Delicate curd cake

Biscuit

1. We break 2 chicken eggs, separating the proteins into a deep bowl, and into the yolks into a deep bowl. Turn on the oven 180 ° C and leave it to warm up.
2. Mix 50 g flour and 20 g potato starch.
3. We begin to whip the proteins with a mixer at a low speed, then add 1 pinch of salt and continue to whisk until a foam appears.
4. When the proteins began to turn into foam, add 30 g of powdered sugar and, gradually increasing the speed of the mixer, beat the proteins until a lush, stable mass is obtained.
5. Add 30 g of icing sugar to the yolks and beat them at the maximum speed of the mixer until the mass becomes white and lush.
6. Add the yolk mass to the whipped whites and gently mix from the bottom up with a spatula until smooth.
7. Sift ½ part of the flour with starch into the egg mixture and again gently mix with a spatula from the bottom up, then sift the remaining ½ mixture of dry ingredients and mix again gently.
8. We fill the pastry bag with dough. We cover the baking sheet with parchment for baking, put 2 wooden skewers at the same distance from each other and, focusing on the skewers, spread the dough perpendicular to them through the bag, trying to make strips of the same length.
9. Sprinkle 40 g of powdered sugar in a future cookie through a sieve, place the baking sheet in the oven at an average level and leave to bake for 10 minutes.
10. After 10 minutes, turn off the oven, open the door and dry the cookies for 15-20 minutes.

Cream

1. Pre-cool a deep container, then pour 400 ml of cream with a fat content of 30-35% into it and begin to whip with a mixer at a low speed.
2. When the cream begins to foam, add 30 g of icing sugar, beat, then add another 30 g of icing sugar, without stopping whipping, after a minute we introduce 20 g of icing, after another 30 seconds the remaining 30 g of icing sugar and, gradually increasing the speed, continue to whip, until you get a lush mass.
3. Add 360 g of soft cottage cheese to the cream and mix with a mixer at low speed until smooth.

Cake assembly

1. In a deep bowl we mix 200 ml of strong coffee and 50 ml of cognac.
2. We completely cover the baking dish with cling film, spread 1/3 of the cream and level it with a spoon.
3. We take cookies, dip in coffee, immediately pull out and spread on a layer of cream. Do the same with other cookies until we have a layer of cookies on the cream.
4. In a similar way, we spread, alternating, another 2 layers of cream and cookies. The last layer will be cookies.
5. We cover the finished cake with a lid or tighten with cling film and place in the refrigerator for 6-8 hours.
6. After 6-8 hours, we take out the form, gently pull the film on the sides, bend it outward, cover it with a rectangular dish on top, turn it over, remove the form, then film and sprinkle 1-2 tbsp cake on top. l cocoa powder through a sieve.
7. Cut the cake into portioned pieces, put on a dessert plate and serve.