- Cookies 300g
- Butter 150g
- Sugar 150g + 80g
- Curd 400g
- Sour cream 400g 20%
- Raspberry 400 gr
- Instant gelatin 20g
- Hot Water 140ml
- Main ingredients
- Serving 6 servings
- World Cuisine
bowl, spoon, blender,
So, grind the cookies into crumbs, pour them into a bowl, add the melted butter and mix well.
Pour in 2 containers of 70 ml. water and pour 10 grams of gelatin, mix well and leave until completely dissolved.
Cooking curd mass. We spread cottage cheese, sour cream and 150 grams of sugar in a container. We interrupt the blender to a homogeneous consistency.
Next, add 80 grams of sugar to the raspberries, mix with a blender to a puree condition, and wipe through a fine sieve to remove the bones.
Now add here about one third of the curd mass, so that in both containers it is approximately the same, mix well. And pour a little gelatin, mix. So do the second curd mass.
We take a detachable baking dish with a diameter of 22 centimeters, cover it with parchment paper, pour out the crumbs from the cookies, evenly distribute and tamp the mashed potato well.
Now we pour 4 tablespoons in the middle of the form, alternating our curd masses.
We take a skewer and make stains on the curd mass 4 from the center and 4 to the center. We send the cake to the refrigerator until it solidifies (about 4 hours).
When the cake is completely frozen, gently draw a knife along the edge of the mold and remove it. Decorate with berries and serve.