The cookies are crushed with the help of the food processor. Then mix with butter at room temperature and powdered sugar until smooth and a compact mass is obtained.
The composition is placed in a tray with a removable bottom, of approx. 28 cm, lined with parchment sheet. Press well until it is uniform on the bottom of the tray and leave it to cool, until the cream is prepared.
Washed and cleaned strawberries are passed through a blender or food processor. The gelatin is hydrated in cold water, approx. 10 min.
I mixed sour cream with powdered sugar, vanilla sugar and mascarpone.
Separately, I mixed the whipped cream.
The cottage cheese, vanilla sugar and powdered sugar are mixed vigorously with the mixer until smooth. Then add the whipping cream and mix vigorously until you get a cream cheese.
The hydrated gelatin is put on the fire, stirring constantly over low heat, until it reaches the boiling point, then the fire is stopped and left to cool, stirring so that it does not coagulate.
From the cooled gelatin, take a tablespoon and add it to the strawberry puree, stirring until incorporated. Add the rest to the cream cheese and mix until incorporated.
The cream cheese is divided into about two equal parts. To one side, add the strawberry puree and mix until a uniform cream is obtained. Pour over the cookie sheet, then let cool for approx. 10 min, preferably in the freezer.
Meanwhile, prepare the transparent gelatin, mix the gelatin powder with the sugar and cold water, then put it on low heat, stirring constantly, until it reaches the boiling point, until it becomes translucent. Turn off the heat and allow to cool, stirring to prevent clotting.
Remove the cake from the cold, add the white cream, then garnish according to the taste of each with strawberries, pour the cooled gelatin, lightly, over the entire surface, then leave to cool for approx. 2 hours, if you can't resist until the next day. Good luck and good luck!