Cottage cheese and yoghurt cake with cherries and cookies (without baking)

Cottage cheese and yogurt cake with cherries and cookies is prepared without baking, which is an undoubted advantage, especially in the hot season. The cake turns out to be very tasty, with a curd-milk aroma, a chocolate note of cookies and a bright cherry flavor with sourness. All sweet tooth will surely appreciate this wonderful dessert!

Ingredients

• Curd - 400 g
• Cherry - 300 g + for decoration
• Chocolate shortbread cookies - 250 g
• Yogurt - 400 ml
• Milk - 100 ml
• Gelatin - 20 g
• Sugar - 130 g
• Coconut shavings for decoration - 1 tbsp. a spoon

Directions

1. Take out the pits from the cherries. The weight of pitted cherries is 230 g.
2. Add gelatin to milk.
3. Mix milk with gelatin and leave for 10 minutes.
4. In a bowl, mix cottage cheese, yogurt and sugar.
5. Blend everything in a blender until smooth and creamy.
6. By this time, the gelatin should swell.
7. In a thick-walled saucepan or in a water bath, heat the gelatin with milk, stirring often, until the gelatin is completely dissolved. You don't need to bring it to a boil.
8. Pour the gelatin into the curd-yogurt mixture in a thin stream.
9. With a mixer, mix the curd-yogurt mixture until smooth.
10. Break the cookies into large pieces.
11. We cover the form with cling film. At the bottom of the form (I have a form with a diameter of 22 cm) pour a layer of curd-yogurt mixture about 1 cm high.
12. Spread the biscuit pieces on top of the yogurt-curd mixture. Set aside some cookies to decorate the cake.
13. Place the cherry in the spaces between the cookie pieces.
14. Pour a small portion of the curd-yogurt mixture so that it covers the cherries and cookies. Then repeating all the layers, fill the form until the ingredients run out. I got 4 layers.
15. We send the cake in the form to the refrigerator for 2 hours.
16. Grind the remaining cookies in a blender into small crumbs.
17. Carefully remove the cake from the mold and transfer to a plate. You can turn it upside down. I first put 4 strips of parchment on all sides on a plate, so that later I can remove them along with the extra crumbs.
18. Sprinkle the top and sides of the cake with cookie crumbs. Take out the parchment strips.
19. Decorate the cake with whole cherries and coconut flakes. Again we send the cake to the refrigerator for 1.5-2 hours until completely solidified.
20. Cottage cheese and yogurt cake with cherries and cookies is ready. Cut the cake into pieces and serve. Enjoy your meal!