Cottage cheese pie with gelatin without baking. Cottage cheese and gelatin cake without baking: recipes
Good day, dear friends! There will surely be those among you who love cottage cheese and dishes made from it. I myself, it turns out much tastier than the store one. But today I have an interesting and simple dessert for you: a curd cake without baking. It takes a minimum of time and ingredients for cooking, and the deliciousness is extraordinary. Big and small sweet tooth will definitely like such a delicacy 🙂
Any cottage cheese is suitable - homemade, dietary store or sweet curd mass. You can add to the filling various fruits: bananas, strawberries, oranges or canned peaches.
You can use as a basis different options cookies, gingerbread, ready-made cakes, biscuits, Oreo cookies and even a loaf. The dessert gets the desired shape thanks to the use of gelatin or butter and keeping in the cold.
A sweet treat will help you add variety to your daily tea drinking. And if you apply your imagination: decorate it with chocolate, candied fruits or colored sprinkles - the delicacy will not be ashamed to be served on festive table! Try different options and choose what you like best.
Cottage cheese-sour cream cake without baking with fruits, gelatin and cookies
The most popular recipe based on shortbread and ripe bananas are a fruity addition. If you have never dealt with gelatin before, then this is your recipe. Detailed step by step description will help to cope with a culinary task even for beginners - gentle light dessert will work the first time.
Ingredient List:
- 300 g shortbread cookies;
- 70-100 g of cocoa powder or chocolate;
- 150-180 g butter;
- 1-1.5 cups granulated sugar;
- 100 ml of water;
- 600 g of cottage cheese;
- 400 ml sour cream;
- 30-40 g of gelatin;
- 100 ml of water;
- 4-5 bananas;
- 1 bag of cake jelly;
- 2 packs of vanillin;
- 1 orange for garnish.
Step by step instructions for cooking:
1. Grind the cookies in a blender or mash with a rolling pin until fine crumbs.
2. Mix the crumb with cocoa powder and softened butter, stir until smooth.
3. Line the round baking dish parchment paper, lay out the most shortcrust pastry and spread evenly over the bottom as a cake. This is the base for the dessert.
4. Roll 6 balls from the remaining amount of sand mass.
Remove the mold and the remaining portion of the dough in the refrigerator for 15 minutes.
5. Dissolve the gelatin in 100 ml of water until the granules dissolve. After 10 minutes, transfer it to a saucepan and heat it on the stove (but not to a boil).
6. Beat the sour cream with sugar until smooth and add the entire volume of cottage cheese to the mass. Pour the cooled gelatin in a thin stream into the future curd cream.
7. Peel 3 bananas and save one for garnish.
8. Remove the cake tins from the refrigerator along with the sand balls. Lubricate the cake with a thin layer of curd-sour cream, put whole bananas on top, and between them put balls rolled from shortcrust pastry.
9. Pour the remaining cream over the fruits and balls so that they are completely covered with the mass.
10. Place the form with the future cake in the freezer for 15-20 minutes so that the gelatin seizes and holds all the ingredients together.
11. After 20 minutes, take out the treat, top with sliced bananas and peeled orange slices.
12. Dilute a pack of jelly with hot water - the amount of liquid should be indicated on the product packaging. Wait for it to cool.
13. Pour the cake decorated with fruit over the cooled jelly and place in the refrigerator. It is advisable to leave it to freeze overnight, and in the morning to remove the finished product from the mold.
Thanks to the gelatin, the dessert will keep its shape well. On the section, the laid layers will be clearly traced - sand, curd and fruit.
The easiest way to make cottage cheese cake from cookies (with condensed milk)
It is difficult to find a person who would not like condensed milk. Even those who do not consider themselves a sweet tooth are unlikely to refuse such a dessert. And if all this is supplemented with nuts and aromatic bananas, it will be impossible to resist the temptation at all 😉
For the recipe, prepare:
- 700 g of walnut cookies;
- 200 ml whole milk;
- 0.5 kg of cottage cheese;
- 350 g of condensed milk;
- 3 bananas.
How to cook:
1. In a separate bowl, use a blender to break through the condensed milk with cottage cheese (it is better to take a good quality product with high fat content).
You can add vanillin, lemon or orange zest to the cream for aroma.
2. Grease a wide flat dish with a thin layer of cream so that the finished dessert does not slip.
3. Warm the milk slightly so that it is slightly warmer than room temperature.
4. Dip each cookie in milk and put it on a dish in the form of a cake of any shape.
5. Grease a layer of cookies with cottage cheese cream. Top with thinly sliced bananas and cover with cream again, otherwise the bananas will darken.
