Chocolate layer cake with berry jam

All ingredients must be at room temperature.

• Combine softened butter, powdered sugar and salt, beat until smooth.
• Add the egg and continue beating.
• Separately combine the sifted flour, cocoa and baking powder, mix well.
• Gradually introduce the flour mixture and quickly knead the dough; the dough should be soft, but not sticky to your hands.
• Add the flour mixture gradually (it took me a little less than the indicated amount).
• Divide the dough into 7-8 parts, and place it in the refrigerator for 30-40 minutes.
• Roll out and cut into a ring with a diameter of 16cm.
• Bake each cake for 10-12 minutes.
• Let the cake layers cool completely.

• For the cream, combine sour cream, sugar, vanilla sugar, eggs, cornstarch, and cook until thickened, stirring all the time over low heat.
• Cover with cling film and let cool completely.
• Mash the cottage cheese with a blender or wipe it through a sieve until smooth.
• Combine the custard base, cottage cheese, mascarpone and quickly beat with a mixer until all the ingredients are combined.

• Mash the cottage cheese using a blender.
• Combine all the components, and whip with a mixer until uniform.

• Grease each cake layer with the cream.
• You can divide the cream into 7 equal parts for a beautiful cut.
• On top of the cream, apply a thin layer of jam, stepping back from the edges.
• Cover the finished cake with frosting. It can be any to your taste.