Cake-souffle with cottage cheese
8 servings
60 minutes
Cheese soufflé cake is an airy treat born in Russian cuisine, where traditional cottage cheese transforms into a delicate dessert. Its base is a crumbly layer of cookies soaked in butter, harmoniously combined with a velvety cheese mass. Vanilla notes add special softness to the flavor, while gelatin makes the texture airy and light. The top layer is a sparkling orange jelly that refreshes and gives the cake a bright fruity tang. This dessert is perfect for cozy family evenings and festive treats, pairing wonderfully with a cup of fragrant tea. Its softness and tenderness make it a favorite choice for those who appreciate light and exquisite sweets.
1
Crush the cookies into crumbs and mix with melted butter to form a uniform mass. Spread it in a mold (preferably flat and shallow), leveling it with a spatula to resemble a thin crust, and place it in the refrigerator.
- Yubileynoye biscuits: 240 g
- Butter: 100 g
2
Meanwhile, in one bowl, we place two packs of store-bought cottage cheese, sugar, cream, and vanillin and mix with a mixer or, if convenient, in a blender.
- Soft curd cheese: 400 g
- Sugar: 200 g
- Single cream 10% fat: 500 ml
- Double cream 40% fat: 2 tablespoons
- Vanillin: 2 teaspoons
3
According to the instructions, dissolve gelatin in a glass and add it to the cottage cheese mixture. Whip again.
- Gelatin: 20 g
4
Take the cookie base and pour the cottage cheese mixture on top. Place it in the fridge until it thickens slightly.
- Yubileynoye biscuits: 240 g
- Soft curd cheese: 400 g
5
We prepare the jelly from orange juice according to the instructions on the package and pour it over our cake. It can be decorated with fruits. Then we place it in the refrigerator for 3-4 hours.
- Orange juice: 1 glass
- Cake glaze jelly (tart gel): 1 piece
