A combination of soft, tender cottage cheese andcool gelatinous jelly is simply delicious! This dessert is not only delicious, but also very healthy, unlike many well-known delicacies. Cottage cheese, as you know, is rich in calcium, and jelly contains pectins, which are good for the stomach and magically restore the structure of hair and nails. As for sugar and other harmful components for the figure, the beneficial properties of gelatin and cottage cheese more than compensate for all these conditional harmfulness. So, dear ladies, pamper yourself, prepare a cottage cheese jelly cake and enjoy!
Cottage cheese jelly-souffle
An interesting version of a very simple cake. It is prepared without flour layers, but only on the basis of milk jelly and curd soufflé. Ingredients:
- Cottage cheese - a pound;
- Sugar - half a glass;
- Egg yolks - 3 pieces;
- Butter - half of the packet;
- Gelatin - 12 grams;
- Milk - a half cup;
- Dry berry jelly - 1 sachet.
Preparation:First, soak the jelly from the bag by pouring it into a bowl and adding two tablespoons of boiling water. Stir until the powder is completely dissolved. Now slightly warm up an incomplete glass of milk and pour it into the dissolved jelly. Grease a cake pan (or even better, a ring-shaped muffin pan) with vegetable oil, pour the milk and berry jelly into it and put it in the refrigerator, leaving it until it hardens. While the first layer is hardening, prepare the curd mass. Let the butter melt a little so that it becomes soft, and then grind it with sugar and egg yolks until foam appears. Continuing to beat the butter, add the cottage cheese to it in small portions until you get a homogeneous fluffy mass. Now boil half a glass of milk and dissolve the gelatin in it. Cool it a little and pour it into the curd mass. Place it on the solidified milk-berry jelly and put the mold back in the refrigerator until the second layer solidifies. Remove the solidified curd cake from the mold by dipping it in boiling water for a few seconds, covering it with a plate and quickly turning it over. Decorate the curd cake with fresh fruits and berries, candied fruits or whipped cream. Enjoy!
Dietary curd cake with jelly
Those who watch their figure sometimes want to indulge in a treat. We offer you a diet dessert option in the form of a jelly-curd cake. Ingredients:
- Eggs - 2 pieces;
- Soft unsweetened cottage cheese - 1 tablespoon;
- Oat bran - 2 tablespoons;
- Cornstarch - 1 tablespoon;
- Wheat bran - 1 tablespoon;
- Baking powder for the dough - 1 teaspoon;
- Sugar substitute - to your taste;
- Cinnamon is a pinch;
- Salt is a pinch.
For the curd layer:
- Soft curd - 400 grams;
- Sugar substitute - to your taste;
- Milk fat-free - 2 cups;
- Gelatin - 10 grams;
- Instant coffee - 1 teaspoon;
- Vanilla is a pinch.
Preparation:Beat eggs with salt, add soft cottage cheese, bran and all other ingredients for the dough. Mix and pour the dough into a microwave oven pan. Put it in the microwave for twenty minutes and turn on the oven at full power. Cool the finished cake and remove from the pan. To prepare the curd mass, soak gelatin in milk and leave for about ten minutes to swell. While the gelatin is swelling, beat the cottage cheese with sugar substitute and instant coffee until a homogeneous mass of delicate consistency is obtained. Heat the soaked gelatin in a water bath, but do not bring it to a boil under any circumstances. When the gelatin has dissolved, cool the jelly at room temperature. Pour the cooled, but not yet set jelly into the curd mass and stir. Place the cake in a springform pan, pour the curd mass in there, smooth it out carefully and put the pan in the refrigerator until the curd layer has completely set. Place the finished cake on a plate or a platter and decorate with fresh fruits or berries.
Cherry cottage cheese cake with jelly
Perhaps, a classic version of a cottage cheese cake with jelly. It can be prepared with any fruits or berries, but with cherries this cake turns out not only very tasty, but also beautiful. Ingredients:
- Flour is half a glass;
- Eggs - 3 pieces;
- Lemon juice - 2 teaspoons;
- Cold water - 3 tablespoons;
- Sugar - a third of a glass;
- Baking powder - half a teaspoon.
For the curd layer:
- Cottage cheese - half a kilo;
- Cream 20% fat - half a glass;
- Sugar sand - half a glass;
- Fresh or frozen cherries - 1 glass;
- Gelatin - 15 grams;
- Vanilla sugar - 1 packet.
For jelly:
- Cherry juice - 1 glass;
- Gelatin - 1 tablespoon;
- Sugar sand - 4 tablespoons.
