No-bake cake
Description
Perfect for tea and coffee. This incredibly easy-to-make yet elegant "Lightness" cake will become the highlight of your holiday table during strawberry season, as strawberries are the main ingredient of this dessert. If desired, you can replace the strawberries with raspberries, ripe pears, peaches, or nectarines. The key is to keep the chocolate base and the cottage cheese-yogurt mousse. Be sure to cover the cake decorations, berries, or fruits with a layer of clear jelly so they look beautiful and stay in place. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Pour cold water over the gelatin for the mousse and leave to bloom. Cut the washed and dried strawberries in half. Place a 24 cm diameter ring mold on a plate and line the sides with acetate film.
- 2
Step 2
2. Place the strawberry halves cut-side down onto the film. Slightly crush the cornflakes and mix them with the chocolate melted over a double boiler. Spread the chocolate mixture over the bottom of the mold and refrigerate.
- 3
Step 3
3. Cut the strawberries into small cubes, blend the cottage cheese with a blender. Add sugar, vanilla sugar, yogurt, and mix with a blender for 3-4 minutes. Whip the chilled cream in a cold bowl until stiff peaks form.
- 4
Step 4
4. Dissolve the gelatin in a water bath and mix it with the yogurt-cottage cheese mixture. Gently fold in the whipped cream into the slightly thickened mixture. Add chopped strawberries and stir.
- 5
Step 5
5. Spread the mixture into the mold and refrigerate for 2–3 hours. Pour cold water over the gelatin, stir, and let it swell. Combine water with sugar and bring to a boil. Dissolve the swollen gelatin in the mixture.
- 6
Step 6
6. For decoration, cut each strawberry into four slices. Decorate the cake and cover with slightly set transparent jelly. Refrigerate the cake for 4-5 hours.