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Edge 20 cm
SHOPPING LIST:
6 orange jellies (77g each)
300 g of ground cottage cheese (can be from a bucket)
EXECUTION:
600 ml of hot water
2 orange jellies
Mix thoroughly. Pour into a flat dish and set aside until completely set.
Cut the jelly into cubes.
Cheese jelly:
450 ml of hot water
2 orange jellies
Mix thoroughly and set aside to cool.
300 g ground cottage cheese (or from a bucket)
Mix for 2 minutes.
Add cold jelly and mix until combined with the cheese
Secure the edge with food foil to prevent the mixture from leaking out.
Place the chopped jelly.
Pour the cheese mass onto the chopped jelly.
Place in the fridge for 2-3 hours.
Jelly topping:
600 ml of hot water
2 orange jellies
Mix thoroughly. Set aside to cool completely.
Remove the cake from the pan
I turned the cake upside down
Secure the edge with foil to prevent the jelly from leaking out.
Use a larger edge (about half a centimeter)
Pour out the jelly. Put the dough in the fridge for about 4 hours, preferably overnight.
Music: Wager With Angels Library - Nathan Moore