Lemon Jelly Mousse Cake (No Bake)

In the heat of summer, this mousse lemon cake is one of our family's top 10 desserts. After all, it is prepared without baking, which is good news, especially on a hot day. And the cake also contains cottage cheese that is healthy for the body, as well as a refreshing lemon. These components make the dessert an indispensable treat.

Ingredients

• For the base:
• Cookies - 200 g
• Butter - 80 g
• For the soufflé:
• Sour cream - 350 g
• Curd - 400 g
• Sugar - 130 g
• Gelatin - 20 g
• Drinking water - 80 ml
• Lemon - 1 pc. (150 g)
• Vanillin - 1 pinch
• Turmeric - 1/2 teaspoon
• For jelly:
• Gelatin - 10 g
• Lemon - 0.5 pcs.
• Sugar - 20 g
• Water - 100 ml

Directions

1. Prepare all ingredients. I prepared a cake in a detachable form with a diameter of 18-19 cm.
2. Prepare the base of the cake. To do this, melt the butter in the microwave until liquid. Break the cookies coarsely and place in a blender.
3. Grind the cookies with a blender into crumbs, pour melted butter into it.
4. Turn on the blender again for 10-15 seconds so that the oil mixes with the crumbs and the mass becomes viscous and wet.
5. Transfer the crumbs with butter into a detachable form and spread evenly over the entire surface. Press the cookies into a layer and refrigerate while you prepare the mousse.
6. Remove the yellow part of the zest from a whole lemon using a fine grater or special tool. Cut the lemon in half and squeeze the juice into a bowl. Prick the flesh of the lemon with a fork - this way the juice will be squeezed out better.
7. Combine cottage cheese, sour cream, sugar, turmeric, lemon zest and lemon juice in a deep bowl. Grind the mass with a blender so that the cottage cheese is combined with the rest of the ingredients and turns into a homogeneous mass.
8. Pour gelatin with cold water and leave for 10 minutes to swell. Then slightly heat the water with gelatin in the microwave until warm, so that the gelatin is completely dissolved.
9. Add the dissolved gelatin to the curd and sour cream mass and mix with a whisk.
10. Remove the biscuit base from the refrigerator and pour the mousse into it. Place the mold in the refrigerator for 30-40 minutes to set.
11. While the mousse is setting, prepare the top clear layer of jelly. Cut half a lemon into two parts, cut one part into thin slices.
12. Squeeze the juice from the second half of the lemon into a plate, pour water into it, add gelatin and sugar. Stir and leave until the gelatin swells and the sugar dissolves. If the gelatin does not completely dissolve, slightly heat the mass in the microwave.
13. When the mousse has hardened, spread lemon slices on the surface of the cake and pour clear jelly with juice on top. Place back in the refrigerator until firm, 20 minutes.
14. Carefully remove the cake from the detachable form and transfer to a beautiful plate. Mousse lemon cake with jelly is ready, you can serve it to the table.
15. The cake cuts well into pieces and holds its shape perfectly. With a cup of aromatic coffee, no one will refuse a piece of such a lemon cake. )
16. A refreshing delicious dessert that does not need to be baked or cooked for a long time is a cake with gelatin, cottage cheese, sour cream and lemon.