Sweet Intrigue of the Mother-in-Law - No-Bake Cake

Prepare a 24 cm diameter springform pan. Line the bottom of the pan with parchment paper, securing it with the clasp. Place the chocolate cookies in a food processor or a strong blender and blend them into fine crumbs. If you don't have a blender, put the cookies in a sturdy ziplock bag and crush them thoroughly using a rolling pin. Melt the butter in a small saucepan over low heat, then let it cool slightly.

Pour the crushed cookies into a bowl. Add the melted butter and mix thoroughly with a spoon until all the crumbs are moist and the mixture resembles wet sand. Transfer the prepared mixture to a springform pan. Using the bottom of a glass or a spoon, press down firmly and evenly to compact the base. Place the springform pan in the refrigerator for at least 30 minutes to allow the base to set.

Start by preparing the gelatin. In a small bowl, add 15g of gelatin (about 3 level teaspoons) and pour in 4-5 tablespoons of cold water. Mix and set aside for 10 minutes to swell. In the meantime, wash and sterilize the lemons thoroughly. Grate the zest from one lemon using a fine grater, and then squeeze the juice from both lemons.

In a large bowl, transfer the chilled cheesecake cottage cheese. Add 100g of powdered sugar, grated lemon zest, and the squeezed juice of the lemons. Using a mixer on medium speed, mix everything for 2-3 minutes until the ingredients combine into a smooth, uniform mass. Heat the bloomed gelatin in the microwave (about 15-20 seconds) or in a water bath, just until completely dissolved. Do not let it boil!

To the melted, slightly cooled gelatin, add one large tablespoon of the cheese mixture and mix vigorously. This is called 'tempering' the gelatin. Then repeat the process with another tablespoon of the mixture. Pour the prepared mixture in a thin stream into the rest of the cheese mixture, while continuously mixing on low speed, until the ingredients are perfectly combined.

In a separate, clean, and dry bowl, whip 200 ml of very well-chilled heavy cream. Start at a low speed with the mixer, gradually increasing to maximum. Whip until the cream is stiff and leaves clear marks from the beaters. Add the whipped cream to the cheese mixture in two batches. Gently fold everything together with a spatula, making motions from the bottom to the top to maintain fluffiness. Pour the finished mixture onto the chilled cookie crust, smooth the surface, and place it in the refrigerator for about 1-2 hours until it sets.

When the lemon mixture sets, prepare the second layer. Soak the remaining 10g of gelatin (about 2 teaspoons) in 3 tablespoons of cold water and set aside. Break the white chocolate into small pieces and place it in a bowl. In a small saucepan, heat the solid part of the coconut milk, but do not bring it to a boil. Pour the hot milk over the chocolate, wait a minute, and then mix with a whisk until you achieve a smooth, glossy emulsion. Set aside to cool slightly.

Dissolve the soaked gelatin as in the previous layer. Temper it by adding a tablespoon of the chocolate-coconut mixture, mix, and then pour it into the rest of the mixture, stirring vigorously. In a separate bowl, whip the remaining 200 ml of chilled heavy cream with 50g of powdered sugar until stiff peaks form. Gently fold the whipped cream into the chocolate mixture using a spatula. Remove the cake from the fridge and carefully pour the coconut mixture over the set lemon layer. Smooth it out and return it to the fridge for at least 1-2 hours.

When the second layer of the cake is firm, prepare the jelly. Pour the contents of the package into a bowl and add 400 ml of hot, but not boiling water (use slightly less water than indicated in the package instructions for a firmer jelly). Stir thoroughly until the powder is completely dissolved. Set the jelly aside to cool completely and until it starts to thicken slightly (it should have a consistency similar to jelly).

Take the cake out of the fridge. Evenly distribute fresh raspberries on top of the set coconut layer. Then, very carefully, using a ladle, pour the setting jelly over the fruit, starting from the edges and finishing in the center. Place the cake in the fridge for the last 2-3 hours, or preferably overnight, so that all layers set perfectly and the flavors meld together.

Before serving, carefully run a thin, long knife along the edges of the springform pan to separate the cake from the mold. Then gently unclip the ring. Optionally, decorate the top of the cake with fresh mint leaves. Serve well chilled.