Ingredients :
Shortbread cookies - 500 g
Butter - 250 g
Fat cottage cheese - 350 gr
Honey - 2/3 tbsp.
Vanillin
Cocoa - 30g
Fruit in season (peaches, bananas, strawberries) - 50g
Stir until smooth and homogeneous mass of melted butter (100g) and 1/3 of honey. Gradually add the cocoa powder. The mixture is ready to put in the refrigerator.
Beat the fat cottage cheese, the remaining butter and honey and vanilla in a blender until smooth.
Add to the cottage cheese the remaining butter (150 g), vanilla sugar and granulated sugar (50 g), knead until a smooth mass. To taste, you can make the mixture sweeter by adding more honey.
Spread a sheet of foil and top with a layer of baking paper on a flat surface.
Lay out three rows of cookies, five in a row, leaving a gap of about 5 millimeters between rows.
Mark the borders of the rectangle with a simple pencil - spread the chocolate paste on this spot, smoothing it out with a knife. Then lay out the cookies. Only on the middle row evenly lay out 2/3 of the cottage cheese mixture. In the center along the curd place slices of fruit, on top lay the remaining curd mass.
Now take the edges of the foil and, lifting them, form a shawl. Wrap thoroughly on all sides and leave in the refrigerator for 10-12 hours or overnight.
When ready, unwrap and sprinkle with cocoa before serving.
Have a glorious meal!
