STRAWBERRY CAKE

INGREDIENTS FOR THE BOTTOM:

170 g butter cookies
70 g butter, melted
INGREDIENTS FOR CHEESE MASS:

700 g cottage cheese e.g. from a bucket
4 tablespoons of plain yogurt
1 teaspoon of vanilla extract or essence
5 tablespoons of powdered sugar
3 1/2 teaspoons of gelatin
1/3 cup hot water
INGREDIENTS FOR STRAWBERRY LAYER:

500 g strawberries, fresh or frozen
2 x strawberry jelly
1/2 cup water
INGREDIENTS FOR CREAM LAYER:

600 ml 30% cream
1 lemon jelly
200 ml hot water
1 tablespoon icing sugar (optional)
ADDITIONALLY:

a few crushed biscuits on top
Form with dimensions 24 × 24 cm, lining with baking paper or foil.
Boil the strawberries with water. Lightly cool and mix into a mousse, then add jellies and mix until dissolved. Set aside to cool and light concentration.
Biscuits grind in a blender or put into a strong plastic bag and crumble with a roller. Then add melted butter and mix until moist sand is formed. We put on the bottom and press it. We put in the fridge for the preparation of cheese mass.
We dissolve gelatin in hot water and let it cool. We mix cottage cheese with yogurt, vanilla and powdered sugar. We slowly pour gelatin mixing all the time. Lect on biscuits, then put in the fridge for about 15 minutes. Put the solidifying strawberry mass into the cheese layer and put it back in the fridge.
We dissolve lemon jelly in 200 ml of hot water. We leave it to cool. Mix the cream into a thick paste. Then pour the jelly in a small stream, mixing all the time. Finally, you can add powdered sugar if the weight is not sweet enough. We put on a strawberry layer and sprinkle the top with crushed biscuits. We put in the fridge for a few hours or all night.