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No-Bake Cookie Cake with Cottage Cheese and Cherry Plum Jelly

A bright, delicious summer cake with cherry plum jelly — you'll love it! This cake is my pride and joy. I came up with it last summer. We had a huge harvest of yellow cherry plums at the dacha. I made everything with them — compotes, meat sauces, winter preserves — and still they kept coming. I started searching online for cherry plum dessert recipes... and didn't find anything interesting. So this recipe came about on the spur of the moment. I had two kinds of cookies: plain and chocolate. I couldn't decide which to use as the base, so after some thought I decided to use both. I added lemon zest to one cookie crust and ground nuts to the other. For the jelly, I went with cherry plum. It turned out bright and incredibly tasty.

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Cake with cottage cheese and jelly without baking 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 23 % 11 g
Fats 36 % 17 g
Carbohydrates 40 % 19 g
325 kcal
GI: 11 / 63 / 26
    1. Base. Crush the cookies into separate bowls. Stir the ground nuts into the chocolate cookie crumbs and the grated lemon zest into the plain ones. 2. Line the bottom and sides of a 10-inch (26 cm) springform pan with parchment. Pack the chocolate cookie crumbs firmly into the bottom first, then the plain ones. Refrigerate to set. 3. Cherry plum jelly. Dissolve the gelatin in a little water. Put the cherry plums in a saucepan, add 50 ml of water and the sugar. Bring to a boil and simmer the fruit over low heat until soft. Drain the fruit in a sieve and press it through (reserve 50 ml of the syrup for the cottage cheese layer). Warm the gelatin until dissolved, stir it into the cherry plum syrup, and pour it over the cookie base. Refrigerate until set. 4. Cottage cheese layer. Pour the reserved cherry plum syrup over the gelatin, let it swell, warm it until dissolved, and cool to room temperature. Combine the cottage cheese with the sour cream, sugar, and vanilla sugar and beat well. Pour in the cooled gelatin syrup. Beat until smooth. Pour the cottage cheese mixture over the cherry plum jelly and refrigerate until completely set. 5. Decoration. Drizzle the finished cake with cherry plum purée and garnish with cherry plums, lingonberries, and mint leaves.

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

  • Сметана 30 % - ной жирности - 340  kcal/100g
  • Сметана 25 % - ной жирности - 284  kcal/100g
  • Сметана 20 % - ной жирности - 210  kcal/100g
  • Сметана 10 % - ной жирности - 115  kcal/100g
  • Сметана - 210  kcal/100g
  • Творог 40%-ной жирности - 466  kcal/100g
  • Творог 20%-ной жирности - 233  kcal/100g
  • Творог 18%-ной жирности - 226  kcal/100g
  • Творог 10%-ной жирности - 156  kcal/100g
  • Творог обезжиренный - 75  kcal/100g
  • Творог со сметаной - 260  kcal/100g
  • Творог фруктовый - 147  kcal/100g
  • Творог мягкий диетический - 170  kcal/100g
  • Творог «виталиния» - 64  kcal/100g
  • Творог «утренний» ( «данон») без сахара - 91  kcal/100g
  • Творог - 156  kcal/100g
  • Фундук орехи - 670  kcal/100g
  • Сахар-песок - 398  kcal/100g
  • Сахар - 398  kcal/100g
  • Алыча - 27  kcal/100g
  • Масло сливочное 82% - 734  kcal/100g
  • Масло любительское несоленое - 709  kcal/100g
  • Масло крестьянское несоленое - 661  kcal/100g
  • Масло крестьянское соленое - 652  kcal/100g
  • Масло топленое - 869  kcal/100g
  • Желатин - 355  kcal/100g
  • Лимонная цедра - 47  kcal/100g
  • Ванильный сахар - 379  kcal/100g
  • Песочное печенье - 716  kcal/100g

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