Jelly cake with cottage cheese simple recipe. Curd and sour cream cake without baking with marshmallows

For children's party there is nothing tastier than a sponge cake with jelly curd layer And fruit jelly. The fact that the recipe includes cottage cheese and fruit makes the cake ideal option in order to saturate the body (and not only the child) with calcium and vitamins.

The cake is easy to prepare at home. It's just a pity that long time It takes the jelly itself to harden.

To simplify preparation and make homemade puff pastry jelly cake perfectly smooth and beautiful, you should purchase a collapsible form. In this recipe, its main purpose will not be baking 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 achieve volume 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 procedure started until a fluffy light mass is formed. If the mixer is weak, then it is better to beat the whites and yolks separately and then combine.

Then, reduce 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 well-heated oven. It should not be opened for the first 20 minutes. The readiness of the biscuit is checked with a wooden splinter.

For jelly-fruit filling: 1 pack of jelly, 1 pack of gelatin, 1 glass 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 springform, fill the top with the resulting curd jelly and put it in the refrigerator until completely frozen.

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, fill it with cooled colored fruit jelly and put it in the refrigerator until it hardens completely. 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 by carefully detaching the removable sides, place it on a dish, and cut into portioned pieces and served with tea, coffee or low-alcohol drinks.

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

Ingredients:

For the curd layer:

300 gr. cottage cheese,
500 gr. low-fat sour cream,
1 glass of sugar,
50 gr. gelatin,
1 packet of vanilla sugar.

For the jelly:

1 pack of colored jelly,
fruits according to taste and season: strawberries, kiwi, oranges, cherries or raspberries. Some people use banana, but it doesn’t go well with cottage cheese, it’s more of an acquired taste.

There is an option for a jelly cake with cookies as a base - then you need to take another 300-400 grams. sugar cookies and 75 gr. milk, grind in a blender and compact a layer of about two centimeters at the bottom of the cake pan.

When did jelly appear?

Jelly cake - favorite treat since childhood. There are many different interpretations, options and experiments in this field, but most housewives know that it is impossible to spoil this dessert and it takes quite a bit of time to prepare.

If you believe history, the first mention of jelly goes back to the Middle Ages; it was made from air bubbles of sturgeon and in appearance it looked more like white jelly than the now familiar jelly delicacy. But in 1845, Peter Cooper, an engineer, invented and patented a powder made from processed tendons and animal skins, which gave the consistency to the product that everyone is familiar with - gelatin.

However, there was no separate “jelly” dish yet, and only forty years later the first jelly cakes with fruity taste and an alluring smell. It was the pharmacist Perth Waite, who tried in vain to persuade people to eat a tasty mass that was good for joints.

As a result, disappointed, he sold the patent to his neighbor-inventor Woodward, realizing a few years later how rashly he had acted. Jelly, and all its interpretations with different combinations of products, began to gain a wave of popularity and by the thirties it took pride of place on holiday tables.

Both tasty and healthy

Jelly-curd cakes appeal to lovers slim figure and healthy eating - after all, the combination of cottage cheese and fruit is quite a pleasant, but low-calorie thing, you just need to take sour cream with low content fat

The usefulness of cottage cheese is worth mentioning separately. An impressive amount of casein makes it possible to maintain a feeling of fullness for a long time, and the presence of niacin helps stabilize nervous system. At the same time, cottage cheese is considered a dietary product - for comparison: in cottage cheese the fat content is up to 18%, and in hard cheeses-up to 55% or more.

Particularly useful curd-jelly desserts with fruits for pregnant women. And at the same time, you don’t need to waste time baking biscuits - which many women like, who already spend a lot of time in the kitchen. Children are especially delighted with jelly with whole fruits inside, especially if the pastry chef takes the time to make them into a cute shape in the form of an animal or flower.

