What is the best cottage cheese for a jelly cake. Delicious homemade curd cake with cherry jelly
- Drive eggs into a bowl and leave for 10-15 minutes. Sift flour through a sieve together with baking powder into one bowl and stir. Wash the apples, core them and cut the pulp together with the peel.
- Preheat the oven to 180C, grease a split form (large diameter) with butter and sprinkle with semolina. Lightly sprinkle the bottom of the dish with sugar and place the apple slices on it.
- Beat eggs with a mixer at high speed until foam appears and add sugar in a thin stream. Beat the egg cream for another 5-6 minutes until the sugar is completely dissolved and the egg mass triples.
- Stir in the flour mixture with a spatula to the egg cream. Transfer the dough on top of the apples, smooth and send to the preheated oven for half an hour. Remove the dish from the oven, cover with a light towel and leave to cool completely.
- Then prepare the syrup for impregnation: combine water with sugar and alcohol in a small saucepan, put on low heat and stir until the sugar is completely dissolved (but without bringing the mixture to a boil).
- Saturate the surface of the cooled biscuit with lukewarm syrup and put slices of peeled kiwi on top of it. Prepare curd cream for the biscuit cake. Cut the butter into pieces and leave to thaw for half an hour at room temperature or warm.
- Cottage cheese must be wiped through a sieve or minced if it is not pasty. Pour gelatin with cold milk, stir and leave for 10-15 minutes. Put the container with the swollen gelatin in a water bath and, stirring, dissolve it to a liquid state (do not bring to a boil).
- Remove the container from the water bath and leave to cool completely. Beat the butter with a mixer until fluffy, gradually add sugar and vanilla sugar, knead at high speed until it is completely dissolved.
- Whisk the cottage cheese in a blender or mixer, add the butter cream and beat until smooth. Stir the curd cream with a spatula and pour in the gelatin mixture. Cover the soaked sponge cake with kiwi and apples with the curd soufflé, smooth and cover the mold with cling film.
- Leave the cake with curd cream and fruit for an hour or two in the refrigerator to set the cream. Meanwhile, pour boiling water over the contents of the jelly bag (about 400 ml or according to the instructions on the package), stir and leave to cool.
- Remove the cake from the refrigerator, decorate the surface with thinly sliced fruit and gently pour over the cooled jelly. Cover the form again with cling film and send the cake to the refrigerator until the jelly hardens completely (preferably at night).
- Take out the form, remove the foil and the split ring, transfer the cake to a dish and cut into portions. Bon Appetit!
Eh, summer has begun with all its charms and gifts. Fruit and berry mousses, pies and other yummy are waiting for us!
I bring to your attention a wonderful version of a delicious and healthy cake. I think that he will push many to various other variations.
I make this cake with a sponge cake,.
But you can not put a biscuit in the cake at all :) Just make a curd jelly cake.
So here are my ingredients. For the curd component, I take the most common curd curds, 125 grams in weight.
With fruit, you can fantasize by adding different options. In this cake, it seems to me that strawberries cut into halves, red currants with twigs, cut into halves, will just look great.
So, here's a freshly baked and cooled biscuit.
I cut it into cubes with a side of about 2.5 cm.
Next, I take a large glass bowl and wrap the bottom with cling film. I make it so that the film adheres to the shape, do not be afraid of the wrinkles of the film, they will not spoil the appearance. We will have a shape-shifting pie.
You can take a silicone mold, but a sick form has touched me somewhere. This cake will look beautiful in a cake pan with an empty circle in the center. Naturally, there is no need to wrap the silicone form with cling film.
Further, our preparation is to peel and cut the fruit into thin slices. Most of the fruit will be laid out on the sides of the cake and will be in plain sight, so we cut it beautifully and aesthetically. From the mandarin, I removed the white streaks to the maximum, cut it into semicircles. Kiwi - in circles. It is a pity that there were no strawberries (.
On the plastic wrap, spread the fruit pattern on the bottom of the mold. There is already for your taste and imagination.
We spread the sides about a third or a half, until everything is firmly held and does not strive to come off.
The preparation is over, let's take care of the curd jelly.
We send the curd snacks to the mixer bowl. Pour in 150 ml of warm milk.
Mix everything well with a mixer until smooth.
Now we take 200 ml of compote (I have a cherry one), you can take the juice, but in the absence of both, you can get by with water. We heat the liquid to 38 degrees.
Pour the compote into a saucepan, add gelatin to it, mix everything with a fork and give the gelatin a couple of minutes to swell.
