"Apricot" cake is a no-bake dessert: a gelatin-set cottage cheese and sour cream base with pieces of apricot, topped with a bright layer of lemon jelly. All you need is a blender to whip up the mixture and time in the fridge to let it set. Beautiful and delicate, it's just as good on a festive table as at a family dinner. Very tasty, I recommend it.
"Apricot" Cake
A delicate no-bake cottage cheese and sour cream cake: a gelatin-set base with pieces of apricot and a bright layer of lemon jelly on top.
Ingredients
Method
- Dissolve the jelly packet in 300 ml of boiling water and leave to cool. Pour cold water over the gelatin and leave it to swell.
- Blend the cottage cheese, sour cream, sugar and vanillin into a smooth mixture. Add the diced apricot and stir.
- Melt the swollen gelatin on the stove, let it cool slightly, then pour it into the cottage cheese mixture and stir again.
- Pour the mixture into a pan and refrigerate.
- After 30-50 minutes, take out the cake, arrange apricot pieces on top and pour the jelly over it.
- Return the cake to the fridge until fully set, then it's ready to enjoy. Enjoy your meal!
Notes
The jelly is mixed with half the usual amount of water called for on the package, so the top layer sets firm. The base needs to set before you pour the jelly over it.
Tips
- Use any jelly flavor: I use lemon, which contrasts beautifully with the apricot, but any other flavor works too.
- Use half the usual amount of water for the jelly: mix the packet with 300 ml of boiling water, so the top layer sets firm and doesn't run.
- Be sure to let the dissolved gelatin cool before pouring it into the cottage cheese mixture, otherwise it can separate.
- Let the base set for 30-50 minutes before adding the apricots and pouring the jelly on top, so the fruit stays on top instead of sinking.
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