Name: Cherry-cotton jelly cake
Prep time: 2 h
Cook time: 2 h
Yield: 10
Ingredients: Cherry - 900 gram; Gelatin - 20 gram; Juice - 400 Ml; Sugar - 400 Ml; Cinnamon - 400 Ml; Dessert Wine - 2 tbsp; Cottage cheese - 500 gram; Milk - 200 Ml; Gelatin - 15 gram; Sugar - 15 gram; Vanilla sugar - 2 gram

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Cherry-cotton jelly cake

1. Cherry - 900 gram

2. Gelatin - 20 gram

3. Juice - 400 Ml

4. Sugar - 400 Ml

5. Cinnamon - 400 Ml

6. Dessert Wine - 2 tbsp

The cottage cheese layer

1. Cottage cheese 500 gram

2. Milk 200 Ml

3. Gelatin 15 gram

4. Sugar 15 gram

5. Vanilla sugar 2 gram

How to cook deliciously - Cherry-cotton jelly cake

1. Stage

We start by soaking the gelatin in two different bowls. 15g in 50 ml water, 20g in 60 ml water. We wait 30 minutes. Or rather, not just wait, but keep working.

2. Stage

We put the thawed cherries in a form, carefully distribute them in the form. Swollen gelatin (20g) pour into a ladle, add sugar, cinnamon, and cognac, and start heating until the gelatin and sugar dissolve. Once everything is dissolved, add the juice (I have cherry syrup diluted in water). Warm everything up for a couple of minutes. Pour into moulds over cherries. Put away on cold.

1. Stage. Cherry-cotton jelly cake: We put the thawed cherries in a form, carefully distribute them in the form. Swollen gelatin (20g) pour into a ladle, add sugar, cinnamon, and cognac, and start heating until the gelatin and sugar dissolve. Once everything is dissolved, add the juice (I have cherry syrup diluted in water). Warm everything up for a couple of minutes. Pour into moulds over cherries. Put away on cold.

3. Stage

Now let's do the curd layer. We mix the swollen gelatin (15g) with 50 ml of milk, warm on the fire until the gelatin dissolves. 150 ml of milk pour into the cottage cheese, mix well, then beat with a mixer. Add the gelatin, sugar to taste and vanilla sugar. Whisk everything well.

1. Stage. Cherry-cotton jelly cake: Now let's do the curd layer. We mix the swollen gelatin (15g) with 50 ml of milk, warm on the fire until the gelatin dissolves. 150 ml of milk pour into the cottage cheese, mix well, then beat with a mixer. Add the gelatin, sugar to taste and vanilla sugar. Whisk everything well.

4. Stage

As the cherry layer has hardened, put a curd layer on top. Smooth it out and put it back in the fridge.

5. Stage

So that's it. The cake is frozen. We take a dish, turn the mold on the dish and heat the mold with a hair dryer. The heat makes the cake come away from the mold. Shake the mold sharply and the cake is on the plate. If at first time it has not worked, warm a little more and shake again. It's done!