No-Bake Farmer's Cheese Jelly Cake with Cherries

This light summer jelly cake is the perfect dessert for hot days when you want something refreshing, нежное, and effortless. The creamy cottage cheese layer pairs beautifully with the bright cherry topping, creating a dessert that feels cool, silky, and just sweet enough. It’s especially lovely in summer, but you can easily make it year-round using frozen berries. Cherries can also be replaced with strawberries, raspberries, blueberries, or any berries you love

Ingredients

For the Cheese Layer

• 500 g Farmer's cheese (I used 14%)

• 1 cup vanilla yogurt (240 ml)

• 1/4 cup sugar (60 g)

• 14 g gelatin + 1/2 cup water (120 ml)

For the Cherry Layer

• 2 cups cherries (I used frozen cherries)

• 2 cups boiling water (480 ml)

• 1 tbsp sugar

• 14 g gelatin + 1/2 cup water (120 ml)

Steps

Cheese Layer

1. Sprinkle the gelatin over the water and stir. Let it sit for a few minutes until it thickens.

2. Using an immersion blender, blend the Farmer's cheese, yogurt, and sugar until completely smooth.

3. Heat the gelatin in the microwave until fully liquid.

4. Add the gelatin to the cottage cheese mixture and blend once more until silky.

5. Pour the mixture into your cake pan and refrigerate for about 1 hour, until set.

Cherry Layer

1. Sprinkle the gelatin over the water and let it thicken.

2. Pour boiling water over the frozen cherries, add sugar, and stir.
   If using fresh berries, let the berry mixture cool before adding the gelatin.

3. Heat the gelatin until liquid and stir it into the cherry liquid.

4. Gently pour the cherry layer over the set Farmer's cheese layer, distributing the berries evenly.

5. Refrigerate until fully set, about 2–3 hours.