Vegajó Cottage Cake (Dairy-free “cheesecake” experience)

1. Cream the plant-based butter and sweetener until fluffy.
2. Add the egg yolks, then the vanilla and lemon zest.
3. Stir in the Vegajó Cottage and mix until smooth.
4. Dissolve the gelatin in 0.5 dl of water, then mix it into 1.5 dl of hot plant-based milk until fully dissolved.
5. Once cooled, stir it into the cottage cheese mixture.
6. Pour into a 16 cm cake mold and place in the fridge while preparing the fruit (e.g., strawberry or kiwi slices).
7. Dissolve another packet of gelatin in 2 dl of fruit syrup, then add 1 dl of hot water and let it cool.
8. Once the cream layer has set, arrange the fruit on top and pour the gelatin mixture over it.
9. Return to the fridge until completely set.

Note
● For a fully vegan version: instead of eggs, you can use 1 dl of plant-based whipping cream, or it can be omitted entirely.
● For a plant-based alternative to gelatin, agar-agar can be used.