This cake is prepared according to the cheesecake principle: a shortbread base, delicate layers of cottage cheese and mango. It is better to collect layers in a detachable form with a diameter of 22-24 centimeters. For decoration, you can use fruits, berries or mint leaves.
Ingredients
- Cottage cheese - 400 g
- Gelatin - 25 g
- Mango (large) – 2 pieces
- Sugar - 100 g
- Water - 3 art.l.
- Cookies - 200 g
- Butter - 80 g
Step-by-step cooking recipe
Mash shortbread cookies with a rolling pin or grind in a blender.
Add the melted butter and mix until smooth.
Put the prepared mass on the bottom of the split mold, forming a uniform layer.
Peel and stone the mango, chop it to a puree-like state.
Fill gelatin with water and mix.
Rub the cottage cheese through a sieve or grind it in a blender.
Mix the cottage cheese, 50 g of sugar and half of the soaked gelatin.
Put the mass in a thick layer in the mold and put it in the refrigerator for 1 hour.
Mix mango puree, remaining sugar and gelatin.
Put the resulting mass in the next layer and put it back in the refrigerator for 1.5-2 hours.
