Grapefruit-flavored curd cake

Ingredients

for the sponge cake:

2 eggs

75 g sugar

Vanillin

100 g flour

1/2 tsp baking powder

For the frosting:

400 g cottage cheese

350 g natural yogurt

150 g sugar

20 g gelatin

250 ml cream

3 grapefruit

1 orange

1 packet jelly

Whisk the egg whites with 30 g sugar. Beat the yolks, remaining sugar, and vanilla until fluffy and creamy. Mix the egg whites and yolk mixtures. Stir in the sifted flour and baking powder. Pour into a baking pan and bake at 180°C for 20 minutes. Cool on a wire rack.

 Peel the citrus fruits, removing the skins and membranes. Place them in a sieve to drain the juice—you'll need it later. Set aside a few of the prettiest pieces for decoration, and break the rest into segments.

Dissolve the gelatin in a small amount of water. Mix the cottage cheese, yogurt, and sugar. Stir the dissolved gelatin into 1/3 of the cottage cheese mixture, then add the remaining 1/3. Refrigerate. Once the cream begins to set, fold in the whipped cream.

Divide the resulting cream in half. Fold the grapefruit pieces into one portion. Cut the sponge cake in half. Fit the edge of the pan around one layer. Spread the cream with the grapefruit. Top with the second layer and spread the remaining cream. Refrigerate.

Make the jelly as directed on the package, using the citrus juice. Add the citrus pieces, pour in the jelly, and refrigerate for at least 1 hour. 

Bon appetit!