Ingredients :
1 kg of soft white cheese 9% «Tnuva»
1 Chantilly cream 38% «White Chef»
1 small bag of gelatin
Wild berry jam
Sugar or sugar substitute to taste (between 4-3 teaspoons)
Preparation :
1. Beat the "metouka" cream until stiff peaks form. Mix together the cheese and sugar. Meanwhile, dissolve the gelatin in warm water (1/2 cup of plastic water) until completely dissolved and without lumps.
2. Mix all the ingredients together until smooth. Pour into a round mold and refrigerate for 1 to 2 hours until set and gelatinous.
3. Spread the jam evenly over the cake.
In addition, you can make a base (before pouring in the mixture) with 3 roughly chopped matzos mixed with 100g of brown sugar and butter (to replace the shortbread biscuits).
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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