SATURATION
3/4 cup of water
3 tablespoons of lemon juice
2 tablespoons of powdered sugar
ADDITIONALLY
2 packages of oblong biscuits
1 pack of cocoa biscuits
1 can of kajmak, approx. 400 g
PREPARATION:
Line a 24 x 24 cm or similar baking tin with baking paper. Soak the sponge cakes in water with juice and sugar for a while. We place them in rows one next to the other.
Pour gelatin with water and leave to swell. Heat it in the microwave for a while, mix and leave to cool.
Mix the cream with the cheese until thick cream. Then add the sifted powdered sugar and gelatin poured in a small stream. Spread half of the cream on the sponge cakes, cover with biscuits and add the kajmak cream. Then another layer of biscuits, the remaining cream and slightly soaked sponge cakes. Wrap the finished dough in foil and put it in the fridge overnight.
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