Blueberry cottage cheese mousse cake
Description
This cake is somewhat reminiscent of cheesecake, as it consists of a shortcrust base and a light, airy curd filling. This dessert is perfect for serving on a hot summer day. It can be stored in the refrigerator, but not for very long. Instead of blueberries, you can use any other berries. The baked good is ready. Serve at the table.
Instructions
- 1
Step 1
1. For the crust: place chilled butter, sugar, sifted flour, baking powder, and a pinch of salt into a food processor, and blend until it forms a sandy crumb.
- 2
Step 2
2. Crack the chicken egg into the bowl and mix. A shortcrust pastry forms.
- 3
Step 3
3. Grease the baking pan with butter, place the dough on it, roll it out to form a crust. Put it in the refrigerator for 15–20 minutes, then take it out and prick it with a fork.
- 4
Step 4
4. Place the cake in a preheated oven at 200 degrees and bake for 20-25 minutes. Remove the cake and let it cool in the pan.
- 5
Step 5
5. Mix the cottage cheese with sour cream and sugar, then stir. After that, transfer the mixture to a blender and blend until smooth.
- 6
Step 6
6. The result is a creamy consistency. Wash the blueberries and blend them in a blender until a puree forms.
- 7
Step 7
7. Place the marshmallows in a bowl and heat in the microwave (3-6 minutes) until the mass increases 2-3 times.
- 8
Step 8
8. Add the marshmallows to the cottage cheese mixture and mix thoroughly. Thanks to the marshmallows, the mixture will become thick and set.
- 9
Step 9
9. Divide the prepared mixture into 2 parts. Add the crushed blueberries to the smaller part, then mix. Add vanilla to the larger part and mix.
- 10
Step 10
10. Using a ladle, alternately pour the blueberry mixture and then the white mixture into the center of the pan, one after another. This creates a zebra pattern. Use a skewer to draw a spiderweb design, then refrigerate the cake for 5-6 hours, or preferably overnight.
- 11
Step 11
11. The finished cake turns out very delicious, cut it into pieces and serve.