1 teaspoon gelatin or 1 package of cream fixer (optional)
A few drops of lemon juice
Instructions:
Base:
Crush the biscuits and combine them with melted butter. Spread the mixture on the bottom of the springform pan and press down firmly. Refrigerate for 15 minutes.
Cherry Layer:
Place the cherries in a pot, add sugar and lemon juice. Cook for a few minutes, until they release their juices and break down slightly. Set aside to cool.
Cream Layer:
Whip the cream with powdered sugar until stiff peaks form. Add the mascarpone cheese (or cottage cheese) and combine thoroughly. If desired, add pre-soaked and dissolved gelatin for greater stability.
Assembling the Cake:
Pour the cream mixture onto the cooled base, then the cooled cherries on top. Smooth the top.
Chilling:
Refrigerate the cake for at least 2 hours, preferably overnight.
Serving and storage tips:
The cake tastes best when well chilled – serve it straight from the refrigerator.
Store it in the refrigerator, tightly covered, for up to 3 days.
It can also be portioned and frozen – it retains its good consistency after thawing.
Variations:
