Cold Curd Cake
8 servings
240 minutes
Cold cottage cheese cake is a delicate and refreshing treat from Russian cuisine. Its base is an airy sponge soaked in a creamy cottage cheese-sour cream mixture with hints of vanilla sugar. The lightness of the dessert is achieved through the use of gelatin, which gives structure and smoothness to the texture. A rich fruit layer adds juiciness and brightness, while a transparent fruit jelly makes the cake not only tasty but also aesthetically pleasing. This dessert is perfect for summer celebrations and family gatherings, delighting with its refreshing taste and exquisite appearance. Its softness, tenderness, and slight tanginess of the cottage cheese combine with the rich sweetness of fruits to create a harmonious blend of textures and aromas.
1
Beat the eggs with sugar until white foam forms. Add flour and bake in a springform pan at 180 degrees for about 25-30 minutes. Check readiness with a toothpick.
- Chicken egg: 4 pieces
- Sugar: 0.5 glass
- Wheat flour: 1 glass
2
Pass the cottage cheese through a meat grinder twice or blend it to eliminate lumps. Whip the butter, sugar, and yolks with a mixer in a separate bowl. Mix with the cottage cheese and sour cream, then knead well with the mixer.
- Cottage cheese: 500 g
- Butter: 100 g
- Sugar: 0.5 glass
- Sour cream: 500 g
3
Dissolve gelatin in a small amount of water in a water bath until fully dissolved. Slightly cool and pour it in a thin stream into the cottage cheese-sour cream filling, constantly mixing with a mixer. Cut the fruits into small pieces and add them to the mixture.
- Jelly: 50 g
- Fruits: 700 g
4
Place everything in the removable form where the base is already laid, smooth it out, and put it in the refrigerator for a few hours.
5
Prepare the jelly as instructed on the package and cool it to room temperature. Arrange the fruits beautifully on the cake and pour the jelly over them. Place it back in the refrigerator for a couple of hours. Once fully set, remove the mold.
- Fruits: 700 g
- Jelly: 50 g