6. Form the next crust using the milk-soaked cookies, repeat the layer of cream and fruit. Repeat steps until you run out of all ingredients.
7. Decorate ready cake if desired - biscuit crumbs, curd roses, chocolate chips.
8. Send the dish to the refrigerator for about 2 hours - this is enough time for the cookies to soak and the dessert to freeze.
It turns out very impressive and festive. There is no need to stand at the stove and spend time baking, it will take no more than an hour to cook!
With bananas, the cakes are very sweet and delicious. More recipes I am .
No-bake cottage cheese cake with gelatin, orange and cookie backing
The treat prepared according to this recipe turns out to be not only tasty and tender, but also very bright. Thanks to the use of fresh citrus fruits and colored jellies for pouring, the dessert takes on a warm orange-yellow color that uplifts the mood. Treat yourself and your loved ones with a "sunny" delicacy.
Ingredient List:
- 500 g sour cream;
- 100 g butter;
- 10 g vanilla sugar;
- 10 g gelatin;
- 120 g sugar;
- 200 g cookies;
- 150 g of cottage cheese;
- 100 ml of water;
- 1 packet of ready-made dry jelly;
- 1 orange;
- 2 tangerines.
Step-by-step recipe with photo:
1. Break the cookies into large pieces with your hands and put them in a plastic bag. Run a rolling pin directly over the top of the bag to create a small crumb.
2. Pour the crumbs into a deep bowl, cover with melted butter. Stir well to distribute the oil evenly and soften the crumb.
3. Place a pastry ring or removable mold on the dish. Pour all the crumbs into the mold and distribute over the bottom, tamping and shaping the cake with a spoon or hand. Put the workpiece in the refrigerator.
4. Place gelatin in a cup, cover with water, stir and leave to swell.
5. Combine cottage cheese with sour cream, vanilla sugar and granulated sugar in a separate bowl. You should get a homogeneous creamy mass.
6. Add the juice squeezed from half an orange to the mass (about 2 tablespoons). Whisk all ingredients until a thick cream is obtained.
7. Heat the swollen gelatin and, stirring, bring to complete dissolution.
Make sure that the gelatin does not boil, but it is better not to heat it above 60 ° C.
8. Pour the gelatinous solution into sour cream cheese cream and mix again with a mixer or by hand.
9. Remove the shortcrust from the refrigerator, pour all the cream on top of it and distribute in an even layer.
10. Put the dish back in the refrigerator for 2 hours so that the gelatin has time to set.
11. Cut the tangerine in half and squeeze out the juice (about 150 ml). Dilute the juice with water to make the amount of liquid indicated on the jelly pack.
12. Mix dry jelly with 50 g of sugar, add a mixture of juice and water. Put on fire, bring to a boil, simmer for 20 seconds, cool.
13. Remove the workpiece from the cold, make sure that the top layer is frozen. Spoon, in small portions, place a thin layer of the jelly mass on curd base, spread over the surface.
14. Cut the orange into wedges and decorate the dessert. Cover with remaining jelly, cover with a plate and refrigerate until solidified (minimum 5 hours).
15. Warm the sides of the split form with a hairdryer and carefully remove the ring.
Orange soufflé cake will be an excellent dessert for a summer feast. It is refreshing in the heat and goes well with both warm and soft drinks.
Recipe for curd and strawberry cake without baking from Emma's grandmother
Grandma Emma, a recognized master of pastry art, writes cookbooks and maintains his own channel on Youtube, where he shares recipes with pleasure. Try and you will make a dessert with cottage cheese and strawberries grandma's recipe- video instruction is attached.
Cake "House" from cookies with cottage cheese - a classic recipe at home
I inherited the recipe from the 80s of the last century from my mother. As a child, she loved to pamper us with a delicious "children's" delicacy with curd filling. And now I am preparing it for my family and guests. The recipe has been tested by two generations, so you can safely start cooking without fear for the result 🙂
What you need:
- 250 g square biscuits;
- 50 ml of milk;
- 800 g of cottage cheese;
- 80 g icing sugar;
- 80 g of condensed milk;
- 1 banana, berries or raisins.
Instead of cottage cheese with powder, you can take 8 sweet curds, 100 g each, or the same volume of curd mass.
For chocolate glaze:
- 90 g of any chocolate;
- 5-7 g butter;
- 30-60 ml of milk.
Preparation:
1. Beat cottage cheese, condensed milk, icing sugar and softened butter with a mixer until smooth.
2. Spread cling film on the table. Dip each cookie on both sides in milk and lay out on a film in a layer of 3 by 4 cookies.
