मीठा पनीर केक और स्ट्रॉबेरी जेली

How to prepare the countertop: Start by bringing the butter to room temperature so it's easy to blend. In a large bowl, mix the butter well with the sugar until fluffy and light in color. It's essential to mix enough to incorporate air, which will make the crumble soft and fluffy. Add the eggs, one at a time, making sure each is fully incorporated before adding the next. In another bowl, mix the flour with the cocoa, vanilla sugar and baking powder to make sure the dry ingredients are evenly distributed. Gradually add the flour mixture to the egg mixture, alternating with the water to make a smooth mixture. Finally, stir in the grated chocolate, which will add a delicious texture to the shortcakes. Pour the mixture into a buttered and floured 38x26 cm baking pan and bake in a preheated oven on low heat until golden brown. How to make the syrup: In a small saucepan, combine all the ingredients for the syrup - water, sugar and vanilla essence. Place over medium heat and stir constantly until the sugar dissolves. Once the sugar has completely melted, allow the syrup to boil for a few minutes, then remove from heat and allow to cool completely. Making the cream cheese: In a bowl, blend the cheese with the sugar, vanilla sugar and yogurt until smooth and creamy. In parallel, prepare the gelatine: hydrate it with 100 ml of water and, once it has swollen, place it on the steam bath, stirring constantly until it becomes liquid and forms a light foam. After it has cooled slightly, add the gelatine to the cheese mixture. Finally, add the whipped cream, stirring gently so as not to lose any air. Let the cream chill in the refrigerator until it hardens. Assemble: Drizzle the cooled custard well with the previously prepared syrup to add moisture and flavor. Next, carefully pour in the cream cheese, leveling evenly. Place the cake in the refrigerator to firm up well, at least a few hours, ideally overnight. To prepare the glaze, blend the fresh strawberries in a blender until finely pureed. Add the sugar and water, then bring to the boil, stirring gently, until the mixture comes to a simmer. Prepare the gelatine according to the instructions, i.e. hydrate it and then heat it in a steam bath. When the strawberry puree has boiled, add the gelatine and stir well. Allow the glaze to cool slightly, then pour over the cream cheese. Put the cake in the fridge again to thicken, then slice and serve with joy. This cake is sure to become a favorite with loved ones!