Juicy sponge cake with cottage cheese and vanilla cream

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for cooking. The cream should be cooled, the butter should be at room temperature.

2. Step 2:

   

   Eggs are divided into whites and yolks. Whisk the proteins into a fluffy foam, then pour sugar (take a large half portion, 120 grams) and whisk until stable peaks. Add the remaining sugar to the yolks and whisk white. Then we combine the yolks with 1/3 of the proteins, mix.

3. Step 3:

   

   In the resulting mass, sift the flour in parts, gently mix with a silicone shovel.

4. Step 4:

   

   And now sift the cocoa powder into the dough, also mix gently.

5. Step 5:

   

   Put the remaining proteins into the dough, mix.

6. Step 6:

   

   Lubricate the bowl of the slow cooker with butter, lightly dust with flour, then spread the dough into it. The surface is leveled. We send the bowl to the slow cooker, select the program "Baking", bake for one hour.

7. Step 7:

   

   Prepare the ganache. Melt the chocolate. This can be done on a stove, on a very weak gas. You can also melt chocolate in the microwave.

8. Step 8:

   

   Cool the chocolate to room temperature, then put the softened butter in it. Mix until smooth, let the ganache stand for half an hour. It will get thicker.

10. Step 9:

    

    And now prepare the cream. We rub the cottage cheese through a sieve, you can punch it with an immersion blender. So, pour sugar into the cottage cheese, punch it with a blender until smooth.

11. Step 10:

    

    Beat the cooled cream with vanilla sugar to a fluffy mass, then spread it into the curd mass, mix. We send the cream to the refrigerator for half an hour.

12. Step 11:

    

    Cut the sponge cake into three cakes, trim it with a cooking ring. We begin to collect the cake. We impregnate the cakes with syrup.

13. Step 12:

    

    Spread half of the cream, level it.

14. Step 13:

    

    And now we spread the cherry. We try to distribute it evenly over the surface. Thus we collect the whole cake. The surface is leveled with a chocolate ganache. We send it to the refrigerator.

15. Step 14:

    

    Here, the cake stood in the refrigerator for 2 hours, the chocolate ganache completely froze. It remains to decorate and you can serve it on the table!

16. Step 15:

    

    You can decorate according to your taste.