3. Spread a little more than half of the curd cream over the first layer of cookies.
4. Now put the cookies again and brush them with the rest of the sweet mass, carefully leveling with a spoon. Top with raisins, berries or a banana, according to your taste.
5. Grasp the outside of the cling film and wrap the cookie sheet on both sides in a house shape. Smooth the cream from the ends with a spoon.
6. Wrap the finished "house" with cling film, press well with your hands and put it in the cold for 3-4 hours, or better for the whole night.
7. To prepare the glaze, combine the chocolate with milk and butter, melt in a water bath. If the icing is too thick, add more milk, stir and bring to the desired consistency.
8. When the frosting has cooled, remove the house from the refrigerator and cover it. chocolate icing... Put in the cold to harden for 1 hour.
For its unusual shape, the dessert house should appeal to little sweet tooths. For lovers of cottage cheese, I recommend trying again. The preparation is very simple and fast. And it tastes like cheesecakes.
Delicate cottage cheese "Cheesecake" with sour cream and pineapples
Cheesecake is a popular European dessert with cottage cheese, which even elite restaurants often include in their menus. You can cook a dish no worse than experienced chefs at home.
For the recipe, take:
- 200 g crumbly cookies;
- 100 g butter;
- 15 g gelatin;
- 100 ml of water;
- 150 g of cottage cheese;
- 120 g sugar;
- 1 bag of vanilla sugar;
- 0.5 l sour cream;
- 1 sachet of dry jelly;
- 1 can of canned pineapple (cubes)
How to cook step by step:
1. Crumble the cookies finely, preferably using a blender. Add melted butter to the crumb and stir. If you want a dark base, use Oreo cookies.
2. Cover the bottom of the baking dish with parchment, place the biscuits tightly.
To form a cake, it is convenient to use a glass, tamping it with a sand layer with its bottom.
3. Put the base for the future cake in the refrigerator for half an hour.
4. Pour gelatin with water, mix. After 10 minutes, when the granules are swollen, put the container on low heat. Stir constantly until the granules are completely dissolved.
5. Rub the curd through a sieve, add sugar and vanilla sugar, mix everything with a mixer.
6. Pour in sour cream and beat again with a mixer until creamy. Continuing to beat, pour in the melted gelatin in a thin stream.
7. Take out the mold, put the cubes on the sand base canned pineapple(half a can).
8. Cover the pineapple layer with curd cream, put back in the cold for 2 hours.
9. Prepare the jelly according to the instructions on the package, but take 100 ml less water to make the jelly layer thicker.
10. On the frozen curd mass Put the other half of the pineapple and pour over the cooled jelly.
11. Leave in the refrigerator for 4-5 hours to set the jelly.
How to make a cottage cheese-coffee cake that melts in your mouth?
Love soft and delicate desserts that literally melt in your mouth? Then this is the recipe for you. The treat is prepared quickly, and its creamy coffee taste conquers from the first bite. Universal dish with cookies "Maria" is suitable for tea drinking in summer and winter - surprise guests with your culinary skills.
What is needed from the products:
- 500 g soft cottage cheese;
- 350 g of Maria biscuits (or any other);
- 1 can of condensed milk + 120 g for cream;
- 200 ml of milk;
- 3 tbsp. l. instant coffee;
- 100 g cream cheese"Philadelphia";
- 12 g of sheet gelatin;
- coconut flakes, confetti and cocoa powder for decoration.
Step by step recipe:
1. Pour whole milk and 120 g of condensed milk into an ovenproof dish, add coffee and bring to a boil over medium heat.
5. Whisk soft cottage cheese with a can of condensed milk. For aroma, you can add orange essence or vanillin.
6. Cover the rectangular bottom with parchment and lay out in layers: cookies, cottage cheese cream, cookies, coffee jelly.
Sweet lavash cake with cottage cheese and nuts without baking
What kind of application do hostesses find for pita bread - from snack rolls and pies to cottage cheese desserts. I suggest just trying the second option and making a nutty delicacy from thin Armenian lavash.
It will take:
- 2 pcs. lavash;
- 4 tbsp. l. condensed milk;
- 200 g of cottage cheese or curd cheese;
- nuts for decoration.
Step by step recipe:
1. In a bowl, combine cottage cheese or cottage cheese with condensed milk. You can add more condensed milk if you like sweeter desserts.
2. Cut the lavash with scissors into several identical blank cakes.
3. Grease each pita bread cake with cottage cheese cream, decorate the dish with nuts on top.
It will take just a few minutes to soak this cake. This recipe is from the "guests on the doorstep" category - cooks quickly and is served immediately after preparation.
