Description
Light not cloying and very yummy cake. Quickly and easily prepared (not counting the time for hardening) and almost improvised products. One word try, you will not regret... And, of course, Bon appetit!!!!
Ingredients
-
Cheese
200 g
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Milk
250 ml
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Cookies
17 piece
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Gelatin
6 g
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Vanilla sugar
0.5 tsp
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Sugar
3 Tbsp
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Jam
3 Tbsp
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Jelly
1 pack
Cooking
Select the appropriate form (I'm, for lack of, took the pot =)). And thoroughly cover it with cling film.
50 ml of milk, add vanilla sugar, dip the cookies in there...
and put on the bottom of the form.
In 40 ml of water soak the gelatin to swell (pack 10 g, here somewhere mate I put it, but I got a little watery, soft consistency, if you want the cake was more jelly, add more...))) in Short, it's to your taste)).
Immediately prepare jelly according to instructions. There is one but: I poured the cake once more liquid jelly, so I have this effect, like cookies soaked in jelly, if you want the jelly was on top of a single layer, it is necessary to give a little to thicken (you can refrigerate).
Next in a bowl put the cheese, sugar (more or less to your discretion) and jam, mix thoroughly. Swollen gelatin is added to 200 ml of milk and put on medium heat, with constant stirring, heat to dissolve (do not boil!!!!). Add the cheese and again mix well.
The resulting mass pour on top of biscuits.
Grind into crumbs remaining cookies and put on top (I've done enough fat layer).
And now this on top pour the jelly (if you pour a liquid like me, then do it gradually and with a spoon until the jelly is left on top and not the glass down). Put in the fridge, preferably overnight, or up to full solidification. Bon appetit!!!!
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