Lemony cottage-cheese cake with blackberry

On Friday afternoon I went to the market for some vegetables for the weekend then when I saw the fresh blackberries, my fantasy started up. I imagined that I prepare something creamy, light summerish cake for what it's not necessary to warm up the oven when it's 37 degrees outside and it fits to the blackberry.

I remembered the eternal favorite no-bake cake what my best friend's mum made when we went to grammar school and what I prepare several times every summer since then. Thank you for it Évi!!:)

I guarantee that everyone will love this light cake which is an unbelievably fresh dessert because of the lemony cottage cheese cream. 

Ingredients:

For the base:
25 dkg ground digestive biscuits
7,5 dkg butter (or marge)
2 tablespoon castor sugar

For the filling:
30 dkg cottage cheese
175 g plain yoghurt
7 dkg sugar
10 g gelatin
2 lemons

For the top:
blackberry (or any other seasonal fruits)

Make the base: Grind the digestive biscuits with a nut grinder into a big bowl or put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Mix with the sugar, add the melted butter and knead into a well-shapable dough adding some milk if it's needed.

Butter a 21 cm loose-bottmed tin then tip the dough into it and press firmly down into the base to create an even layer. Set aside until we prepare the filling.

Make the filling: Place the cottage cheese, the yoghurt, sugar and grated lemon zest in a bowl then beat with an electric mixer or with a wooden spoon until smooth.

Squeeze the juice of lemons out in a small pan, mix with the gelatin, add 2 tablespoon water and boil stirring continuously. Let it cool for a while then when it's lukewarm, admix to the cottage-cheese mixture and spoon on the biscuit base.

Cover with clingfilm and put in the fridge after approx.half an hour.

Place the fruits on it only when the filling has chilled.