Strawberry cake without baking recipe. No-bake cottage cheese cake with strawberries. Ingredients for cookie cake with cottage cheese and strawberries

Strawberry-curd soufflé

The weight of the cake will be 3 kg.

We need:

• 500 g crumb cookies
• 100 g butter
• 250 ml strawberry yogurt
• 150 g heavy cream 33-35%, chilled
• 150 g powdered sugar
• 300 g fresh strawberries
• 250 g cottage cheese
• 150 ml cold milk
• 25 g gelatin, can be replaced with agar-agar (1 g agar-agar + 4 g gelatin)

• 1 package (90 g) strawberry flavored jelly
• 300 g fresh strawberries
• fresh mint

Preparation:

1.Mash the cookies into crumbs in a blender. Place in a bowl and pour in melted butter, stir until smooth.

2. Take the dish in which we will serve the cake, a ring from a springform pan, wrap it in cling film and place it on the dish. Place the cookie mixture on the bottom, compact it well, but do not overdo it, and put it in the refrigerator for the butter to harden.

3. Pour gelatin with milk and leave for 30 minutes to swell.

4. Fill the cottage cheese with yogurt, add 150 grams of strawberries, 1/2 part of powdered sugar and beat with a submersible blender into a homogeneous mass.

5. Cut another 150 grams of strawberries into not very small cubes and add them to the curd mass, mix.

6. Beat the chilled cream and the rest of the powdered sugar into a fluffy mass, add them to the curd mixture, and mix gently with a spatula.

7. Melt gelatin in a steam bath and add to the curd mass. We do this through a strainer so that grains of gelatin do not get caught.

8. Place the finished soufflé onto the base of the cake, into the mold and place in the refrigerator for 2 hours.

9. Pour 350 ml of hot water into fruit jelly, stir until completely dissolved and cool.

10. Cut the strawberries into slices and place them on the frozen soufflé. Decorate the center of the cake with a sprig of mint, fill the top with a layer of 1/2 part jelly, and place in the refrigerator for 15 minutes.

Then fill it with the rest of the jelly again and put it in the refrigerator for 6 hours. When it hardens, remove the ring and cling film. Can be served.

No-bake strawberry cake with white chocolate

In this recipe, instead of strawberries, you can use bananas, raspberries, sweet plums, and yogurt can be replaced with sour cream.

We need:

• 300 g strawberries
• 100 grams of “Maria” cookies
• 400 g natural yoghurt
• 1.5 -2 bars of white chocolate
• 10 g gelatin +50 ml water
• 1 tbsp. milk

Preparation:

1. Dissolve gelatin in cold water, and then, after swelling, heat until completely dissolved.

2. Wash the strawberries, remove the stems and cut into slices.

3. Cover a springform pan, 16 cm in diameter, with cling film and lay out the strawberries, set aside.

4. Transfer the yogurt to a bowl.

5. Melt white chocolate in the microwave, stirring every 5 seconds until completely melted, add 1 tbsp. milk, mix.

White chocolate can be replaced with 250 g. condensed milk. The cake turns out juicy, tender, soft.

6. Mix yogurt with chocolate, stir until smooth. Add gelatin to this mixture and also mix. The cream is ready.

7. Pour cream into the mold with strawberries, then place cookies over the area of ​​the mold + cookies + cream + strawberries + cream + cookies, and so on until the ingredients run out, the last layer should be cookies.

8. Place the cake pan in the refrigerator for at least 3 hours, preferably overnight. Afterwards, cover the mold with a dish and turn the cake over, remove the mold and film.

Strawberry jelly cake “Strawberry Clouds”

We need:

• 1 kg sour cream, any fat content
• 300 g strawberries
• 2 tbsp. l sugar
• 400 g (1 can) condensed milk
• 40 g gelatin
• 100 ml milk

Preparation:

1. Peel the strawberries from the stems, wash them and cut them into slices, add sugar and place in a saucepan on the stove, bring to a boil, let stand for 2 minutes,

cool and grind in a blender, strain so that no seeds are caught.

