Ingredients :
YELLOW SHEET:
150g butter
150g sugar
1 sachet of vanilla sugar
8 egg yolks
130g flour
5g baking powder
DUST SHEET:
200g pastry margarine
100g sugar
2 egg yolks
1 egg
300g flour
5g baking powder
20g cocoa
WHITE CHEESE MASS:
1 kg of cottage cheese
1 sachet of vanilla sugar
10 egg whites
75g butter
75g starch
150g sugar
CREAM:
1 package of cherry pudding
500 ml milk (can be water)
100-130g sugar
2 tablespoons of starch
1 sachet of vanilla sugar
200g butter
Instructions :
First, prepare the egg yolk sheet. I mix the baking powder with the flour. Mix the softened butter with the sugar and vanilla sugar until fluffy (with mixer). Add the egg yolks one by one. Then mix it with the flour until smooth. We will get a fairly thick paste, which we will smooth in the pan with the help of a tablespoon. Bake at 170°C, approx. 30-40 minutes. Dust sheet. Mix margarine with sugar until fluffy, stir in egg yolks and a whole egg one at a time. Then add the baking powder with a tablespoon. Take 1/3 of it and fold it with cocoa. Put the dough in the refrigerator. We prepare the cottage cheese mass. Beat cottage cheese and butter with a hand mixer. Beat the 10 egg whites, sugar and vanilla sugar until stiff. I mix starch with cottage cheese. Then gently fold in the beaten egg whites. We will get a foamy mass. Roll out the yellow dough to the size of the mold 25 x 35 cm so that when you put it in there is a 2 cm edge. Pinch the brown dough over the yellow dough. Then, using a spoon, lay the curd mass on the dough and carefully smooth it. Bake at 170-180°C, approx. 1 hour. The cream is prepared in the traditional way. Once the leaves and the cream have cooled, you can assemble them. Sheet of fromage blanc powder, cream, sheet of egg yolk. Chocolate glaze on top. Powdered white cheese sheet, cream, egg yolk sheet. Chocolate frosting on top. Powdered white cheese sheet, cream, egg yolk sheet. Chocolate frosting on top.
