Mummon blue-and-white celebration cake

First prepare the Mielihyvä cookies, the recipe for which is below and from which the cake base is made.

Ingredients:

COOKIES:
1 pkg / 70 g Mummon’s Mielihyvä potato flakes
1 dl wheat flour
1½ dl sugar
0.75 dl cream
0.75 dl butter, melted
1 tsp baking soda

BASE:
½ of the cookies
50 g melted butter

FILLING:
4 dl whipping cream
2 jars plain quark
1 lemon zest, grated
1 tsp vanilla sugar
about 250 g white chocolate
6 gelatin sheets

Preparation:

Mix the sugar, cream and melted butter together. Pour in the combined dry ingredients and stir until smooth.

Divide the dough into 48 pieces and roll into balls. Pat the cookies onto the baking paper using flour. Leave plenty of space between the cookies, as they spread in the oven. Bake at 175 degrees for about 10 minutes. Let the baked cookies cool.

Cake base:
Use half of the cookies to prepare the jelly cake and the rest can be eaten as is.
Crumble the cookies in a plastic bag, pour into a bowl and mix in the melted butter. Add baking paper to the bottom of a springform pan. Press the mixture onto the springform pan.

Prepare the filling:
Put the gelatin sheets to soak in cold water.
Beat the cream into whipped cream. Mix in the quark, lemon zest, vanilla sugar and lastly the melted chocolate. Mix until smooth. Squeeze the water from the gelatin sheets and add the sheets to a small amount of boiling water. Stir until the gelatins have dissolved. Let cool for a moment and add the liquid in a thin stream to the filling while stirring constantly. Pour the filling over the crumb base in the pan. Cover the cake with cling film and place in the refrigerator to set for at least 4 hours or overnight.

Carefully remove the cake from the pan and lift onto a serving platter.

In honor of Independence Day, part of the filling can be colored with blue food coloring. Mix a few drops of color in a separate bowl into a portion of the filling. Pour white and blue filling alternately onto the base in the pan. Swirl patterns from the blue filling gently on top with a spoon.