Biscuit Cake
Description
The dish is prepared without unnecessary complications. 1. First, separate the egg yolks from the whites. Beat the yolks into a foam and gradually add 2 tablespoons of sugar. Beat the egg whites with 1 pinch of salt, then add sugar and continue beating. Mix flour and starch, combine half of this mixture with the beaten yolks. Mix one-third of the egg whites into the yolk mixture. Then add the remaining whites, flour, and starch. Mix thoroughly. 2. Grease the bottom of a baking pan with butter. Lightly dust with flour and pour in the batter. Preheat the oven to 180°C. Bake the cake layer for 35 minutes. 3. Remove the cake pan from the oven. Lightly dust a baking sheet with flour, place the pan (bottom side up) on it, and let it sit in this position for 10 minutes. Allow the sponge cake to cool completely, then cut it into two smaller layers. 4. Thoroughly beat the high-fat cottage cheese in a bowl. Place it in the refrigerator. 5. Prepare the filling: Beat the cream with sugar. In another bowl, beat sugar and egg yolks. Add cottage cheese, whipped cream, and chocolate chips to the yolk mixture. Mix until smooth and uniform. 6. Prepare the soaking syrup: Mix brandy and strong coffee. Soak the cake layers with this mixture. Spread the filling over the first (bottom) layer. Place the second layer on top. Spread cream over the top of the cake. Sprinkle with chocolate chips, decorate with kiwi slices and halved strawberries. Refrigerate the cake for 3.5 hours. The finished dessert is ready to serve.