Jellied cake with cottage cheese and strawberries
Description
The dish is prepared without unnecessary complications. The main challenge in making jelly is choosing high-quality gelatin, as it determines the consistency of the final dessert. Remember that gelatin should not be brought to a boil—just slightly warmed. If desired, you can add not only strawberries but also blueberries, raspberries, and blackcurrants to the filling. Adjust the amount of sugar to your taste. You might need a bit more sweetener. The ready dessert can now be served.
Instructions
- 1
Step 1
1. Prepare the sponge cake: beat the egg whites with a mixer into a fluffy foam, then gradually add the sugar without stopping the beating. Add the egg yolks one at a time and beat with the mixer for 3 minutes.
- 2
Step 2
2. Mix the flour with starch and baking powder, then sift into the beaten eggs. Stir the batter with a spatula. Line the bottom of a 24 cm diameter pan with parchment paper and pour in the batter.
- 3
Step 3
3. Bake in a preheated oven at 180 degrees for 25–30 minutes. Let the sponge cake cool completely. Dissolve the gelatin in water and leave to swell. Blend the cottage cheese with yogurt and sugar using a blender.
- 4
Step 4
4. Wash the strawberries, dry them, and blend to a puree. Mix with powdered sugar. Slightly heat the cream and add the gelatin dissolved over a steam bath.
- 5
Step 5
5. Add 2/3 of the whipped cream mixture to the cottage cheese mixture, and mix the remaining 1/3 of the cream with gelatin into the chopped strawberries. Line the sides of the mold with plastic wrap. Place the biscuit at the bottom of the mold, then spread the cottage cheese jelly layer on top.
- 6
Step 6
6. Refrigerate for 2-3 hours. Spread the strawberry jelly over the top of the cottage cheese layer, cover with plastic wrap, and refrigerate until completely set.
- 7
Step 7
7. Decorate the finished cake with strawberries, drawing patterns on them using melted chocolate (in this case, ladybugs).