Berry curd cake

Why cannot I resist sweets? I don't know, that is my nature...As far as I know, I am not the only one of the kind on planet earth, that is relaxing...

This post is dedicated to all my co-sweet-lovers! You know dear sweet-lovers, I have found the formula...sweet and light cake...this cake is really light and low in calories, especially if you use low-fat curd...and it is really really easy to prepare. I mean, the time from carving for something sweet to ready home-made cake is around 20 minutes.  This is one of the easiest cakes ever!

Actually, I made it while multi-tasking during the housewarming party...

So the crust is cookie crust, the same as that of dot cake. Only that I used chocolate cookies this time. You can either bake the crust (which I prefer doing) or just combine 50 gr. of melted butter with 200 gr. of cookies (or 100 gr cookies and 100 gr of walnuts).

Filling
200 gr curd
150 ml whipping cream
1 tbsp sour cream
3 tbsp juice of raspberry preserve/ or any other preserve (add gradually to adjust sweetness to your taste)

Topping
Raspberry jelly from package

Mix cookies and butter to make the crust. Bake for 3-5 minutes if desired. Let it chill.

Mix curd and sour cream using an electronic mixer until smooth texture is achieved (around 4-5 minutes). Gradually add the preserve juice to curd mixture. Taste to see the sweetness. If the whipping cream is not sweetened, make sure that the mixture is a bit sweeter than you want the final product to be.

In a separate bowl whip the cream. Join curd mixture and cream using a wooden spoon. Taste for sweetness again.

Put the filling over chilled crust and place in refrigerator until serving time.

Make jelly according to package instructions. Transfer jelly on top of filling prior to serving. If you are not comfortable using jelly for decorating cakes, just make chocolate ganache (see dot cake for instructions).