- Raspberry jam - 300 Grams
- Sugar - 200 Grams
- Gelatin - 30 Grams
- Flour - 100 Grams
- Butter - 50 Grams
- Egg Yolk - 1 Piece
- Vanilla Sugar - 1 Pinch
- Cottage cheese - 120 Grams
- Sour cream 30% - 450 Grams
First, prepare a short dough. To do this, chop the butter with flour into small grits, add the yolk and sugar. Knead the dough until tight. Then close the film and put in the refrigerator for 30 minutes. Then roll out, cut out the form, spread the dough on a baking sheet, pierce it with a fork, cover with baking paper, pour rice or beans on top (the paper does not fly off) and send it to the oven for 10-15 minutes (at 200 g). We prepare the curd cream. To do this, in a deep bowl with a blender, whip the cottage cheese, add sugar, vanillin and gelatin to it and shake again. Gelatin is prepared in advance, thus: gelatin to dissolve in a glass of water, put on a plate and bring to a boil, but do not boil. Let the gelatin cool. Then add sour cream and whisk again. Then in the form, pour the first layer of cream and put in the refrigerator for 15 minutes. From raspberry jelly cut a smaller circle and put on the frozen layer of cream. And immediately pour the second layer of curd cream. Fill not up to the end. And send it back to the refrigerator for 15 minutes. Then comes the second round of jelly more. And again pour the last layer of cream. Pour the last layer of cream. Blunt the surface of the knife. Put in the fridge for 2-3 hours until the dessert is completely solidified. Before serving, the frozen dessert should be gently lowered into hot water for 20 seconds and then turned over the form to a shortbread cookie. Garnish with raspberries. Done!
Servings: 4-5