Fruit jelly cube with cottage cheese

ingrediencie

Cesto

3 pcs of homemade eggs 1 cup powdered sugar (250 ml) 2 cups semi-coarse flour (250 ml) 1 cup vegetable oil (250 ml) 1 cup lukewarm water (250 ml) 1/2 packet baking powder

Custard cream

300 g soft cottage cheese 300 ml whipping cream (33%, chilled) 2 tbsp icing sugar to sweeten

You still need

200 ml milk to pour over the baked cake jam to taste to coat the cake fresh fruit (strawberries, blueberries, raspberries, …)

Finish

2 packets of cake jelly clear

progress

Fresh tasting dessert topical for this time of the year, when the fruit is ripening.

1.

Cesto: Beat eggs, sugar until frothy add oil, lukewarm water alternately in batches. Sift the flour and combine with the baking powder. Line a 24×34 cm baking tray with parchment paper, grease the sides with butter and dust with flour.

2.

Spread the dough evenly on the baking sheet. Preheat the oven to 180 degrees and bake for 25 minutes.

3.

When the cake is still hot, pour the milk over the cake and leave to cool.

4.

Remove the baking paper from the cooled casing and brush the casing with jam.

5.

Cottage cheese cream: Beat cream, sugar until foamy add cottage cheese.

6.

Wash the fresh fruit dry cut into slices. I used canned tangerines so I drained them and used the juice for jelly.

7.

Smooth the custard on the cake and place the fruit on top, see photo below. Juice the compote, water prepare the gelatin according to the instructions. When slightly cooled, spread from the center all around, set aside in the refrigerator to harden. Before serving, cut into cubes, triangles, rectangles…

8.

Good taste!