- egg - 3 pieces
- sugar - 75 Grams
- vanilla sugar - 1 piece
- flour - 90 Grams
- a bag of dry chocolate pudding - 1 piece
- baking powder - 1 teaspoon
- gelatin - 20 grams
- egg - 4 pieces (for cream)
- sugar - 200 Grams (for cream)
- milk - 250 milliliters
- cream - 500 milliliters
- lemon - 1 piece
- cottage cheese - 750 Grams
- cocoa - 2 Art. spoons
- a bag of crispy straws - 1 piece
Heat the oven to 190 gr. To prepare the biscuit, we separate the proteins from the yolks. Beat the whites in thick, thick foam. Whisk egg yolks with 3 tablespoons of hot water, sugar and vanilla sugar. Mix flour with baking powder and pudding, sift through whipped on yolks. On top carefully put the whipped whites and mix, but not too intensively. The bottom of the separable form is lined with parchment and we spread the dough into the mold. Bake basis for 25 minutes. Ready to bake the cake at room temperature. Now we prepare the cream. First we soak gelatin. Egg yolks are mixed with milk and with sugar in a saucepan. Bring the mixture almost to a boil and remove from heat. Let's cool a little, then dissolve the gelatin in a warm cream. We rub cottage cheese, add lemon juice to it. We put cottage cheese in a cooled cream. Whisk the cream. Approximately 100g of cream is put aside for decoration, the rest is mixed with cream. We divide the cream into two parts. One part - leave unchanged. In the other, add cocoa. The last stage of preparation. We take out the biscuit from the form, put it on the dish and put the side of the mold around the dish. Apply a layer of white cream, then dark, then again white cream, etc. Ready to put the cake at night in the refrigerator. Before serving, decorate with rosettes of whipped cream and chocolate straw.
Servings: 3