Heart cake with cheese and cherry jelly

Name: Heart cake with cheese and cherry jelly - Ortansa F.
Ingredients: 200 g flour; 75 g sugar; 1 tbsp cocoa; 1/2 packet baking powder; 125 g butter; 1 yolk; 400 g creamy cottage cheese; 150 g sugar; 2 packets vanilla sugar; 1 egg; a small jar of preserved cherries; 250 ml cherry juice; 1 packet red jelly from Dr. Oetker.

Desert - Heart cake with cheese and cherry jelly by Ortansa F. - Recipia

To create a delicious and attractive cake, we start by preparing the necessary ingredients. In a large bowl, we add 250 grams of flour, 150 grams of sugar, 50 grams of cocoa powder, and 1 packet of baking powder. These dry ingredients are mixed with a spatula or whisk until we obtain a homogeneous composition. Then, we continue by adding 100 grams of butter cut into cubes, which should be at room temperature, and one egg yolk. Using our fingers, we knead the dough until all the ingredients are integrated and we achieve a fine and homogeneous texture. After the dough is ready, we wrap it in plastic wrap and place it in the freezer for about 10 minutes, so that it hardens a little and can be grated more easily. Meanwhile, we take care of the cheese filling. In another bowl, we put 400 grams of cottage cheese, 100 grams of sugar, and 2 packets of vanilla sugar. We mix well until the sugar is completely dissolved and the mixture becomes creamy. Finally, we add a whole egg and continue to homogenize the composition, ensuring that no lumps remain. After the dough has hardened, we take it out of the freezer and grate it onto a baking tray lined with parchment paper, making sure to evenly cover the bottom of the tray. We arrange the grated dough to form a compact base. Over this layer of dough, we carefully pour the cheese cream, leveling it evenly with a spatula. Then, we place the tray in the preheated oven at 180 degrees Celsius and bake the cake for 40-45 minutes, until the filling becomes firm and slightly golden on top. After baking, we let the cake cool in the tray. Meanwhile, we take care of the sour cherries. We drain 400 grams of sour cherries from the compote, making sure to eliminate the excess liquid. We place the sour cherries on top of the cake, covering the entire surface with them, to provide a delicious contrast with the cheese cream. We prepare the jelly according to the instructions on the packet, using water and, if necessary, sugar, then pour the gelatin over the sour cherries. We leave the cake in the refrigerator until the next day, so that the jelly sets well. For serving, we remove the cake from the tray and transfer it to a platter. We slice it with a sharp knife, being careful not to destroy the delicate layers of cheese and sour cherries. This dessert will surely bring a smile to the faces of those who taste it. Enjoy your meal!