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Cottage cheese cake with gelatin "Hat"
Cottage cheese cake with gelatin "Hat" is a true pastry masterpiece. After all, the dish is not only bright but also fantastically delicious. The main advantage of this recipe is that it does not require eggs for its preparation. Therefore, the gelatin cake "Hat" is an ideal dessert for those who are allergic to chicken eggs or for those who simply do not like their taste.
Preparation time: 120 minutes.
Caloric content: 309 kcal per 100 grams of the dish.
Ingredients
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- wheat flour – 2 cups;
- cottage cheese mass – 700 g;
- condensed milk – 500 g;
- cherry jelly – 1 pack;
- green jelly – 1 pack;
- gelatin – 25 g;
- milk – 2 cups;
- olive oil – 7 tbsp;
- granulated sugar – 1 cup;
- baking powder – 20 g;
- semolina – 3 tbsp;
- cream (at least 50% fat) – 300 g;
- dark chocolate – 100 g;
- red coconut flakes – 1 pack;
- blue coconut flakes – 1 pack;
- vanilla extract – 0.5 tsp;
- butter – 50 g;
- golden pearl for decoration – 1 pack;
- silver pearl for decoration – 1 pack;
- white pearl for decoration – 1 pack.
Preparation
- Start preparing the fluffy base for the cottage cheese cake with gelatin. In a deep small bowl, pour in the milk and add 5 tbsp of olive oil. It is best to choose oil with no smell or taste, so that the base has a pleasant aroma. Mix the liquid components with a spoon.
- In another deep bowl, combine sugar, baking powder, and wheat flour. Lightly sprinkle the components with vanilla extract.
- Mix the dry ingredients, then pour in the oil-milk mixture. Using a spoon, gently mix the vanilla batter. Make sure no lumps form in the resulting mass.
- Prepare a removable or silicone mold. A shape with a diameter of 24 centimeters is perfect for this amount of ingredients. Pour the remaining 2 tbsp of olive oil into the mold. Using a silicone brush, spread the oil over the bottom and sides of the mold. Lightly sprinkle the greased mold with semolina.
- Pour the thick vanilla batter into the prepared mold. Distribute it over the entire surface using a clean spoon. By the way, it may initially seem that there is not enough batter, but during baking, the base of the cake will rise about 3 times.
- This base for the cake bakes for about 40 minutes. The oven timer should be set to 180 degrees. Also, do not forget that the oven door is strictly forbidden to be opened for 20-25 minutes. Otherwise, the base will sink and will not be suitable. While the crust is baking, prepare the fruit jelly. Dissolve the red and green jelly according to the instructions on the packages.
- Meanwhile, the base should turn golden. Remove it from the oven, let it cool, and place it on a wide tray.
- Carefully cut the soft cooled base into 2 layers using a sharp knife. One layer should be thinner, and the other should be thicker. Place the thin layer on a wide plate and set it aside.
- Break the thick layer into fairly large pieces with your hands. Place them in a deep bowl, then add the cottage cheese mass. By the way, for this cake, you can choose cottage cheese mass with dried fruits. In this case, the taste of the pastry will be even more interesting.
- Gently mix the cake crumbs with the cottage cheese mass. It is best to do this with clean hands.
- Place half of the resulting mass into another bowl and put it in the refrigerator. You will need it for decorating the cake. To the remaining mass, add condensed milk and heavy cream. By the way, if you whip the cream beforehand, the cake will turn out more delicate. However, remember that if the fat content of the cream is low, they will not whip up.
- Mix the ingredients combined in the bowl together. As a result, you should have a homogeneous cottage cheese filling for the cake.
- Choose a large semicircular bowl that will serve as the mold for our cake. Line it with cling film. This way, it will be easier to take the cake out of the mold. Take the mixture of the cake layer and cheese mass from the refrigerator. Place half of the mixture into the bowl lined with cling film. Spread the mass in a thin layer across the entire surface. This should be done with clean hands. To prevent the cheese from sticking to your hands, first dip them in clean cold water.
- In the meantime, the fruit jelly should completely set. Take the molds with the multicolored jelly out of the refrigerator and cut the contents into small pieces. There's no need to remove the jelly from the container beforehand. To ensure the multicolored gelatin pieces come off easily from the bottom and sides of the mold, hold the mold over boiling water for 3-5 seconds. Place the colorful cubes into the container with the prepared cheese filling.
- In a separate small dish, pour in 25 g of gelatin, then pour 5 tablespoons of boiling water over it.
- Stir the gelatin with water and wait until it is completely dissolved in the hot water. Pour the resulting liquid into the cheese filling.
- Gently and quickly mix the filling with the dissolved gelatin. Remember that this needs to be done very quickly, as the gelatin mixture is poured into the cold cheese filling, causing the gelatin to set very fast. Transfer the finished filling to the prepared semicircular bowl with the cheese and cake mixture.
- While the gelatin filling is still warm, take the thin cake layer and cover the filling with it. Slightly press the cake down onto the filling to unify the dish.
- Place the future cake in the refrigerator and wait for the cheese-gelatin filling to set. Keep in mind that it sets very quickly, in about 15-20 minutes. Once the cake has set, take it out of the refrigerator. Cover the bowl with a wide flat plate and quickly flip it over. As a result, the cake will land on the plate. Carefully remove the cling film and you can start decorating.
- First, prepare the brown ganache. In a clean deep plate, combine a bar of dark chocolate and butter. Melt the ingredients by placing the bowl over a water bath. Remember that the mixture only needs to be warmed slightly for the chocolate and butter to melt.
- Place the resulting chocolate mixture in the refrigerator for a few minutes so that it thickens slightly. When the mixture reaches a consistency similar to cream, you can start decorating the cake.
- Carefully apply the chocolate ganache to the cake in a thin layer. To ensure the ganache is evenly applied to the cake, you can use a long knife or a special silicone spatula.
- Using the remaining cheese mass, roll a small "bump" and a "fringe". Roll the cheese ball in red coconut shavings and place it on top of the cake. Roll the cheese "fringe" in blue coconut shavings and arrange it around the chocolate dome.
- Using colorful pearls, create beautiful patterns on the top. In this case, everything depends on your imagination.
- The cheese cake with gelatin "Hat" is ready. It can be immediately cut into portioned pieces and served to guests.
The recipe for preparing a bright and unusual cheese cake with gelatin "Hat" is quite simple, yet the dish turns out vibrant and beautiful. It is loved by both adults and children. Moreover, the cake looks interesting when cut. It turns out very sweet, so it goes best with natural unsweetened coffee. Enjoy your meal!
