Cake without baking cookies cottage cheese sour cream with fruit

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for the base. Melt the butter. You can use sugar or sponge cookies.

2. Step 2:

   

   Chop the cookies into fine crumbs in a blender. You can chop the cookies with your hands or a rolling pin instead of a blender.

3. Step 3:

   

   Pour butter into the cookies and mix with a spatula or whisk again in a blender.

4. Step 4:

   

   You should get such a wet sand crumb.

5. Step 5:

   

   Put the sand crumbs into a detachable mold (Ø 24-26 cm) and tamp. Put the cookie mold in the refrigerator.

6. Step 6:

   

   Prepare all the ingredients for the curd filling. Cottage cheese for filling is better to take moderately moist, not lumpy. Cottage cheese in briquettes is ideal. He's just the right guy. If your cottage cheese is dry and lumpy, beat it with an immersion blender until smooth. Cottage cheese can be taken both fat-free and with a fat content of 5-9%.

7. Step 7:

   

   Gelatin pour 100 ml of cold water and let it swell. Then dissolve over low heat.

8. Step 8:

   

   Put the cottage cheese, sour cream and sugar in a bowl.

9. Step 9:

   

   Beat the mass with a mixer. It should not be too fluid, but of medium density.

10. Step 10:

    

    Continuing to beat, pour in the hot gelatin.

12. Step 11:

    

    To make it easier to remove the cake from the mold later, I advise you to brush the walls with odorless vegetable oil. Pour the curd filling onto the cookie base and smooth it out. Put the cake in the refrigerator for 4-5 hours to solidify the curd layer.

13. Step 12:

    

    Prepare fruit (I have canned peaches, strawberries and blueberries) and jelly for the cake. You can use any fruits according to the season and taste. In winter, it can be canned peaches (in hypermarkets, even in winter, you can find fresh strawberries, blueberries and raspberries), bananas, oranges. In summer - various fresh fruits and berries. !!! I do not advise using kiwis and pineapples - they contain substances that destroy the gelling property of gelatin. Jelly will not freeze!

14. Step 13:

    

    Combine transparent cake jelly, sugar and water in a saucepan. Stirring, bring to a boil and boil for about 10 seconds. Then remove the jelly from the heat and cool slightly.

15. Step 14:

    

    Cut the strawberries into small pieces.

16. Step 15:

    

    Remove the peaches from the syrup and dry them. Also cut the fruit into small pieces.

17. Step 16:

    

    Just wash and dry the blueberries.

18. Step 17:

    

    Put the fruit on top of the frozen curd layer. You can lay them out randomly mixed or make a beautiful pattern.

19. Step 18:

    

    Using a spoon, carefully pour a small amount of jelly over the fruit and put the cake in the refrigerator for about 20 minutes to solidify the jelly. This is necessary to fix the fruit.

20. Step 19:

    

    Then pour the remaining jelly over the fruit and put the cake in the refrigerator again for 6-8 hours until completely solidified.

21. Step 20:

    

    Remove the split mold from the finished cake. Serve the cake itself to the table. Bon appetit!