We put the stewpan on low heat, constantly stirring with a whisk, heat the gelatin to a maximum of 60%, our goal is to dissolve the gelatin, this will happen quickly, do not try to overheat!
Pour gelatin with compote in a thin stream into the curd mixture, constantly working with a mixer, without stopping.
So our "filling" for the cake is ready.
Now our goal is to put the curd jelly to the level of distribution of the fruits, press them down, or something. This jelly hardens very quickly, but do not be afraid, you can directly spread such a semi-hardening mixture in the first layer.
Next, make a layer of fruit. I have bananas. But do not overdo it with them, they can start to taste slightly bitter the next day. If there are still fruits in the slices (I just don't have them left), then again put them on the sides of the form.
now put the biscuit cut into cubes into the mold.
Fill the gaps between the biscuit with fruit to taste. Any remaining scraps can be put here).
By this time, the curd component solidifies well, here we need the remaining 150 ml of milk. We heat the milk up to 60 degrees, and pour it into the curd mass in a thin stream, constantly whisking the mixture with a mixer. Then everything became liquid again!
Pour our cake with a liquid curd mixture.
Like this. You can replace milk with cream, it will be softer, but also more high-calorie and more harmful).
Now we cover the cake with a plate on top or just tighten it with a plastic wrap, put it in the refrigerator for an hour (it can be longer, but an hour will be enough for the cake to freeze. The curd itself is thick, not water, so everything will freeze quickly.
We take the cake out of the refrigerator, put a plate on the bottom of the cake, turn over the bowl with the cake and remove this very bowl. The flip cake will stay on the platter!
Here he is, our handsome man!
It looks like a cutaway cake. It is delicious and tender. And in the summer, you can fill it with a lot more berries and fruits.
Bon Appetit!
Cooking time: PT01H20M 1 h. 20 min.
Estimated Serving Cost: RUB 30
Desserts based on low-fat dairy products are always in great demand among women who make every effort to become the owners of a slim and fit body. The fair sex go to the most desperate actions: they attend grueling workouts in the gym, undergo an effective weight loss course, do liposuction, but do not give up the forbidden fruit - sweets.
Curd cake is a favorite dietary delicacy
Desserts without baking, as it is right, are less high in calories, which is why women love them so much. It is worth replacing the margarine cream with cottage cheese, reducing the thickness of the crust, adding more fruit - and the cake will become low-calorie. Such desserts, as a rule, are not baked in the oven, but placed in the refrigerator until they solidify, and instead of kneading the dough in a blender, cookies are crushed and combined with other components. Jelly-curd cake without baking is prepared much faster, and due to its low energy value, it can be consumed even every day.
Fruit selection
For the preparation of desserts, beautiful large berries are usually taken, thanks to which the serving looks most impressive. They can be laid not only on the last layer, but also added to the interlayer. In order to prepare a delicious curd cake without baking, you can take canned pineapples or peaches, strawberries, blueberries, tangerines, kiwi, grapes. It is not recommended to pour in fruits with damage and dense skin. When choosing citrus fruits, do not forget to add more sugar, and in a cake with sugary fruits, on the contrary, reduce the amount. Fruit platter turns out to be especially tasty: a mixture of pineapple with kiwi, strawberries with blueberries, peaches with grapes.
Ingredients for cooking
A jelly-curd cake without baking consists of four layers: a crust, a curd layer, fruits or berries, a jelly filling. Dessert is prepared very quickly due to the fact that you do not knead the dough yourself, but use a ready-made component.
For one cake, you will need about 400 grams of shortbread cookies. Subsequently, it will be ground in a blender, so you can purchase the cheapest variety or use scrap and crumbs for cooking. Margarine or butter is taken in an amount of 100 grams, cottage cheese - 300 grams, sour cream - 150 grams. Dairy products must be fresh as they are used without processing. If you want to make a diet curd cake without baking, choose cottage cheese and sour cream with a low percentage of fat.
For the third layer, take 300 grams of peeled berries or fruits, raw or in syrup. Jelly is made from gelatin and fruit filling. Sugar, vanilla and other spices are added to taste.
Curd cake: recipe without baking with detailed instructions
You should start by making the crust. Large cookies must be broken into small pieces and chopped with a blender. Melt the butter or margarine in the oven or microwave so that no lumps remain in it. Combine it with chopped cookies and stir until smooth. This completes the preparation of the dough.
