Short description
Preparation description:
A cold dessert is ideal for friendly or family gatherings in the summer. Serve it chilled and do not reduce the sugar rate, as the gelatin “eats” a third of the sweetness of the dessert.
Prepare the indicated ingredients. Purchase a biscuit base from the store or bake a biscuit in advance.
Put cottage cheese and sour cream of any fat content, but better than 20% in a deep container. Add sugar and vanilla sugar.
Pour gelatin into a separate container and fill it with hot water. Stir and leave for 5 minutes. Then stir thoroughly so that it dissolves in water. Pour it into a mold with cottage cheese and sour cream, puree with an immersion blender.
Rinse the raspberries and put half of them into the curd mass, pressing lightly so that they drown in it. Place the container in the refrigerator for 2 hours.
When the mass hardens, cut the biscuit and put it in a mold, this will be the bottom of the cake. If you wish, you can soak it with any syrup if you like wet biscuits.
Then carefully lower the container with the cake into a bowl of hot water so that only the sides of the container are in contact with it. Water must not get inside. The cold layer will warm up a little and will perfectly lag behind the walls of the container. Cover the bowl with a plate or plank and turn over, the cake will fall just right on the plate on the biscuit base. Garnish with raspberries and mint and serve.
Cake without baking with raspberries
Preparation description:
A cold dessert is ideal for friendly or family gatherings in the summer. Serve it chilled and do not reduce the sugar rate, as the gelatin “eats” a third of the sweetness of the dessert.
Prepare the indicated ingredients. Purchase a biscuit base from the store or bake a biscuit in advance.
Put cottage cheese and sour cream of any fat content, but better than 20% in a deep container. Add sugar and vanilla sugar.
Pour gelatin into a separate container and fill it with hot water. Stir and leave for 5 minutes. Then stir thoroughly so that it dissolves in water. Pour it into a mold with cottage cheese and sour cream, puree with an immersion blender.
Rinse the raspberries and put half of them into the curd mass, pressing lightly so that they drown in it. Place the container in the refrigerator for 2 hours.
When the mass hardens, cut the biscuit and put it in a mold, this will be the bottom of the cake. If you wish, you can soak it with any syrup if you like wet biscuits.
Then carefully lower the container with the cake into a bowl of hot water so that only the sides of the container are in contact with it. Water must not get inside. The cold layer will warm up a little and will perfectly lag behind the walls of the container. Cover the bowl with a plate or plank and turn over, the cake will fall just right on the plate on the biscuit base. Garnish with raspberries and mint and serve.