No-Bake Jelly Biscuit Cake
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
8
Description
No-Bake Jelly Biscuit Cake
Ingredients
- "Jubilee Cookies" - 7.1 oz
- Sour Cream - 17.6 oz
- Butter - 3.5 oz
- Cottage cheese - 5.3 oz
- Sugar - 4.2 oz
- Gelatin - 0.4 oz
- Vanilla salt - 0.4 oz
- Lemon - 1 piece
- Kiwi - 1.8 oz
- Mint - 1 stalk
Step by Step guide
Step 1
Start preparing the cake with the base. To do this, crush the cookies into crumbs using a food processor or blender. If you don't have a food processor available, take a rolling pin, wrap the cookies in a bag, and roll them out with the pin.
Step 2
It's best to let the butter sit in a warm place beforehand to soften it. If you didn't have time or forgot to do this, you can gently melt the butter in the microwave or over a double boiler.
Step 3
Pour the cookie crumbs and butter into a bowl and mix well. Then, take a springform pan, a classic size is 22 cm in diameter. Line the bottom of the pan with parchment paper and evenly spread the crumb mixture at the bottom of the pan, pressing it down firmly.
Step 4
Now place the dough in the refrigerator for half an hour and proceed to the main part of the cake — the jelly cream. Pour 100 ml of water over the gelatin and let the granules swell for 10 minutes (or according to the manufacturer's instructions on the package). Then, over low heat, warm the gelatin, making sure it does not exceed 122°F — do not let it boil under any circumstances! Remember to stir the liquid until the gelatin is completely dissolved. Allow to cool.
Step 5
First, pass the cottage cheese through a sieve to achieve a smooth consistency without any grittiness. Then, add sugar, sour cream, and vanilla sugar. Take a lime, cut off approximately 1/4 from each end, and squeeze out the juice (you should get about 2 tablespoons). The remaining middle part of the lime will be used for decoration.
Step 6
Beat everything until the sugar is dissolved. It's best to whisk in a deep bowl to prevent the sour cream from splattering. Then, slowly pour the gelatin into the whipped mixture while continuing to whisk. Pour the resulting cream over the layer of cookies and return the cake to the refrigerator for one to two hours.
Step 7
Take the "Kiwi" jelly and prepare it according to the instructions on the package, reducing the amount of water by 100 ml. Allow the jelly to cool, then take out the cake and pour the "Kiwi" jelly over the set cream cheese layer. After that, place the finished cake in the refrigerator for another 4-5 hours so that all the layers set completely.
Step 8
Before serving, don't forget to remove the cake from the mold. Now it's time to decorate the lime jelly cake; you can create swirls with thinly sliced rounds of lime and add mint leaves.
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