Homemade curd cake with berries without baking

Homemade curd cake with berries without baking


For the basics:

Cookies — 200 g
Butter — 100 g

For filling:

Cottage cheese — 400 g
Sour cream — 400 g
Sugar — 150 g
Gelatin — 20 g
Berries (blackcurrant, blueberries) — 200 g


  1. Grind cookies into crumbs in a combine or blender. Pour melted butter, mix well. Prepare a split mold for the cake.
  2. Put a sheet of parchment paper on the bottom of the form, snap the sides of the form, fixing the paper. This is necessary for easy removal of the finished cake. Put the crumbs of cookies in the form, press firmly on the bottom with your hands. Put the mold in the refrigerator while preparing the filling.
  3. Pour gelatin with 150 ml of water and leave to swell for 10 minutes (or for the time indicated on the package). Then put the gelatin on a small fire, warm to about 40-50 ° C. Stir, the gelatin should completely dissolve. Cool.
  4. Defrost berries, chop in a combine or blender. The berries are preferably not too acidic or watery. Wipe the resulting mass through a fine colander. If you use blackcurrant, add a couple of tablespoons of water to make it easier to rub.
  5. Cottage cheese, sour cream, sugar put in a container. Beat until smooth. If you use non-uniform cottage cheese, first wipe it through a sieve or a fine colander. The taste should be completely homogeneous cream without grains of cottage cheese and sugar.
  6. Put the third part of the curd mass into another container, add the berry puree and an additional 2 tablespoons of sugar (if the berries are not at all acidic, sugar can not be added). Beat.
  7. The cooled gelatin is divided into two equal parts. Pour half the gelatin into the berry curd mass, whisking at the same time, beat for another minute. Add the second half of the gelatin to the white curd mass in the same way (wash the whisk first so as not to stain the mass).
  8. Get the mold out of the refrigerator. Pour 5 tablespoons of white mass exactly into the center of the mold. Top, again exactly in the center, — 5 tablespoons of berry mass. Thus, alternately, pour both curd mixtures into the mold. They will blur and fill out the form themselves. From above, hold a toothpick from the center to the edges for beauty. Put the cake in the refrigerator for 4–5 hours or at night, until completely solidified.
  9. To remove the rim of the detachable shape without damaging the edges of the cake, we recommend using a regular hair dryer. Uniformly heat the outside with the hairdryer for a minute, then gently unfasten the form.
  10. Drag the cake on paper onto a large plate or board, then gently pull the paper out from under the cake.
    Curd cake turns a pleasant lilac color and a delicate berry taste.
Homemade curd cake with berries without baking
Homemade curd cake with berries without baking

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