Curd cake with nectarines
8 servings
270 minutes
Cottage cheese cake with nectarines is a refined combination of airy cream and caramelized fruits, creating a harmony of sweetness and freshness. This dessert originated from traditional Russian cuisine, where cottage cheese is the basis for many treats. Nectarines, with their honey-like tartness, complement the delicate texture, creating a balance of flavors. The jelly gives the cream a special density, while the crunchy biscuit base adds depth to the textures. This cake is perfect for summer tea parties or cozy family evenings. It is light yet nourishing, and its refreshing fruity aroma makes it a unique decoration for any feast.
1
We make thick jelly. For one pack (any flavor can be used, I took strawberry), a large mug (300 ml) of cold water. Stir constantly and, without letting it boil, pour into a bowl and send to the refrigerator until completely cool.
- Kissel: 300 ml
2
At the same time, dissolve the gelatin (half a glass of water for 1 packet). Let it swell for an hour, then squeeze it out and add it to the cooled jelly, mixing thoroughly.
- Gelatin: 1 piece
3
For the cake, take a springform pan and grease its sides and bottom with butter. Let's start with the crust. For this, we melt the butter (I just left it on the table to reach room temperature), crumble the cookies, put them in a blender and mix with the butter until smooth. We place the mixture in the pan, level it out and send it to the refrigerator to cool.
- Butter: 125 g
- Cookies ""Jubilee"": 250 g
4
We caramelize the nectarines. We cut part of the nectarines into small cubes and leave part for topping, slicing them.
- Nectarines: 5 piece
5
Heat the pan, add a little water and sprinkle in a couple of tablespoons of sugar. When the sugar turns brown, place the nectarines in the pan and wait for them to release juice. Simmer in the juice for about 5 minutes and remove from heat.
- Sugar: 120 g
- Nectarines: 5 piece
6
Blend the cottage cheese with sugar and lemon juice until all lumps are gone. Then add cream and jelly to the cottage cheese, mixing everything into a thick cream.
- Cottage cheese 5%: 200 g
- Sugar: 120 g
- Concentrated lemon juice: 3 tablespoons
- Cream 40%: 300 ml
- Kissel: 300 ml
7
Cover the cake layer with 0.5 cream, then place nectarine cubes on the cream, spread the remaining cream, and decorate with the remaining nectarines on top. In this case, you can vary the proportions of cream and nectarines to your taste and arrange them in any order.
- Nectarines: 5 piece
- Cottage cheese 5%: 200 g
8
We cover our beauty and send it to the refrigerator for at least 3 hours.