Cizika

Preparation steps

• Whisk the margarine that was at room temperature, honey and ground biscuits. Stir to blend nicely. Arrange it in a round mold with a hoop.
• Whip the sweet sour cream. Separately whisk some spread cheese that is not salty, mileram or in my case kajmak-purchase spread, with powdered sugar. Combine with sweet sour cream and mix in the gelatin that has previously swelled in cold water and melted over a low heat - you know how it goes. Spread the well-beaten filling over the crust.
• Put the fruit in a bowl and sprinkle with 4-5 teaspoons of sugar. Bring to a boil for a few minutes, not long. Add swollen gelatin and stir well to melt and distribute evenly. Leave to cool a bit, about ten minutes and pour over the filling. Flatten nicely and leave to set overnight.
• Use a knife to separate the edges of the cake from the hoop and remove the hoop. Enjoy ...