2. Pour gelatin with milk and leave to swell. In the microwave, bring the gelatin to dissolve.

3. Mix sour cream with condensed milk in small portions, beat with a mixer. Pour the cooled gelatin into the sour cream in a thin stream, mix with a mixer.

4. Divide the resulting mixture into two parts, mix one of them with the strawberry mass.

5. Cover the mold with film and fill it with gelatin mixture: a spoon with strawberries, a spoon without strawberries

and so on until the ingredients are gone. Place in the refrigerator overnight, for at least 3 hours.

6. Cover the mold with a dish and turn it over, remove the mold and cling film.

The proposed recipes will help you quickly and easily prepare delicious desserts that will delight your household.

Bon appetit!

Delicate curd soufflé, very similar to ice cream, with a berry layer combined with a crispy base.

Ingredients:

• 10 g gelatin;
• 50 ml water;
• 100 g dark chocolate;
• 70 g butter;
• 100 g corn flakes;
• 200 g cottage cheese;
• 1 tablespoon sugar;
• ½ teaspoon vanilla sugar;
• 100 ml milk;
• 100 g white chocolate;
• 200 ml heavy cream;
• 200 g strawberries.

Preparation

Soak the gelatin. Fill it with water and leave to swell for the time indicated on the package.

Melt the dark chocolate along with the butter in a water bath or in the microwave. Pour liquid chocolate over the cereal and stir. This will be the base of the cake.

Line a cutting board with parchment. Place a springform baking dish on it. Cover the inside of the sides with baking paper too. To make it stick better, grease the sides with vegetable oil.

Place the flakes in the pan, level and lightly compact. This is convenient to do with a potato masher. Place in the refrigerator for half an hour.

Beat the cottage cheese with regular and vanilla sugar in a blender. Bring the milk to a boil and add the swollen gelatin to it. Stir thoroughly until the gelatin is completely dissolved. Combine milk with cottage cheese, stir. Next, add melted white chocolate and stir again.

Whip the chilled cream and, when the curd and chocolate mass has cooled to room temperature, combine them.

Pour half the mousse into the mold onto the base and place in the freezer for 10 minutes. Place a layer of strawberries cut into slices (you can use any berries and fruits to your taste) and pour in the second half of the mousse. Place in the refrigerator for two to three hours.

Peel off the parchment from the bottom and remove the cake from the ring. If using a pastry ring, rub it a little. It will heat up and easily “release” the cake.

2. Napoleon

Household members will spend a long time guessing what such thin, delicious cakes are made of.

Ingredients:

• 1 egg;
• 100 g sugar;
• 1 tablespoon cornstarch;
• 5 g vanilla sugar;
• ½ lemon;
• 250 ml milk;
• 70 g butter;
• 2 thin pita breads;
• 100 g walnuts.

Preparation

Mix eggs, sugar and vanilla sugar, starch, zest of half a lemon, pour in and place on low heat until thickened. Add butter to hot cream.

Cut the pita bread into layers approximately 15 x 15 centimeters in size. Grind the nuts in a blender or food processor.

Assemble the cake in layers: pita bread, cream, some nuts, pita bread, cream, nuts and so on. After adding the final cream layer, sprinkle the cake generously with nuts, including the sides.

Leave the cake for an hour or two to soak.

3. Anthill

Incredibly crispy and super easy to make. Instead of cookies - dry breakfast balls.

Ingredients:

• 250 g condensed milk;
• 180 g butter (80–85% fat);
• 250 g chocolate balls;
• 100 g roasted peanuts.

Preparation

Beat the softened butter with a mixer. Continuing whipping, pour into the oil. Add peanuts and chocolate balls (breakfast cereal) to the cream. Mix thoroughly.

Line the inner walls of the pastry ring with parchment and place the chocolate-butter mixture inside. Compact and refrigerate until completely set. Remove the cake from the ring and decorate as desired.

4. No-Bake Chocolate Banana Cake

Thanks to the delicate custard and bananas, the cookies are completely soaked and become like a sponge cake.

