Raffaello cake with cottage cheese

12 servings
14 hours 20 min

Separate the proteins from the yolks, beat the proteins with salt and half the sugar powder until stable peaks. Beat the yolks to white as well, adding the rest of the icing sugar and vanilla extract to them. Sieve the flour in the yolks, and add one third of the volume of the proteins, beat everything with a mixer until homogeneous. In the finished dough, the remaining proteins are portioned. Pour the dough into a detachable mold (I have 22 cm), having previously greased it with vegetable oil and sprinkled it with flour. We send the biscuit to the oven already heated to 190 degrees, bake for half an hour. Readiness can be checked with a toothpick or wooden skewer. We leave the finished biscuit to cool in the turned off oven, then remove it from the mold and let it stand in the refrigerator for 5-8 hours. We start making cream. To do this, beat cream cheese with cottage cheese, adding powdered sugar and vanilla extract. If the cottage cheese is dry, the cream can be thick and too dense, so we adjust the consistency with milk or condensed milk. Add coconut chips, lemon zest and lemon juice to the lush cream. Beat all the ingredients again and that's it - the cream is ready! We divide the prepared biscuit into 3 cakes, each of which is generously greased with cream, hoping that the top of the cake will also need to be greased with the same cream. We decorate the cake by sprinkling the remaining coconut chips and beautifully laying out the sweets. The finished cake should stand in the refrigerator for 3-4 hours to have time to soak. Enjoy your meal!