Cottage cheese and berry mousse cake with sand crumbs

Curd mousse cake with kefir, berry puree and sand crumbs will certainly be appreciated by lovers of sweets. Delicate cottage cheese and berry jelly goes well with crispy shortbread. It turns out an original delicious cake without baking. Berry puree can be made from any berries that you like.

Ingredients

• For sand crumbs:
• Butter - 150 g
• Sugar - 100 g
• Flour - 320 g (2 cups with a capacity of 250 ml)
• Cottage cheese with a fat content of 18% - 350 g
• Kefir fat content 1% - 50 ml
• Gelatin (instant) - 15 g
• Water for soaking gelatin - 75 ml
• For berry puree:
• Frozen berries (I have raspberries) - 165 g
• Sugar - 100 g

Directions

1. Prepare all ingredients. For the preparation of berry puree, I used frozen raspberries. I took it out of the fridge and thawed it at room temperature. My gelatin is instant. Butter should be cold and of good quality. Margarine cannot be substituted
2. Sift flour into a deep bowl. Add sugar and cold butter. Stir with a spoon so that the pieces of butter are covered with flour
3. Then, rolling in flour, grate the butter on a coarse grater. Quickly grind everything with your hands to form small crumbs.
4. Heat a deep frying pan over moderate heat. Pour in the butter-flour crumbs. Stirring constantly, fry the crumbs on a fire slightly below medium, until golden.
5. Adjust the roasting of the crumbs to your liking. It took me 10-12 minutes to make the crumb dark golden. It is better to pour the fried sand crumb into a clean bowl and cool to room temperature.
6. Pour gelatin with boiled water at room temperature. Mix and leave to swell for 10-15 minutes.
7. Now let's prepare the berry puree. Transfer the thawed berries to a saucepan. Pour in the sugar. Stir and send over moderate heat. While stirring, bring to a boil.
8. Punch the boiled berries with an immersion blender.
9. Pour the mass into a fine sieve and rub to remove the seeds. I got 190 g of finished puree.
10. Add the swollen gelatin to the berry puree. Heat in the microwave until the gelatin is completely melted in 10-second pulses at 800 W, with breaks for stirring.
11. In a deep bowl, combine cottage cheese, berry puree with gelatin and kefir.
12. Grind the curd and berry mass with an immersion blender until smooth.
13. A deep mold is suitable for molding a cake. I used a molding ring with a diameter of 16.5 cm. I covered the inner side with acetate film, you can use parchment. The ring was placed on a flat plate.
14. Divide the fried sand crumb into three parts. Put one part on the bottom and spread with a spatula.
15. Pour in half of the curd and berry mass. It is quite liquid and spreads easily throughout the crumb.
16. Sprinkle the second part of the crumbs evenly on top. Level the surface carefully.
17. Add the rest of the curd.
18. Sprinkle the remaining crumbs on top. Send the form to the refrigerator for 4-5 hours, until the cake is completely solidified.
19. Carefully remove the ring and remove the film.
20. Cottage cheese and berry mousse cake with sand crumbs is ready.