Raspberry soufflé cake is very easy to prepare, because it does not need to be baked. Prepare dessert, chill and it's ready to serve!
It is necessary
- - shortbread cookies - 250 grams;
- - raspberries - 600 grams;
- - sugar - 250 grams;
- - oil - 150 grams;
- - cottage cheese, cream of 38% fat content - 200 grams each;
- - gelatin - 20 grams;
- - vanillin - 10 grams.
Instructions
Step 1
Grind cookies, combine with melted butter. Knead the shortbread cookies. Put the mixture in a split form, put in the refrigerator.
Step 2
Grind fresh raspberries with a blender, add vanillin and sugar, stir until sugar dissolves. Add cottage cheese to the raspberry mass, beat with a blender.
Step 3
Pour gelatin with hot water (50 ml). Mix well - there should be no lumps! Add to the raspberry-curd mass, beat with a mixer.
Step 4
Whisk the cream until peaks, pour into the raspberry mass, mixing gently.
Step 5
Now put this mass on a shortbread cake, put it in the refrigerator until it hardens (preferably at night). Decorate the finished delicacy at your discretion, have a nice tea party!
