Delicious, delicate, light … But the main thing is a minimum of effort, time and the simplest products. This is a cake without baking from cookies and cottage cheese.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Today I am treating you to an amazing cake made of cookies without baking, with delicate cottage cheese chocolate cream. It is prepared literally in 30 minutes. Since using cookies, you free your personal time from baking cakes or biscuits, which is very convenient in our eternal shortage of time. But the most amazing thing is that it tastes like a real cake. It is not inferior to traditional and difficult desserts to prepare. Therefore, if you want to surprise guests, please children and win the heart of your beloved man with homemade culinary masterpieces, then this product is just for you.
A cake without baking from cookies and cottage cheese is a great option for a quick sweet dessert for tea. The most difficult thing is to be patient and wait until the cookies are soaked and the cake hardens in the refrigerator. Cooking such a sweet is especially convenient in summer, when it is sultry outside and you don't want to turn on the oven. Also, the product is suitable for those housewives who do not have an oven. It is also convenient in this delicacy that the percentage of fat content of the cottage cheese and the liver can be selected independently, than you will regulate the calorie content. Any cookie will do, take whichever you like best. Melted, vanilla, chocolate, and even dietetic biscuit will do. If you wish, you can add nuts, raisins, fruits to the cream, or put cocoa to make a chocolate curd mass.
- Caloric content per 100 g - 317 kcal.
- Servings - 1 cake
- Cooking time - 30 minutes
Ingredients:
- Cookies - 350 g
- Milk - 200 ml
- Cottage cheese - 500 g
- Spices (anise, cloves, cardamom, allspice) - 1-2 pcs.
- Sugar - 100 g
- Cocoa powder - 2 tablespoons
- Cinnamon - 2 sticks
Step-by-step preparation of a cake without baking in 20 minutes from cookies and cottage cheese, a recipe with a photo:
1. Pour milk into a saucepan, add cinnamon and all the spices.
2. Boil the milk and let it sit for 10-15 minutes to flavor and cool slightly.
3. When the milk reaches room temperature, remove all the spices from it.
4. Place cottage cheese, sugar and cocoa powder in a food processor.
5. Whisk the curd until it has a smooth, lump-free texture. Instead of a food processor, you can use a blender or grind the curd through a sieve several times. Pour a couple of tablespoons of milk into the curd to soften the cream. But, here pay attention to the texture of the curd. If it is very moist, then milk may not be needed.
6. Beat the curd again.
7. Dip the biscuits into the cooled milk so that it is nourished and slightly soft. Do not overdo it for a long time so that it does not become sour.
8. Spread the cookies on the plate in one even layer, motivating the crust.
9. Lubricate it with cottage cheese and chocolate cream. The thicker the layer of curd mass, the tastier the cake. I laid it out with a thickness of about 8 mm.
10. Continue to soak the cookies in milk, spread with a crust and grease with cream.
11. Grease the sides of the cake with the remaining cream.
12. Decorate the product with chocolate chips, crushed nuts, coconut, etc. Send the cake without baking cookies and cottage cheese to the refrigerator for 30-60 minutes to soak the cakes.
See also a video recipe on how to make a cake from cookies and cottage cheese.