Lubricate the springform pan with a little sunflower oil and place the cake blank into it. Spread the dough evenly over the entire surface and refrigerate for a quarter of an hour to freeze the mass a little. At this time, start preparing the filling. Combine sugar, cottage cheese and sour cream, whisk in a blender.
Fruit and curd cake without baking can be prepared with the addition of canned or fresh fruits or berries. Grind half of them and combine with cottage cheese, prepare the rest for decoration. If you opted for canned pineapples or peaches, use jelly syrup. Rinse the earthen berries thoroughly and remove the leaves.
Remove the form with the frozen crust from the refrigerator and put the mixture of cottage cheese, sugar and sour cream on top, combine with a small amount of gelatin dissolved in water and beat in a blender. You will have a delicate soufflé. Spread the fruit or berries over the surface of the cake and pour the jelly over the top. Refrigerate the dessert for a few hours until it solidifies.
Blueberry souffle cake
If you are not a big fan of jelly, but dream of making a delicious berry and curd dessert, this recipe will attract you with the speed of preparation and the simplicity of the ingredients.
Mix two cups of crushed shortbread cookies with melted butter and place on a foil-lined split baking dish. Place the crust in the refrigerator for 15 minutes and wait for it to harden. In a blender, grind 500 grams of cottage cheese and the same amount of sour cream, divide the mass into two equal parts and add 5 ml of blueberry juice and a glass of sugar to one of them. Soak the gelatin until it swells, then pour in 200 ml of milk and place the liquid on the stove. Combine the resulting mixture with cottage cheese, add fresh or frozen blueberries to it. Take the cake pan out of the refrigerator and fill it with the prepared mass. Serve the blueberry curd cake (no baked goods) chilled.
"House" of cookies with banana and chocolate
If you are a big lover of cakes without baking and are looking for a new interesting recipe at the first opportunity, you will certainly like this original way of decorating a dessert. Housewives will have to work a little and cook chocolate icing, thanks to which the delicacy will have a greater effect on those who try it.
In order to make a cake without baking "Curd House", you need the following ingredients:
- Shortbread cookies - 32 pcs.
- Cottage cheese - 500 g.
- Butter - 200 g.
- Condensed and whole milk - 200 ml.
- -Banana - 2 pcs.
Glaze:
- Sugar - 5 tbsp. spoons.
- Milk - 3 tbsp. spoons.
- Cocoa - 2 tbsp. spoons.
- Oil - 1 tbsp. a spoon.
First of all, you need to make curd cream by combining condensed milk with curd and butter. Cover a baking sheet with foil and place a rectangular shortbread cookie dipped in milk on top. You should have three vertical and three horizontal rows. Divide the curd cream into two parts and put one of them on top of the first layer of cookies. Distribute the mass evenly. Place the second layer of cookies, and on top of it the remaining cream. Spread two bananas lengthwise in the center. Now the "House" curd cake without baking needs to be folded, holding on to the edges of the foil, so that it reminds you of a triangular roof. Put the dessert in the refrigerator for a few hours and start preparing the chocolate glaze: heat the milk and combine it with sugar and cocoa. Cook for a few minutes and add butter. Pour warm icing over the cake and freeze until it solidifies.
The gelatinous layer in the cake is what is most difficult for the hostess, since one wrong movement can cause lumps to appear, due to which the entire effect of the dessert will be ruined. An expired product will affect the taste, so you should use the freshest in cooking. Observe the proportions: a liter of water or syrup is used to dilute 50 grams of gelatin; never boil gelatin or freeze it.
Do not use exotic Thai fruits in cooking, as some of them may not be combined with dairy products due to their specific taste. For a curd cake without baking to be especially tasty and original, give up apples and pears and use kiwi, pineapple, strawberries, blueberries instead.
Fill the curd cake with two gelatin layers - this way you save time for the jelly to freeze. Store the dessert frozen to keep it from melting.
I have long wanted to try to make some kind of cake with jelly on top and my choice fell on biscuit with cottage cheese cream. I must say that he came out just gorgeous, but what a sight! Homemade three-layer cake on a sponge cake with curd-jelly cream and jelly on top looks very impressive. White cottage cheese cream and dark jelly on top make it contrast, although it is quite simple to prepare. I had currant jam, so I made jelly from it, although for these purposes you can take cherry, apricot, raspberry, strawberry or any other jam. The main condition is for it to be bright. I want to note that this recipe is very budgetary, but due to its appearance and delicate taste, it is perfect for a festive table. Each piece just melts in your mouth, and it is also dietary. Be sure to try this simple recipe at home.
Biscuit:
- Eggs - 2 pcs.