Preparation:Carefully remove the pits from fresh cherries and place them in a colander to drain the juice, which we use to make jelly. Simply place frozen cherries in a colander and leave to defrost. The juice that drips from the cherries is also used for jelly. To make the sponge cake, separate the egg whites from the yolks, add lemon juice and water to the whites and beat them into a soft foam. Then pour sugar into the whites and continue beating, gradually (one at a time) adding the egg yolks. When the mass becomes uniform and fluffy, sift the flour, mix it with baking powder and pour into the egg-sugar foam. Stir and pour the dough into a baking pan greased with vegetable oil and sprinkled with flour. Bake the sponge cake in an oven preheated to 180 degrees for about twenty minutes. For the curd layer, soak the gelatin in half a glass of lukewarm water and leave it to swell. At this time, knead the curd in a bowl until a homogeneous soft mass or pass it through a sieve, or beat it in a blender. The main thing is that the curd is without lumps. Mix the swollen gelatin with granulated sugar, vanilla sugar and cream and heat in a water bath until the gelatin is completely dissolved. It is important not to overheat the mass and not to let it boil. Leave the jelly to cool and deal with the cherries. Carefully, without fanaticism, squeeze it out, and pour all the juice into a separate bowl. If there is not enough juice, then bring its volume to a full glass, adding boiled water. Pour the cooled jelly into the curd mass, stir, put the cherries there and again carefully mix everything without crushing the berries. Place the sponge cake in a springform pan and pour the curd mixture on top. Put the pan in the refrigerator. While the curd layer is setting, prepare the cherry jelly. Soak the gelatin as for the curd layer. Pour the cherry juice into a saucepan, add sugar, swollen gelatin, and then heat everything in a water bath until the gelatin dissolves. Cool the jelly and pour it onto the set curd layer. Put the pan back in the refrigerator. The cake is ready when the top layer of jelly has set. Remove the finished cake from the pan by running a sharp knife between the edge of the cake and the sides of the pan. Transfer it to a plate and serve.
Cheesecake with coconut and tangerines
A very unusual recipe for a curd cake. Amazingly delicate taste and an indescribable combination of chocolate sponge cake, coconut flakes and tangerine syrup. Ingredients:
- 1 cup of flour;
- 6 eggs;
- 1 teaspoon baking powder;
- 1 kilogram of tangerines;
- 200 grams of curd mass;
- 200 grams of creamy cream;
- 2 tablespoons of coconut chips;
- 2 tablespoons gelatin;
- 2 tablespoons of cocoa powder.
Preparation:For the cake, prepare a chocolate sponge cake. Beat the eggs with sugar in a water bath until their volume doubles. Then gradually add the sifted flour, cocoa and baking powder, carefully mixing the dough. Pour the finished dough into a greased and floured form and bake in a preheated oven for half an hour at a temperature of 180-200 degrees. While the cake is baking, peel and cut the tangerines into not very large pieces and put them in a saucepan. Add half a glass of sugar and cook for about ten minutes. Then rub the still hot mass through a sieve. Leave two tablespoons of the resulting thick syrup to soak the cake. Cut off the top crust of the finished sponge cake and soak it with tangerine syrup so that the sponge cake becomes moist. Soak the gelatin to swell and heat it in a water bath until completely dissolved. Whip the cream and mix it with the curd mass and tangerine syrup, then whip again. Add the coconut flakes and mix. At the very end, add the gelatin to the mass. Place the sponge cake in a split mold, pour in the curd jelly and put it in the refrigerator. When the top layer has completely hardened, remove the cake from the mold, transfer it to a plate and sprinkle with coconut flakes.
Cold curd cheese jelly cake
This cake is good because you don't need to bake the cake layers. They can be replaced with regular cracker cookies. In some recipes, this cake is known as "Broken Glass". Ingredients:
- 100 grams of dry crackers;
- 400 grams of sour cream;
- Half a glass of sugar;
- 200 grams of canned pineapple;
- 1 sachet of gelatin;
- 2-3 bags of dry berry jelly.
Preparation:Prepare the jelly from the bags (it is desirable that it be multi-colored) according to the instructions, pour into bowls and put in the refrigerator until completely solidified. Cut the solidified jelly into cubes. Drain the syrup from the pineapples and cut them into small pieces. Pour three tablespoons of water over the gelatin, wait until it swells, and dissolve in a water bath. Leave the gelatin to cool and beat the sour cream with granulated sugar, and then pour the cooled gelatin into the cream, continuing to beat. Now add crackers, chopped jelly and pineapple pieces to this mass. Mix and pour the "dough" into the mold. The crackers will float, but this is how it should be - they will become the bottom of the cake. Put the mold in the refrigerator and leave until the cake is completely (completely!) solidified. To take the cake out of the mold, dip it in boiling water for a few seconds, cover with a plate and quickly turn it over. This jelly cake does not require additional decoration. And how do you like the recipes for a light cottage cheese jelly dessert? Such a cake can be prepared for any holiday and just like that, with or without a reason. The delicacy really turns out very light, tender and delicious. Try it. Cook with pleasure, and bon appetit! We recommend reading: