The calculation in the recipe is for an 18cm (7.09 inch) cake.
- Whip the eggs with sugar for 10 minutes.
- In a separate bowl, heat the milk with butter until the butter dissolves. Add the cottage cheese to this, and mash with a blender.
- At the end of whipping the eggs, add the cottage cheese mixture, and whip for a few more seconds.
- Sift flour with baking powder, and mix gently.
- Bake the sponge in an 18cm (7.09 inch) mold at 320F (160C) to a dry skewer, for about 45 minutes.
- Cool the finished biscuit, and cut it into 3 cake layers.
- Soak the gelatin in water.
- Bring the cherries with sugar to a boil, and mash with a blender.
- Cool the mass to 140F (60C), add the gelatin, and mix.
- Cool the cherry puree completely.
Cottage cheese mousse
- Soak the gelatin.
- Blend the cottage cheese, cream and powdered sugar with an immersion blender.
- Add the cold cream, and whip the mass to soft peaks.
- Dissolve the gelatin in the microwave; then add a couple of tablespoons of mousse to it, and pour it into the main mass. Mix.
- Assemble the cake in a ring.
- Follow such an order: a cake layer - half of the mousse - half of the cherry filling (randomly pour over the mousse) - a cake layer, etc.
- Put the cake in the fridge overnight.