Cake with cottage cheese and jelly without baking cookies

12 servings
4 hours


1. Foundation. Crush cookies into different dishes. Add ground nuts to chocolate crumbs, and grated lemon zest to milk zest.

2. Line the bottom and sides of the detachable shape (⦰ 26 cm) with parchment. First, first compress chocolate cookies to the bottom, then - light. Put in the refrigerator to freeze.

3. Cherry plum jelly. Dissolve gelatin in a small amount of water. Put the cherry plum in a saucepan, pour 50 ml of water, pour in sugar. Bring to a boil and simmer the berries until soft. Roll the berries on a sieve and wipe (leave 50 ml of syrup for curd jelly). Warm the gelatin until dissolved, combine with cherry plum syrup and pour into the mold over the cookies. Refrigerate until set.

4. Curd jelly. Pour the gelatin with cherry plum syrup, allow to swell, warm until dissolved and cool to room temperature. Combine the cottage cheese with sour cream, sugar and vanilla sugar and beat well. Pour in the cooled syrup with the gelatin. Beat until uniform. Pour curd jelly over cherry plum and refrigerate until fully set.

5. Decoration. Pour the finished cake over cherry plum puree, decorate with cherry plum, lingonberry berries and mint leaves.