Sponge cake with cottage cheese cream, kiwi and chocolate

With a mixer, beat the egg yolks with sugar until a thick mass is obtained. Whisk the whites with a pinch of salt into a thick foam, then pour out the sugar in a thin stream without ceasing to beat.
In a separate bowl, mix the starch with flour. Add half of the resulting mixture to the yolk mass. Also, add a little protein mass to the yolk, and add the remaining mixture of starch and flour to the proteins and mix all the mixtures with a mixer. 
Grease the mold with oil, dust with flour and spread the dough. Bake the biquit at 180 degrees C until ready for about 35 minutes, in a preheated oven.
After that, we pull the mold out of the oven. We put the mold upside down on the baking sheet, but we do not take out the biscuit itself. Leave the biscuit on the baking sheet for about 10 minutes, and divide it in half into 2 cakes.
Preparing the cream. To do this, put the cheese in a bowl and beat with a mixer, then put it in the refrigerator for 10-15 minutes. Whisk cream with sugar and yolk and add cheese. All this is thoroughly mixed. Brandy is mixed with coffee and soaked in the bottom cake, and we put cream on top and cover with a second cake and apply the remaining cream, decorate the cake with kiwi and grated chocolate. We put a sponge cake with kiwi in the refrigerator for a couple of hours.