1 cup = 250 ml
You can make the cake in a larger cake tin, e.g. 24 cm, increasing the ingredients by 1/4.
Line the bottom of a 20 cm diameter cake tin with baking paper. The sides can be greased with butter and sprinkled with breadcrumbs or semolina.
Sift the cake flour and potato flour together with the cocoa into a bowl. Separate the egg whites from the yolks and mix them with a pinch of salt until stiff. At the end of mixing, add sugar one spoon at a time until the mixture is thick. Reduce the mixer speed to minimum and add one egg yolk at a time. Using a
spatula or spoon, add the dry ingredients in several portions and mix gently. Put the dough into a form and bake at 170 ยบ C for about 35 – 40 minutes until the so-called dry stick. After baking, remove from the oven and cool in the tin. Remove gently when the cake is cold. Lightly cut the top and tear it into
small pieces. Then cut it into two parts. Place one part on the bottom of the form, soak it with half of the punch and spread it with jam or frosting.
Cottage cheese, eggs and milk for the cheese mass should be at room temperature. Melt the butter in a pot. Mix the eggs with sugar until light and fluffy. Then add the cottage cheese and mix until combined. Add to butter and heat until boiling. Add the sifted custard powder to the milk and mix thoroughly.
Stirring constantly, add to the hot cheese mass. Heat again until boiling, stirring constantly. Wrap the top of the mass in foil and leave to cool. Then pour 1/2 of the mixture onto the sponge cake and cover with the second part of the cake. Soak and spread the last part of the cheese mass. Sprinkle the top with previously crushed sponge cake. Place in the fridge for at least a few hours, preferably overnight.
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