Jelly cake with cookies without baking
8 servings
60 minutes
No-bake jelly cake with cookies is a delicate treat of European cuisine, captivating with its lightness and refreshing taste. Its base is crispy cookies turned into soft crumbs mixed with butter. The top layer is an airy jelly cream made from cottage cheese, sour cream, and lime juice that gives a gentle tang. The finishing touch is a bright layer of kiwi jelly that adds fruity freshness and a festive look. This dessert is perfect for warm days when you want something light and refreshing and also suits festive tables due to its appealing appearance.
1
Start making the cake with the base. For this, crush the cookies into crumbs in a food processor or blender. If you don't have any appliances, take a rolling pin, wrap the cookies in a bag, and roll them out.
- Cookies ""Jubilee"": 200 g
2
It is advisable to keep the butter warm in advance so that it becomes soft. If you didn't have time or forgot to do this, you can soften the butter in the microwave or in a water bath.
- Butter: 100 g
3
You pour cookie crumbs and butter into a bowl and mix well. Then take a 22 cm diameter springform pan. Line the bottom with parchment paper and spread the crumb mixture evenly, pressing it down.
- Cookies ""Jubilee"": 200 g
- Butter: 100 g
4
Now send the dough to the refrigerator for half an hour and proceed to the main part of the cake — the jelly cream. Pour gelatin into water (100 ml) and let the granules swell for 10 minutes (or according to the manufacturer's recommendation on the package). Then place the gelatin over low heat and warm it up to a maximum of 50 degrees — do not boil! Remember to stir the liquid until the gelatin is completely dissolved. Cool down.
- Gelatin: 10 g
5
First, pass the cottage cheese through a sieve to achieve a smooth consistency, then add sugar, sour cream, and vanilla sugar. Take a lime, cut off about 1/4 from both ends, and squeeze out the juice (should yield 2 tablespoons). The remaining middle part of the lime will be used for decoration.
- Cottage cheese: 150 g
- Sugar: 120 g
- Sour cream: 500 g
- Vanilla sugar: 10 g
- Lemon: 1 piece
6
Whip everything until the sugar dissolves. It's better to whip in a deep bowl to prevent the cream from splattering. Then, slowly pour the gelatin into the whipped mixture while continuing to whip. Pour the resulting cream over a layer of cookies and place the cake back in the refrigerator for one or two hours.
- Gelatin: 10 g
7
Take the 'Kiwi' jelly and prepare it according to the instructions on the package, reducing the amount of water by 100 ml. Allow the jelly to cool, take out the cake, and pour the 'Kiwi' jelly over the set cheese-sour cream layer. Then place the finished cake in the refrigerator for another 4-5 hours to let all layers set completely.
- Kiwi jelly: 50 g
8
Before serving, don't forget to take the cake out of the mold. To decorate the jelly cake with lime, you can make swirls from thinly sliced lime circles and add mint leaves.
- Lemon: 1 piece
- Mint: 1 stem