Cookie and Cottage Cheese Cake
Baking and Desserts | Russian cuisine
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
8
Description
Cookie and Cottage Cheese Cake
Ingredients
- Cottage cheese - 10.6 oz
- Yubileynoye Cookies - 26.5 oz
- Butter - 8.8 oz
- Sugar - 9.7 oz
- Cocoa Powder - 5 tablespoons
- Milk - 27 fl oz
Step by Step guide
Step 1
In a large bowl, mash the cottage cheese with softened butter (200 grams) and sugar (175 grams) until you achieve a smooth, soft mixture. Divide the resulting mixture into two equal parts and add 2 tablespoons of cocoa to one of them.
Step 2
Warm the milk and pour it into a deep small bowl. Lay a thick plastic wrap on the kitchen counter. Take the cookies one by one and dip them into the bowl of milk for about 10 seconds each, until they become slightly soft.
Step 3
Then, lay the cookies on the wrap in rows — three vertically and three horizontally. On top of the first layer of cookies, spread and smooth out a layer of white cottage cheese cream, and on top of the second layer, a layer of dark cream. Alternate layers of cookies, white and dark cream, until all ingredients are used up. The top layer should be cookies.
Step 4
Lift the wrap above the counter, wrap the cake with it, and shape it into a house with your hands. Leave the cake wrapped while you prepare the glaze.
Step 5
To prepare the glaze, place 100 grams of sugar, 4 tablespoons of milk, 50 grams of butter, and 3 tablespoons of cocoa in a saucepan. Mix everything well and bring to a boil over low heat, then simmer until slightly thickened, stirring occasionally.
Step 6
Pour the hot glaze over the cake, let it cool, and place it in the refrigerator for about two hours.
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