No-Bake Curd Cream Cookie Cake

Healthy and tasty curd treat! Easy to cook! A no-bake cake with curd cream cookies will be a real lifesaver for preparing a quick homemade dessert. Since the dish is not subjected to heat treatment, the importance of the quality and freshness of cottage cheese and sour cream comes first. Since the dish can primarily be used in the childrenʼs menu, be sure to take this point into account.
cook time: 8h
Nora Vaughn
No-Bake Curd Cream Cookie Cake

Nutrition Facts (per serving)

352
Calories
13g
Fat
28g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Sugar 70 g
Sour cream 170 g
Ready shortbread cookies 220 g
Cottage cheese 300 g

Recipe instructions

Step 1

Step 1
To make a homemade cottage cheese cake without gelatin, you will need shortbread cookies, sour cream of any fat content, non-dry cottage cheese and granulated sugar. It is best to take cookies without any flavoring additives, rectangular or square in shape. I personally really like to use shortbread cookies “Anniversary Bouquet” or similar ones for such desserts.

Step 2

Step 2
Choose cottage cheese that is soft, moist, perfectly fresh, and natural. Mash it with a fork, add sour cream and granulated sugar. You can add a little vanilla sugar. Mix all ingredients for the curd mixture thoroughly.

Step 3

Step 3
Place and spread some curd cream on a flat plate. This is necessary so that the cookies do not “ride” around the plate while assembling the cake. Place the first layer of cookies on top.

Step 4

Step 4
Then layer the curd cream and cookies alternating to create a kind of cake. The top layer should be curd.

Step 5

Step 5
Spread the remaining curd mass in a thin layer on the sides, filling in any unevenness. This is easy to do with a silicone spatula. If desired, you can add pure raisins, chopped prunes, dried fruits, candied fruits, and chopped soft nuts along with the curd mass. To soak, place the curd cake without gelatin in the refrigerator overnight.

Step 6

Step 6
Dry, fragile shortbread cookies will be saturated with moisture from sour cream and cottage cheese and will become soft. The curd mass in the layers will thicken and become like real cream. In this form, the cake can be easily cut into portioned pieces. The cake should not be stored for more than one or two days. Therefore, when preparing, count on such a quantity of ingredients that the dish will be eaten the next day, or at least within a day.

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