You can cook this cake with or without a sponge cake base. In both versions, it turns out delicious and beautiful. I advise you to use a silicone mold with a flat surface, because the ribbed tops and sides do not always separate well.
Ingredients
- Strawberries - 100 g
- Jelly (strawberry) – 1 packaging
- Gelatin - 20 g
- Cottage cheese - 450 g
- Milk - 150 ml
- Sour cream - 150 ml
- Sugar - 100 g
- Water - 200 ml
- Chicken eggs - 3 pieces
- Flour - 100 g
- Sugar - 100 g
- Baking powder dough - 0,5 tsp.
- Butter - 10 g
Step-by-step cooking recipe
Cut the strawberries and put them on the bottom of a silicone mold.
Pour hot water over the jelly and mix.
Cool the jelly, pour the strawberries in a silicone mold and put them in the refrigerator for 1.5 hours.
In a separate saucepan, mix the gelatin and milk. Leave the mass for 20 minutes, stir occasionally with a spoon.
Heat the gelatin with milk over low heat, but do not bring to a boil.
Mix cottage cheese, sour cream and sugar, whisk.
Pour gelatin with milk and beat everything well again.
Pour the resulting mass into a mold with strawberry jelly and put it in the refrigerator overnight.
Beat eggs with sugar until fluffy foam.
Add the sifted flour, baking powder and mix gently.
Cover the split mold with baking paper, grease with oil and pour in the dough.
Bake for 35 minutes in an oven preheated to 180 degrees.
Cool the finished biscuit. Cut off the top and bottom crust so that the softest part remains.
Put the cake on the curd mass in a silicone mold and gently turn it over. The jelly part with strawberries will turn out on top.