- Sugar - 2/3 tbsp.
- Flour - 4 tablespoons with a slide
- Vanilla sugar - 1 pack
Curd cream:
- Cottage cheese - 400 g
- Sour cream - 150 ml. (not necessary)
- Sugar - 3/4 tbsp.
- Gelatin - 15 g
- Vanilla sugar - 1 pack
Jelly:
- Jam - 200 ml
- Water - 200 ml.
- Gelatin - 20 g
Step-by-step photos of how to cook a recipe:
Cooking the most ordinary biscuit. It should not be high, since we only have 1 layer of cake layer, so 2 eggs will be enough
.
Beat the proteins with a pinch of salt with a mixer and when a light foam forms, gradually add half of the sugar norm. Beat until thick, dense foam.
Gently mix the whites with the yolks, stirring very carefully, as if shifting the layers, so that the bubbles formed during whipping do not burst and the biscuit comes out airy.
Now add flour and vanilla sugar. mix also gently and slowly.
Grease the baking dish with oil and sprinkle with flour or cover with parchment paper. Pour out our dough and put in an oven preheated to 180 C for 25-30 minutes.
If there is no special parchment paper, then use it to avoid the dough sticking to the mold.
When the biscuit is ready, remove from the mold and let cool on a wire rack.
If you don't always get a biscuit, then read about t to avoid trouble.
Now let's turn to curd cream.
With a mixer or even better with a blender, beat the cottage cheese with sugar, sour cream and vanilla sugar until smooth. It will be better to beat with a blender, because it breaks up the lumps faster.
Sour cream can be omitted if the cottage cheese is moist enough. And to make the cream more tender, you can reduce the amount of cottage cheese and increase the amount of sour cream, but so that in the end you get about 500 ml of cream.
Pour gelatin with warm water for 20 minutes. We are waiting for it to swell.
Then we heat it on fire, but in no case do we bring it to a boil, otherwise it will lose all its properties.
Pour in a thin stream into the curd mass and beat well with a mixer.
We put the cream aside and start collecting the cake.
We take the form in which the biscuit was baked. We wash it, dry it and cover the bottom with foil or parchment paper. You can also cover the walls.
Cut off or scrape off the crust from the top with a knife, which was formed during the baking process. Our cream is jelly, so we saturate the cake with syrup or sweet tea. It will take about 150 ml. impregnation.
Pour the curd mass, level it and send it to the refrigerator until it solidifies. This will take approximately 1 hour.
In the meantime, let's prepare the second jelly. I had currant jam, but you can take another one: cherry, raspberry, strawberry, apricot.
We dilute it with water in the proportion you like the taste. We filter so that there are no solid particles in it. It should come out about 350-400 ml. soak gelatin in it for 20 minutes, and then put on fire and heat, but do not bring it to a boil.
When it cools down to room temperature, remove the cake from the refrigerator and pour over the curd cream. We send it back to the refrigerator for 4 hours until the jelly from the jam completely solidifies.
As a result, we get such a beautiful and light curd cake on a biscuit.
You can decorate with a fresh sprig of mint or lemon balm.
Enjoy your tea party!
Cakes and pastries are loved by everyone, without exception. But sometimes, those with a sweet tooth have to pay for their love with extra pounds and centimeters. It is very rare to find a recipe for tasty, healthy, and most importantly, low-calorie baked goods. But, fortunately, they do exist.
For those who cannot imagine their life without sweets, they can safely prepare a biscuit three-layer cake with cottage cheese and jelly. Its calorie content is only 239 kcal. Its taste is very delicate, and the cake itself is airy and very light. In appearance it resembles an expensive restaurant dessert, but at the same time it is very simple to prepare. Of course, you have to spend a little time, but the result is worth it.
Such a culinary masterpiece can pleasantly surprise even the most fastidious guest. It is prepared simply and consists of the available products. This is a great option, both for girls' gatherings and for a children's party. After all, not every child can be persuaded to eat such a useful cottage cheese for him, but in this cake he does not even notice it and eats with great pleasure. The benefits of this product can hardly be overestimated.
Cottage cheese is useful for people of any age. The presence of calcium strengthens bones, joints, teeth, nails and hair. For the gastrointestinal tract, this product is simply irreplaceable. The beneficial bacteria contained in it contribute to the improvement of intestinal motility and the normal functioning of the entire digestive system as a whole.
The choice of cottage cheese will depend on which event this dessert will be used at. If this is a children's holiday, then it is better to buy a fatty farmer's dessert, but if you plan to prepare a low-calorie dessert, then you need to take a low-fat store one.
