Curd cake with berries and cookies

This is a DIETIC, light, tender cake. I didn’t have flour at home, so I had to get out. Tip: to make the cottage cheese cake very, very dietary and not suffer from remorse, replace all the cookies with Fitness cereal for breakfast.

Ingredients

• Dough:
• Yolks - 2 pcs.
• Butter - 70 g
• Creamy cookies - 1 pack (250 g)
• Dry breakfast (I have "Fitness" from Nestle) - 0.5 cups
• Curd layer:
• Fat-free cottage cheese - 500 g
• Vanilla sugar - 1 sachet
• Lemon juice - 1 tsp
• Sugar - 1/3 cup
• Proteins - 2 pcs.
• Berry layer:
• Frozen berries - 500 g
• Orange juice - 0.5 tbsp.
• Honey - 1 tbsp
• Gelatin fix - 1 sachet

Directions

1. Melt butter and cool to room temperature.
2. Separate the yolks from the whites. We save proteins.
3. Put the cookies in a bag and crush with a rolling pin into a fairly small crumb.
4. Beat the yolks with melted butter into a thick creamy mass.
5. Add cookie crumbs and mix well.
6. Beat egg whites with sugar and vanilla sugar until stiff peaks form.
7. Add cottage cheese to egg whites and beat well.
8. We heat the oven to 180 C.
9. Pour our dough into a deep detachable form and tamp it down.
10. Pour flakes on top so that you get small bumpers around the edges.
11. We spread the curd layer on top, not reaching the edges of about 0.5 cm.
12. We put in the oven until the cottage cheese is browned (about 25-30 minutes).
13. Defrost the berries and add a spoonful of honey to them. We save the liquid.
14. Pour our berries with liquid into orange juice.
15. Mix gelatin-fix to the berry mass. If using regular gelatin, then follow the instructions (soak, heat, etc.).
16. We spread the entire berry mass on our baked curd cake - do not be afraid of the liquid - it will harden. We put it in the refrigerator for 2 hours. (Follow the instructions of your gelatin - they have different solidification times).
17. We take it out, open the form, serve yummy to anything :)). The cottage cheese cake is tender and refreshing! Enjoy your meal!