Cake without pastries from cottage cheese cookies sour cream with fruits

8 servings
1 day

Prepare all the necessary ingredients for the base. Melt the butter. Cookies can use sugar or biscuit.

Grind the biscuits into fine crumbs in a blender. Instead of a blender, you can crush cookies with your hands or rolling pin.

Pour the butter into the cookies and stir with a spatula or whisk again in a blender.

It should turn out such a damp sand crumb.

Place the sand crumbs in a detachable shape (Ø 24-26cm) and compact. Put the cookie tin in the fridge.

Prepare all the ingredients for the curd filling. It is better to take cottage cheese for filling moderately wet, not clumpy. Curd in briquettes is ideal. He's just as he should be. If your curd is dry and lumpy, whisk it with a submerged blender until smooth. Cottage cheese can be taken both fat-free and fat content of 5-9%.

Pour 100 ml of cold water over the gelatin and let swell. Then dissolve over low heat.

Put the cottage cheese, sour cream and sugar in a bowl.

Beat the mass with a mixer. It should not turn out to be too fluid, but medium density.

Continue to whisk, pour in the hot gelatin.

To make it easier to remove the cake from the mold later, I advise you with a brush to lubricate the walls with odorless vegetable oil. Pour the curd filling onto the base from the biscuits and flatten. Place the cake in the fridge for 4-5 hours to set the curd layer.

Prepare the fruit (I have these canned peaches, strawberries and blueberries) and cake jelly. Fruits can be used by any in season and taste. In winter, it can be canned peaches (in hypermarkets, even in winter, you can find fresh strawberries, blueberries and raspberries), bananas, oranges. In summer - various fresh fruits and berries. !!! I do not advise using kiwi and pineapples - they contain substances that destroy the gelling property of gelatin. Jelly will not set!

In a saucepan, combine clear cake jelly, sugar and water. Stirring bring to the boil and boil for about 10 seconds. Then remove the jelly from the heat and cool slightly.

Cut the strawberries into small pieces.

Remove the peaches from the syrup and dry. Also cut the fruit into small pieces.

Just wash and dry the blueberries.

Place the fruit on top of the frozen curd layer. You can place them arbitrarily mixed or make a beautiful pattern.

Use a spoon to gently pour a little jelly over the fruit and refrigerate the cake for about 20 minutes to set the jelly. This is necessary to fix the fruit.

Then pour the fruit over the remaining jelly and refrigerate the cake again for 6-8 hours until fully set.

Remove the split tin from the finished cake. Serve the cake itself to the table. Enjoy your meal!