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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix crushed biscuits and melted butter thoroughly and press into a loose bottom cake tin lined with greaseproof paper. Refrigerate until needed.
Mix lemon juice and condensed milk.
Soak gelatine in cold water.
Beat cream until thick and mix with cottage cheese.
Add the cream and cheese mixture to the condensed milk mixture.
Melt the soaked gelatine over hot water and add to the mixture.
Spoon the filling onto the biscuit base and refrigerate.
Wash the fruits.
Arrange the fruit as desired on the set filling.
Carefully pour the gelatine mixture over the fruit.
Leave to set in the refrigerator.
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You can substitute cherries with any fruit of your choice for the topping.
Can I use a different type of cheese?
Yes, you can use cream cheese instead of cottage cheese for a richer flavor.
How long should I refrigerate the cake?
Refrigerate the cake for at least 4 hours or until fully set.
Can I make this cake in advance?
Yes, you can prepare the cake a day in advance and keep it refrigerated until serving.
What can I use instead of gelatine?
You can use agar-agar as a vegetarian alternative to gelatine.
How do I ensure the crust stays firm?
Make sure to press the crust firmly into the tin and refrigerate it until it is set.
