Recipe For Cake "Snow Fluff"

The king of simple cakes – juicy cake”Snow fluff”! You may think it’s difficult to make, but in reality it’s just assembling ready-made ingredients. You won’t believe how easy it is to put together a no-bake cheesecake that’s perfect for your next celebration. The anatomy is simple: shortbread cookies, a mousse layer of cottage cheese, cream and fruit jelly, and finally a topping of sweet coconut flakes.

Ingredients:

12 pieces of cookies “Chess”, “For tea”, etc.;
2 packets (80-100 g each) of fruit jelly with gelatin (lemon, mango or peach);
2\3 glasses of water;
450 g cottage cheese;
200 g 33% cream;
2 tablespoons of powdered sugar;
3 tablespoons coconut flakes;
1 tablespoon each of butter, sugar;
vanilla to taste.

How to make a snow fluff cake

Step 1:

Place foil in a rectangular pan (26×19 cm or slightly smaller) so that the edges hang over the sides of the pan. Lay out a rectangle of sweet shortbread cookies (3 pieces wide, 4 pieces long).

Step 2:

Pour 2 packets of fruit jelly with gelatin with boiling water, stir, and leave for a while until the mixture cools to room temperature.

Step 3:

Place cottage cheese in a mixer bowl, add powdered sugar and vanilla to taste. This recipe contains homemade cottage cheese, no lumps. Rub store-bought cottage cheese through a sieve 2 times or punch it with a blender.

Step 4:

Beat cottage cheese with powdered sugar for 3 minutes.

Step 5:

Add dissolved jelly in small portions. Mix ingredients at medium speed for 2 minutes or until smooth. At this point the mixture will become quite runny.

Step 6:

Separately, whisk the chilled heavy cream in a tall glass. Add the whipped cream to the bowl, mix gently at the lowest speed, or better yet, stir in the cream by hand with a spatula.

Step 7:

The main part of the cake is ready – curd mousse-jelly with gelatin. Its taste depends on the jelly, choose yellow fruits, the base color will be almost white.

Step 8:

Spread the curd mousse onto the cookies and smooth them out. Place the cake in the refrigerator.

Step 9:

In a saucepan, mix sugar, butter and coconut. Fry over medium heat for several minutes. Cool the mixture and pour it onto the cake before it hardens.

Step 10:

The no-bake “Snow Fluff” cake will harden in the refrigerator for 5 to 10 hours. Remove the finished cake from the mold by the edges of the foil and cut into 12 servings.

Step 11: