Light curd cheese cake "Raspberry with cream"
12 servings
45 minutes
The 'Raspberry with Cream' cake made from light cottage cheese is a delicate, airy, and exquisite treat inspired by Russian home baking traditions. This dessert combines velvety cottage cheese cream, the freshness of raspberries, and creamy softness to create a harmony of flavors. Lemon zest adds a light citrus note while vanilla yogurt provides subtle sweetness. A crispy biscuit base soaked in butter serves as the perfect foundation. Thanks to gelatin, the cream gains density while whipped cream makes the texture soft and airy. This cake is not only a beautiful decoration for festive tables but also a light dessert suitable for cozy home evenings. Its exquisite taste captivates hearts, and the raspberry decoration gives it an elegant and appetizing appearance.
1
Melt the butter. Crumble the cookies and mix with warm butter. Spread the mixture into a baking paper-lined springform pan, flatten and slightly press down. Refrigerate for 30 minutes. Sort, wash, and dry the raspberries.
- Butter: 120 g
- Sponge fingers / sponge biscuits: 200 g
- Raspberry: 500 g
2
Soak the gelatin in cold water. Mix the homemade cheese with yogurt, sugar, grated lemon zest, and lemon juice. Squeeze the gelatin, dissolve it, and mix it into the resulting cottage cheese cream. Place the cream in the refrigerator for 15 minutes. Whip 400 ml of cream and mix it with 300 g of raspberries into the cream as it starts to set. Spread the cream on the cake layer, smooth it out, and place the cake in the refrigerator for at least 2 hours.
- Gelatin: 20 g
- Farmer's cheese: 500 g
- Vanilla yoghurt: 250 g
- Lemon juice: 60 ml
- Lemon zest: 2 pieces
- Sugar: 120 g
- Heavy cream 35% fat: 600 ml
- Raspberry: 500 g
3
Whip the remaining cream well and pipe it around the cake using a pastry bag. Decorate the cake with raspberries and pieces of sponge cookies.
- Heavy cream 35% fat: 600 ml
- Raspberry: 500 g
- Sponge fingers / sponge biscuits: 200 g