Wild strawberry and cottage cheese cake

Grind the hazelnuts finely and crush the biscuits, add the cocoa and mix everything with melted butter. Press the mixture into a 26 cm springform pan. Sprinkle 100 g of wild strawberries on the base and crush the rest with 50 g of sugar (use a potato masher or a wooden spoon, not a food processor or a hand-held mixer). For the filling, purée the cottage cheese with the sugar and divide into three parts: add ⅔ of the crushed wild strawberries and 2 tbsp liqueur to one part, the rest of the crushed strawberries and 1 tbsp liqueur to the second part, and leave the third part plain.

Swell the gelatine leaves in cold water, squeeze them dry and dissolve in a small amount of hot water. Add the gelatine to the filling in a fine stream and let it set for a while. Whisk the whipping cream and stir it into the filling that has started to set. Pour the darker layer of the filling on the base first, the lighter layer on top of it and finally the white layer (the lines between the layers will not be clear-cut but will sort of melt into each other). Allow the cake to refrigerate overnight, then cover it with whipped cream and decorate with wild strawberries.