Curd Tiramisu without baking from Irina Khlebnikova
Tasty italian dessert Many people liked Tiramisu. It is cooked without baking, has a rich flavor and a delicate melting texture. This recipe is inspired by the famous dessert and is served in the form of a roll. The video below will help you prepare a dish at home.
Quick curd dessert without baking - great option for everyone who is not “friendly” with the oven. This is a genius invention for summer - it allows you to quench your cravings for sweets and frees the hostess from standing for many hours at the stove. I hope you find this collection useful. Share the article with your friends on social networks, and bon appetit to everyone! Bye Bye!
If you want to cook delicious dessert, but there is no desire to stand at the oven, then our recipes for cottage cheese cake without baking with gelatin will become a true find. Cooking requires a minimum of food and a little effort.
Before you start preparing a delicious dessert, you should know that, as a rule, it belongs to the number of "shifters", that is, to those dishes that need to be prepared from the top layer. After hardening, the cake is very carefully turned over, and the top becomes the bottom.
Fruit cake recipe with cottage cheese and cookies
You will need:
Preferred fat cottage cheese - half a kilogram
Sour cream (fat content at your discretion) - half a liter
Gelatin - 40 g
Banana - 2 pcs.
Kiwi - 2 pcs.
Orange - 1 pc.
Lemon - half
Pineapple (canned) - 1 can
Orange flavored jelly - 1 pack
Cookies - 100 g
Sugar - 5 tbsp. l.
Vanilla sugar - 10 g.
Preparation:
if you have Silicone molds, then it will be most convenient for transporting curd cake with gelatin to the refrigerator. If it is not there, then a regular cake box will do.
The entire cooking process consists of five main stages.
Stage one - orange layer of the cake
Dilute the jelly as directed. Mix well to get rid of the grains.
Cut the orange into circles, peel off the rind. Leave a few pieces, they will come in handy later.
Cut the resulting circles in half and place on the very bottom of the mold. Pour the made jelly and place in the cold.
While the base of the cake hardens, dilute the gelatin by pouring 100 ml of water into it.
Stage two - fruits
At this stage, you need to prepare all the necessary fruits, wash them thoroughly and dry them.
Peel the kiwi by removing the skin, cut it in half, it is better to do it lengthwise. Cut each half obtained in half and cut into transverse pieces. Fold the prepared kiwi into a saucepan, add 3 tbsp. l. sugar, squeeze out the lemon juice and pour into a saucepan with kiwi. Heat the mixture over low heat until the sugar has completely melted and the kiwi will release its juice. You do not need to boil. Remove from heat, let it cool.
We also cut bananas into circles, the thickness can be arbitrary, but not too thick.
Drain the pineapples. By the way, it is more correct to take pineapples not in pieces, but in rings, they will look more appetizing as part of the cake.
Cut the delayed orange into small pieces. The fruit is ready.
Stage three - preparation of curd mass
Transfer all the cottage cheese, sour cream, sugar and vanillin to a saucepan. Mix everything very thoroughly with a blender.
Place the previously soaked gelatin in a saucepan, pour in 70 ml of water and put on low heat so that the gelatin dissolves until transparent. Pour it into the curd and stir again with an immersion blender. The mixture must be liquid.
Now we transfer all the fruits that you have prepared to the curd mass and mix very carefully so that the fruits are dispersed throughout the mass.
Stage four - preparing cookies
A layer of cookies must be laid at the top, after the cake has set, it will be the bottom, which means it will add to the jelly composition of the dessert. Biscuits, preferably shortbread, break, move for processing with a blender. It should make a crumb.
Stage five - creating a cake
Take the already frozen orange layer out of the refrigerator, pour the curd mixture into it and very carefully cover it with cookies on top, smooth it, pressing a little.
Put the cake in the cold overnight. In the morning, turn the mold over and remove the dessert onto a platter. There is no need to decorate the cake, it will be quite beautiful and bright anyway.
Tip: for the cookie crumb to adhere better, you need to melt about 70 g of butter and moisten the cookies in it.
Curd cake with gelatin and condensed milk
You will need:
Cottage cheese (medium fat) - 500 g
Condensed milk (homemade) - 1 can
Milk - 70 g (can be replaced with water)
Loose biscuits - 200 g
Gelatin granules - 10 g
Butter - 100 g
Berry sauce for garnish
Preparation:
To get started, take up gelatin, it needs to be infused in milk or water for 10 minutes in a small cup.
In the meantime, start making cookie crumbs by grinding with a blender or mincing them.
The butter should be melted, poured into the grated biscuits, mixed. Butter is needed to hold the cookies together. Place the crumb, mixed in oil, in a baking dish, previously lined with paper. It is more correct to tamp the cookies so that the base of the cake without baking is dense.
