A wonderfully delicate cottage cheese cake with a bright, vibrant berry flavor and aroma — this cake will leave no one indifferent. I used black currants, but you can use other berries to your taste. It's best if the berries aren't too tart or too watery (blueberries also work great). For this cake I used smooth 9% cottage cheese and 20% sour cream. If your cottage cheese isn't smooth, press it through a fine sieve or colander before using.
Ingredients:
- Crust:
- 200 g cookies (like shortbread)
- 100 g butter
- Filling:
- 400 g cottage cheese
- 400 g sour cream
- 150 g sugar
- 2 packets of gelatin (10 g each)
- 200 g berries (black currants, blueberries)
How to cook two-tone cottage cheese cake
Prepare a springform pan (mine is 22 cm in diameter). Place a sheet of parchment paper on the bottom of the pan and snap the sides shut to secure the paper in place. This will make it easy to remove the finished cake.
Pour the cookie crumbs into the pan and press them firmly and evenly onto the bottom with your hands. Place the pan in the refrigerator while you prepare the filling.
Combine the gelatin with 150 ml of water and let it bloom for 10 minutes (or as directed on the package). Then place the gelatin over low heat and warm it to about 40–50°C. Stir until the gelatin is completely dissolved. Let it cool.
Press the berry mixture through a fine sieve. If you're using black currants, add a couple of tablespoons of water to make it easier to strain.
Beat until completely smooth. The mixture should be perfectly creamy, with no lumps of cottage cheese or grains of sugar.
Set aside one-third of the cottage cheese mixture in a separate bowl, add the berry purée and an extra 2 tbsp of sugar (if the berries aren't very tart, you can skip the sugar). Beat until smooth.
Divide the cooled gelatin into two equal portions. While beating the berry cottage cheese mixture, pour in half of the gelatin and continue beating for another minute.
Do the same with the second half of the gelatin and the white cottage cheese mixture (rinse the whisk first so you don't tint the white mixture).
Take the pan out of the refrigerator. Pour exactly 5 tbsp of the white mixture right into the center of the pan.
Continue alternating between the two mixtures, pouring them into the pan. They will spread out on their own and fill the pan naturally.
For a decorative finish, drag a toothpick from the center outward toward the edges, as shown in the photo. Refrigerate the cake for 4–5 hours or overnight until fully set.
To remove the springform ring without damaging the edges of the cake, I recommend using a regular hair dryer. Warm the outside of the ring evenly with the dryer for about a minute, then carefully unclasp the pan. Slide the cake on the parchment onto a large plate or cutting board, then gently pull the parchment out from under the cake.
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