Ingredients:

• 200 g sugar;
• 10 g vanilla sugar;
• 4 eggs;
• 50 g flour;
• 600 ml milk;
• 50 g butter;
• 500 g chocolate cookies;
• 3-4 large bananas;
• ½ bar of dark chocolate;
• 1 tablespoon sunflower oil.

Preparation

Separate the yolks from the whites and grind them with regular and vanilla sugar. If the mixture is too thick, add two to three tablespoons of milk. When the mass turns white, carefully, stirring constantly, add flour. Heat but do not boil the milk. Without ceasing to stir, pour it into the egg mixture.

Pour the egg-milk mixture into a saucepan and cook over low heat until it thickens. The cream must be stirred continuously. Remove from heat, add butter, stir.

Take a mold with sides and fill the bottom with cooled cream. Place a layer of cookies on it. If the shape is round and the cookies are square, break them. After impregnation it will not be noticeable.

Cover the cookies with a layer of cream and then with a layer of thinly sliced ​​bananas. Repeat until you reach the edge of the mold. The last layer should be creamy.

Prepare the glaze: break the chocolate into slices, add a couple of tablespoons of milk and a spoonful of sunflower oil. Melt in the microwave or in a water bath.

Pour the glaze over the cake and put it in the refrigerator for three to four hours, or preferably overnight.

5. Smetannik

7. No-bake nut cake

Unusual cakes give nutty notes, and the tender one literally melts in your mouth.

Ingredients:

• 2 eggs;
• 150 g sugar;
• 10 g vanilla sugar;
• 2 tablespoons cornstarch;
• 500 ml milk;
• 90 g butter;
• 160 g breadcrumbs;
• 160 g walnuts;
• 3 tablespoons of condensed milk.

Preparation

Prepare the custard: mix eggs with regular and vanilla sugar, add starch (potato starch or just flour), pour in milk and heat over high heat, but do not let it boil. Reduce heat, stir until thickened. Add 50 g of butter into the still hot cream.

Grind in a blender or food processor. Mix them with breadcrumbs, melted butter (40 g) and condensed milk. Mix thoroughly.

Place a layer of nut mixture about a centimeter thick on the bottom of the mold. Compact and grease with cream. Repeat until you run out of ingredients. The final layer should be cream.

Let the cake set and soak for a few hours in the refrigerator. Before serving, garnish with nut crumbs or whole nuts.

A simplified version of the beloved honey tube cake with cherries.

Ingredients:

• 2 eggs;
• 270 g sugar;
• 10 g vanilla sugar;
• 1 liter of milk;
• 200 g flour;
• 1½ tablespoons starch;
• 250 ml cream with a fat content of 30–35%;
• 1 kg of ready-made puff pastries or strudels with cherries;
• 50 g dark chocolate.

Preparation

Whisk vanilla and regular sugar with eggs. In a separate bowl, mix flour with starch, add to egg-sugar mixture. Do this in portions so that it mixes better.

Heat the milk. A few moments before boiling, slowly pour the egg-flour mixture into it in a thin stream. Stir constantly. Reduce heat to low and simmer until cream thickens.

Cool the custard completely. Pour cooled heavy cream into it. Pour in gradually, stirring each portion.

Place several layers on a dish and generously coat them with cream. Each next layer should be slightly smaller in diameter than the previous one, then you will get a house. It is important that the pastry used is made from shortcrust pastry, otherwise it will not be soaked.

Sprinkle grated chocolate on top of the cake or decorate it to your liking. Place in the refrigerator overnight.

9. Broken glass

A beautiful creamy cake for marmalade lovers.

Ingredients:

• 100 g of multi-colored jelly in powder form;
• 20 g gelatin;
• 100 ml water;
• 3 kiwi;
• 400 g sour cream with a fat content of 10–15%;
• 100 g sugar;
• a packet of vanillin.

Preparation

Prepare the jelly: pour 100 ml of boiling water for every 50 g of powder, stir, cool and put in the refrigerator until completely hardened. If you don't have ready-made colored jelly, color regular gelatin using fruit juices or food coloring.

