Moulin Rouge tortillas

Preparation steps

• Dough preparation:
• Using a mixer at maximum speed, make the room temperature butter to be smooth. Gradually mix in the sugar and vanilla - stirring the sugar constantly.
• Stir the eggs into the butter mixture (one at a time, stirring each for at least 30 seconds).
• Add flour, milk and finally baking powder to the mixture.
• Shake the dough in a baking tray lined with baking paper (40 × 50 cm - the bigger the better) and bake in a preheated oven for 25 minutes at 180 ° C.
• Separate the baked biscuit from the edges of the baking tray with a knife, take it out and leave it to cool for 5 minutes. After 5 minutes, use a donut mold (ø 8 cm - 10 cm) to remove the circles from the biscuit (about 4 - 5 circles). Leave the rest of the biscuit on the side to cool completely.
• Crumble the rest of the biscuit with your hands (later it will be used to coat the edges of the cake).
• Preparation of cream:
• Soak the gelatin according to the instructions on the back of the bag.
• In one bowl, mix cottage cheese with yogurt, apricot liqueur, gin, champagne and sugar.
• Drain the gelatin, melt it and first mix it with a little prepared cheese mixture and then mix it into the whole cheese mixture. stir.
• Whip the sweet cream into a solid batter and mix into the cheese mixture.
• Place the prepared cream in a decorating bag with a round large opening (I used ordinary freezer bags) and apply to the cut circles of the biscuit in a thick layer. The edges of the cake and flatten with a flat knife. Place the cakes on plates and refrigerate for at least 2 hours.
• Coat the cooled cakes with the prepared crumbs from the rest of the biscuit.
• Jelly as desired (I used cherry jelly and cup wine) melt and pour over the cakes using a spoon.