Preparation of jelly-curd cake step by step

A simple recipe for making a no-bake jelly cake with cottage cheese, sour cream and fruit involves the following steps:

Soak the gelatin in a small amount of water. It is worth noting that there are two types of gelatin - instant and simple - simple takes about 1 hour to swell, while instant gelatin takes 10-15 minutes.
Beat the cottage cheese with sugar and vanilla in a blender. Separately, beat the sour cream into a fluffy mass and carefully mix with the curd mass. Heat the gelatin in a water bath, not allowing it to boil, and pour it in a thin stream into the curd and sour cream mass, being sure to stir thoroughly and vigorously to avoid the appearance of prematurely frozen lumps of jelly.
Place the resulting mass into a springform cake pan, carefully leveling the surface and place in the cold to harden. In the meantime, chop the fruit (it is better to leave the cherries whole, but carefully remove the seeds without breaking the structure of the berry), prepare the jelly from the package according to the method indicated on it, cool until room temperature.
Slowly pour two-thirds of the colored jelly onto the frozen curd layer, arrange the fruits in a picturesque order and put them in the refrigerator again. It is recommended to keep the remaining colored jelly in a warm place so that it does not harden prematurely. When the fruit layer becomes jelly-like, pour the remaining jelly on top and send back. In order for the gelling properties to strengthen, it is better to wait a few hours before serving.
Before serving, carefully remove the springform sides and garnish with whipped cream, whole fruit or chocolate tendrils.

Curd and jelly cakes with fruit are a special decoration for any table, tea party or holiday. He is good because he different times years can be used various fruits, which means the taste will be new and impressive every time.

Jelly cakes are special. They turn out beautiful, bright, rich and very useful, because they consist exclusively of natural products. Often the base is cottage cheese. What else can you add?

Curd jelly cake - general principles of preparation

You can use regular or instant gelatin for cakes. Some recipes require ready jelly in bags. If the taste or color is not specifically indicated, you can choose at your own discretion. Gelatin is poured with cool water, then infused until completely swollen. After this, it is melted and mixed with other ingredients.

What are cakes made from?

Cottage cheese or curd masses;

Fruits, berries;

Sour cream, yoghurts;

Chocolate, cocoa, vanilla;

Biscuit, cookies.

The dessert is formed in bowls, which are usually covered with cling film or foil. You can use a springform pan. Curd cakes made with gelatin require time to harden, usually taking from 3 to 6 hours.

Simple cottage cheese jelly cake with strawberries

A version of an amazing curd-jelly cake without baking. It is better to use fresh and firm strawberries. These products will make enough big dessert for 10 servings.

Ingredients

0.5 kg of cottage cheese;

0.5 kg sour cream;

20 g gelatin;

160 g powder;

700 g strawberries.

Preparation

1. It is better to take out the cottage cheese and sour cream on the table in advance, let it sit, you need products at room temperature.

2. Mix 0.5 standard glasses of water and gelatin. Set aside for the grains to swell. We focus on the time specified in the instructions.

3. Wash the strawberries and leave the liquid to drain.

4. Mix sour cream with powdered sugar and add cottage cheese to them, beat with a blender until smooth.

5. Place the swollen gelatin in the microwave. First heat for 15 seconds, then stir and heat again for 15 seconds. If suddenly the mixture does not melt, you can repeat it a third time.

6. Pour gelatin into curd cream, stir vigorously, season the base with vanilla.

7. Free the dried strawberries from the ends and place them in an even layer on the bottom of a lined bowl.

8. Pour over curd cream. If there are any berries left, spread them out and deepen them slightly so that they don’t stick out.

9. Leave jelly treat for 4 hours in the refrigerator, then cover the bowl flat dish, turn the cake over.

Curd jelly cake with cherries (based on)

For cherry curd-jelly cake you will need a base. Of course, you can bake a full-fledged cake, but here we use cookies, we take a simple shortbread like “Baked Milk”, “Yubileinoe”.

Ingredients

600 g cottage cheese;

15 g gelatin;

250 g cookies;

70 g butter;

1 can of condensed milk;

400 g cherries;

1 packet of cherry jelly.

Preparation

1. Knead the cookies into crumbs, you can use a food processor. Add softened butter and start kneading. In the process, add a few tablespoons of condensed milk. You should get a dough-like mass. Place on the bottom of the springform pan, level the cake, and place in the refrigerator.

2. Mix gelatin with 50 ml of plain water or cherry juice. Leave for a quarter of an hour.

3. Beat cottage cheese with the remaining condensed milk. If the sweetness is not enough, you can add sugar. Add melted gelatin and stir.

