Cottage Cheese Cake-Jelly Recipe
Summer cake is simple, creamy and delicious! Fruit-berries are possible seasonal, but I have such a set today. Cream can be replaced with sour cream. Instead of one large cake, you can prepare it in batch jelly molds. Shape size 16 cm by 23 cm cake Height-4 cm
Servings
8
Cook Time
30minutes
Servings
8
Cook Time
30minutes
Ingredients
Basic:
Fillings:
Instructions
  1. Use a jar of pineapples in syrup. If you have pineapples in circles, you can put them on the bottom instead of cookies, and crumble the cookies into the base.
  2. Strain the pineapple pieces. I forgot to weigh it, but the jar says 580 ml. The syrup is only 300 ml.
  3. Soak the gelatin in the syrup.
  4. Pour cream into the curd.
  5. Melt the gelatin in a water bath or microwave, let it cool to warm and pour into the curd mass.
  6. Transfer the pineapple.
  7. I also used half a mango.
  8. Slice roughly like a pineapple.
  9. Added to the brightness of the cranberries.
  10. Try for sweetness and add honey if desired.
  11. Add the Chia seeds, they will swell when the cake stands.
  12. Mix thoroughly.
  13. The jelly mold is like this. Lightly oiled with odorless oil for safety.
  14. Fill with the composition, shake so that there are no voids.
  15. From above, press the usual cookies-this will be the basis. Close the lid and put it in the refrigerator for the night.
  16. Turn it over in the morning.
  17. Serve for tea.
  18. Or with coffee.
  19. The cake is rich and delicious!
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