Delicious homemade cottage cheese cake with cherry jelly

Delicious homemade cottage cheese cake with cherry jelly

I always looked at store cakes, covered with jelly with various fruits, and so I decided to cook home-made cottage cheese cake with cherry jelly. And I realized that mine is much tastier, healthier and cheaper. Now I don’t look at the stores at all. Yes, and I do not advise you - little can be added to them by not always bona fide manufacturers. Better, let's make a delicious cottage cheese cake with jelly together with Very Delicious at home (and instead of cherries you can put any fruit or berries). Well! Let's get started!


  • eggs - 2 pieces;
  • flour - 2 tablespoons;
  • sugar in the dough - 2 tablespoons;
  • salt - a pinch;
  • vanillin - to taste;
  • cocoa powder - 1 tablespoon.

For the curd layer:

  • cottage cheese - 300 grams;
  • sour cream - 1 tablespoon;
  • condensed milk - 2 tablespoons.

For jelly layer:

  • gelatin - 25 grams;
  • water - 150 milliliters;
  • cherry - 400-500 grams;
  • water for cherries - 150-200 milliliters;
  • sugar - 2-3 tablespoons.

Delicious homemade cottage cheese cake with cherry jelly. Step by step recipe

  1. Prepare gelatin in advance and fill it with 150 milliliters of water. Leave to swell for 20 minutes.
  2. Remove the seeds from the cherries (frozen cherries or any other fruits and berries are suitable for the cake). We shift them into a small pan, add 150-200 milliliters of water, bring to a boil and remove from the stove.
  3. Add sugar, stir until it is completely dissolved and leave to cool to a comfortable warm temperature.
  4. Wipe the cottage cheese through a fine sieve or whisk with a blender. For the cake, the cottage cheese should be as dry as possible. If you have it wet enough, then transfer it to a sieve covered with several layers of gauze. To make whey faster than glass, you can put a load on top.
  5. In the cottage cheese, add sour cream, condensed milk and mix. (We do not add sugar to the cottage cheese, since liquid will be released, and the mass will become liquid).
  6. Cooking a biscuit: beat the eggs at room temperature to a good, lush foam.
  7. Add sugar, salt, a little vanillin and whisk for 1-2 minutes.
  8. Sift flour and cocoa powder separately and add to beaten eggs. Mix everything carefully.
  9. Cover the baking dish (I have a diameter of 20 centimeters) with parchment paper and pour out the dough.
  10. We bake in an oven preheated to 180 degrees for about 10-12 minutes, since the dough layer is quite thin. We check the readiness with a skewer or light pressure on the biscuit cake (if the dough is springy, then everything is ready).
  11. The baked cake is left to cool in shape at room temperature. Next we get it and separate the paper.
  12. Leave the cooled cherry on a sieve. Add the swollen gelatin to the resulting liquid and stir until it is completely dissolved. Leave to harden - by consistency, the mass should resemble jelly (you can’t fill the cake with completely liquid jelly).
  13. Again, cover up the form with new parchment paper.
  14. We collect the cake: in the form on the bottom we spread the biscuit cake (turning it over), lightly soak the cake with cherry compote, which is a stack of berries. We spread the cottage cheese on top and level it. And on top of cottage cheese - cherries (or other berries) and gently fill in slightly frozen jelly. Before pouring, put a tablespoon on the berries, and try to direct the jelly stream exactly on the center of the spoon. This is to ensure that the cherry mass is smoothly and evenly distributed on the surface. If necessary, add a spoon to empty places with a spoon.
  15. We leave the cherry pie to stand for 10-15 minutes at room temperature, and then put it in the refrigerator until it completely hardens (I basically leave it for 2-4 hours).
  16. Before removing the detachable form from the frozen curd cake, gently draw a knife along the inner wall of the form.

Ready-made curd cake turned out to be just fabulous! A thin sponge base with a thick layer of the most delicate curd cream and covered with slightly sour cherry jelly - the perfect combination! The cake was absolutely not sugary, not clogged with fat cream, and fruit jelly makes it very juicy and fresh. The question here is not at all worthwhile: vitamins, calcium, protein, and so on! Bon appetit together with “Very tasty”!

Photos and videos belong to Olga Matvey

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