4. Remove the cake from the refrigerator, pour in the curd cream and let it harden for 2 hours. The mass should become dense so that the cherries do not fall into the cream.

5. Mix the jelly from the bag according to the instructions. You can take any other if there is no cherry taste.

6. Remove the seeds from the berries.

7. Place the cherries on top of the curd mass, pour over the diluted, but not hot, jelly. Place the dessert in the refrigerator and leave until completely frozen.

Curd and jelly cake “Chocolate” on sponge cake

For this cake you will need biscuit base, if you don’t want to bake, you can buy the cake in the store.

Ingredients

7 spoons of sugar;

5 spoons of flour.

For the curd layer:

0.4 kg cottage cheese;

0.4 kg sour cream;

3 tsp. gelatin;

1 chocolate bar;

1 spoon of cocoa;

1 tbsp. Sahara;

60 ml water.

Preparation

1. Prepare the crust. Beat the eggs until foamy, gradually add sugar. As soon as it completely dissolves, the mass becomes fluffy and white, add flour. Pour into a lined springform pan and bake. Since the cake is thin, ten minutes is usually enough. Let cool.

2. Pour gelatin into a bowl, add water, and leave.

3. Beat cottage cheese, sour cream and cocoa with sugar, season with vanilla, set aside.

4. Remove the cooled cake from the mold, remove the paper and return it back.

5. Break the chocolate into pieces, melt half in a water bath, chop the rest into smaller pieces and pour into the cottage cheese. Then pour in the melted mass and stir.

6. Now melt the gelatin and also pour it into the cottage cheese.

7. All that remains is to stir everything well, pour it into a springform pan on top of the cake layer, and leave for 5-6 hours.

Curd and jelly cake “Broken glass” with sponge cake

Cake options " Broken glass"There's a lot of curd base. This dessert is rich because it contains biscuit. You can take one ready-made cake, cookies or bake using any of the recipes.

Ingredients

200 g biscuit;

3 bags of jelly of different colors;

300 g cottage cheese;

600 g sour cream;

20 g gelatin;

1 tbsp. Sahara.

Preparation

1. We dilute the jelly by color separately, but pour a little less water than in the instructions. Pour onto plates, in one-centimeter layers. Leave to harden in the refrigerator.

2. Cut the biscuit into 2 cm cubes or break into arbitrary pieces with your hands.

3. Dilute the gelatin, pour no more than 100 ml of water into it.

4. Beat cottage cheese with sour cream and sugar. Add melted gelatin.

5. Take out the frozen jelly and cut it into pieces of arbitrary shape.

6. Cover a large bowl with film, pour in a layer of sour cream, lay out pieces of jelly and biscuit, and pour in cream again. And so on. Pour the remaining curd mixture on top.

7. Place the dessert in the refrigerator for 5 hours, then turn the “Broken Glass” onto a flat plate and remove the film.

Curd and jelly cake “Broken Glass” with fruits

A variant of a very bright and light curd-jelly cake, which is prepared without a sponge cake. You can use other fruits to taste.

Ingredients

2 bags of jelly;

400 g cottage cheese;

20 g gelatin;

1.5 tbsp. yogurt;

200 g strawberries;

200 g kiwi;

150 g sugar powders.

Preparation

1. Make jelly according to the instructions, leave until completely hardened. It is better if it is of different colors, the dessert will turn out more beautiful.

2. Fill the gelatin with a small amount of water, about 70 ml, and also leave it to swell.

3. Beat cottage cheese with powder and yogurt. You can take fruit or natural yogurt, it’s a matter of personal taste.

4. Peel the kiwi, cut into pieces up to two centimeters.

5. If the strawberries are small, then use them whole. If the berries are large, then cut them in half or quarters.

6. Cut the jelly. You can make pieces of arbitrary shape and size, but not very large.

7. Add melted gelatin to the cottage cheese, shake thoroughly, then pour in the jelly and fruit. Stir.

8. Transfer it all into a bowl covered with film. You can take a small springform pan. We are waiting for the dessert to harden.

