Jelly and cottage cheese cake
Description
The dish is prepared without unnecessary complications. Want to make a bright and unforgettable cake, but don't know how? The ready dessert can be served at the table.
Instructions
- 1
Step 1
Beat the eggs with sugar at the highest speed using a mixer. Use chilled eggs and add the sugar in a thin stream. This way you will achieve a fluffier foam. Add vanilla flavoring to the mixture.
- 2
Step 2
To the resulting protein mixture, carefully add the previously sifted flour, baking powder, and cocoa. Slowly stir with a spoon or spatula to prevent the foam from collapsing.
- 3
Step 3
Line the baking pan with parchment paper or grease it with sunflower oil. This quantity of ingredients is intended for a 22-centimeter-diameter pan. Bake the cake layer in the oven at 180 degrees Celsius. Check for doneness with a skewer (toothpick or matchstick). Pierce the cake layer; if the skewer comes out clean, it's fully baked.
- 4
Step 4
Now it's time to prepare the cottage cheese filling. Take a deep bowl and mix in it previously soaked gelatin, cottage cheese, vanillin, sugar, and sour cream. If the cottage cheese is grainy, pass it through a sieve beforehand. Beat all the ingredients until smooth, ensuring the sugar dissolves completely.
- 5
Step 5
Pour the resulting milk mixture over the cold biscuit, leaving it in the baking pan. Then place this cake base in the refrigerator for five to six hours, allowing the cottage cheese mixture to set thoroughly.
- 6
Step 6
Place the cherries, pitted, on top of the set curd mixture. If using frozen cherries, thaw them first. Then dissolve the gelatin powder according to the package instructions, add sugar, and stir until completely dissolved. Pour this mixture over the cherries and return the cake to the refrigerator for a couple of hours.