Zuccotti with Cottage Cheese and Cherries

Ingredients

Pancake flour 3 tbsp

Starch 3 tsp

Cocoa powder 3 tsp

Eggs 2

Icing sugar 3 tbsp

Rum essence 1 tsp

Cherries 100 g

Cottage cheese 100 g

Sift the flour, starch, and cocoa powder into a large bowl. Separate the yolks from the whites. Whisk the yolks, gradually adding 1 tbsp of powdered sugar. Add to the bowl with the dry mixture. Beat the whites with 0.5 tbsp of powdered sugar until stiff peaks form and fold into the flour mixture and rum essence.

Preheat oven to 180°C. Grease a 20 cm springform pan and pour the batter into it. Bake for 15 minutes. Remove the finished cake from the pan and cool on a wire rack. When the cake has cooled completely, cut it horizontally into two equal pieces.

Place one sponge cake circle in the bottom of a 600 ml dome-shaped pan and trim it so that it covers the entire inside of the pan. Press firmly with your hands.

Simmer the cherries in 0.5 liters of water for 5 minutes. Let cool. Drain in a colander and mix with the cottage cheese and 0.5 tbsp of powdered sugar. Fill the pan with the berry-cottage cheese mixture and top with the second cake layer.

Trim off any excess dough. Place a weighted saucer on top of the mold and refrigerate for 2-3 hours. Before serving, invert onto a plate, remove the mold, and sprinkle with the remaining powdered sugar.

Enjoy!