Pour hot water into a bulky dish, but not boiling water, and put the gelatin in a cup to dissolve. At the same time, stir it constantly.
Transfer the condensed milk to the cottage cheese, stir and add the finished gelatin with a thin stream. Whisk.
Put the resulting mass of cottage cheese on top of the cookie crumbs, smooth. Cover the form with plastic wrap and refrigerate. The cake must stand for at least 5 hours.
Before serving, pour the dessert with your favorite berry sauce.
Tip: To make the cake easier to remove from the mold, it is worthwhile to warm it up a little. A regular hair dryer is suitable for this, hot air should be swept along the sides and bottom of the form.
Cottage cheese and sour cream cake without baking with marshmallows
You will need:
Cottage cheese (preferably homemade) - 350 g
Sour cream (20% fat) - 350 g
Gelatin - 50 g
Marshmallow of one color - 500 g
Kiwi - 4 pcs.
Sugar - 1 glass
Vanilla sugar (can be replaced with a few drops of vanillin concentrate) - 10 g
Coconut flakes for sprinkling
Preparation:
It is most convenient to use a split form. Divide the marshmallow in half if you purchased double sweetness, and fit it as tightly as possible into the mold.
Peel the kiwi, cut into circles, place between the marshmallows.
Dissolve the gelatin as directed on the package, let it brew for 15 minutes, then dissolve in a water bath.
Mix cottage cheese and sugar with a blender, add sour cream, vanillin and pour in the finished gelatin. Pour this mass into marshmallows with kiwi.
Curd-sour cream cake with gelatin must definitely stand in the refrigerator overnight. If you get it out earlier, there is a chance that the dessert will ruin.
In the morning, after taking the cake out of the refrigerator, run a knife along the edge of the mold to separate the sides of the treat if they are stuck. Remove the edges of the form and leave the cake at the bottom, we do not recommend taking it out, as this is a painstaking business, because the cake can disintegrate.
Sprinkle on top coconut flakes and put the kettle on.
Tip: it is better to take marshmallows for cooking a treat of the same color, then when cut it will have a more appetizing appearance.
Berry cake with cottage cheese and oatmeal cookies
You will need:
Oatmeal cookies - 350-400 g
Sugar - 1 glass
Butter - 100 g
Gelatin - 30 g
Cottage cheese - 500 g
Vanilla sugar - 1 sachet
Sour cream - 300 g
Raspberries (or any other berry) - 400 g
Preparation:
It is more correct to start cooking the cake by diluting the gelatin, as it will take time to dissolve. If you take instant gelatin, then fill it with hot water (about 70 degrees), stir, let stand for 15 minutes and if there are grains left, strain so that they do not get into the cake. Cool it down.
In the meantime, grind the oatmeal cookies. You can use a blender, or you can mince it. The cookie will serve as a cake for us.
Melt the butter to a fluid state and pour into the cookie crumbs, stir.
It is better to cover the detachable form with parchment paper, this will allow you to easily remove the cake. Put the oatmeal on the paper, flatten, tamp and place in the freezer for 10 minutes to freeze the oil.
We turn to the preparation of a cream based on cottage cheese. To do this, beat the cottage cheese with sour cream and sugar (regular and vanilla) with a blender, add raspberries, not all, here we need 100 grams of berries.
Tip: if the cottage cheese has a wet consistency, then sour cream needs to be taken less than the specified amount.
Without stopping whipping, pour in the cooled gelatin and stir a little more.
Pour half of the resulting curd cream onto the crumb from oat cookies... Put another 100 g of raspberries on top, fill with the remaining cream. We put it in the freezer for at least half an hour.
The cake will be decorated with raspberry jelly. And while the cake is solidifying, we will prepare the compote. Put another 100 g of raspberries on 350 ml of water, add 2 tbsp. l. sugar, boil for 10 minutes. Disconnect and let cool.
We take 50 ml of hot water, add 10 g of gelatin, stir and cool.
Strain the compote and pour the resulting gelatin into it, stirring constantly.
Place the remaining 100 g of raspberries on top of the cake and pour half of the resulting raspberry jelly on top. Make sure that the berries do not float. Place the dessert in the freezer for 15 minutes.
Remove the cake and pour the rest of the jelly on top, then refrigerate the cake for 3-5 hours until it is completely set. Ideally, the dessert should sit in the cold overnight. More details on how such a dessert is prepared can be found in step by step photo recipe.
Cottage cheese cake without baking with gelatin and ready-made cakes
Products:
Sandy ready-made cakes - 2 pieces;
Cottage cheese - 250 grams;
Condensed milk (boiled) - 1 can;
Canned peaches - 1 can;
Gelatin - 10 g.
