How to make cottage cheese jelly cake with fruits

A cottage cheese-jelly cake with fruit is a good delicacy that even a schoolchild can prepare, especially if we are talking about a no-bake dessert. There can be many varieties of this product - it can consist of several layers of jelly or contain a dough crust. More noteworthy recipes are presented below.

Strawberry option

This is a very unique curd jelly cake with sponge cake and fruit. The recipe suggests using strawberries and strawberry jelly, but you can be creative and use any berries and fruits. This dessert consists of 3 layers, and to make them you will need the following.

For the vanilla cake:

3/4 cup flour;
1/4 tsp. baking powder;
1/4 tsp. baking soda;
a little salt;
4 tbsp. l. unsalted butter;
half a glass of sugar;
1 large testicle;
6 tbsp. l. milk;
1/8 cup regular Greek yogurt;
1 tsp. vanilla extract.

For the curd layer:

a glass of heavy whipping cream;
a glass of sweet powder;
240 grams of soft cottage cheese or cream cheese;
one and a half tsp. vanilla extract;
2 tbsp. l. cool water;
one and a half tsp. gelatin.

For the strawberry layer:

500 grams of fresh strawberries, clean and cut in half;
2 packets of dry strawberry jelly;
2 cups boiling water.

How to create such a dessert?

This recipe for cottage cheese jelly fruit cake is made in several steps. Preheat the oven to 180 degrees in advance, line a round cake pan with parchment paper, grease with oil, set aside.

In a bowl, whisk together flour, baking powder, baking soda and salt. Melt the butter in a small saucepan over low heat and set aside to cool.

Pour the melted butter into a large bowl and, using an electric mixer, mix in the sugar on low speed, then beat in the eggs, milk, yoghurt and vanilla. Slowly add the dry ingredients to this mixture and mix on low speed until smooth.

Pour the mixture into the prepared pan and bake for 18-20 minutes (until a toothpick inserted into the center comes out clean). Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely. After this, place it on a large flat plate. Place a round spring form on it and fasten it so that the biscuit is on its bottom.

How to create a curd layer

Dissolve one and a half tsp. gelatin in 2 tbsp. l. cool water and leave for a couple of minutes, then put in the microwave or place in a hot water bath to completely dissolve, set aside to cool. Beat cottage cheese or cream cheese until light and fluffy.

Whip the heavy cream until soft peaks form, add the powdered sugar evenly and continue beating until stiff peaks form. Add vanilla extract and dissolved gelatin, then cream cheese and stir. Spread this mixture over the cooled biscuit and refrigerate for 30 minutes.

Berry layer

Dissolve strawberry jelly in 2 cups boiling water and set aside to cool to room temperature. Wash, peel and cut the strawberries in half lengthwise, then arrange them in two or three even layers over the curd jelly. Pour the jelly, cooled to room temperature, over the berry (the curd layer will melt if it is very warm).

Refrigerate until the jelly is ready, then run a narrow knife around the edges of the mold, all the way to the bottom. Remove the pan and serve the finished curd-jelly cake with fruit.

Mint-curd option

Any jelly dessert looks very good, but you can always create it even better. So, you can prepare a no-bake cottage cheese-jelly fruit cake with tangerines, mint leaves and blackberries. To make it you will need the following.

half a glass of sugar;
a glass of hot water;
1 tbsp. l. lime juice;
4 sprigs of fresh mint;
2 packets of gelatin;
a glass of blackberries;
several tangerines;
one and a half glasses of cool water.

one and a half glasses of water;
a quarter glass of sugar;
2 bags of gelatin;
250 grams of soft cottage cheese or cream cheese.

Preparing curd and mint dessert

In a small saucepan, prepare a glass of watery syrup from sugar, water and lime juice. Once it's ready, remove it from the heat and add the leaves from 4 mint sprigs. Leave for 5 minutes, then remove the leaves.

