Cake with tender cottage cheese cream👍

Cake with tender cottage cheese cream👍

You will need:
For the sponge cake:

• 5 eggs
• 1 tbsp. sugar
• 1 tbsp. flour
• 1 tsp grated lemon zest
  For the cream:
• 20 g gelatine
• 150 ml water
• 300 gr cottage cheese
• 5 tbsp powdered sugar
• 250 ml cream
• canned pineapples

Preparation:

1. Beat the whites with sugar to firm peaks. Introduce the yolks one at a time, beat well.
   Add the flour in batches and mix gently.
   Pour the dough into a mold lined with paper.
   Don't forget to twist the mold a couple of times to some side. Bake for 25-30 minutes at 180 degrees.
   Take the biscuit out of the mold. Remove the paper. Let cool completely. Then cut into two cakes

Cream:
Soak gelatin in water.
Mix curd with cream, powdered sugar and beat well in a blender. Heat gelatin until dissolved and mix with cottage cheese. Add pineapples.
Place the bottom half of the crust in a mold, lay paper on the sides.
When the cottage cheese mass starts to harden, pour it on the cake.
Cover with the second cake and put in the refrigerator for 6 hours.
Then take out of the mold, remove the paper.
Sprinkle with powdered sugar. Cut into serving pieces