Rules for choosing cottage cheese:
- Preference should be given to a packaged product. The composition, production date and shelf life will be indicated on the label.
- The composition should contain only two components - milk and lactic acid bacteria.
- The shelf life should be no more than 5 days. If the longer is indicated on the label, it means that the unscrupulous manufacturer added a preservative, but did not indicate it in the composition.
For the topmost layer, agar agar can be used instead of gelatin. Agar agar is obtained from brown algae. A very valuable and useful product. 1 teaspoon of this product can replace 8 tablespoons of edible gelatin. Practically the same is being prepared. It must be dissolved in hot water, mixed thoroughly, brought to a boil and cooled. After cooling, it looks like a transparent gel. To re-dissolve it, you just need to heat the resulting mass.
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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 plain or instant gelatin for cakes. Some recipes require pre-made jelly bags. If the taste or color is not specifically indicated, then you can choose at your discretion. Gelatin is poured with cool water, then infused until it swells completely. After that, it is melted and mixed with other ingredients.
What cakes are made of:
Curd or curd masses;
Fruits, berries;
Sour cream, yoghurts;
Chocolate, cocoa, vanilla;
Sponge cake, cookies.
Form the dessert in bowls, which are usually covered with cling film or foil. You can use a split form. Gelatin curd cakes take time to set, usually from 3 to 6 hours.
Simple Strawberry Curd Jelly Cake
A variant of an amazing curd-jelly cake without baking. Strawberries are best used fresh and firm. 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 of powder;
700 g strawberries.
Preparation
1. It is better to take out cottage cheese and sour cream on the table in advance, let them stand, you need food at room temperature.
2. Mix 0.5 standard cups of water and gelatin. We set aside so that the grains swell. We are guided by the time indicated in the instructions.
3. Rinse the strawberries, leave them to drain.
4. Mix sour cream with powdered sugar and add cottage cheese to them, beat with a blender until smooth.
5. Put 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 the gelatin into the curd cream, stir vigorously, fill the base with vanilla.
7. Free the dried strawberries from the ends, spread in an even layer on the bottom of the lined bowl.
8. Pour with curd cream. If the berries remain, spread them out and slightly deepen so that they do not stick out.
9. Leave the jelly treat for 4 hours in the refrigerator, then cover the bowl with a flat dish, turn the cake over.
Cherry curd jelly cake (based)
For a cherry curd jelly cake, you need a base. Of course, you can bake a full-fledged cake, but biscuits are used here, we take a simple shortbread of the type "Baked milk", "Jubilee".
Ingredients
600 g of cottage cheese;
15 g gelatin;
250 g cookies;
70 g butter;
1 can of condensed milk;
400 g cherries;
1 bag of cherry jelly.
Preparation
1. Knead the cookies into crumbs, you can use the combine. Add softened butter, start kneading. In the process, we introduce a few tablespoons of condensed milk. You should get a mass that resembles dough. We spread it on the bottom of a split form, level the cake, send it to the refrigerator.
2. Mix gelatin with 50 ml of plain water or cherry juice. We leave for a quarter of an hour.
3. Beat the cottage cheese with the remaining condensed milk. If sweetness is not enough, sugar can be added. Put the melted gelatin, stir.
4. Take the cake out of the refrigerator, pour out the curd cream and send it to harden for 2 hours. The mass should become dense so that the cherry does not fall into the cream.
5. Dilute the jelly from the bag according to the instructions. You can take any other, if there is no cherry flavor.
6. Take the seeds out of the berries.
7. Put the cherries on top of the curd mass, pour over the diluted, but not hot, jelly. We send the dessert to the refrigerator, hold it until it solidifies.
Cheese-jelly cake "Chocolate" on a biscuit
For this cake, you will need a biscuit base, if you do not want to bake, you can buy a cake in the store.
Ingredients
7 tablespoons of sugar;
5 tablespoons of flour.
For the curd layer:
0.4 kg of cottage cheese;
0.4 kg sour cream;
3 tsp gelatin;
1 bar of chocolate;
1 spoon of cocoa;
1 tbsp. Sahara;
60 ml of water.
Preparation
1. Cooking the cake. Beat the eggs until foamy, gradually add sugar. As soon as it completely dissolves, the mass will become lush and white, pour the flour. Pour into a covered detachable form, bake. Since the crust is thin, usually ten minutes is enough. Cool it down.
