Cottage cheese mousse cake with strawberry jelly

In Estonian

For this recipe I got idea from EV100 cake recipe EV100 tordist "Muraka-kodujuustutort"  and from French classique Fraisier

Cake has crunchy bottom, slightly foamy cottage cheese filling and strawberry jelly on the top. Look´s sweet and taste´s like summer.

The beatiful dishes, what are used in picture have been made by Monika Zirkel and Krista Jaakson.

Cake bottom:
80 g milk chocolate
50 g butter
50 g peanut butter
50 g digestive bisquits
50 g cornflakes
20 g sugar
200 g strawberries for the cake sides

Crush bisquits and cornflakes with blender and add sugar, melted butter and chocolate.
Mix and add peanut butter to the mix. Mix once more until you get even mass.
Cover cake tin ( diameter 20 cm) bottom and sides with baking paper.
Press mix to the cake tin bottom and place to the refridgerator for about 30 minutes.
Choose nice and even strawberries and cut these into halves.
If cake bottom has cooled down, place halved strawberries to the cake tin sides and press these tightly to cake tin sides ( cutting side against the cake tin side). In this way you will get a nice side to the cake 😊

Cottage cheese foam:
100 g milk
100 g white chocolate
40 g Vana Tallinn liqueur
150 g cottage cheese
200 g whipping cream
2 tsp gelatine
water for gelatine

Warm milk until boliling and add chocolate. Mix until chocolate is melted.
Mix gelatine with appr. 4 tbsp of water and war the mixture until gelatine is completely dissolved.
Add gelatine mix to chocolate-milk mix. Add cottage cheese and liqueur.
Put mix to the the refridgerator until it has cooled down, but not jellied.
Whip the cream and add to the mixture.
Put the cottage cheese filling to the cake bottom and let it cool in freezer until the filling has jellied.


Strawberry jelly:
350 g strawberries
70 g sugar
1 tsp gelatine
water for gelatine

Boil strawberries with sugar at low temperature appr. 10 minutes until strawberries will be soft. Do not mix- if you want to have clear jelly.
Put strawberries to the sieve to separate the syrup. Do not mix.
Mix gelatine with appr. 2 tbsp of water and war the mixture until gelatine is completely dissolved.Add gelatine mix to the strawberry syrup and let it cool. Please be careful and do not let the syrup  become a jelly.
Pour cooled syrup to the cottage cheese filling and keep it in refridgerator over night.
Decorate as you wish.