No-bake raspberry cake
Description
It pairs perfectly with tea and coffee. This cold dessert is ideal for friendly or family gatherings in summer. Serve it chilled, and do not reduce the amount of sugar, because gelatin “eats up” a third of the dessert’s sweetness. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients listed. Buy a sponge cake base at the store, or bake a sponge cake ahead of time.
- 2
Step 2
Place the cottage cheese and sour cream of any fat content, but preferably 20%, into a deep container. Add granulated sugar and vanilla sugar.
- 3
Step 3
Pour the gelatin into a separate container and cover it with hot water. Stir and leave for 5 minutes. Then mix thoroughly until it has dissolved in the water. Pour it into the mold with the cottage cheese and sour cream and purée with an immersion blender.
- 4
Step 4
Wash the raspberries and arrange half of them in the curd mixture, pressing them down slightly so they sink into it. Place the container in the refrigerator for 2 hours.
- 5
Step 5
When the mixture has set, cut the sponge cake and place it in the pan — this will be the bottom layer of the cake. If you like moist sponge, you can optionally soak it with any syrup.
- 6
Step 6
Then carefully lower the container with the cake into a bowl of hot water so that only the sides of the container touch the water. The water must not get inside. The cold layer will warm slightly and come away cleanly from the sides of the container. Cover the bowl with a plate or a small board and turn it over—the cake will land on the plate, sponge base down. Garnish with raspberries and mint, and serve.