Cottage Cheese Cake with Strawberries

8 SERVINGS

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INGREDIENTS

15 g gelatin powder
150 g fine oats
60 g smooth peanut butter
60 g coconut oil in liquid form
400 g fresh strawberries
750 g semi-skimmed cottage cheese
300 g white yogurt (3.5% fat)
90 g honey in liquid form

INGREDIENTS FOR THE TIP

Mint for decoration

INSTRUCTIONS

1
First, prepare a cake tin (⌀ 22 cm) and line the bottom with baking paper. Place the gelatin in a small saucepan, pour in 150 ml of water, and set aside to let it swell.
2
While the gelatin swells, prepare the crust: In a medium-sized bowl, mix the oats with peanut butter and coconut oil, spread the resulting mixture on the bottom of the cake tin, and press it down with the bottom of a glass. Wash the strawberries, cut them in half, and arrange them around the edge of the cake tin with the cut side facing out. Store any remaining strawberries in the fridge for later, and also place the cake tin with the crust in the fridge to chill.
3
Next, prepare a larger bowl and mix the cottage cheese with yogurt and honey. Place the swollen gelatin in a saucepan and heat it over low heat, stirring constantly for 1⁠–⁠3 minutes until it dissolves. Then pour the dissolved gelatin into the bowl with the cottage cheese mixture and mix well.
4
Now take the cake tin out of the fridge, spread the prepared cottage cheese mixture over the chilled crust, and return the tin to the fridge for at least 4 hours (ideally overnight) to set the cake.
5
Before serving, decorate the cake with the remaining strawberries and serve.

Tip

You can also decorate the finished cake with a few fresh mint leaves.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.