To prepare a delicious and refined cake, we start by carefully separating the eggs, making sure not to let any yolk slip into the egg whites. In a bowl, we beat the yolks with a tablespoon of sugar until we obtain a frothy mixture with a pale color. The egg whites, on the other hand, are beaten separately with the remaining sugar until they become a firm and shiny foam. Then, gently, we combine the two mixtures, being careful not to deflate them.
Once we have a homogeneous mixture, we sift the flour on top, to which we have previously added the baking powder and cocoa, to give the cake a deep flavor and perfect texture. We mix gently with a spatula, moving from top to bottom, to preserve the air in the egg whites. The obtained mixture is poured into a rectangular mold, which we have lined with baking paper, to ensure that the cake will come out easily after baking. We bake the base in a preheated oven at 180 degrees Celsius for about 25-30 minutes, checking with a toothpick if it is well baked.
After the base has completely cooled, we lightly drizzle it with a syrup made from water and sugar, boiled and then cooled, to give it moisture and an extra flavor. Next, we dedicate ourselves to preparing the delicious cheese cream. The cottage cheese is thoroughly mixed together with honey, powdered sugar, vanilla essence, lemon zest, and juice until we obtain a fine and creamy mixture. The gelatin, dissolved in 100 ml of water over low heat without letting it boil, is added to the cheese mixture, and everything is mixed well.
Once the mixture starts to thicken, we add the whipped cream, carefully homogenizing to maintain the airy texture. Over the layer of cheese, we carefully place the sliced strawberries, and then we coat the fruits in a glossy layer of Tort-Gelee, prepared according to the instructions on the packet, but instead of water, we used cherry syrup for an intense taste and vibrant color.
The assembled cake is left to cool for a few hours to solidify and take the perfect shape. After this time, it is cut with a sharp knife, and each slice will be an explosion of flavors. Enjoy your meal!
Once we have a homogeneous mixture, we sift the flour on top, to which we have previously added the baking powder and cocoa, to give the cake a deep flavor and perfect texture. We mix gently with a spatula, moving from top to bottom, to preserve the air in the egg whites. The obtained mixture is poured into a rectangular mold, which we have lined with baking paper, to ensure that the cake will come out easily after baking. We bake the base in a preheated oven at 180 degrees Celsius for about 25-30 minutes, checking with a toothpick if it is well baked.
After the base has completely cooled, we lightly drizzle it with a syrup made from water and sugar, boiled and then cooled, to give it moisture and an extra flavor. Next, we dedicate ourselves to preparing the delicious cheese cream. The cottage cheese is thoroughly mixed together with honey, powdered sugar, vanilla essence, lemon zest, and juice until we obtain a fine and creamy mixture. The gelatin, dissolved in 100 ml of water over low heat without letting it boil, is added to the cheese mixture, and everything is mixed well.
Once the mixture starts to thicken, we add the whipped cream, carefully homogenizing to maintain the airy texture. Over the layer of cheese, we carefully place the sliced strawberries, and then we coat the fruits in a glossy layer of Tort-Gelee, prepared according to the instructions on the packet, but instead of water, we used cherry syrup for an intense taste and vibrant color.
The assembled cake is left to cool for a few hours to solidify and take the perfect shape. After this time, it is cut with a sharp knife, and each slice will be an explosion of flavors. Enjoy your meal!
Ingredients
Base: 4 eggs 4 tbsp sugar 3 tbsp flour 1 tbsp cocoa 1 packet baking powder Cream: 700 g cottage cheese 300 ml whipped cream 6 tbsp honey 3 tbsp powdered sugar (if you want it sweeter) 1 lemon 1 packet gelatin vanilla essence Syrup: 150 g sugar 250 ml water lemon Decoration strawberries 500 g gelatin for decoration (torte-gelée)