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Glass 250 ml
20 cm cake tin
Ingredients:
300 ml of boiling water
2 green jellies (77g each)
Stir until the jelly dissolves and set aside to cool
350 ml boiling water
1 green jelly (77g)
Stir until the jelly dissolves and begins to thicken slightly
150 g of cocoa biscuits
Crumble into sand
Pour the biscuits into a bowl and add 60 g of melted butter. Mix
Pour it onto the bottom of the 20 cm edge and put it in the fridge
500 g of cottage cheese from a bucket
Mix for a while to aerate
Reduce speed and add cooled jelly (300 ml)
Gently pour about 1/3 of the mixture onto the bottom
Spread a few spoons of jelly
Pour out another part of the cheese mixture
A few tablespoons of jelly (leave some for the top of the cake)
Pour out the rest of the cheese mixture. Place in the fridge for 20 minutes
Heat the remaining jelly very gently until it is liquid and pour it on top of the cake. Place the dough in the refrigerator for 4 hours, preferably overnight
Music: You Tube Library - Invisible Beauty - AAkash Gandhi