Instructions:
Prepare the Strawberries:
Wash and hull 600 g of strawberries.
Cut 500 g into cubes for the filling.
Leave the remaining 100 g whole for decorating the cake.
Blend the Dairy Mixture:
In a blender, combine 200 g cottage cheese, 200 g yogurt, 100 g sugar, and 1 teaspoon vanilla sugar.
Blend until smooth, achieving a consistency similar to baby cheese.
Combine Sour Cream and Cottage Cheese Mixture:
In a separate bowl, mix 200 g sour cream with the blended cottage cheese mixture until well combined.
Prepare the Gelatin Mixture:
In a small saucepan, combine 10 g gelatin with 100 ml milk.
Heat over low heat, stirring continuously until the gelatin is completely dissolved.
Remove from heat and stir in an additional 50 ml of milk. Mix well to ensure even distribution.
Incorporate Gelatin into Dairy Mixture:
Add the gelatin mixture to the curd mass.
Mix thoroughly to avoid any lumps.
Add the Chopped Strawberries:
Gently fold in the 500 g of cubed strawberries.
Prepare the Springform Pan:
Line an 18 cm springform pan with cling film to prevent leakage.
Transfer the prepared mixture into the pan.
Decorate and Chill:
Place the whole strawberries on top of the cake.
Cover the pan with cling film.
Refrigerate for 2-3 hours to set, or preferably overnight for a firmer texture.
Serve:
Before serving, carefully run a thin knife around the edge of the pan to loosen the cake.
Remove the springform pan sides.
Sprinkle with grated chocolate for decoration.
Enjoy:
Serve chilled and enjoy the refreshing taste of this delightful no-bake strawberry cake!
Tips:
Ensure the gelatin is fully dissolved to avoid a grainy texture.
Chilling overnight allows the cake to set more firmly, making it easier to slice.
Experiment with different fruits or flavored yogurts for variety.
Feedback:
How do you like this recipe? I would be glad to know your opinion in the comments! Enjoy your no-bake strawberry cake!
