Curd and Plum Jelly Cake

Ingredients

Dark chocolate 200 g

Corn flakes 80 g

Gelatin sheets 16 pcs

Plums 1000 g

Honey 4 tbsp

Sugar 200 g

Grape juice 400 g

Cottage cheese 1% 500 g

Yogurt 150 g

Line the bottom and sides of a springform pan with parchment paper. Melt the chocolate in a double boiler, pour it over the corn flakes, and stir well. Place the chocolate flakes in the pan and spread evenly.

Soak the gelatin in cold water. Place pitted plums, honey, sugar, and juice in a heavy-bottomed saucepan, bring to a boil, and continue simmering over low heat until the plums are soft. Remove from heat, let cool slightly, and dissolve the gelatin in it. Puree with a blender.

Whisk the cottage cheese with the yogurt, then add 2/3 of the completely cooled plum mixture. Spread the cream over the chocolate base, carefully spread the remaining berry puree on top with a spoon, and use a fork to create swirls. Refrigerate the cake until completely set.

Enjoy!