the instructions. You can take any other if there is no cherry taste.
6. Remove the seeds from the berries.
7. Place the cherries on top of the curd mass, pour over the diluted, but not hot, jelly. Place the dessert in the refrigerator and leave until completely frozen.
Curd and jelly cake “Chocolate” on sponge cake
For this cake you will need a biscuit base; if you don’t want to bake, you can buy the cake in the store.
Ingredients
7 spoons of sugar;
5 spoons of flour.
For the curd layer:
0.4 kg cottage cheese;
0.4 kg sour cream;
3 tsp. gelatin;
1 chocolate bar;
1 spoon of cocoa;
1 tbsp. Sahara;
60 ml water.
Preparation
1. Prepare the crust. Beat the eggs until foamy, gradually add sugar. As soon as it completely dissolves, the mass becomes fluffy and white, add flour. Pour into a lined springform pan and bake. Since the cake is thin, ten minutes is usually enough. Let cool.
2. Pour gelatin into a bowl, add water, and leave.
3. Beat cottage cheese, sour cream and cocoa with sugar, season with vanilla, set aside.
4. Remove the cooled cake from the mold, remove the paper and return it back.
5. Break the chocolate into pieces, melt half in a water bath, chop the rest into smaller pieces and pour into the cottage cheese. Then pour in the melted mass and mix.
6. Now melt the gelatin and also pour it into the cottage cheese.
7. All that remains is to stir everything well, pour into a springform pan on top of the cake, and leave for 5-6 hours.
Curd and jelly cake “Broken glass” with sponge cake
There are many options for the “Broken Glass” cake made from a curd base. This dessert is rich because it contains biscuit. You can take one ready-made cake layer, cookies, or bake according to any of the recipes.
Ingredients
200 g biscuit;
3 packets of jelly different colors;
300 g cottage cheese;
600 g sour cream;
20 g gelatin;
1 tbsp. Sahara.
Preparation
1. We dilute the jelly by color separately, but pour a little less water than in the instructions. Pour onto plates, in one-centimeter layers. Leave to harden in the refrigerator.
2. Cut the biscuit into 2 cm cubes or break into arbitrary pieces with your hands.
3. Dilute the gelatin, pour no more than 100 ml of water into it.
4. Beat cottage cheese with sour cream and sugar. Add melted gelatin.
5. Take out the frozen jelly, cut into pieces free form.
6. Cover a large bowl with film, pour in a layer of sour cream, lay out pieces of jelly and biscuit, and pour in cream again. And so on. Pour the remaining curd mixture on top.
7. Place the dessert in the refrigerator for 5 hours, then turn the “Broken Glass” onto a flat plate and remove the film.
Curd and jelly cake “Broken Glass” with fruits
A variant of a very bright and light curd-jelly cake, which is prepared without a sponge cake. You can use other fruits to taste.
Ingredients
2 bags of jelly;
400 g cottage cheese;
20 g gelatin;
1.5 tbsp. yogurt;
200 g strawberries;
200 g kiwi;
150 g sugar powders.
Preparation
1. Make jelly according to the instructions, leave until completely hardened. It is better if it is of different colors, the dessert will turn out more beautiful.
2. Fill the gelatin with a small amount of water, about 70 ml, and also leave it to swell.
3. Beat cottage cheese with powder and yogurt. You can take fruit or natural yogurt, it’s a matter of personal taste.
4. Peel the kiwi, cut into pieces up to two centimeters.
5. If the strawberries are small, then use them whole. If the berries are large, then cut them in half or quarters.
6. Cut the jelly. You can make pieces of arbitrary shape and size, but not very large.
7. Add melted gelatin to the cottage cheese, shake thoroughly, then pour in the jelly and fruit. Stir.
8. Transfer it all into a bowl covered with film. You can take a small springform pan. We are waiting for the dessert to harden.
Curd and jelly cake “Orange”
This cake has a beautiful layout. The dessert is very bright, sunny and aromatic.
Ingredients
1 packet of orange jelly;
3 oranges;
500 g cottage cheese;
15 g gelatin;
1 tbsp. sour cream;
Sugar to taste.
Preparation
1. Dilute orange or lemon jelly according to the instructions, cool and pour into a springform pan. You can use a bowl, but with a flat bottom. Place in the refrigerator to harden.
2. For now, dilute regular gelatin with 50 ml of water, let it swell.
3. Peel the oranges, cut into even circles up to 0.5 cm. You should get beautiful slices with sectors.
4. Place orange mugs on the frozen jelly. We choose the most beautiful pieces.
5. Combine cottage cheese with sour cream, beat, add sugar to taste, add melted gelatin.
6. Gently pour the oranges on top. We try not to move the pieces.
7. The remaining oranges can be cut smaller and scattered on top, slightly deeper into the cottage cheese. We send the cake to harden.
Curd-jelly cake made from cookies with gelatin
Another recipe simple cake, which does not require baking. You can use any cookies, but preferably soft ones, maybe with chocolate flavor.
Ingredients
300 g cookies;
400 g sour cream;
150 g sugar;
1.5 tbsp. l. gelatin;
100 g chocolate;
400 g cottage cheese.
Preparation
1. Combine gelatin and 50 g of cold water, stir, leave for 30 minutes.
2. Combine cottage cheese and sour cream, add granulated sugar, stir. If necessary, the cake can be made sweeter.
3. Now you need to melt the gelatin and mix with cottage cheese.
4. Cover the mold with cling film and make a curd layer of about 0.5 cm.
5. Lay out a layer of cookies. Cottage cheese again, then cookies. Pour the remaining cream on top.
6. Let the cake harden.
7. Chocolate needs to be melted and cooled.
8. Remove the cake from the mold, turning it over onto a plate. Drizzle with melted chocolate glaze. Let it sit for another quarter of an hour and the delicious dessert is ready!
It is easier to heat gelatin in a microwave oven, but the quality is better in a water bath.
You can’t let the jelly boil, let alone boil. The dessert will not harden after this.
If the cake does not want to harden, this cannot be fixed. An option is to put the mixture into small bowls, decorate with grated chocolate, nuts, coconut flakes and serve this dessert.