This cake is a favorite in our family. It is light and airy and we use it for dessert.
Biscuit base:
300 g sweet oatmeal biscuits (eg Bixit or Digestive)
1 tablespoon brown sugar
2 teaspoons cinnamon
100 g melted butter
Ostefromasj:
1 pk lemon jelly powder
3 dl boiling water
200 g cream cheese
120 g melis
3 dl fresh cream
1 teaspoon vanilla extract
3 dl whipped cream
3 Gelélag:
3 pk strawberry jelly powder
7.5 dl boiling water
Decorations:
Sliced strawberries
Crush the biscuits into crumbs and mix sugar, cinnamon and butter. Place the ring on a tall cake tin (approx. 24 cm in diameter) directly on a cake pan. Lay cake foil around the edge, if you have one. Press the biscuit over the bottom and well into the edges of the mold so that it is completely tight. Put the mold in the refrigerator for 1 hour.
Make sure you have room in the freezer so the cake can cool down quickly in the next steps of the recipe.
For the cheese formation, dissolve the lemon jelly powder in boiling water. Cool the jelly at room temperature until it is cold but still liquid. Whisk together cream cheese, powdered sugar, crème fraîche and vanilla. Pour the cooled jelly into the cheese mixture and beat the mixture evenly. Whip the whipped cream to a fluffy cream in another bowl. Turn the whipped cream into the cheese filling and stir well so that all lumps of cream are removed. Divide the cheese filling into 3 equal parts. Store at room temperature while preparing the cake. Stir occasionally so that the cheese filling does not harden.
Pour 1/3 of the cheese filling over the biscuit base in the cake tin. Put in the freezer for 30 minutes so that the cheese filling hardens.
Dissolve 1 pk strawberry jelly powder in 2.5 dl boiling water. Allow the jelly to cool until it is cold but still liquid.
Take the form with the hardened cheese filling out of the freezer. Pour over the cooled strawberry jelly. Put the mold back in the freezer for 30 minutes so that the jelly hardens.
Take the mold out of the freezer and pour over the other third of the cheese filling. Put the mold in the freezer so that the cheese filling hardens. Meanwhile, dissolve the next packet of strawberry jelly powder in 2.5 dl of boiling water. Allow the jelly to cool until it is cold but still liquid.
Take the form with the other layer of hardened cheese filling out of the freezer. Pour over the cooled strawberry jelly. Put the mold back in the freezer for 30 minutes so that the jelly hardens.
Take the mold out of the freezer and pour over the last third of the cheese filling. Put the mold in the freezer so that the cheese filling hardens. Meanwhile, dissolve the third and final packet of strawberry jelly powder in 2.5 dl of boiling water. Allow the jelly to cool until it is cold but still liquid.
Take the mold with the third layer of solidified cheese filling out of the freezer. Pour over the last cooled strawberry jelly and garnish with strawberries. Put the mold in the fridge (not the freezer) and leave the cake until everything has set, preferably overnight. If you have used edge foil, loosen it or not, carefully cut around the edge before loosening the mold.