When the jelly hardens, you will need to cut it randomly. The pieces should be quite large and uneven, like broken glass. Peel and cut the kiwi into large cubes.

Beat cooled sour cream with sugar and vanilla. Dissolve gelatin in water. When it swells, melt it (but don't boil it). In a thin stream, continuing to whisk, add it to the sour cream.

Combine the sour cream mass with jelly and kiwi, mix thoroughly and place in a silicone mold. Smooth out so that no pieces of jelly stick out. Place in the refrigerator until completely frozen.

10. No-bake cake with boiled condensed milk

A wonderful combination of buttercream with nuts and dates.

Ingredients:

• 100 g walnuts;
• 150 g dates;
• 1 tablespoon butter;
• 80 g dark chocolate;
• 50 g corn flakes;
• 15 g gelatin;
• 80 ml water;
• 200 g sour cream with 20% fat content;
• 200 g;
• 400 ml ryazhenka.

Preparation

In a food processor or blender, grind dates (can be replaced with prunes) and nuts with butter.

Place the springform pan or pastry ring on a flat plate. Line the inner walls of the pan with a strip of parchment. Place the nut-date mixture inside, smooth and compact. Place in the refrigerator for 10–20 minutes.

Mix melted chocolate with corn flakes. Stir until all the cereal is coated in chocolate. Place them on parchment and spread them across it so that they barely touch. Put it in the freezer.

Soak the gelatin: dilute it in water and leave for the time indicated on the package.

Make the cream: first beat sour cream with condensed milk, then add fermented baked milk and beat thoroughly again. Melt the swollen gelatin - it should completely dissolve, but not boil. Cool slightly and pour it into the cream. Whisk again. Pour the cream onto the base of the cake and put it in the refrigerator for half an hour.

Decorate the top with chocolate-covered cornflakes and refrigerate the cake until completely set. This will take about four hours.

Each of us, both adults and children, loves to enjoy a piece of delicious cake, but preparing this dessert is usually a very tedious and time-consuming task.

Today we will prepare a refreshing curd and cream soufflé cake with strawberries. To prepare it, we don’t even need an oven, which is especially important in the summer.

Curd and strawberry cake without baking is a very beautiful, airy and delicate delicacy.

This cake is quite easy to prepare, and since it is not subjected to heat treatment, the products included in its composition retain all the beneficial properties.

This cake can decorate any holiday table and become a beautiful end to the holiday.

For this cake we will need the following products:

List of ingredients:

For the base:

• 250 gr. biscuits
• 150 gr. roasted nuts
• 200 gr. butter

For the soufflé:

• 500 gr. cottage cheese
• 500 ml. cream
• 200 gr. powdered sugar
• vanillin
• 40 gr. gelatin (2 tbsp)
• 100 ml. water

For filling:

• 500 gr. strawberries
• 2 packets of cake jelly
• 100 gr. Sahara
• 0.5 l. water

For the base:
For the soufflé:
For filling:

Cake creamy curd soufflé with strawberries without baking - step-by-step recipe:

First, let's soak the gelatin, which we will need for the curd soufflé.

Pour it into cold boiled water, mix well and set aside for swelling.

Let's prepare the base for the cake

To do this, you need to chop the cookies and nuts.

I use biscuit cookies, although you can use absolutely any kind, butter or sugar.

We grind the cookies in a blender, but you can do this using a meat grinder, food processor, or put them in a bag and roll them with a rolling pin until smooth crumbs.

We repeat the same procedure with nuts. You can use any nuts, I used walnuts, which need to be pre-roasted and cooled.

Pour the chopped nuts into the bowl with the cookies.

Melt the butter until soft or liquid (I do this in the microwave) and place it in the same bowl.

Mix all the ingredients until smooth, this is what you should get.

We will prepare the cake in a springform pan with a diameter of 26 cm.

The sides of the mold must be lined with cling film or, in my case, parchment paper.

Lightly grease the sides with vegetable oil to make the paper stick more easily.

