Cottage cheese and yoghurt cake with berries

Cottage cheese and yoghurt cake with berries.

• 600 g of natural yoghurt
• 600 g cottage cheese
• sugar 400 g
• blueberries 300g (or raspberries, or any currant)
• Wafer 250 g
• cream (zhirn.35%) 1 cup
• 100 g butter
• gelatin 4 tsp.

Cooking method:
• mangled wafer into small pieces and mix with the melted butter.
• Cover the bottom of the parchment circle split molds for cakes. Pour butter mixture and wafers, level surface, put in the oven, preheated to 180 degrees and bake for 10 minutes. Remove from oven and cool completely.
• Whisk the yogurt and cheese with sugar until smooth. Divide the mass into 2 equal parts.
• Blueberries loop through, put a few berries for decoration, chop the rest into a puree, rub through a sieve and mix with half the cheese mass.
• Soak the gelatin in a little water to swell. Heat the cream, add the swollen gelatin and stir until gelatin is completely dissolved. Half of the cream with gelatin pour in the cheese, the second half – in a mixture of cottage cheese with blueberries.
• From the parchment cut a wide belt, the length of which should correspond to the circumference of the form. Place it along the inside rail. Put the cottage cheese mixture, first, noticing a mixture of cottage cheese with blueberries. Gently stir in a circular motion so that the surface has turned “marble” pattern. Refrigerate until complete solidification, at least 2 hours.
• Before serving, garnish with remaining berries cake.

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