How to do:
Drain the syrup from canned fruits and pour gelatin with it. When the latter is infused for the time indicated on the package, we heat it on the stove without bringing it to a boil.
Cut the peaches into pieces.
Beat the cottage cheese and condensed milk with a blender. Without stopping whipping, add syrup with gelatin in a thin stream. Add the peaches and mix gently.
Put the purchased shortbread into the mold, fill it with the curd mass, cover it with the second crust. Let the dessert brew in the refrigerator for at least 5 hours, after which we will draw a knife along the edges of the mold in order to facilitate the extraction of the cake. Take out the cake and cut it into random pieces.
As you can see, there are enough options for making simple but very tasty cottage cheese cakes without baking with gelatin. Therefore, you can often delight yourself with goodies. Well, if you are not afraid to do baking and time allows you, we recommend that you cook a mind-blowing one.
Bon appetit and sweet life!
A thin layer of crushed biscuits and a wide layer of creamy curd-based mass are preserved here. But in this case, we do without the help of the oven, adding gelatin to the filling and thereby greatly simplifying the process and shortening the cooking time. To make the filling very delicate and "silky", we use the ratio of cottage cheese and sour cream one to one.
Cheese cake no baked goods with gelatin and biscuits lighter than biscuit creams. He is perfect for the role homemade dessert in hot weather, and with a beautiful decoration with berries / fruits, it instantly transforms, becomes elegant and solemn, worthy of an important event. And all this without laborious work on our part!
Ingredients:
For the basics:
- shortbread cookies - 200 g;
- butter - 100 g.
For the curd layer:
- cottage cheese - 400 g;
- sour cream 15-20% - 400 g;
- powder gelatin - 10 g;
- sugar - 120 g;
- vanilla sugar - sachet (8-10 g).
For registration:
- cake jelly - 1-2 sachets;
- a mixture of berries or fruits (raspberries, blueberries, peaches, etc.).
Cottage cheese cake without baking with gelatin recipe with photo
- Making the base. Grind the cookies with a blender to flour, pour into a convenient working bowl. Any brittle cookie is suitable for the recipe - sweet crackers, "Yubileinoye", "Maria", etc.
- Melt the butter. After cooling down, pour in the sand crumbs.
- Stir the mass, soaking all the grains of cookies with an oily liquid.
- We take a split form (in this example, a container with a diameter of 22 cm is used), for convenience we lay the bottom with parchment paper. Pour in the oiled crumbs. Spread evenly and tamp with your fingers to get an even layer of the same thickness.
- Let's take up the preparation of the curd layer (we put the shape with the base of the cake in the refrigerator for now). We combine cottage cheese, sour cream, all sugar, including vanilla, in one bowl. Grind with an immersion blender until perfect smoothness, the disappearance of all curd lumps and sugar grains. For the recipe, cottage cheese is suitable for any fat content, but it is better from 5% and above, as well as fine-grained.
- Soak gelatin in 100 ml cold water let the granules swell. The swelling time depends on the specific gelatin - fast-dissolving is enough for 10 minutes, usually it takes 40-60 minutes (see the instructions on the package).
- Warm up the swollen mass until the granules are completely dissolved. A simple and convenient method is to place a bowl of gelatin in a bowl of hot water and stir the composition vigorously until a homogeneous liquid is obtained. You can warm up the mass in another way (microwave oven, stove, " water bath"), Just do not forget that gelatin cannot be boiled!
- Cool slightly, pour in the dissolved gelatin in a thin stream to curd cream... All the time we actively stir the mass with a hand whisk so that the gelatinous composition is evenly distributed.
- We take out the mold with the base and fill the biscuit layer with the curd mixture. We put it in the refrigerator until the light layer hardens (it takes 2-4 hours).
- We arbitrarily decorate the frozen dessert with berries or fruits. In our example, pieces of canned peaches, raspberries and blueberries are used (you can use other additives).
- Following the instructions on the package, prepare the jelly and first pour a small amount of fruit and berry platter. We put the dessert in the refrigerator so that the jelly layer “grabs” and fixes all the additives. Then fill the cake with the rest of the jelly, return it to the refrigerator shelf.
- After waiting for the final hardening, we release our product from the form - carefully draw it along the walls with a knife, remove the split board. We transfer the dessert to a dish, add mint leaves if desired.
- Cottage cheese cake without baking with gelatin and cookies is ready! Cut into portions.
Bon Appetit!
