#quickly
Ingredients: Yubileynoye cookies, butter, sugar, pumpkin juice, soft cottage cheese in a tube, gelatin
Cooking method:
Add 3/4 cup water to the gelatin and leave it to swell.
You prepare the base of the cake: you interrupt the pack of cookies with a blender into crumbs.
90 g plums. melt butter in a water bath.
Add to the liver, mix thoroughly.
You put siliconized parchment paper on the bottom in a split cake pan, pour a mixture of cookies and butter on it and ram it all with a mashed potato crush. You clean it for the time being in the cold.
The main part of the cake: you add sugar to the pumpkin juice, stir it all until the sugar dissolves, squeeze out soft cottage cheese there, stir it (I mixed it with a mixer).
Add gelatin to the juice with cottage cheese and on the stove, heat it up to about 60 degrees, but don't boil it!
Pour it onto the base of the cake and put it in the cold, about 12 hours for reliability.
It turns out a very tasty, slightly sweet jelly cake. I wanted to decorate the top with grapes or tangerines - oh, I didn't have time this time... Continuation of the story about saving pumpkin juice