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Curd yoghurt cake
10 servings2 hours 30 min
Wheat flour - 50 g, Sugar - 50 g, Starch - 20 gr, Eggs - 2 pcs, Vanilla sugar - 1 tbsp, Sugar - 130 gr, Vanilla sugar - 1 tbsp, Cottage cheese - 300 gr, Yogurt - 150 gr, Gelatin - 30 gr, Water - 60 mL, Kiwi - 2 pcs., Gelatin - 15 g, Water - 30 ml, Pineapple juice - 120ml, Kiwi - to taste, Pineapples - to taste
Biscuit. 
Combine the eggs with sugar and vanilla sugar. Beat for 5 minutes. 
Pour in the flour and starch. Mix until homogeneous. 
Pour the dough onto the bottom of the oiled baking dish (diameter 20-22 cm). 
Bake the biscuit in an oven preheated to 180 ° C for about 15 minutes. 
Cream. 
Pour the gelatin with water and leave to swell. 
If the cottage cheese is dry and lumpy, first punch it with a blender. 
Combine the cottage cheese with yogurt, sugar and vanilla sugar. Rub with a whisk until homogeneous. Do not beat!
Decoration. 
Pineapple and Kiwi clear. Cut into small slices. 
Warm the gelatin until completely dissolved and pour into the curd-yogurt mass. Mix. 
Add the kiwi to the curd mass, leaving a few pieces to garnish. Mix. 
Put the biscuit on the bottom of the culinary ring (20-22 cm). Put acetate film on the sides. 
Sponge with cream with kiwi pieces. Put in the freezer until set. 
Jelly. 
Pour the gelatin with water and leave to swell. 
Warm the gelatin until completely dissolved and combine with pineapple juice. Mix. 
Put pieces of pineapple and kiwi on the frozen cream. 
Pour the fruit over the jelly and refrigerate until fully set. 