Strawberry season is in full swing, and how can you not take advantage of it by making a variety of desserts from the fragrant berry? This cake without baking is very tasty and fragrant. Plus, it will please you with its delicate consistency, lack of expensive ingredients and ease of preparation. Indulge your guests and family with the original seasonal dessert.
Cottage cheese – 500 g
Strawberries – 500g
25% sour cream – 200 g
Butter – 200 gr
Shortbread cookies – 300 g
Sugar – 150 gr
Gelatin – 30 gr
Vanilla sugar – 10 g
Water – 300 ml
Take two bowls and put 20g of gelatin in one bowl and 10g in the second one. Pour cold water on both sides so that they soften.
Place the shortbread in a blender, chop and mix with the butter.
Line a baking sheet with parchment, spread the mixture on it and leave in the refrigerator for 10 to 15 minutes.
Meanwhile, whisk the cottage cheese, sour cream, sugar and vanilla sugar in a blender.
Combine the gelatine (20 g) dissolved in a water bath with the curd mixture. Lightly beat in a blender.
Pour half of the curd mixture into the cake tin on top of the cookie crust. Place a layer of berries on top and fill with the rest of the curd mixture and smooth the surface. Place the cake in the refrigerator for an hour.
While it hardens, place 100g strawberries, 4 teaspoons sugar, pour 300ml water into a pan. Bring to the boil, wait for it to cool and mix with the remaining gelatine.
Decorate the cake with the remaining berries and fill with jelly. Place in the fridge for a few hours.