Cake from vanilla crackers, dried fruits and nuts with sour cream curd cream (without baking)

Vanilla cracker cake with chocolate, dried fruits and nuts with sour cream curd cream is very easy to prepare. Thanks to dried fruits and nuts, the cake turns out to be very satisfying, but the cottage cheese makes it also useful. Another advantage of this wonderful cake is that it is prepared without baking!

Ingredients

• For crumbs:
• Vanilla crackers - 200 g
• Dates - 100 g
• Dried apricots - 80 g
• Walnuts - 80 g
• Chocolate black - 70 g
• Butter - 70 g
• For cream:
• Cottage cheese (I have 9 %) - 360 g
• Sour cream 20% - 250 g
• Sugar - 80 g
• Gelatin - 1 teaspoon
• Vanillin - 1 pinch
• For fondant:
• Milk chocolate - 70 g
• Butter - 20 g
• Milk - 2 tbsp. spoons

Directions

1. We prepare all the ingredients.
2. If you buy dried fruits on the market and are not sure about their storage conditions, then it is better to pre-fill them with boiling water for a couple of minutes and then dry them. If desired, nuts can be dried in a dry frying pan for several minutes. You can use vanilla crackers with raisins.
3. Grind crackers into crumbs in a blender.
4. Remove pits from dates. Add dried apricots, nuts and dates to the blender bowl. We grind.
5. Put chocolate and butter in a bowl, put in a water bath.
6. Melt chocolate with butter, stirring. Chocolate mass is ready.
7. Pour the chocolate mass into the prepared crumbs and mix.
8. It turns out chocolate chips.
9. Gelatin pour 3 tbsp. tablespoons of water and leave for a couple of minutes.
10. Add sugar and vanillin to sour cream, mix. Leave for a couple of minutes for the sugar to dissolve.
11. Add cottage cheese to sour cream. If your cottage cheese is dry, in lumps, then punch it with a blender beforehand or rub it through a sieve. Beat the cream with a mixer until smooth.
12. Melt the gelatin, but do not bring to a boil. I put the gelatin in the microwave for 10-20 seconds.
13. Add to gelatin 1 tbsp. a spoonful of cream and mix. Pour the resulting mass into the cream and whisk again.
14. Cream for the cake is ready.
15. We wrap the side from a detachable form with a diameter of 20 cm with cling film and put it on a cake dish.
16. We spread 1/4 of the crumbs and tamp it down. It is very important to compact the bottom layer well so that later, when serving, pieces of cake can be easily removed from the dish. The remaining layers of crumb do not need to be compacted.
17. Spread 1/3 of the cream on top and distribute it evenly. Repeat layers.
18. The top layer should be crumbs. Cover the cake with cling film on top and send it to the refrigerator for several hours, and preferably at night.
19. Let's prepare the fondant for the cake. To do this, put milk chocolate (I used chocolate drops), butter and milk in a water bath.
20. We melt, stirring.
21. Pour fondant on top of the cake and leave for 20 minutes for the chocolate to grab.
22. Carefully remove the rim and cling film.
23. A cake made of vanilla crackers, dried fruits and nuts with sour cream curd cream is ready.
24. Cut the cake into pieces and serve.