Curd and jelly cake “Orange”

This cake has a beautiful layout. The dessert is very bright, sunny and aromatic.

Ingredients

1 sachet orange jelly;

3 oranges;

500 g cottage cheese;

15 g gelatin;

1 tbsp. sour cream;

Sugar to taste.

Preparation

1. Dilute orange or lemon jelly according to the instructions, cool and pour into a springform pan. You can use a bowl, but with a flat bottom. Place in the refrigerator to harden.

2. For now, dilute regular gelatin with 50 ml of water, let it swell.

3. Peel the oranges, cut into even circles up to 0.5 cm. You should get beautiful slices with sectors.

4. Place orange mugs on the frozen jelly. We choose the most beautiful pieces.

5. Combine cottage cheese with sour cream, beat, add sugar to taste, add melted gelatin.

6. Gently pour the oranges over the top. We try not to move the pieces.

7. The remaining oranges can be cut smaller and scattered on top, slightly deeper into the cottage cheese. We send the cake to harden.

Curd-jelly cake made from cookies with gelatin

Another recipe simple cake, which does not require baking. You can use any cookies, but soft ones are better, you can use chocolate taste.

Ingredients

300 g cookies;

400 g sour cream;

150 g sugar;

1.5 tbsp. l. gelatin;

100 g chocolate;

400 g cottage cheese.

Preparation

1. Combine gelatin and 50 g cold water, stir, leave for 30 minutes.

2. Combine cottage cheese and sour cream and add granulated sugar, stir. If necessary, the cake can be made sweeter.

3. Now you need to melt the gelatin and mix with cottage cheese.

4. Cover the mold with cling film and make a curd layer of about 0.5 cm.

5. Lay out a layer of cookies. Cottage cheese again, then cookies. Pour the remaining cream on top.

6. Let the cake harden.

7. Chocolate needs to be melted and cooled.

8. Remove the cake from the mold, turning it over onto a plate. Water with melted water chocolate icing. Let it sit for another quarter of an hour and the delicious dessert is ready!

Melt gelatin in microwave oven It’s simpler, but it turns out better in a water bath.

You can’t let the jelly boil, let alone boil. The dessert will not harden after this.

If the cake does not want to harden, this cannot be fixed. Option - put the mixture into small bowls, decorate with grated chocolate, nuts, coconut flakes and serve this dessert.

Curd cake with fruit is a real find for chefs who want to cook delicious food. beautiful delicacy, but don’t want to stand at a hot stove. This cake does not require baking; it is made from cottage cheese, sour cream and fruit using gelatin.
Curd jelly cake with fruit refers to “turnover” dishes, since its preparation begins with the top layer, which first appears at the bottom, and after it has completely hardened, the cake is turned over onto a plate and only then the top layer is actually on top.
Since curd jelly cake has beautiful design, I suggest preparing it for the next holiday or birthday. I prepared it for my name day at work, which made my colleagues very happy. Everyone was completely delighted with such a light, delicate, beautiful and tasty dessert.

Taste Info New Year's recipes / No-bake desserts

Ingredients

cottage cheese (any fat content) – 500 g;
sour cream (any fat content) - 500 ml;
gelatin – 40 g;
kiwi – 3 pcs.;
lemon – 0.5 pcs.;
banana – 2 pcs.;
canned pineapple (pieces) – 1 can;
orange – 1 pc.;
orange flavored jelly – 1 sachet;
cookies – 100 g;
sugar – 6 tbsp. l.;
vanilla sugar– 10 g.

How to make curd cake with gelatin and fruit

To prepare a soufflé cheesecake you will need a large deep form, this can be Silicone molds for cupcakes or, as in my case, a regular plastic cake box (which is very convenient if you need to transport the cake).
Preparing a fruit cake is divided into 4 stages.
Stage 1 – preparing the orange layer
Dilute orange-flavored jelly as indicated on the package: pour the contents of the bag with 200 ml of hot water, but not boiling, and stir until the grains are completely dissolved.

Cut the orange into thin wheels and carefully cut off the skin with a sharp knife.

Cut the circles in half and place them in a circle on the bottom of the inverted pan.

Pour the prepared jelly over the orange slices.

