BALLADIN CAKE

INGREDIENTS FOR COCOA BISHOP:

4 eggs, room temperature
3/4 cup sugar
3/4 cup cake flour
1 teaspoon potato flour
2 tbsp cocoa
pinch of salt
INGREDIENTS FOR CHEESE LAYER:

700 g cottage cheese e.g. from a bucket
1/2 cup powdered sugar
250 ml 30% cream cream
4 teaspoons of gelatin
1/3 cup water
ADDITIONALLY:

approx. 400 g butter biscuits
400 g of cocoa beans
2 raspberry jelly
700 ml hot water
approx. 300-400 g raspberries
* 1 cup of 250 ml.

Form with dimensions 24 × 24 cm or similar we lay out with baking paper.
Pour jelly over hot water and let it cool. Then put in the fridge until light.
Sift flour with cocoa. Proteins are separated from yolks and mixed with a pinch of salt into stiff foam. At the end of mixing, add sugar gradually until the mixture is thick and shiny. We reduce the mixer speed to a minimum and add one egg yolk. In a few small portions, add dry ingredients and gently combine with a large spoon, e.g. a wooden or spatula. We put it into the mold and bake at 175 C for about 30-35 minutes to the so-called dry stick. After baking, leave to cool and cut into two parts.
Pour gelatin into water and leave to swell. Then heat for a while, e.g. in the microwave. Mix and leave to cool.
Mix the cream to a stiff mass. We mix the cottage cheese with sifted powdered sugar, then pour it all the time pouring in a small stream of gelatin. Finally, add the whipped cream to the mass and mix gently. Put half the mass on a sponge cake, then lay out the biscuits. We evenly lay the kajmak and cover with a second layer of biscuits. Then the other half of the cheese mass and sponge cake. We put raspberries on top and lay out solidifying jelly. We put in the fridge for a few hours or preferably for the whole night.