2. Pour the gelatin into a bowl, add water and leave.
3. Beat the 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 curd. Next, pour out the melted mass, mix.
6. Now melt the gelatin and pour it into the cottage cheese too.
7. It remains only to stir everything well, pour it into a split form on top of the cake, leave for 5-6 hours.
Broken glass curd-jelly cake with biscuit
There are many options for the Broken Glass cake made from a curd base. This dessert is notable for its satiety, as it contains a biscuit. You can take one ready-made cake, cookies, or bake according to any of the recipes.
Ingredients
200 g biscuit;
3 bags of jelly of different colors;
300 g of cottage cheese;
600 g sour cream;
20 g gelatin;
1 tbsp. Sahara.
Preparation
1. We dilute the jelly according to the colors separately, but pour a little less water than in the instructions. Pour on plates, in a layer by a centimeter. We leave to set in the refrigerator.
2. Cut the biscuit into 2 cm cubes or break it into arbitrary pieces by hand.
3. Dilute gelatin, pour no more than 100 ml of water to it.
4. Beat the curd with sour cream and sugar. Add melted gelatin.
5. Take out the frozen jelly, cut into pieces of any shape.
6. Cover a large bowl with foil, pour a layer of sour cream, lay out the pieces of jelly and biscuit, pour over the cream again. Etc. Pour the rest of the curd mass on top.
7. We send the dessert to the refrigerator for 5 hours, then "Broken glass" must be turned over on a flat plate, remove the film.
Broken glass curd-jelly cake with fruit
A variant of a very bright and light curd-jelly cake, which is prepared without a biscuit. You can use other fruits to taste.
Ingredients
2 bags of jelly;
400 g of cottage cheese;
20 g gelatin;
1.5 tbsp. yogurt;
200 g strawberries;
200 g kiwi;
150 g sugar. powder.
Preparation
1. According to the instructions, we make jelly, leave it to solidify. It is better if it is of different colors, the dessert will turn out more beautiful.
2. Pour gelatin with a small amount of water, about 70 ml, also leave to swell.
3. Beat the cottage cheese with powder and yogurt. You can take fruit or natural yogurt, a matter of personal taste.
4. Peel the kiwi, cut into pieces up to two centimeters.
5. If the strawberries are small, use them whole. If the berries are large, then cut in half or in quarters.
6. Cut the jelly. You can make pieces of any shape and size, but not very large.
7. Add melted gelatin to the curd, shake thoroughly, then pour the jelly and fruit. Stir.
8. Put all this in a bowl covered with plastic wrap. You can take a small split form. We are waiting for the dessert to solidify.
Orange curd-jelly cake
This cake is beautifully laid out. The dessert is very bright, sunny and aromatic.
Ingredients
1 packet of orange jelly;
3 oranges;
500 g of 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 split form. You can use a bowl, but with a flat bottom. We put in the refrigerator to solidify.
2. We dilute the usual gelatin with 50 ml of water for now, let it swell.
3. Peel the oranges, cut into even circles up to 0.5 cm. You should get beautiful slices with sectors.
4. Put the mugs of oranges on the frozen jelly. Choosing 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 into smaller pieces and scattered on top, slightly deepening into the curd. We send the cake to freeze.
Cottage cheese jelly cake made from cookies with gelatin
Another recipe for a simple cake that does not require baking. Any cookie can be used, but it is better soft, you can with a chocolate flavor.
Ingredients
300 g cookies;
400 g sour cream;
150 g sugar;
1.5 tbsp. l. gelatin;
100 g of chocolate;
400 g of cottage cheese.
Preparation
1. Combine gelatin and 50 g of cold water, stir, leave for 30 minutes.
2. Combine cottage cheese and sour cream, throw in granulated sugar, stir. You can make the cake sweeter if needed.
3. Now you need to melt the gelatin, mix with cottage cheese.
4. Cover the mold with cling film, make a curd layer of about 0.5 cm.
5. Lay out the cookie layer. More cottage cheese, then cookies. Pour the rest of the cream on top.
6. Put the cake to solidify.
7. The chocolate must be melted and cooled.
8. Take the cake out of the mold by turning it over onto a platter. Pour with melted chocolate icing. Let it stand for another quarter of an hour and the delicious dessert is ready!
It is easier to heat gelatin in a microwave oven, but it turns out better in a water bath.
It is impossible for the jelly to boil and even more so to boil. The dessert will not solidify after that.
If the cake does not want to freeze, this cannot be fixed. Option - put the mass in small bowls, garnish with grated chocolate, nuts, coconut and serve such a dessert.