Delicious No-Bake Curd Easter Cake Recipe

Start by adding the gelatin to the cold water, stirring well to combine. Allow the mixture to sit in the refrigerator for 15-20 minutes until it firms up.

In a large bowl, mix together the cottage cheese, cream cheese, sweetened condensed milk, powdered sugar, and vanilla paste. Pass the mixture through a sieve to achieve a smooth texture.

Incorporate the candied orange peel, dried cranberries, and dried cherries into the cheese mixture. Mix well until evenly distributed.

In a separate bowl, gently melt together the white chocolate and butter until smooth. Make sure to stir continuously to prevent burning. Then fold this melted mixture into the cheese mixture.

Heat the gelatin mixture in the microwave for 30-40 seconds or over a water bath until fully dissolved. Add this warm gelatin to the cheese mixture, stirring well to combine.

Chill the heavy cream in the refrigerator for 2-3 hours. For best results, chill your mixing bowl and whisk as well. Whip the cream until soft peaks form and gently fold it into the cheese mixture.

Prepare your molds by lightly greasing them with vegetable oil. Evenly distribute the mixture among the molds, smoothing the tops for a clean finish.

Place the molds in the freezer and let the cake set for 2-3 hours until firm. Make sure the cakes are well frozen before proceeding to the next step.

Once the cake is frozen solid, remove it from the molds and decorate as desired. Enjoy your delicious no-bake curd Easter cake!