Curd cake with fruit is a real find for culinary specialists who want to cook delicious beautiful delicacy but do not want to stand by the hot stove. This cake does not require baking, it is made from cottage cheese, sour cream and fruit using gelatin.Curd jelly cake with fruit refers to dishes of "shape-shifting", since its preparation begins with the top layer, which first appears at the bottom, and after complete solidification, the cake is turned onto a plate and only then the top layer is really on top.
Since curd jelly cake has beautiful design, I suggest preparing it for the next holiday or birthday. I prepared it for my name day to work, which made my colleagues very happy. Everyone was delighted with such a light, delicate, beautiful and delicious dessert.
Ingredients
- cottage cheese (any fat content) - 500 g;
- sour cream (any fat content) - 500 ml;
- gelatin - 40 g;
- kiwi - 3 pcs.;
- lemon - 0.5 pcs.;
- banana - 2 pcs.;
- canned pineapple (in pieces) - 1 can;
- orange - 1 pc.;
- jelly with orange flavor - 1 sachet;
- cookies - 100 g;
- sugar - 6 tbsp. l .;
- vanilla sugar - 10 g.
Preparation
To make a soufflé curd cake, you need a large deep form, it can be a silicone mold for cupcakes or, in my case, an ordinary plastic cake box (which is very convenient if you need to transport the cake).
Cooking a cake with fruits is conventionally divided into 4 stages.
Stage 1 - preparation of the orange layer
Dilute jelly with orange flavor as indicated on the package: pour 200 ml of hot water, but not boiling, into the contents of the sachet, and stir until the grains are completely dissolved. 
Cut the orange into thin wheels and carefully cut the skin with a sharp knife. 
Cut the circles in half, line them in a circle on the bottom of the upside-down shape. 
Pour the cooked jelly over the orange slices. 
Put the mold in the refrigerator.
Before proceeding to the next stage, pour the gelatin into a mug or glass and pour in 100 ml of water, mix and leave to swell. 
All the fruits that make up the cake should be thoroughly washed and allowed to dry.
Cut the peel from the kiwi, cut it in half lengthwise, then cut each half in half, then cut into transverse pieces.
Put the kiwi slices in a small saucepan, add 3 tbsp. l. granulated sugar and add the juice of half a lemon.
Stir and heat over low heat. Kiwi should release juice and sugar dissolve. Remove from heat and let cool.
Peel the bananas, cut into casters of any thickness and sprinkle with lemon juice.
Drain the liquid from canned pineapples, peel the remaining orange, finely chop the pulp.
Stage 3 - preparing a curd mixture with gelatin
Put cottage cheese, sour cream, remaining granulated sugar and vanilla sugar in a saucepan.
Choose the fat content of dairy products at your discretion.
Using an immersion blender, mix all the ingredients thoroughly.
Transfer the swollen gelatin into a ladle, add 70 ml of water and heat until the gelatin is completely dissolved - the liquid will become transparent.
Pour the gelatin into a saucepan with the curd mixture and mix again with a blender. The mixture will turn out to be quite liquid, do not be alarmed, this is normal. 
Put all prepared fruits in the curd mixture.
Stir gently, spreading the fruit evenly throughout the entire volume.
Stage 4 - cake formation
Get out the mold with the congealed orange layer from the refrigerator and pour the curd mass with fruit into it.
The final sanding layer is optional, but I highly recommend it. We cook the cake without baking, the shortbread will be at the bottom and will harmonize the jelly part of the cake.
Break the cookies, place them in a blender bowl with knives and grind the cookies into crumbs.
Gently pour the cookies into a mold on top of the curd mass and smooth with a silicone spatula, pressing it slightly. 
For better adhesion of the sand crumbs, I advise you to melt a small amount of butter (50-70 g) and moisten the crumbs with it.
Put the mold in the refrigerator overnight. In the morning, turn the mold onto a plate and very carefully remove the cake from it. Additional decorations for the dessert are no longer required. 
Hello dear readers, thank you for visiting my site!
In this respect, this dessert is just what you need. The positive effect of cottage cheese on the human body has been known for a very long time, and there is a serious scientific justification 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 melting in your mouth curd filling and berry jelly, mmm ... And what appearance! The dessert looks beautiful and noble, it will look worthy as a birthday cake.
If the financial issue is not very important to you, then curd can be replaced with Mascarpone cheese, with it the dish will be even tastier. How to make this cheese at home, you can see on the site using the search.
So, I propose to purchase everything you need and start the recipe ...
Nutritional value of the dish per 100 gr.
BZHU: 7/7/24.
Kcal: 182.
GI: Medium.
AI: high.
Cooking time: 25 minutes active + 6 hours in the refrigerator + 20 minutes in the oven.
Servings: 8 servings (2 kg).
Ingredients of the dish.
Chocolate biscuit.
