The deliciously sweet, light cottage cheese cream is wonderfully completed by the refreshing taste of the harsh fruit decoration. This cake is really easy to prepare and very tasty, too!

Preparation time: 20 minutes + 120 minutes cooling + decorating

For how many cakes?:

Preparation

1. First prepare a 23 cm (9,06 in) diameter springform cake tin, line it with silicone baking paper in a way that the paper hang over the edge of the cake tin.

2. Put the sponge cake in the cake tin.

3. Start to prepare the cream filling. Mix thoroughly all the ingredients except the whipping cream and the gelatine in a mixer.

4. Whip the cream in a big bowl until stiff.

5. Spoon the cottage cheese mixture slowly into the whipped cream.

6. Previously, 2-3 minutes ago, we had to pour water over the gelatine. Now pour the water off, put the gelatine into a bowl and start to melt it on the lowest temperature, constantly stirring. This will take about 10-20 seconds.
Attention! Do not boil the gelatine, and do not heat it too much, either! At the moment it is melted, it’s ready!

7. Now, constantly stirring, pour the gelatine in a narrow stream into the cottage cheese mixture. Take care to dissolve the gelatine thoroughly in the mixture!

8. Now fill the cake tin. Heap the cottage cheese mixture on the sponge cake base, and smooth away the surface.

9. Now refrigerate the cake for 2-3 hours. When cooled, decorate it with fresh fruits.

10. Take the springform cake tin off, and peel of the silicone baking paper, too.

11. Slice the cake with a knife dipped in hot water.