Place the mold in the refrigerator.
Before moving on to the next step, pour the gelatin into a mug or glass and pour in 100 ml of water, stir and leave to swell.

Stage 2 – preparing fruits
Wash all the fruits included in the cake thoroughly and allow to dry.
Peel the kiwi, cut in half lengthwise, then each half in half again, then cut into transverse pieces.

Place kiwi pieces in a small saucepan, add 3 tbsp. l. granulated sugar and add the juice of half a lemon.

Stir and heat over low heat. The kiwi should release its juice and the sugar should dissolve. Remove from heat and let cool.

Peel the bananas, cut into wheels of arbitrary thickness and sprinkle with lemon juice.

WITH canned pineapples Drain the liquid, peel the remaining orange, and finely chop the pulp.
Stage 3 – preparing the curd mixture with gelatin
Place cottage cheese, sour cream, remaining granulated sugar and vanilla sugar in a saucepan.
Choose the fat content of dairy products at your discretion.

Using an immersion blender, thoroughly mix all ingredients.

Place the swollen gelatin into a ladle, add 70 ml of water and heat until the gelatin is completely dissolved - the liquid becomes clear.

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Pour the gelatin into the pan with the curd mixture and mix again using a blender. The mixture will be quite liquid, don’t be alarmed, this is normal.

Place all prepared fruits into the curd mixture.

Mix gently, distributing the fruit evenly throughout.
Stage 4 – cake formation
Remove the mold with the frozen orange layer from the refrigerator and pour it into it. curd mass with fruits.

The final sand layer is not required, but I highly recommend it. We prepare the cake without baking, shortbread will be at the bottom and will blend in with the jelly part of the cake.
Break up the cookies, place in a blender bowl with blades and grind the cookies into crumbs.

Carefully pour the cookies into the mold on top of the curd mass and smooth with a silicone spatula, pressing it slightly.

For better grip sand crumbs I advise you to melt a small amount of butter (50-70 g) and moisten the crumbs with it.
Place the mold in the refrigerator overnight. In the morning, turn the pan over onto a plate and very carefully remove the cake from it. Additional decorations for dessert are no longer required.

Cheese cake without baking with gelatin and cookies - perfect dessert for breakfast, it will harden literally in 1-1.5 hours, so you can prepare a surprise for your family by getting up early and creating such edible beauty in your kitchen, or rather, in your refrigerator, because a cake made from cottage cheese and gelatin is prepared without baking !

A minimum of products means a maximum of benefits and taste, that’s how I would characterize this delicacy. Since I prepare it for breakfast, I add brewed natural coffee to the top layer of the cake - it turns out very tender and colorful! You can use both store-bought and homemade cottage cheese - there are no questions about the fat content of the product. You can also add sour cream, fermented baked milk and other milk to your taste.

Boil water and pour 50 ml of boiling water into a cup with ground natural coffee, and 150 ml - into a cup with gelatin. Let it brew and stir the gelatin. Let's leave everything for 10 minutes.

Then pour the cottage cheese into the bowl of a food processor or into a deep bowl, add sugar and citrus flavoring. You can add vanilla. Dissolve the gelatin thoroughly and pour the liquid with it into the bowl with the cottage cheese. Grind everything until smooth. If there is not enough liquid, add a little more hot water into the bowl. Pour into one third of the mass instant coffee without grounds and mix thoroughly.

Grind the cookies almost into crumbs and pour them into a mold with sides. If you want the base to be dense, then mix the cookie crumbs with additional butter. I like the base to crumble, so I don’t add oil!

Pour the white curd mixture onto the crumbs and smooth with a spatula.

Pour the coffee mixture onto the white mass - you don’t even have to level it, since it turns out to be more liquid than the first one and spreads itself. Place the mold with the preparation in the refrigerator for 1.5 hours or freezer for 30-40 minutes.

Carefully remove the frozen cake from the pan by running a sharp knife around the inside of the pan and around the edges.

Decorate the cake to your liking: berries, fruits, sprinkles, etc. Curd cake with gelatin prepared without baking is ready for tasting.

Serve chilled, cut into pieces, along with aromatic tea, coffee, cocoa, etc.