- Wheat flour top grade- 40 g (2 tablespoons).
- Cocoa - 15 g (1-2 tablespoons).
- Egg 1 C - 2 pcs.
- Baking powder - 4 g (1 tsp).
- Sugar - 60 g (2-3 tbsp).
- Butter (for lubricating the mold) - 5-10 g.
Syrup.
- Water - 100 ml (1/3 cup).
- Sugar - 100 g (1/2 tablespoon).
Berry jelly.
- Raspberries (or other berries) - 300-400 g.
- Sugar - 100 g (1/2 tablespoon).
- Gelatin - 20 g (3-4 tsp).
- Water - 70 ml (4 tablespoons).
Curd filling.
- Cottage cheese - 500 g.
- Sugar - 100 g (1/2 tablespoon).
- Gelatin - 15 g (3 tsp).
- Water - 80 ml (4 tablespoons).
- Cream 33% - 200 ml (3/4 cup).
Chocolate glaze and decoration.
- Chocolate - 100 g (1 bar).
- Cream - 15 ml (1 tablespoon).
- Berries (raspberries, strawberries, strawberries) - 100 g.
Recipe.
The preparation of this dessert will take place in two stages, so first we get only the ingredients necessary for the biscuit, syrup and berry jelly.
It is better to start the process of creating a curd cake in the evening, no later than a day before the holiday.
Wash the berries, clean them of all that is superfluous (stalks, twigs and other impurities) and dry them on a towel.
We set the oven to heat up to 180 C.
So, let's begin. Soak gelatin (4 tsp) in warm water(4 tablespoons).
We leave it in this state until we need it.
Now let's start making a biscuit. In a deep bowl, beat eggs (2 pcs) with sugar (2 tablespoons) until a fluffy foam forms.
Pour through a sieve to the resulting mixture wheat flour(2 tablespoons), cocoa (1-2 tablespoons) and baking powder (1 tsp). Mix the mass with a mixer until smooth.
Pour the dough into a greased mold (I have 22 cm). We bake a biscuit in an oven preheated to 180 C for 20 minutes. Do not open the oven door during this time.
Let's cook a syrup to impregnate our base.
We put 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 dishes from the heat.
Wasting no 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.
For those who want to get rid of even the smallest bones in the jelly, you need to rub the resulting mass through a sieve. I didn't.
We dissolve the swollen gelatin in a water bath or using a microwave (20 s, 400 W) to a warm, liquid state.
Stir the raspberry puree, pour the gelatin into it, bring the mass to homogeneity.
Pour the berry mixture into a round shape (my diameter is 18 cm) and put it in the refrigerator for 5 hours, or better overnight. You should end up with a layer about 2 cm tall.
If there's anything left, pour it into a yogurt jar and refrigerate for a couple of hours for a great dessert.
We check the readiness of the biscuit with a toothpick, it should remain dry after dipping it into the crumb.
Cool our flour base in the form for about 15 minutes, then remove it from it and soak it with the syrup prepared earlier. We pour out everything without regret. Then we put the biscuit in the refrigerator and go to bed ...
In the morning we take out the remaining ingredients from the refrigerator.
Soak gelatin (3 tsp) in water (4 tbsp). We are waiting for its swelling.
Grind the cottage cheese to a pasty state using a sieve or blender.
Now you need to whip cold cream (3/4 cup) with sugar until the consistency of thick sour cream.
We begin to stir only the liquid, and after 5-7 minutes gradually add sugar in several steps.
Add the resulting creamy mass into cottage cheese and bring everything to homogeneity.
We dissolve the swollen gelatin. How this can be done is written earlier.
Pour the resulting liquid into the curd mass, mix the ingredients until a homogeneous, creamy state.
We begin to collect the cake.
Place a chilled juicy biscuit in a split form (22 cm in diameter).
Put half of the curd cream on top of it.
We take out the berry jelly from the refrigerator and carefully place it in the center of the cake on top of the curd layer.
To easily get the jelly out of the mold, heat its bottom and sides with a hairdryer for about 1-2 minutes.
10 minutes before the cake is ready, we begin to make the icing.
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) to it and mix everything with a whisk.
We take the cake out of the refrigerator and carefully remove the form. To easily and easily remove the iron circle from the dessert, slightly, no more than 1-2 minutes, warm up its sides with a hairdryer.
We cover the surface of the product with glaze at your discretion. I smudged it by pouring small portions of chocolate around the circumference of the cake, leaving the middle clean.
The final touch is to put the berries on the glaze.
We portion the cake and serve it to the table, see how beautiful and original the dessert turned out to be in the context. This is not to mention its amazing taste.
Bon Appetit!