No-Bake Cherry Cake

Baking and Desserts | Russian cuisine

⏳ Time

5 hours

🥕 Ingredients

🍽️ Servings

Description

No-Bake Cherry Cake

Ingredients

Butter - 4.4 oz
Savoiardi Cookies - 5.3 oz
Semi-soft cream cheese - 10.6 oz
Natural Yogurt - 5.3 oz
10% cream - 3 fl oz
Meyer Lemon Juice - 2 tablespoons
Gelatin - 0.4 oz
Sugar - 2.5 oz
Vanillin - a pinch
Fruit Jelly - 8.8 oz
Frozen Cherimoya Fruits - 7.1 oz

Step by Step guide

Step 1

Crush the biscuits in a blender into fine crumbs. Melt the butter and mix it with the crumbs.

Step 2

Line the bottom of a springform pan (26 cm in diameter) with parchment paper, spread the butter crumb mixture, level it out, and press it down slightly with your palms. Place in the refrigerator for 30–40 minutes.

Step 3

Soak the gelatin in 100 grams of cream and let it swell. After 20–30 minutes, place it over a water bath and stir until the gelatin is completely dissolved. Do not boil! Let it cool.

Step 4

Mix the cottage cheese with yogurt (or acidophilus), sugar, lemon juice, and vanillin. Add the swollen gelatin to the cream and mix well. Spread the cream over the crust, level it out, and refrigerate for 2 hours to let the cream set.

Step 5

Place the halved cherries on the cake and pour warm cherry jelly over them. You can use ready-made jelly from a packet or make it yourself. Store the finished cake in the refrigerator until fully set.