Gaby
For the Sponge Cake:
25g of flour
65g of sugar
25g of cornstarch
2 tablespoons of cocoa powder
2 eggs
For the Cheese Soufflé:
500g of cheese (cottage cheese)
200ml of sour cream
100ml of 10% cream
10g of gelatin
100g of sugar
For the Berry Soufflé:
200g of berries (strawberries, raspberries), frozen is fine
10g of gelatin
100g of sugar
1/2 lemon
Making the Sponge Cake:
In a bowl, sift together the flour, cocoa powder, and cornstarch.
Separate the eggs into whites and yolks.
Beat the egg whites until stiff peaks form.
Whip the yolks with sugar until frothy.
Gently fold the egg whites into the yolk mixture, then incorporate the flour mixture.
Bake for 15 minutes at 180°C (350°F).
Making the Cheese Soufflé:
Soak the gelatin in the cream. Blend the cheese with sugar until smooth, then whip the cottage cheese with the sour cream using a mixer. Add the warmed gelatin and cream mixture to the cheese mixture and blend everything together.
Place the sponge cake in a springform pan, pour the cheese soufflé over it, and refrigerate until set.
Making the Berry Soufflé:
If using frozen berries, let them thaw slightly, then blend them into a puree. Add the gelatin and sugar, squeeze the juice from half a lemon, and let it sit to swell. Heat gently until the sugar and gelatin dissolve. Cool and whip with a mixer on high speed for about 15 minutes until fluffy. Pour this over the cheese soufflé and let it set.
Optionally, you can top the cake with chocolate glaze.
