INGREDIENTS FOR SOAKING:
1/4 cup of strong tea
2 teaspoons of sugar
INGREDIENTS FOR THE CHEESE MASS:
400 g of semi-skimmed cottage cheese, ground
100 ml whipping cream 30%
4 tablespoons of powdered sugar
2 teaspoons of gelatin
1/3 cup of hot water
INGREDIENTS FOR BLUEBERRY MASS:
200 g of semi-skimmed cottage cheese, ground
100 ml whipping cream 30%
3 tablespoons of powdered sugar
150 g blueberries
2 teaspoons of gelatin
1/4 cup of hot water
ADDITIONALLY:
approx. 80-100 g of blueberries
* 1 glass with a capacity of 250 ml.
Sift the flour and cocoa into a bowl. The eggs should be at room temperature. Separate the egg whites from the yolks and mix them with a pinch of salt until stiff. At the end of mixing, slowly add sugar. Reduce the mixer speed to minimum and add one egg yolk at a time. Using a large spoon, e.g. a wooden spoon, or a spatula, add the sifted ingredients in several small portions. Mix gently so that the egg white foam falls as little as possible. Cake tin with a diameter of Line 24 cm with paper or use a silicone one. Pour the dough and bake at 170 C for about 15-20 minutes. to the so-called dry stick. After removal, lower it from a height of 30 cm onto a protected countertop. This way it won’t fall off. We leave it to cool. Lightly soak and arrange the blueberries.
Dissolve gelatin in hot water and leave to cool. Mix the cottage cheese with the cream, then add the sifted powdered sugar and gradually pour in the gelatin. Mix until combined. Spread it on the sponge cake and put it in the fridge while you prepare the next layer.
Mix the blueberries. Dissolve gelatin in hot water and leave to cool. Mix the cottage cheese with cream and blueberries. Add the sifted powdered sugar and slowly pour in the gelatin. Spread it over the cheese layer and put it in the fridge for a few hours. Decorate with coconut flakes and small meringues.
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