Emerald City Lime Cake

1. Stage

Chop the cookies through a meat grinder, or with a chopper, or with a rolling pin.

2. Stage

Add softened butter and knead until smooth.

3. Stage

Take a removable 22 cm mold and put it in a flat plate. Place our cookies and tamp them down.

4. Stage

Put the billet in the refrigerator for 30 minutes. Prepare the next layer. Soak the gelatin in 100g of cold boiled water to swell. Read the instructions on the package. I had regular gelatin and it swelled for 30 minutes.

5. Stage

Rub the cottage cheese through a sieve. I got homogeneous cottage cheese with a shredder. Add the sugar, sour cream and vanilla sugar. Squeeze out 2 tbsp of lime juice. Beat with a mixer until the sugar has dissolved.

6. Stage

The swollen gelatin should be heated or on a low heat, or a couple of minutes in the microwave, until the gelatin is completely dissolved. Pour into the sour cream mixture, stir until smooth.

7. Stage

Take out of the fridge, pour the mixture onto the cookies and put them back in the fridge for a couple of hours.

8. Stage

We take dry green jelly and pour it with water, according to the instructions, reducing the amount of water by 100 grams. I could not find green jelly, so I got out of the situation by buying yellow jelly and dyeing it in the desired color.

9. Stage

I had it written on the jelly that dilute in hot water, if you have the same, you need to cool the jelly to room temperature.

10. Stage

Pour the jelly on top of the sour cream layer.

11. Stage

And again we put it in the fridge for 4 hours.

12. Stage

The cake is ready, carefully remove the mold. This is what the cake looks like in the cut.