Cottage cheese and sour cream cake
Description
Delicious baked treat for the whole family. The cake pairs wonderfully with fruits, so instead of jam, you can use berries or fresh fruit. Set aside some whipped cream and jam for cake decoration. This delightful dessert should be left to rest before serving to become tender. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Knead the dough from butter, flour, 70 grams of sugar, and one egg. Wrap it in plastic wrap and chill in the refrigerator for a short while.
- 2
Step 2
2. Next, roll out the dough into layers, dividing it in half. Place one layer onto the bottom of a 24-26 cm diameter springform pan. Bake each layer in the oven at 200 degrees for 10-15 minutes.
- 3
Step 3
3. While still warm, cut one of the baked layers into 12 triangular pieces. Line the bottom of the pan with parchment paper and place the whole layer on it.
- 4
Step 4
4. Soak 4 sheets of gelatin in a small amount of cold water. Then squeeze out the excess water and dissolve the gelatin completely over low heat. Add a couple of spoons of jam. After that, mix the gelatin mixture with the remaining jam and pour it over the cake layer at the bottom of the mold.
- 5
Step 5
5. Squeeze the juice from 2 lemons. Soak the remaining gelatin sheets in water. In a bowl, mix cottage cheese, sugar, and half of the squeezed lemon juice. Melt the gelatin together with the remaining lemon juice, then mix it into the cottage cheese mixture once dissolved. Refrigerate for some time.
- 6
Step 6
6. Whip the cream and gently fold it into the chilled cottage cheese mixture. Spread the resulting cream over the layer with jam and carefully smooth it with a spatula. Refrigerate the cake overnight.
- 7
Step 7
7. Once the curd-butter mixture has set, carefully remove the cake from the sides of the pan. Place the triangles of the second crust on top and dust with powdered sugar.