Light Cottage Cheese Cake 'Raspberry with Cream'

Baking and Desserts | Russian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Light Cottage Cheese Cake 'Raspberry with Cream'

Ingredients

Butter - 4.2 oz
Ladyfinger Cookies - 7.1 oz
Raspberry leaves - 17.6 oz
Gelatin - 0.7 oz
Homemade Cheese - 17.6 oz
Dessert Yogurt - 8.8 oz
Meyer Lemon Juice - 2 fl oz
Citrus Zest Mix - 2 pieces
Sugar - 4.2 oz
10% cream - 20 fl oz

Step by Step guide

Step 1

Melt the butter. Crush the ladyfingers and mix with the warm butter. Place the mixture into a springform pan lined with baking paper, flatten and lightly press down. Refrigerate for 30 minutes. Sort the raspberries, wash, and dry them.

Step 2

Soak the gelatin in cold water. Mix the homemade cheese with yogurt, sugar, grated zest, and lemon juice. Squeeze out the gelatin, dissolve it, and stir it into the cheese cream. Place the cream in the refrigerator for 15 minutes. Whip 400 ml of cream and mix with 300 g of raspberries into the cream as soon as it starts to set. Spread the cream over the base, smooth it out, and refrigerate the cake for at least 2 hours.

Step 3

Whip the remaining cream well and pipe it around the edge of the cake using a pastry bag. Decorate the cake with raspberries and pieces of ladyfingers.