Cottage cheese and sour cream cake
Description
Delicious baked treat for the whole family. To make a cottage cheese and sour cream cake, you'll need high-fat granular cottage cheese and 20% sour cream. If the cottage cheese is too moist, use slightly less sour cream. If it's dry, add more. You can use either fresh or frozen berries. By the way, you can use berries other than raspberries. Try to choose fresh oat cookies. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Grind the cookies in a blender, add butter. Mix well. Line the cake pan with plastic wrap, then press the cookie mixture evenly on top. Refrigerate for about 10-15 minutes.
- 3
Step 3
Also, blend the cottage cheese using a blender (or rub it through a sieve) — do not skip this step, even if the cottage cheese is not grainy. Then add sour cream, sugar, and vanilla sugar to it. Mix everything well.
- 4
Step 4
Add 150 grams of raspberries to the cottage cheese mixture and blend with a blender until smooth. The remaining raspberries will be used to decorate the cake.
- 5
Step 5
Then dissolve 25 grams of gelatin in a small amount of water and let it swell. Next, add half a cup of water and, stirring constantly, dissolve the gelatin over a water bath—do not bring to a boil. Then add the gelatin to the cottage cheese mixture and gently stir with a spatula.
- 6
Step 6
On top of the cookie layer, which has hardened by this time, spread half of the cream, then sprinkle one-third of the remaining berries. Next, spread the remaining cream evenly so that the berries are no longer visible. Place the cake in the refrigerator to set for one to two hours (or in the freezer for about 20 minutes). The cream should fully set.
- 7
Step 7
Meanwhile, prepare a light, slightly pink compote from 250 ml of water and 10-15 raspberries. Dissolve the remaining gelatin and mix it with 250 ml of water over a water bath. Then add it to the compote. The result is 500 grams of raspberry jelly.
- 8
Step 8
Take out the cake. On the hardened cream, arrange berries in a pattern. First, apply a small amount of jelly (3-4 tablespoons) so that the jelly sets and the berries don't spread. Return to the freezer for 15 minutes.
- 9
Step 9
Then, pour the remaining jelly over the already hardened first layer. Return to the freezer and let it set for another half hour.
- 10
Step 10
Remove the finished cake from the mold — and you can serve it. It is most convenient to make the cake in a springform pan.
- 11
Step 11
The pastry is ready. Serve with tea.