• Plain wafers Classic – 2 packs
  • Cottage cheese – 400 g
  • Sugar Powder – 400 g
  • Butter – 250g
  • Sour cream – 3 tsp
  • Cocoa powder – 1 tsp
  • Vanilla sugar – 1 tea spoon
  • Marshmallow – 150 g
  • Corn starch – 200 g
  • Soft cookies – 200 g
  • Egg – 1 pcs
  • Lemon juice – 20 ml


  1. Prepare the mastic: heat the Marshmallow in the microwave until it slightly increases in volume (40–60 seconds). You can also do it in a water bath. Stir to obtain a homogeneous mass.
  2. Small portions add powdered sugar. When the powder is over, start adding starch. As soon as the mastic thickens shift it to the surface with starch, knead until the mastic does not stop sticking to your hands, each time adding starch (knead 5–7 minutes).
  3. Wrap the mastic in plastic wrap. Leave for half an hour, mastic can be stored up to a day in the refrigerator, if it is very thick – put it in the microwave for 10 seconds, then knead.
  4. Prepare cream: mix butter together with powdered sugar until smooth. Add small portions of cream, whip each time until smooth.
  5. Take cottage cheese, add small portions to the butter and continue whipping. Add cocoa and vanilla sugar. The finished cream should be smooth. It depends on the softness of the curd.
  6. A very thin layer of oil wafer cakes. Do not spread the top cake. Must stay 3 tbsp of cream.
  7. Cookies grind in a blender into crumbs. Crumb should be the same and small. Also, cookies can be grated on a very fine grater.
  8. Mix the crumbs with the remnants of the cream to a thick paste. To make the paste more liquid, add some cream or milk. A thin layer, coat the sides and top cake. Put the cake on a dish or serving plate
  9. Suit roll out on surface dusted with cornstarch. Mastic is very easy to break, do not let it stick to the table. Lift it by twisting on a rolling pin. Transfer the mastic on the cake and cut the edges with scissors, leaving 3–4 cm margin. Tuck the mastic under the cake. Decorate the figures with icing.
  10. Prepare «Icing»: Mix1 egg-whites together with 150 g powdered sugar, add a few drops of lemon juice. The mass should be very thick. Put in a pastry bag or bag, make a small hole with scissors. Draw or print snowflakes or other figures on plain paper, cover the paper with a sheet of parchment, or any transparent surface, film, package, file will fit. Draw on the contour of the figure and allow to dry for 5–12 hours.
    Bon appetit!