Ingredients:

cookies (similar to “Jubilee”) – 200 gr.;
sour cream – 500 g;
butter – 100 g;
cottage cheese (or cream cheese) – 150 g;
sugar – 120 g;
gelatin – 1 sachet (10 g);
vanilla sugar – 1 sachet (10 g);
lime (or lemon) – 1 pc.;
green kiwi jelly – 1 package;
mint – 1 sprig (you can not add).

Cooking:

Start preparing the cake from the base. To do this, crush the cookies in a food processor or blender. If household appliances are not at hand, take a rolling pin, wrap the cookies in a bag and roll them out with a rolling pin. It is advisable to keep the butter warm in advance so that it becomes soft. If you did not have time or forgot to do this, heat the oil in the microwave or in a water bath.

Pour the cookie crumbs and butter into a bowl, mix well. After you take a detachable cake mold, the classic version is 22 cm in diameter. Cover the bottom of the mold with parchment paper and spread the resulting dough from the crumbs on the bottom of the mold, evenly distributing and tamping.

Now send the dough for half an hour in the refrigerator and proceed to the main part of the cake – jelly cream. Pour gelatin with water (100 ml) and leave the granules to swell for 10 minutes (or according to the manufacturer’s recommendation indicated on the package). Then put gelatin on a small fire and heat up to a maximum of 50 degrees – in no case should you boil! Do not forget to stir the liquid until the gelatin is completely dissolved. Cool down.

Rub the cottage cheese through a sieve so that it does not turn out to be granular, but a smooth consistency, add sugar, sour cream and vanilla sugar. Take a lime, cut off approximately 1/4 of its part from two edges and squeeze out the juice (2 tablespoons should turn out). The middle half of the lime will come in handy for garnishing.

Beat everything until the sugar dissolves. Beat preferably in a deep bowl so that the sour cream does not splatter. Then, in a slow stream, pour gelatin into the whipped mass, continuing to beat. Pour the resulting cream into a mold on a layer of cookies and again put the cake in the refrigerator for an hour or two.

Take the Kiwi jelly and cook according to the instructions on the package, while reducing the amount of water by 100 ml. Give the jelly the opportunity to cool, take out the cake and pour the Kiwi jelly onto the frozen curd and sour cream layer. Then put the finished cake in the refrigerator for another 4-5 hours so that all layers completely frozen.

Before serving, do not forget to take the cake out of the mold. It remains to decorate the lime jelly cake, for this you can make curls from thinly sliced ​​lime circles and put mint leaves.