Meanwhile, pour 2 gelatin packets with a glass of cool water in a large heatproof bowl. Let it sit for one minute, then add the hot syrup. Stir until completely dissolved. Add the last half glass of water. Pour this liquid into the mold.

Carefully place mint leaves, blackberries and tangerine slices in it. Place everything in one layer so that your curd-jelly cake with fruit looks neat. Place the mold in the refrigerator to allow the jelly to harden. Once the 1st layer is hard, it is time to create the 2nd.

Mix water and sugar and bring to a boil. Pour 2 packets of gelatin with half a glass of water in a large bowl. Let stand for 1 minute. Add hot water with sugar, stir until completely dissolved.

Beat cottage cheese or cream cheese with a mixer until fluffy. Add it to the gelatin mixture and stir thoroughly. Carefully place on top of the first layer. Place in the refrigerator to harden.

Once the curd-jelly cake with fruit is ready, place the mold in a container of hot water for a minute to release the sides from the jelly. Then turn the pan over and carefully place the dessert on a plate.

Delicious jelly cake with sponge cake and curd jelly with fruit - a simple recipe to create at home

Creator: Tella · Published 01/24/2016 · Updated 01/24/2016

For a children's party there is nothing tastier than a sponge cake with a jelly curd layer and fruit jelly. The fact that the recipe includes cottage cheese and fruit makes the cake an ideal option for saturating the body (and not only the baby) with calcium and vitamins.

At home, the cake is easy to prepare. The only pity is that the jelly itself takes a long time to harden.

To simplify production and create a homemade layered jelly cake that is completely smooth and beautiful, you should purchase a collapsible mold. In this recipe, its main purpose will not be to bake cakes (although we cannot do without it here either), but to form layers of jelly - curd and fruit.

Ingredients for the sponge cake: 4 eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder (optional).

Cool the eggs in the refrigerator (this makes it easier to reach the size when beating, which means the cake will be taller and fluffier). Beat the eggs for 2 minutes, add sugar, increase the speed to maximum and continue the started function until a fluffy light mass is formed. If the mixer is weak, then it is better to beat the whites and yolks separately and combine later.

Then, reduce the speed, add flour and baking powder, beat until smooth.

Pour the dough into a mold treated with oil or margarine, bake at 180°-200°C (the smaller the mold, the lower the baking temperature should be). Place the mold in a perfectly heated oven. It should not be opened for the first 20 minutes. The readiness of the biscuit is checked with a wood splinter.

For jelly-fruit interior: 1 pack of jelly, 1 pack of gelatin, 1 glass of hot water, sweet cottage cheese 400 g, cream 200 ml, fruit to taste.

Combine sweet cottage cheese with cream. We dilute the gelatin with water, cool slightly and pour it into the cottage cheese, stir, and set aside.

Meanwhile, place the biscuit in a springform pan, pour the resulting curd jelly on top and put it in the refrigerator until it hardens completely.

While the first layer of jelly hardens, cut the fruit into slices, dilute the package of jelly according to the instructions, reducing the amount of water by 1.5 times.

Place fruit on the curd layer of the cake, pour in cooled colored fruit jelly and put it in the refrigerator until completely hardened. In principle, there is no need to decorate the cake with anything else.

Photo. Sponge cake with curd jelly and strawberries.

Remove the finished jelly cake from the mold, carefully removing the removable sides, place it on a dish, cut into portions and serve with tea, coffee or low-alcohol drinks.

And this is what a cake with curd jelly and pineapples looks like.

Cake with curd cream and fruit jelly

I would like this delicious and amazingly beautiful cake with curd cream and jelly to become a signature dessert on your festive table. Manufacturing is somewhat labor-intensive, but the result, believe me, is worth it! The recipe for this cake assumes that you will take

For the test:

a glass of premium flour;
a glass of sugar;
4 testicles;
a packet of vanillin.

For cream:

400 grams of sour cream (at least 25% fat);
5 tbsp. sah. powders.

