1 pack of sponge cakes, round
1 1/2 cups fresh or frozen berries + 1/2 cup for decoration
* 1 glass with a capacity of 250 ml.
Line the bottom of a 26 cm diameter cake tin with baking paper and lightly grease the sides with oil, e.g. rapeseed oil (you can also use a silicone mold with a glass bottom).
Place the biscuits on the bottom of the cake tin. Pour gelatin with milk and leave to swell. Then heat it in the microwave for a while (do not boil) and leave to cool. Mix the cottage cheese with vanilla sugar, lemon juice and sifted powdered sugar. Mix the cream until stiff. Pour the cooled gelatin into the cheese mass in a small stream directly under the mixer fork. Then add the whipped cream and mix gently until combined. Pour 3/4 of the mass into the form. Pour the remaining berries into the mixture and mix for a while. We spread it on a light mass and smooth it out. Put in the fridge for a few hours. Serve sprinkled with berries.
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