Cake with cottage cheese and chocolate cream

Description

We are preparing a very tender and airy chocolate-cream cake. This dessert is perfect for any celebration, be assured. Serve it cooled or slightly warm.

Instructions

1. 1

   Step 1

   Preheat the oven to 190°C. To prepare the sponge cake, separate the egg whites from the yolks. Beat the whites until stiff, firm peaks form.

2. 2

   Step 2

   Beat egg yolks with 3 tablespoons of hot water, sugar, and vanilla sugar. Mix flour with baking powder and pudding powder, then sift over the beaten egg yolks.

3. 3

   Step 3

   On top, carefully add the beaten egg whites and mix gently, but not too vigorously.

4. 4

   Step 4

   Line the bottom of a springform pan with parchment paper and place the dough into the pan. Bake the crust for 25 minutes.

5. 5

   Step 5

   We let the finished sponge cake cool at room temperature.

6. 6

   Step 6

   Now we prepare the cream. First, soak the gelatin.

7. 7

   Step 7

   Mix egg yolks with milk and sugar in a saucepan. Heat the mixture almost to boiling, then remove from heat.

8. 8

   Step 8

   Let it cool slightly, then dissolve the gelatin in the warm cream.

9. 9

   Step 9

   Sieve the cottage cheese and add lemon juice to it. Add the cottage cheese to the cooled cream. Beat the whipping cream. Set aside about 100g of the cream for decoration, and mix the rest with the cream mixture.

10. 10

    Step 10

    Divide the cream into two parts. Leave one part unchanged. Add cocoa to the other part.

11. 11

    Step 11

    The final stage of preparation. Remove the sponge cake from the pan, place it on a serving plate, and put the pan's ring around the plate.

12. 12

    Step 12

    Apply a layer of white cream, then a dark one, followed by white cream again, and so on. Place the finished cake in the refrigerator overnight. Before serving, decorate with whipped cream rosettes and chocolate shavings.