Ingredients
Cake layers
eggs
5pc
sugar
140g
4.90oz
0.56cup
9.38tbsp
cottage cheese
120g
4.20oz
0.48cup
8tbsp
milk
150g
5.07fl oz
butter
60g
2.10oz
4tbsp
flour
170g
5.95oz
0.68cup
11.39tbsp
baking powder
1tsp
Cottage cheese mousse
gelatin 220 bloom
8g
0.28oz
0.54tbsp
water for the gelatin
50g
1.69fl oz
cottage cheese
350g
12.25oz
1.40cup
23.45tbsp
powdered sugar
70g
2.45oz
0.28cup
4.69tbsp
whipping cream (for the cheese)
100g
3.38fl oz
whipping cream (for beating)
200g
6.76fl oz
Cherry layer
cherries
100g
3.50oz
0.40cup
6.70tbsp
sugar
50g
1.75oz
3.35tbsp
gelatin 220 bloom
5g
0.18oz
0.34tbsp
water
30g
1.01fl oz
Leveling
cream cheese
400g
14oz
1.60cup
26.80tbsp
whipping cream
150g
5.07fl oz
powdered sugar
60g
2.10oz
4tbsp
Method
The calculation in the recipe is for an 18cm (7.09 inch) cake.
Cake layers
- 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.
Cherry layer
- 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.
Assembly
- 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.
