Sour cream cake with raspberries
Description
The pastry is simple and quick to prepare. I love jelly desserts because they are easy to make and at the same time very delicious. So be sure to check this out. Can be served with tea or coffee.
Instructions
- 1
Step 1
Divide the gelatin into two parts: 20 and 10 grams. Pour cold boiled water over both parts to let them swell. Leave them for about an hour.
- 2
Step 2
For the crust, blend the cookies with soft butter in a blender. Spread the mixture evenly in a cake pan and chill in the freezer for 10 minutes.
- 3
Step 3
Blend 130 grams of sugar with sour cream, 300 grams of raspberries, cottage cheese, and vanilla sugar.
- 4
Step 4
Dissolve 20 grams of gelatin in a water bath and add it to the cottage cheese mixture. Blend the mixture again with a blender.
- 5
Step 5
Pour half of the cottage cheese mixture onto the dough from the freezer. Spread 50 grams of raspberries.
- 6
Step 6
Spread the remaining curd mixture evenly on top. Place the future cake in the freezer for half an hour.
- 7
Step 7
In a saucepan, heat 50 grams of sugar together with 100 grams of raspberries and 300 ml of water. Bring to a boil, then cool. Strain the compote. Add the diluted gelatin and mix well.
- 8
Step 8
Place the remaining berries into the mold from the freezer and pour a small amount of compote over them. Refrigerate for 10 minutes.
- 9
Step 9
Next, pour in the remaining compote and refrigerate for 6 hours. Remove the mold and serve. Enjoy your tasting!