Mousse cake with cottage cheese and blueberries

Recipe for a delicious mousse cake with cottage cheese and blueberries. Shortbread cake goes well with cottage cheese and blueberry soufflé. Due to the fact that marshmallow is used as a thickener, and not gelatin, the mousse cake turns out to be porous and airy.

Ingredients

• For sand cake:
• Butter or margarine - 60 g
• Flour - 140 g
• Salt - a pinch
• Sugar - 1 tbsp. a spoon
• Baking powder for dough - 1 teaspoon
• Chicken egg (small) - 1 pc.
• For mousse:
• Curd - 1 kg
• Sour cream - 400 g
• Sugar - 130 g
• Vanilla sugar - 1 sachet
• Blueberries - 300 g
• Marshmallow - 400 g (2 packs)

Directions

1. I make my dough in a food processor with a dough attachment, but of course you can also do it by hand. We take chilled butter or margarine and grind with flour, sugar, baking powder and a pinch of salt. It should be sandy. Add one chicken egg and knead the dough.
2. If the dough is too sticky, add 1-2 tbsp. spoons of flour. If the dough is very dry and the crumbs do not gather in a lump, add a little sour cream or just water.
3. Spread the dough evenly over the entire surface of the bottom of the form. (It is desirable that this be a split form. I have a form with a diameter of 24 cm.)
4. We put in the refrigerator for 15-20 minutes. Then often prick with a fork and bake for about 15 minutes at a temperature of 200 degrees.
5. The crust should be completely baked. Take it out of the oven and let it cool down.
6. Mousse is ready. Using a blender, grind cottage cheese, sour cream and sugar.
7. You should get a homogeneous, smooth mass.
8. Blueberries also need to be crushed in a blender to a puree state.
9. Marshmallows need to be heated in the microwave until doubled in volume (at a power of 900 watts, this takes 5-6 minutes). Marshmallows can also be warmed up in a water bath, but it is more convenient in the microwave.
10. Set aside three tablespoons of warmed marshmallows in a separate bowl. Now we mix the curd mass and most of the marshmallows (you can use a whisk, or you can connect a mixer - it will be faster).
11. Add vanilla sugar and stir.
12. Add blueberry puree to a smaller portion of marshmallows and mix.
13. I built up the sides of the mold with baking paper. Now, alternating two types of mousse, pour them one ladle into the center of the cake.
14. With the help of a match or a skewer, we make stains in the form of a flower or cobweb. Place in the refrigerator for at least 5 hours to set. I left it overnight.
15. To make it easier for the paper to separate from the mousse, I warmed the sides of the cake with a hairdryer. The mousse melted a little and the paper came off easily.
16. Mousse cake with cottage cheese and blueberries is ready. Enjoy your meal!