Our form is ready!

We put the nut-cream mixture into it, distribute it evenly over the entire surface, and compact it well. This can be done with a spoon, the bottom of a glass, or a silicone roller.

The base is ready, put the mold in the refrigerator.

And while the cake hardens, prepare a creamy curd soufflé.

For this we need a mixer, manual or planetary.

Place cottage cheese in a mixer bowl, which must be rubbed through a sieve in advance; you can use cottage cheese of any fat content.

Pour powdered sugar there, add vanillin, pour in cream. I use cream with 25% fat, but it doesn’t matter, you can use any or replace it with sour cream.

Install the whisk attachment and beat the mixture until smooth and fluffy.

In the meantime, our soufflé is whipping, let's make strawberries

It needs to be washed and dried, cut each strawberry lengthwise into 2 halves.

The strawberries are sliced, and now you need to melt the gelatin, you can do this in the microwave or in a water bath, the main thing is not to bring it to a boil.

This is how liquid gelatin turns out to be. Let's set it aside and let it cool a little.

In the meantime, the base for our cake has frozen well, we take the mold out of the refrigerator.

Place the strawberries cut in half, cut side to side, around the entire circumference of the mold.

Without stopping whipping, pour slightly cooled gelatin into the bowl of the curd soufflé in a thin stream.

Mix for another minute and turn off the mixer.

Pour the resulting curd and cream mixture into the prepared pan and place it in the refrigerator until completely hardened. Depending on the quality of the gelatin, the soufflé hardens in about an hour.

After an hour, we will prepare the jelly for filling the cake; for this I will use 2 bags of ready-made jelly for the cake.

Pour the contents into a ladle, add sugar, mix well and fill with cold boiled water.

Mix everything thoroughly; instead of water, you can use fruit juice half and half with water, compote or syrup from canned fruits.

Place the ladle on the stove, bring the mixture to a boil, but do not boil; I left this procedure behind the scenes.

Set the finished hot jelly aside, take the mold with the frozen curd and cream soufflé out of the refrigerator and decorate the surface of the cake with the remaining strawberries. Decorate the cake as you wish.

Fill the prepared cake with more hot jelly

This needs to be done quickly, because... ready-made jelly for cakes has the ability to instantly harden while still hot. If you see that the jelly is hardening right in the ladle, warm it up a little and continue pouring the cake.

Place the cake filled with jelly in the refrigerator until completely hardened.

As soon as the cake hardens, take it out.

Remove the split ring from the mold, remove the paper sides, carefully transfer the cake to a plate, and remove the bottom of the mold and parchment paper from under the cake.

Our curd and cream soufflé cake with strawberries is ready!

This light summer dessert is perfect for a friendly or family tea party.

The cake turns out cool, moderately sweet, with the taste of roasted nuts, with a pleasant delicate curd and creamy aroma and a slight sourness of fresh strawberries. Each layer of the cake is delicious in its own way, and the combination of these flavors is simply amazing! The dessert literally melts in your mouth!

To prepare this cake, fresh fruits and berries are best suited: strawberries, raspberries, blackberries, currants, peaches, apricots or grapes. You can also use fresh frozen or canned fruits.

Until the fresh strawberry season ends, cheer yourself and your loved ones up by preparing this curd-strawberry treat! I wish everyone bon appetit!

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To impress your acquaintances and friends with your culinary skills and enjoy a delicious dessert, you don’t have to knead the dough for a long time and stand at the stove.

Your guests will be delighted with these cakes! website I’m sure you won’t be able to spoil them, even if you try very hard.

Chocolate Banana Cake

You will need:

For the base:

• 100–200 g cookies
• 50–100 g butter

For filling:

• 2–3 bananas
• 400 ml sour cream or natural yoghurt
• 100 ml milk
• 6 tbsp. l. granulated sugar
• 3 tbsp. l. cocoa or 80–100 g dark chocolate
• 10 g gelatin

Preparation:

Pour gelatin into 100 ml of water and leave to swell for the time indicated on the package. Break the cookies and place them in the bowl of a blender or food processor. Grind it into crumbs.

