Mousse cake with apricots. Beautiful and delicious cake without baking. This cake is for everyone!

Mousse cake with apricots.
Beautiful and delicious cake without baking. This cake is for everyone!

I will need:
For the base:
Cookies - 300 grams
Butter - 150 grams

For curd mousse:
Gelatin - 13 grams
Water - 65 milliliters
Cottage cheese - 450 grams
Sugar - 170 grams
Vanillin - 2 grams
Sour cream - 250 grams

For the apricot mousse:
Gelatin - 10 grams
Water - 50 milliliters
Apricots - 1 kilogram
Sugar - 120 grams

For decoration:
Apricot slices
Apricot kernels
Dark chocolate - 100 grams

Cooking:
To begin with, I pour gelatin with warm water, and while it swells, I prepare the base for the cake. For the base, grind the cookies in a blender to fine crumbs, add melted butter and mix well. I spread the resulting mixture on the bottom of the mold, and carefully compact it with a rolling pin so that when the finished cake is cut, the base does not break or crumble. I put the finished base in the refrigerator and start preparing the curd mousse.
Cottage cheese, sugar, vanillin and sour cream carefully interrupt with a blender, add swollen gelatin and still interrupt with a blender until smooth.
Now I'm making apricot mousse. I peel the apricots, put them in a saucepan and bring to a boil over medium heat. Add sugar, stir until dissolved and transfer to a bowl. Using a blender, I make puree from these apricots, add gelatin and mix well until smooth.
When both mousses are ready, you can start assembling the cake. I take out the form with the base from the refrigerator and alternately pour layers of curd mousse first, and then apricot mousse. After pouring each layer, I put the cake in the refrigerator and for 15-20 minutes to harden, then the layers will be even and beautiful.
I decorate the finished cake with apricot halves and kernels. For piquancy, I burned the chopped apricot with a gas burner and covered everything on top with chocolate.
Beautiful and unusual, and most importantly, a delicious cake is ready!

Enjoy your meal!

Tip 1. It is better to cover the cake mold with parchment or cling film first. Thanks to this, the finished cake will be easier to remove from the mold.

Tip 2. While the pan with apricots was on fire, I peeled the apricot kernels from the shell to decorate the cake.

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