Bakery products

Curd cake with gelatin

Ingredients for making curd cake with gelatin

For sponge cake:

  1. 4 eggs
  2. Wheat flour 120 grams
  3. Sugar 120 grams
  4. Dough baking powder 1 sachet
  5. Vanilla Sugar 1 sachet

For the base of the cake:

  1. Curd 500 grams
  2. Sugar 150 grams
  3. Cream 400 milliliters
  4. Instant gelatin 24 grams
  5. Canned fruits (peaches, pineapples, pears) 250 grams
  6. Juice from canned fruit 1/2 cup
  7. Pure hot hot water 50 milliliters
  • Main ingredients: Pineapple, Cottage cheese, Sponge cake
  • Serving 10 Servings


Cutting board, kitchen knife, mixer, deep bowl - 2 pieces, oven, kitchen oven mitts, small bowl, tablespoon, sieve, deep baking dish, flat serving dish, special grate for shortcakes, deep bowl, small pan with a lid, cooker, blender, medium bowl, cling film, deep plate, refrigerator, kitchen spatula, baking paper, toothpick

Cooking cottage cheese cake with gelatin:

Step 1: prepare a bulk mixture for cake.

Pour flour and baking powder for the dough into a sieve. Using a tablespoon, thoroughly mix the components, immediately sifting them into a small bowl. Thus, we will saturate the flour with oxygen and get rid of unnecessary lumps. Thanks to this action, the biscuit will turn out to be airy and tender.

Step 2: prepare the egg-sugar mass.

Using a knife, break the eggshell, and pour the yolks with squirrels into a deep bowl. Pour vanilla and regular sugar here and, using the mixer, carefully beat at high speed until a homogeneous, lush mass is formed.

Step 3: prepare the sponge cake.

In the egg-sugar mass, in small portions we begin to pour the dry mixture and in parallel we beat everything with a mixer at a low speed. We should get a dough that, in consistency, resembles a muffin, only a little thinner.
Now turn on the oven and heat it to a temperature 180 degrees. Meanwhile, cover the baking dish with parchment. Pour the dough here and level its surface with a tablespoon. Next, put the container on a medium level in the oven and bake the cake for 20 minutes.

After the allotted time, the biscuit should be covered with a golden brown crust. But before turning off the oven, it should be checked for readiness. To do this, with the help of kitchen gloves, we get out the mold and pierce the dough in several places, using a toothpick. If the wooden stick remains dry and without wet lumps, then the cake is ready and you can turn off the oven. If not, then extend the baking time yet for 5-6 minutes.
At the end, turn off the oven, and take out the form and set aside. When the biscuit has cooled slightly, shift it to a special grill and let it rest. Attention: the cake should be completely cooled.

Step 4: prepare canned fruits.

For the preparation of such a cake, any fruit indicated in the recipe is suitable. In my mood I can use everything, either individually. Today I choose pineapples, and you - at your discretion. Important: the juice in which the components were stored is not poured out, since it is still useful to us. So, put the pineapples on a cutting board and use a knife to cut into small pieces. By the way, if you already have chopped fruits, then it’s easier for you. I used pineapple rings this time, so I had to chop them. The prepared components are transferred to a deep plate and briefly left alone.

Step 5: prepare the gelatin.

Pour gelatin into a deep bowl and pour hot water. Using a tablespoon, mix everything thoroughly until smooth. Now leave the mixture aside for 15 minutesand in the meantime, prepare the curd. By the way, during this period, the gelatin mass should swell and thicken. It should be so.

Step 6: prepare the cottage cheese.

We spread the cottage cheese in a medium bowl and, using a submersible blender, beat it at high speed until a homogeneous, fluffy mass without lumps is formed. So the cake will be very tasty and tender.

Step 7: prepare the cream with sugar.

Pour the cream into a clean large bowl and begin to whip them with a mixer at high speed. Pour sugar here in small portions. Attention: do not stop whipping everything with improvised inventory, otherwise the cream will not rise. When a strong foam begins to form from the mass, we proceed to the preparation of a cream base for the cake.

Step 8: prepare the basis for the cake.

Pour ordinary cold water into a small pot so that it fills the container about halfway, and put on medium heat. Attention: to boil the liquid, cover everything with a lid. Immediately after that, we fasten the burner to the maximum and begin to melt the gelatinous mass in a water bath. Pour juice from canned fruit into a deep bowl and place on top of the saucepan. Important: the top container should never come in contact with boiling water. To do this, carefully select the inventory so that it matches the diameter of the rim of the pan and the bottom of the bowl. Keeping the structure with the help of kitchen gloves, constantly stir the contents of the upper container. When the gelatin becomes liquid and uniform, turn off the burner, and set the bowl aside. Let it cool slightly and become warm.

In a bowl with whipped cream, add the curd and carefully mix with a tablespoon until smooth. Next, pour a thin stream of dissolved warm gelatin and simultaneously continue to whisk everything, but only with a mixer at medium speed. Everything, the cream base for the cake is ready!

Step 9: prepare the curd cake with gelatin.

A deep baking dish, which we rinse in advance under running water and wipe dry, cover with cling film so that its edges extend over the sides. Now put the sponge cake here and immediately fill it 1/2 part curd cream. Then spread the pieces of canned fruit in an even layer. At the end, pour the rest of the cream and be sure to level its surface with a kitchen spatula. Put the cake in the refrigerator to infuse for 2-3 hours. During this time, the biscuit is well saturated with cream, and the curd mass will harden.

Step 10: serve the curd cake with gelatin.

When the curd cake is infused in the refrigerator, we get it out of there and immediately transfer it to a special plate. To do this, you can grab the edges of the cling film with your hands and gently remove the pastries from the mold. And here we serve dessert to a sweet table with tea or coffee. Kids will enjoy juice, compote or a fruit drink. In any case, we let guests and households admire the cake, and after that we cut it with a knife in portioned slices.
Have a nice tea party!

Recipe Tips:

- instead of the usual granular curd, children's curd cheese or an airy creamy mass in the form of a dessert is also suitable;

- the finished biscuit can be cut lengthwise into two halves and lay out the cake in layers: 1/2 of the cake, canned fruit, curd cream and again everything from start to finish. So the cake is also very tasty;

- before serving, you can decorate the pastries with slices of fruits and berries, as well as sprinkle the surface of the dessert with grated chocolate or coconut;

- The easiest way to get the cake out of shape when it is removable. Therefore, if you have one, be sure to use it.