Dissolve the strawberry jelly according to the instructions on the package. Leave to set slightly, but still liquid.
Cookie base preparation:
Place the cookies in a ziplock bag and crush into fine crumbs or grind in a food processor.
Melt the butter and mix with the crushed cookies.
Line a baking tin (preferably a cake tin) with baking paper and pour in the cookie mixture, spreading it evenly and pressing lightly to the bottom.
Cookie cheese and yogurt mixture preparation:
Heat the milk in a small pot, but do not bring to a boil. Add the gelatin and stir until completely dissolved. Set aside to cool.
In a bowl, mix the Greek yogurt with the curd cheese and powdered sugar until smooth.
Add the cooled gelatin to the cheese and yogurt mixture, stirring constantly to combine well.
Layering:
Place a layer of cookie mixture on the bottom of the tin.
Place a layer of sliced or wedge strawberries on the cookies.
Spread a layer of the cheese and yogurt mixture over the strawberries, spreading it evenly.
Repeat the layers until all the ingredients are used up, ending with a layer of the cheese and yogurt mixture.
Adding the jelly:
Place a few whole strawberries on top for decoration.
Gently pour the setting jelly over the top of the dessert, making sure the strawberries are immersed in the jelly.
Cooling:
Refrigerate the strawberry cake for at least 2-3 hours, until the jelly is completely set and the flavors have blended.
Decoration:
Before serving, you can decorate the strawberry cake with mint leaves.
Additions:
You can experiment with additions such as whipped cream, almond flakes or chocolate icing to give your strawberry cake an even more unique flavor.
Enjoy! Enjoy a delicious, fruity dessert on hot summer days
