Cottage Cheese Cake with Jelly and Fruits

Delicate and delicious dessert, and even without baking. This recipe should be in every housewife’s notebook. A great option for a festive table, rest assured.

Cook: 6 hour

Servings: 6-8

Ingredients

• Curd – 700 Grams
• Sugar – 1 Glass
• Sour cream – 1 Glass
• Milk – 400 Milliliters
• Gelatin – 40 Grams
• Vanilla Sugar – 0.5 Teaspoons
• Jelly fruit dry – 1 Piece (1 pack, which is diluted with 0.5 liters of water)
• Orange – 2 Pieces
• Kiwi – 2 Pieces
• Canned peaches – 1 Piece (jar)
• Canned pineapples – 1 Piece (jar)

Directions

1. Pour half of the milk into a small saucepan, pour gelatin into the milk.

   

2. Stir gelatin in milk and leave for 20-30 minutes until it swells.
3. When the gelatin swells, add the remaining milk to it. Heat the mixture over low heat until the gelatin is completely dissolved. Stir, do not let the mixture boil. Set aside, let it cool.
4. Grind cottage cheese with a blender or scroll through a meat grinder.
5. Add sour cream, sugar and vanilla sugar to the curd.
6. And mix all this thoroughly.
7. Add the jelly mixture to the cooled sour cream-curd mass, mix well.
8. Preparing fruit for the cake. Peel the orange and kiwi and cut them into wedges. Put canned fruits in a colander to drain the juice from them. Then we also cut them into slices. Put a small part of the chopped fruit on a separate plate – we will decorate the top of the cake with them.
9. We cover the detachable form with cling film and spread a little curd mixture, and on it – orange slices. Do not add too much fruit, the curd may not solidify.
10. Put another part of the curd mixture on the orange slices, then the pineapple slices.
11. For pineapples – curd mixture, kiwi slices, then again curd mixture and peach slices, cover everything with the remaining curd mixture. We send the cake to the refrigerator for solidification.

    

12. Now is the time to make some fruit jelly. To do this, we will dilute a bag of purchased jelly of any taste of your choice. But we dilute with less water – not 0.5 liters, as it is written on my package, but 0.3. We put the jelly aside, let it cool. Our cake has frozen, we take it out of the refrigerator and on top of the last curd layer we beautifully lay out the fruits that we set aside for decorating the cake. I also used the berries I had left in the refrigerator. Now carefully fill in the cooled jelly and send the cake back to the refrigerator. This is the beauty we get in the end!

Bon appetit!