Airy cottage cheese sponge cake with cocoa in the oven

Step-by-step cooking

1. Step 1:

   

   How to make an airy cottage cheese sponge cake with cocoa in the oven? Measure out the necessary ingredients. Take soft cottage cheese, of any fat content. Eggs need large (category C0 or selected). Corn starch can be replaced with potato starch.

2. Step 2:

   

   Divide the eggs into whites and yolks. Do this very carefully so that not a drop of yolk gets into the whites, otherwise they will not climb.

3. Step 3:

   

   Combine milk with butter, heat while stirring until hot. It is not necessary to bring it to a boil.

4. Step 4:

   

   Put the cottage cheese in the resulting liquid mass.

5. Step 5:

   

   Punch everything with an immersion blender until smooth.

6. Step 6:

   

   Add the yolks, whisk again until smooth.

7. Step 7:

   

   Combine flour with starch and vanilla, sift through a sieve.

8. Step 8:

   

   Pour the sifted flour mixture into the resulting mass.

9. Step 9:

   

   Mix everything with a spatula until the lumps disappear completely.

10. Step 10:

    

    In a clean, dry container, whisk the whites with salt. Start whipping at a low speed of the mixer until a soft foam forms. Gradually, adding powdered sugar in small portions and increasing the speed, whisk the whites until a stable foam is obtained.

11. Step 11:

    

    Gently mix the whipped whites into the dough, trying to preserve their airy structure.

13. Step 12:

    

    A homogeneous, airy dough is obtained.

14. Step 13:

    

    Put about 2 tablespoons of dough in a separate bowl. Mix cocoa with milk until the lumps disappear.

15. Step 14:

    

    Combine the diluted cocoa powder with the dough, mix until a homogeneous chocolate dough is obtained.

16. Step 15:

    

    Cover the bottom of the baking dish (d = 18-20 cm) with parchment. Also, using parchment, increase the sides of the mold, as the biscuit will rise during baking. To make the parchment stick well to the walls of the mold, you can lubricate them with a small amount of butter. Since the cake will be prepared in a water bath, the bottom of the mold needs to be wrapped with foil. Put 1/3 of the dough into the prepared mold, smooth it out slightly. Spread half of the chocolate dough on top.

17. Step 16:

    

    With a skewer, make a drawing of chocolate dough with chaotic movements.

18. Step 17:

    

    Put 1/3 of the dough again, on top - the rest of the mass with cocoa.

19. Step 18:

    

    Stir the chocolate dough with a skewer.

20. Step 19:

    

    Lay out the remaining dough, gently flatten.

21. Step 20:

    

    The cake will be baked according to the principle of cotton Japanese cheesecake. Put the form with the dough on a baking sheet, pour boiling water on the bottom of it. The water should cover the mold to a height of about 1 cm.

22. Step 21:

    

    Bake the curd biscuit in a preheated oven to 150C for about 1 hour and 20 minutes. After an hour, cover the mold with foil so that the cake does not turn too red. To prevent it from settling due to a sharp temperature drop, leave it in the oven for another 30 minutes. Then for 10 minutes with the door open. Allow the finished baking to cool and carefully remove from the mold.

23. Step 22:

    

    Before serving, you can sprinkle the curd sponge cake with powdered sugar and decorate as desired. Enjoy your meal!