Melt the butter, add to the cookie crumbs and mix well. Place the mixture on the bottom of the springform pan, level and compact well. Place in the refrigerator for 30 minutes.

Pour milk into a saucepan, add granulated sugar, swollen gelatin and cocoa. Heat, stirring constantly, until the gelatin is completely dissolved. Do not boil. Remove from stove.

Add sour cream or natural yogurt. Mix.
Peel the bananas, cut in half and place on the base. Carefully, slowly pour the chocolate mixture on top.
Place in the refrigerator for at least 3 hours to set.

Fruit and berry cake

You will need:

• 300 g biscuit
• 0.5 l. sour cream
• 1 cup of sugar
• 3 tbsp. l. gelatin
• berries and fruits (strawberries, bananas, kiwi, etc.)

Preparation:

Break the crust into pieces and set aside.
Pour 1/2 cup of cold water over the gelatin and leave for half an hour. Then heat the water until the gelatin is completely dissolved.

At this time, beat the sour cream and sugar and, stirring, gradually add the gelatin mixture to them. Line the bottom of a deep bowl with cling film (or parchment). Lay out in layers: fruits/berries, then pieces of biscuit, again a layer of berries/fruits, etc.

Then pour everything with the sour cream-gelatin mixture prepared earlier. Place the fruit cake in the refrigerator for 3-4 hours. Carefully invert onto a large plate and serve.

Curd cheesecake

You will need:

• 500 g cottage cheese
• 1 can of condensed milk
• 10 g instant gelatin
• 2/3 cup water (or milk)
• 250 g shortbread cookies
• 100 g butter
• berry sauce for serving

Preparation:

Grind the cookies into crumbs using a blender. Melt butter, mix with cookies, grind until smooth crumbs. Line the bottom of a 21 cm diameter baking dish with paper. Layer the cheesecake base, pressing the cookie crumbs firmly into the bottom and sides of the pan.

Dilute gelatin in 2/3 cup of water and leave for 10 minutes. Then place the cup with gelatin in hot water and, stirring constantly, completely dissolve the gelatin. Mix cottage cheese with condensed milk. Pour gelatin into the resulting curd mass and whisk everything together thoroughly.

Place the curd mixture on the cookie base and smooth it out. Cover the cheesecake pan with cling film and refrigerate for 3 hours to set. When serving, top with berry sauce or jam.

Strawberry cracker cake

You will need:

• 2 kg fresh or frozen strawberries
• 500 g heavy cream
• 500 g cracker, preferably square
• 1 cup of sugar
• 50 g dark chocolate for decoration
• 1 packet vanilla sugar

Preparation:

Separate the strawberries from the stems, sort, rinse well with running water and leave in a colander to drain off excess water. Then set aside a few berries to decorate the cake, and cut the remaining berries into thin slices.

Beat the cream with sugar and vanilla sugar into a thick cream. Divide the crackers into 4 equal parts or into several parts according to the size of the dish in which the cake will be prepared.

Place the first layer of crackers in a dish for preparing strawberry cake, cover with whipped cream, and place strawberry slices on them. Repeat this with all layers. Decorate the top layer of cream with strawberry slices and any strawberries that are left for decoration.

Break the chocolate and melt it in the microwave. Make sure that the chocolate does not boil. Then carefully pour melted chocolate over the finished strawberry graham cracker cake.

Milk jelly with chocolate

You will need:

• 750 g milk
• 150 g chocolate
• 100 g granulated sugar
• 30 g gelatin
• vanillin to taste

Preparation:

Soak gelatin in cold boiled water in a ratio of 1:8 and leave to swell for 30–40 minutes.

Grate the chocolate on a coarse grater and dissolve it together with sugar in hot milk, add dissolved gelatin, bring to a boil, pour into molds and cool.

Before serving, lower the jelly mold into hot water for 1-3 seconds, then cover with a plate and turn it over, remove the mold. Drizzle the jelly with syrup or decorate with whipped cream.