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Торт "Абрикоса"

"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.
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Prep Time 25 minutes
Cook Time 0 minutes
Setting time in the fridge 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Cakes
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

  • 400 g sour cream
  • 400 g cottage cheese
  • 150 g sugar
  • 30 g gelatin
  • 150-200 ml water cold, for the gelatin
  • 1 sachet jelly I use lemon
  • apricots
  • vanillin pinch

Method
 

  1. 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.
  2. Blend the cottage cheese, sour cream, sugar and vanillin into a smooth mixture. Add the diced apricot and stir.
  3. Melt the swollen gelatin on the stove, let it cool slightly, then pour it into the cottage cheese mixture and stir again.
  4. Pour the mixture into a pan and refrigerate.
  5. After 30-50 minutes, take out the cake, arrange apricot pieces on top and pour the jelly over it.
  6. 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.