Delicious homemade dessert is the best addition to hot tea or aromatic coffee, as well as the final element of any festive feast. If you're short on time or just in the mood to make a complex sweet dish, make a cookie-cutter cake that doesn't even need to be baked.
Cookie curd cake
Ingredients:
- 450 g of dry rectangular cookies (for example, Jubilee traditional);
- 350 g low-fat cottage cheese;
- 300 ml of milk of any fat content;
- 60 g of 25% sour cream;
- 150 g of sugar;
- 1 tbsp. bitter cocoa powder.
Mash the cottage cheese so that there are no lumps left, and rub with a fork or whisk, gradually adding half of the sugar, until the dry ingredient is completely dissolved. Take a flat dish or tray in a rectangular or square shape. Arrange some of the cookies in a single layer close to each other, first dipping them briefly in the milk. Gently spread the curd cream on top with the back of a spoon. Repeat the steps in the last two sentences, ending with the cookies.
Combine the sour cream with the remaining sugar and cocoa powder in a saucepan or small saucepan, put on low heat and cook for 2-3 minutes until thick and smooth. Allow the frosting to cool slightly and brush the top and sides of the cake thoroughly with a wide cooking brush. Soak it for at least half an hour so that the layers are soaked, then cut into squares or diamonds and serve with tea.
Airy cookie cake
Ingredients:
- 500 g dry biscuit cookies;
- 1 can of high-quality condensed milk made in accordance with GOST;
- 180 g butter or margarine;
- 1 tbsp. unsalted peanuts;
- 25 ml of cognac, vodka or rum.
Remove the butter from the refrigerator ahead of time to warm up to room temperature and soften. Beat it with a blender or mixer at medium speed, adding condensed milk in small portions. Pour in cognac or other coarse alcohol. Place the cookies in a tight plastic bag and use a rolling pin to break the contents into small pieces. Pour it into the cream and mix everything well.
Place whole nut kernels on the bottom of a glass or ceramic dish with a flat bottom and high sides, preferably round. Transfer carefully over the peanut layer, being careful not to disturb the previously prepared mass. Straighten it, tighten the dishes with cling film or close the lid and put in the refrigerator on the upper shelf for 1, 5-2 hours to set. After this time, run your knife around the edges of the cake, separating it from the sides of the form, then cover with a plate or tray and quickly turn it over.
