Lemon Curd Cake

Crush the cookies (you can pass them through a meat grinder or roll them with a rolling pin in a plastic bag).

Melt the butter in a saucepan over low heat and mix thoroughly with the crushed cookies. Press this mixture into a cake pan in an even layer, compacting it well, and freeze.

Dissolve sugar in 80 ml of water, boil for 3-5 minutes. While the syrup is being made, squeeze the juice from the lemon and grate the zest.

Beat the yolks, gradually pour in the sugar syrup (the dish must be heat-resistant!), without stopping the beating. Continue beating until the mixture becomes colorless and cools down.

Dissolve the gelatin in the remaining water. Mix the cottage cheese, zest, lemon juice, gelatin, and the yolk mixture with syrup. Stir until smooth.

Whip the cream to a thick foam and add it to the mixture.

Place in a cookie base (previously cooled to a solid state). Chill in the refrigerator for a few hours until the cake sets.

Decorate the cake with fresh berries or canned peaches.