Curd cake with grapefruit jelly

Ingredients

• vanilla sugar - 1 tsp
• butter - 70 g
• 0.5 cup biscuit crumbs
• 0.5 cup ground almonds
• sugar - 3 tbsp.
• 40 g gelatin
• cottage cheese - 1 kg
• water - 1 glass
• 500 ml grapefruit juice
• 1 cup heavy cream
• fine sugar - 1 cup

Cooking

Step 1

1. Pour gelatin into a saucepan, pour a glass of water, let stand for 10 minutes. Then heat it over low heat, without bringing to a boil, until completely dissolved. Pour grapefruit juice into a deep pan, add half of the gelatin solution, mix and refrigerate for 2-3 hours. 2. Preheat the oven to 200º C. Mix the biscuit crumbs, almonds, sugar, vanilla sugar and softened butter thoroughly until smooth. Pour the mixture into a suitable sized springform pan, smooth the bottom and sides of the pan, place in the oven and bake for 12 minutes. Remove form from oven, set aside. 3. Place cottage cheese, cream and sugar in a blender, beat until smooth. Whisking constantly, pour in the remaining gelatin. Place in refrigerator for 15 minutes. 4. Cut frozen grapefruit jelly into pieces of the same size. 5. Cut out a rectangle from thick paper, 3 cm longer than the circumference of the selected shape, 15-20 cm wide. Place the paper inside the mold, pressing it firmly against the sides. Set aside a few tablespoons of curd. Mix the rest of the mass with pieces of jelly and put in a mold. 6. Put the reserved curd mass on top, level the surface and refrigerate for 3-4 hours. Decorate the finished cake with candied fruit