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Cake without baking cookies, cottage cheese, sour cream with fruits

No-Bake Cake of Cookies, Farmer's Cheese, and Sour Cream with Fruit

This incredibly beautiful cake is sure to delight you! The sight of this dessert stirs up the brightest, most positive feelings. It's the quintessence of everything we associate with summer: fruit, berries, bright colors, good cheer, and so much more. And don't be put off by the length of the recipe - it's all easier than it looks.

Maria

Recipe author

Cake without baking cookies, cottage cheese, sour cream with fruits

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Composition / ingredients

Servings:

300

Butter

100

Farmer's cheese

600

Sour cream (20-25% fat)

350

Sugar

150

Water

100

Gelatin

Vanilla sugar

Peaches (canned)

250

Blueberries

200

Strawberries

150

Water

350

Sugar

Cake gel (for the cake)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 6 g

Fats 28 % 10 g

Carbohydrates 56 % 20 g

195 kcal

GI: 15 / 40 / 45

Cooking method

Step 1:

Gather all the ingredients for the base. Melt the butter. You can use sugar cookies or sponge cookies.
Step 2:

Grind the cookies into fine crumbs in a blender. You can crush the cookies by hand or with a rolling pin instead of a blender.
Step 3:

Pour the butter into the cookies and mix with a spatula, or blend again.
Step 4:

You should get a moist shortbread crumb like this.
Step 5:

Put the shortbread crumbs into a springform pan (Ø 24-26 cm) and press them down. Put the pan with the cookies in the fridge.
Step 6:

Gather all the ingredients for the cheese filling. It's better to use moderately moist, non-lumpy farmer's cheese for the filling. Cheese in brick form is ideal - it's just right. If your farmer's cheese is dry and lumpy, blend it with an immersion blender until smooth. You can use fat-free farmer's cheese or 5-9% fat.
Step 7:

Pour 100 ml of cold water over the gelatin and let it bloom. Then dissolve it over low heat.
Step 8:

Put the farmer's cheese, sour cream, and sugar in a bowl.
Step 9:

Beat the mixture with a mixer. It shouldn't come out too runny, but medium-thick.
Step 10:

Still beating, pour in the hot gelatin.
Step 11:

To make it easier to remove the cake from the pan later, I recommend brushing the sides with odorless vegetable oil. Pour the cheese filling onto the cookie base and smooth it out. Put the cake in the fridge for 4-5 hours to set the cheese layer.
Step 12:

Prepare the fruit (I have canned peaches, strawberries, and blueberries) and the cake gel. You can use any fruit in season and to taste. In winter it can be canned peaches (even in winter you can find fresh strawberries, blueberries, and raspberries at the supermarket), bananas, or oranges. In summer, various fresh fruit and berries. !!! I don't recommend using kiwi and pineapple - they contain substances that destroy gelatin's gelling power. The jelly won't set!
Step 13:

In a saucepan, combine the clear cake gel, sugar, and water. Stirring, bring to a boil and boil for about 10 seconds. Then take the gel off the heat and cool it slightly.
Step 14:

Cut the strawberries into small pieces.
Step 15:

Take the peaches out of the syrup and pat them dry. Cut the fruit into small pieces too.
Step 16:

Just wash and dry the blueberries.
Step 17:

Arrange the fruit on top of the set cheese layer. You can lay it out at random or make a pretty pattern.
Step 18:

With a spoon, carefully pour a little gel over the fruit and put the cake in the fridge for about 20 minutes to set the gel. This holds the fruit in place.
Step 19:

Then pour the rest of the gel over the fruit and put the cake back in the fridge for 6-8 hours, until fully set.
Step 20:

Remove the springform ring from the finished cake. Serve the cake. Enjoy!