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Number 8 cake with cocoa and cottage cheese with fruit flowers

Cooking recipes / Top Picks / Homemade cakes

8 servings
8 hours

Eggs - 6 pcs., Wheat flour - 0.5 pack., Sugar - 1.5 pack., Cocoa powder - 0.5 pack., Butter - 200 gr., Cottage cheese - 400 gr., Apples - 2 pcs., Kiwi - 2 pcs., Oranges - 1 pc., Cherry - 200 gr., Syrup - 200 ml., Salt - to taste, Vanillin - to taste, Gelatin - 10 gr.

These are the ingredients you need to make this delicious and beautiful iconic cake number 8.

At the beginning, separate the proteins from the yolks.

Add a pinch of salt to the proteins and beat the proteins into a lush foam.

Add most of the sugar, leaving a couple of tablespoons for the yolks, whisking the whites at the same time.

Add the remaining sugar to the yolks and beat until white.

Mix the flour with the cocoa powder and vanillin.

Add 1/3 of the proteins to the yolks.

Gently stir with a spoon from top to bottom.

Add flour with cocoa in parts and mix in the same way.

Add the remaining proteins and mix in a lush, homogeneous dough.

Cover the bottom of the mold (diameter 24 cm) with parchment, lubricate the walls with oil. You can also sprinkle flour or not sprinkle. Lay out the dough. Put for 30-35 minutes in an oven preheated to 200 degrees for baking.

Let the finished biscuit cool for 5-6 hours.

Cut the biscuit along into three parts.

Pour a tablespoon of gelatin over the boiled water. And leave for 30 minutes to swell. And then heat until the gelatin is completely dissolved. Don't let it boil.

Mix the cherry syrup with the cooled gelatin.

Beat the oil into a lush mass.

Add condensed milk to taste and beat the same way.

Grind the cottage cheese with a blender until creamy.

Add a spoonful of cottage cheese to the whipped oil and whisk. Before you are ready to add vanillin.

Add cherries to the finished cream.

Mix the cream until even.

Cut the base of the figure of eight from the cakes. Trim outer edge.

Cut a hole inside.

In such a sequence as in the photo

from bark trimmings

cut the parts for the base of the cake.

Pour gelatin syrup over the biscuits. And refrigerate for a few minutes. Thus, it is necessary to impregnate the biscuits 2-3 times. Leave some syrup.

Then put half of the cream on the bottom layer of the cake.

Rinse well and lay out the top layer of cake.

Rinse with the rest of the cream. Put the cake in the fridge.

From the remaining biscuit, make the crumb using a blender.

Sprinkle the sides of the cake with biscuit crumbs. Top with leftover syrup.

Decorate the cake with fruit, and you can pour jelly fruits or serve like this! Nice celebration and appetite!