Cottage Cheese Cake with Fruit
Description
Homemade pastry for tea. Beat the eggs with sugar for 15 minutes, gently fold in the flour, mix carefully. Pour the batter into a removable‑sided pan, previously lining the bottom with parchment paper. Bake until golden, cool in the pan. Remove, cover the pan with plastic film, place the cake into it. For the cottage‑cheese soufflé, dissolve gelatin in 100 ml hot water, stirring, until fully dissolved. Mix cottage cheese with powdered sugar, add the dissolved gelatin. Gently fold, spread over the cake, smooth, and refrigerate to set for 1–1.5 hours. For the garnish, soak the remaining gelatin in a small amount of cold boiled water. Thaw the cherries. In a saucepan pour the juice, add sugar, bring to a boil, remove from heat, mix with the soaked gelatin. Stir well and let cool. On the cottage‑cheese soufflé place the cherries on top, pour cold jelly over them, and refrigerate until fully set. Before serving, remove from the pan, discard the plastic film. It can be served with tea or coffee.