Gaby
For the Sponge Cake:
25g of flour
65g of sugar
25g of cornstarch
2 tablespoons of cocoa powder
2 eggs
For the Cheese Soufflé:
500g of cottage cheese
200ml of sour cream
100ml of 10% cream
10g of gelatin
100g of sugar
For the Berry Soufflé:
200g of berries (strawberries, raspberries), frozen is fine
10g of gelatin
100g of sugar
1/2 lemon
Making the Sponge Cake:
Sift together the flour, cocoa powder, and cornstarch.
Separate the eggs into whites and yolks.
Beat the egg whites until stiff peaks form.
Whip the yolks with the sugar until frothy.
Gently fold the egg whites into the yolk mixture, then fold in the flour mixture.
Bake for 15 minutes at 180°C (350°F).
Making the Cheese Soufflé:
Soak the gelatin in the 100 ml cream.
Blend the cottage cheese with the sugar until smooth, then beat the cottage cheese and sour cream together with a mixer.
Warm the cream and gelatin mixture, then add it to the cheese mixture and blend until smooth.
Place the sponge cake in a springform pan, pour the cheese soufflé over it, and refrigerate until set.
Making the Berry Soufflé:
If using frozen berries, let them thaw slightly, then blend them into a puree.
Add the gelatin and sugar to the puree, squeeze the juice from half a lemon, and let the gelatin swell.
Heat the mixture gently until the sugar and gelatin dissolve.
Cool slightly, then whip the berry mixture on high speed with a mixer for about 15 minutes until fluffy.
Pour this over the cheese soufflé and refrigerate until set.
Optionally, top the cake with chocolate glaze.
