Two-color cottage cheese cake with berries (no baking)

A very tender and very light cottage cheese cake with a light berry flavor. The cake is completely simple to prepare, requires no baking and turns out very tasty. The drawing on the cake can be made like "zebra", or it can be "marble" - who likes it better. This delicate dessert will appeal to both adults and children.

Insert ingredients:

base:

• biscuits like "Jubilee" or breadcrumbs - 200 gr.
• cream butter - 100 gr.

stuffing:

• paste cottage cheese 9% - 400 gr.
• sour cream 20% - 400 gr.
• sugar - 150 gr.
• gelatin - 2 sachets (10 g each)
• berries (black currants, blueberries) - 200 gr.

Cooking two-color cottage cheese cake with berries:

Use a food processor or blender to chop the cookies into crumbs.
Melt the butter, pour it into the crumble and mix well.

Place a sheet of baking parchment in the bottom of a removable mold (20-24 cm diameter) and pinch the sides of the mold, securing the paper. This will make it easy to remove the cake.
Place the crumb mixture on the bottom of the mold and spread evenly, tamping tightly. Put the mold in the refrigerator.

Meanwhile, prepare the filling.
Chop the berries (you can use frozen berries) in a blender and rub through a fine sieve. You can use whatever berries you like, the main thing is that they should not be very sour and watery. For example, blueberries and blackcurrants give a beautiful purple color in the finished dish.

Pour the gelatine in 150ml of cold water and leave for 10 minutes to swell (or for the time indicated on the packet).

Then place the gelatin over low heat, heat to 40-50 degrees (never bring to a boil), stirring constantly, the gelatin should dissolve completely. Remove from the heat and cool slightly.

Place the cottage cheese, sour cream, and sugar in a bowl and beat with a mixer until smooth. If you use cottage cheese that is not homogeneous, rub it through a sieve or a fine colander beforehand or beat it with a blender, otherwise the filling will not turn out evenly and will not be as tender as it should be.

Fillings are not as smooth as they should be.

Then separate a third of the curd mass and mix it with the berry juice. If the berries were sour, add a couple more spoonfuls of sugar.

Divide the cooled gelatin into two equal parts.
Pour one part of the gelatin into the curd mixture, whisking constantly.
Then pour the rest of the gelatin into the berry mixture, also beating constantly.

Take the mold out of the refrigerator.
Place alternately white and berry mixture into the mold, achieving the desired pattern.

Pour the gelatin mixture into the mold.

You can alternate 5 tbsp of each, then gently run a toothpick over the top, making a "zebra" pattern. Or you can just lay the mass out randomly, then run a fork inside a few times to make a "marble" pattern.

Another way to do this is to use a toothpick.

Put the cake in the refrigerator for 4-5 hours - until completely set.
Then gently run a knife along the sides, carefully unmold and remove the cake. Then transfer the cake to a plate, removing the paper from underneath.

Good appetite!"