If you don't want to turn on the oven or you just don't have time to prepare a culinary dessert, then make a cake without baking. To prepare it, you only need cookies, cottage cheese and gelatin.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
I want to share a recipe for a great cake that is cooked without an oven. At the same time, it turns out delicious, delicate, light and very beautiful. The crust is made from biscuits, the filling is made from curd cream, and the top is covered with strawberry syrup. And what is most surprising is that the taste of the product actually resembles a real cake. He will definitely not leave anyone indifferent.
You can use absolutely any berries for the top layer. It can be black currants, cherries, blueberries, kiwi and much more. Cottage cheese is suitable for both fat and fat-free, the same goes for milk. The combination of soft and delicate curd with cool gelatinous jelly is delicious! The dessert is not only tasty, but also healthy, unlike many other well-known delicacies. For the base of the shortbread, any cookie or assorted cookie crumbs will work. You can also use vanilla croutons, gingerbread or waffles.
It turns out sweetness is both satisfying and light, albeit a little high in calories. You can add any fresh or frozen berries, jams, canned fruits, nuts, raisins, dried apricots, drops of chocolate, prunes, seeds, etc. to the curd mass. In any case, the dessert will turn out amazing.
- Caloric content per 100 g - 350 kcal.
- Servings - 1 cake
- Cooking time - 40 minutes for cooking, about 1.5 hours for cooling
Ingredients:
- Cookies - 300 g
- Cottage cheese - 500 g
- Milk - 500 ml
- Butter - 200 g
- Cognac - 50 ml
- Cocoa powder - 2 tablespoons
- Gelatin - 25 g
- Strawberry - 200 g
- Sugar - 1 tablespoon or to taste
Making a jelly cake without baking with curd filling
1. Place the cookies in a food processor, into which the cutting knife attachment is pre-installed.
2. Beat the cookies until crumbly. It can also be twisted in a meat grinder or chopped with a blender.
3. Pour 300 ml of milk into a saucepan, add cocoa powder and butter.
4. Heat the milk until the cocoa and butter are completely dissolved.
5. Pour cookie crumbs into a saucepan with milky liquid.
6. Stir the dough until the milk is completely absorbed.
7. Next, start preparing the curd filling. Place the cottage cheese in a deep container and beat it with a blender to break all the lumps, or grind it through a sieve.
8. Pour 150 ml of milk into the curd mass and stir until smooth.
9. In 50 ml of milk, dilute 20 g of gelatin according to the instructions on the package.
10. Pour the swollen gelatin into the curd mass and beat again with a blender.
11. For the strawberry syrup, place the previously washed and cut strawberries in a saucepan. Cover it with sugar.
12. Cook the strawberries, kneading them with a fork or whisk, until a smooth, liquid mass is obtained.
13. Dissolve the remaining gelatin in 50 ml of water and let it swell.
14. Strain the strawberry mixture through a sieve and mix with gelatin.
15. Collect the cake. Cover any convenient form with cling film and lay out the cookie crust. Tamp it tightly.
16. Pour the curd cream on top and send the cake to the refrigerator for 40 minutes so that the white layer hardens a little.
17. Cut the remaining few strawberries in half and place on the frozen curd layer.
eighteen. Pour the prepared syrup over the berries and refrigerate again for half an hour.
19. When the cake is completely frozen, gently remove it from the mold, cut into portions and serve. To make it easier to remove it, use a form with split sides. Store this cake in the refrigerator to keep the gelatin from melting.
See also a video recipe on how to make curd raspberry cake without baking.
