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No-Bake Cookie and Farmer's Cheese Cake

A simple cake made from farmer's cheese cream and cookies. Sometimes you don't have the time or energy to make a fancy cake, but you're craving something sweet. That's when no-bake cakes like this one come to the rescue. I usually make cakes like this from ground-up cookies that just form the base. This time I layered the cookies with the cream instead. I used unsweetened rye cookies.

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Cottage cheese cake with cookies
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 9 g
Fats 33 % 18 g
Carbohydrates 50 % 27 g
310 kcal
GI: 4 / 63 / 33

Cooking method

  1. Step 1:

    Step 1

    The cream.

  2. Step 2:

    Step 2

    Cream the sugar together with the softened butter.

  3. Step 3:

    Step 3

    Add the farmer's cheese, sour cream, and vanilla sugar to the butter. If the cheese is lumpy, smooth the mixture out with a blender.

  4. Step 4:

    Step 4

    Then beat everything with a mixer until smooth.

  5. Step 5:

    Step 5

    The cookie layer.

  6. Step 6:

    Step 6

    Combine the milk with the powdered sugar and stir. The sugar should dissolve completely.

  7. Step 7:

    Step 7

    Quickly dip each cookie into the milk so it doesn't have time to get soggy.

  8. Step 8:

    Step 8

    Arrange the cookies in a single layer in a pan lined with plastic wrap. My pan is 6 by 10 inches.

  9. Step 9:

    Step 9

    Spread a thin layer of the farmer's cheese cream on top. Keep repeating the layers until you run out of ingredients.

  10. Step 10:

    Step 10

    The top layer should be the cream. Chill the cake in the refrigerator for an hour.

  11. Step 11:

    Step 11

    The glaze.

  12. Step 12:

    Step 12

    Break the chocolate into pieces and melt it in a double boiler. If you like, you can stir in a little sweetened condensed milk. The glaze should be fully melted and pour freely. If it comes out too thick, add a little milk to bring it to the right consistency.

  13. Step 13:

    Step 13

    Pour the glaze over the cake and smooth it out. Refrigerate overnight.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat - 64  kcal/100g
  • Milk 3.2% fat - 60  kcal/100g
  • Milk 1.5% fat - 47  kcal/100g
  • Concentrated milk 7.5% fat - 140  kcal/100g
  • Milk 2.5% fat - 54  kcal/100g
  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Farmer's cheese 40% fat - 466  kcal/100g
  • Farmer's cheese 20% fat - 233  kcal/100g
  • Farmer's cheese 18% fat - 226  kcal/100g
  • Farmer's cheese 10% fat - 156  kcal/100g
  • Low-fat farmer's cheese - 75  kcal/100g
  • Farmer's cheese with sour cream - 260  kcal/100g
  • Fruit farmer's cheese - 147  kcal/100g
  • Soft low-fat farmer's cheese - 170  kcal/100g
  • Vitalinia farmer's cheese - 64  kcal/100g
  • Morning farmer's cheese (Danone) unsweetened - 91  kcal/100g
  • Farmer's cheese - 156  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted sweet cream butter - 709  kcal/100g
  • Unsalted farmhouse butter - 661  kcal/100g
  • Salted farmhouse butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Coffee cookies - 589  kcal/100g
  • Wafer cookies - 540  kcal/100g
  • Kurabiye cookies - 489  kcal/100g
  • Shortbread cookies - 510  kcal/100g
  • Chocolate cookies - 406  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • 70% chocolate - 539  kcal/100g
  • Dark chocolate - 539  kcal/100g
  • Vanilla sugar - 379  kcal/100g

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