Cottage cheese cake recipe
Description
The pastry is simple and quick to prepare. Of course, the jelly can be any flavor—your absolute favorite! With the given amount of condensed milk, the cake turns out moderately sweet. Those with a sweet tooth should keep that in mind. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Line the removable mold with parchment paper. Place the broken cookies on the bottom and sides of the mold.
- 3
Step 3
In the bowl of a food processor, beat the cottage cheese with condensed milk until smooth.
- 4
Step 4
Prepare the jelly and gelatin according to the instructions on the package, using 75 ml of water each.
- 5
Step 5
Beat the cream until soft peaks form.
- 6
Step 6
Divide the cottage cheese mixture in half.
- 7
Step 7
Add the prepared raspberry jelly to one half, first mixing it with a small amount of cottage cheese. Then fold in half of the whipped cream.
- 8
Step 8
Spread evenly in a layer over the cookies in the pan.
- 9
Step 9
Mix the second half of the cottage cheese with the remaining cream and the gelatin solution.
- 10
Step 10
Place the second layer in the mold. Cover the cake with plastic wrap and refrigerate for at least 5-6 hours to allow the cottage cheese cream to set.
- 11
Step 11
Take the cake out of the refrigerator just before tea time. Decorate it as you like with fresh berries, fruits, white chocolate, mint leaves, and candy sprinkles.
- 12
Step 12
The cake is ready!
- 13
Step 13
Remove from the oven and serve warm or cooled.