For the curd layer:

500 g cottage cheese;
150 g heavy cream;
sugar (to taste);
5g. gelatin;

For the jelly:

favorite fruits/berries;
250 ml apple juice;
5 gr. gelatin;
2-3 tbsp. Sahara.

Beat the eggs with sugar until the last one dissolves.
Add flour in portions, without stopping rotating the mixer attachment. Carefully pour the biscuit dough into a greased and semolina-sprinkled pan. It needs to be baked for about 30 minutes in a preheated oven at 180 degrees. oven. When preparing the cream, whip the sour cream and sugar until thick. The cooled sponge cake must be cut into a huge number of small pieces, any of which should be dipped in sour cream and placed tightly in a mold with removable sides. You can place nuts or small slices of canned pineapple between the pieces of biscuit. Place the form on the refrigerator shelf for half an hour. Gelatin (10 g) pour 400 g of cool water and leave to swell for 30 minutes. Then heat it in a water bath until completely dissolved (be careful not to boil). Divide the resulting jelly base into two equal parts. Beat the cream with sugar with a mixer, mix with cottage cheese and continue the whipping process until a homogeneous mass is obtained. Then add half the gelatin to the curd consistency, mix (as thoroughly as possible) and spread in an even layer on the biscuit. Return to the refrigerator for 20 minutes, after which place fruits or berries on top of the curd layer. Combine the apple juice and the remaining gelatin and pour the mixture into the cake. Place in the refrigerator again until the jelly hardens completely.

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Fruit cake with curd cream and jelly

Moder: Moders

Fruit cake with curd cream and jelly

Woman of mystery » Wed Feb 23, 2011 11:56 am

Have a good morning everyone! Congratulations on Defender of the Fatherland Day! On this special day, treat your loved ones and dear friends with this delicious cake. Crumbly shortbread dough, curd cream and a fruit-jelly layer – simply delicious!

Thought from the say7 website with my little changes.

YOU WILL NEED:
For the dough: 50 g butter or margarine;
2 testicles; 50 g sugar; 150-200 g flour. For curd cream: 50 ml of cream 33-35% (I replaced 50 grams of fat sour cream);
200 g of curd cheese (Almette, Philadelphia, etc.); 50 g sugar. For the fruit-jelly layer: any fruit (I took tangerines, bananas, apples and slightly frozen reddish currants), 2 bags of any fruit jelly, 50 grams each. (it’s better to take light ones - apple, lemon, so that the fruit is clearly visible; I took lemon).

PREPARATION:
1. Grind softened butter with sugar.
Add eggs, mix. Add flour, knead the dough.
Grease the mold with butter or line it with baking paper, lay out the dough, and create sides. Pour in raw peas or beans and level (so that the dough is moderately baked and does not deform). Place in an oven preheated to 180 degrees and bake for 20 minutes. After baking, remove the beans.
Cool the baked shortbread. 2. For the cream, beat the cream (sour cream) with sugar.
Add curd cheese, stir. Spread the cream onto the shortbread. Place in the refrigerator to set for approximately 1 hour. 3. Then place any chopped fruits and berries on the cool cream (I recommend laying the fruits tightly, even overlapping, I’ll write why below).
4. Dilute the jelly slightly with the least amount of water than indicated on the package (instead of the ratio of 200 ml of water per 50 grams of jelly, which is indicated on the bag, I diluted 50 grams of jelly with 100 ml of water, then it hardens better and “does not tremble” ").
Cool the jelly slightly so that it is not hot, and carefully pour over the fruit. I advise you to first pour a thin, thin layer of fruit, then, when this layer has hardened, dilute the second bag of jelly and pour it completely now.
Thus, despite the fact that we have laid out the fruit very tightly, the fruit will not float out, the curd cream will not flow and the top will not look cloudy. Place in the refrigerator until completely frozen (for 3-4 hours, preferably overnight (that is, in the dark) ).