Curd Cake with Cherries and White Chocolate

Ingredients

Cookies 200 g

Butter 100 g

Almonds 50 g

White Chocolate 100 g

Cottage Cheese 500 g

Sugar 1 cup

Sour Cream 250 g

Vanilla Sugar 1 tsp

Eggs 4

Cherry Syrup 1 cup

Gelatin 2 tsp

Crush the cookies into crumbs and mix with softened butter and almonds. Line a springform pan with parchment paper and spread the mixture in an even layer. Melt the chocolate in pieces in a double boiler and mix with the mashed cottage cheese, sugar, sour cream, vanilla sugar, and eggs.

 Spread the mixture over the base and bake the cake for an hour at 175°C. Cool the cake for an hour, leaving it in the oven, only with the door open.

Pour six times the amount of cold boiled water over the gelatin and let it sit until the granules swell. Then, drain off any excess liquid and dissolve the gelatin in a double boiler.

Mix the prepared gelatin with the cherry syrup, pour the mixture over the baked cake, and refrigerate for 5-12 hours. To serve, remove the cake from the pan, carefully remove the parchment paper, place the cake on a serving platter, and cut into portions.

Enjoy!