Currant-curd jelly cake is prepared for a long time, but the result of your labors will be praise from your household. With such a dessert, any tea party will be a success. For the preparation of the cake, you can take both fresh currant berries and frozen ones, and blueberries are also suitable instead of currants.
It is necessary
- - 3 cups cream 20% fat;
- - 1 ready-made biscuit cake;
- - 1 glass of currants or blueberries;
- - 1 cup of sugar;
- - 250 g of cottage cheese;
- - 30 g of gelatin;
- - vanilla sugar.
Instructions
Step 1
Pour 1/2 glass of cold water over the gelatin, leave for half an hour to swell, then dissolve in a water bath.
Step 2
Whip the cream with half the sugar, add the grated cottage cheese and vanilla sugar (don't stop whisking!), Beat together for a couple of minutes. Add 3/4 gelatin to the resulting curd cream, beat with a mixer.
Step 3
Pour the remaining sugar with 1/4 cup of water, bring to a boil, boil until the sugar is completely dissolved. After that, combine the sugar with the remaining gelatin, mix thoroughly.
Step 4
Pour half of the gelatin syrup into the mold, put in the refrigerator for 20 minutes to harden. Put the currants on top of the frozen layer, fill with the remaining sugar syrup, put in the refrigerator for 30-40 minutes. After that, put curd jelly on top, smooth, put in the refrigerator for half an hour.
Step 5
Cover the cake with a sponge cake on top, lightly press it against the curd jelly, remove the cake for 2-3 hours until it solidifies completely.
Step 6
Flip the cake onto the platter before serving so that the biscuit is on the bottom and the jelly on top.
