Cottage Cheese and Raspberry Cake


Sponge Cake:

— 2 eggs

— 1.5 tbsp flour

— 2.5 tbsp sugar

— 1 tbsp potato starch

Raspberry Jelly:

— 350 ml water

— 2 packets of jelly for cake filling

— Raspberries

Raspberry and Sour Cream Jelly:

— 300 ml sour cream

— 300 g raspberries

— 2 packets of gelatin

— Sugar to taste (about 250 g)

Cottage Cheese Layer:

— 500 g cottage cheese

— 300 ml heavy cream

— 100 ml milk

— 2 packets of vanilla sugar

— 2 packets of gelatin

— Coconut shavings


1. The night before, prepare the raspberry and sour cream jelly in a hemisphere mold. Heat raspberries with sugar and 2 tbsp water until boiling, strain through a fine sieve. Dissolve gelatin in a third cup of boiling water, mix with raspberry puree, gradually introduce it into the sour cream, whisking. Pour the mixture into the mold’s cells and leave it overnight.

2. For the sponge cake, beat egg yolks with 2 tbsp sugar, beat egg whites separately with the remaining sugar, and combine with the yolks. Sift potato starch and flour into the egg mixture. Pour into a mold and bake a thin sponge cake.

3. In the morning, place a ring from a detachable mold on the bottom of a dish, place the sponge cake inside, and arrange the hemispheres around it.

4. For the cottage cheese mixture, strain the cottage cheese, beat it with sugar, vanilla sugar, heavy cream, and milk. Dissolve gelatin in hot milk (or water), pour it into the mixture. Pour it over the hemisphere in the mold, level with a spatula, and let it set in the refrigerator.

5. Prepare the cake jelly. Place berries on top and pour cream over them. Sprinkle the cake’s edge with coconut shavings. The cake turns out to be very delicious.

*Translation Note: Some culinary terms and ingredient names may remain in English as they are commonly used and recognized.*

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