Cottage cheese and blueberry cake: Recipe

Cottage cheese and strawberry cake without baking is delicate curd souffle, very similar to ice cream, with a berry layer combined with a crispy base.



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Ingredients:

• 10 g of gelatin;
• 50 ml of water;
• 100 g of dark chocolate;
• 70 g of butter;
• 100 g of corn flakes;
• 200 g of cottage cheese;
• 1 tablespoon of sugar;
• ½ teaspoon of vanilla sugar;
• 100 ml of milk;
• 100 g of white chocolate;
• 200 ml of creamy cream;
• 200 g of blueberries.

Preparation

Soak the gelatin. Fill it with water and leave to swell for the time indicated on the package.

Melt the dark chocolate along with the butter on a water bath or in a microwave. Fill the chocolate flakes with liquid chocolate and mix. This will be the basis of the cake.

Cover the parchment with a chopping board. Put a detachable baking dish on it. Borders from the inside, too, cover with bakery paper. In order to better adhere, grease the sides with vegetable oil.

Lay the flakes in a mold, level them and lightly knead them. It is convenient to do this for a potato. Clean for half an hour in the refrigerator.

Whip with a blender cottage cheese with plain and vanilla sugar. Bring the milk to a boil and add the swollen gelatin to it. Stir thoroughly until gelatin is completely dissolved. Combine the milk with cottage cheese, mix. Then add the melted white chocolate, stir again.

Whip the chilled cream and, when the curd chocolate mass has cooled to room temperature, combine them.

Pour half of the mousse into a mold onto the base, clean for 10 minutes in the freezer. Lay the layer of strawberries cut into plates (you can use any berries and fruits to your taste) and pour the second half of the mousse. Send to the refrigerator for two or three hours.

Peel the parchment from below and remove the cake from the ring. If using a patisserie ring, rub it a little. It will heat up and easily "release" the cake.

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