Raffaello cake with cottage cheese

Separate the whites from the yolks, whisk the whites with salt and half of the powdered sugar until stable peaks. The yolks are also whipped until white, adding to them the rest of the powdered sugar and vanilla extract. Sift the flour into the yolks, and add one third of the volume of proteins, beat everything with a mixer until smooth. In the finished dough, we introduce the remaining proteins in portions.

Pour the dough into a detachable mold (I have 22 cm), pre-greasing it with vegetable oil and sprinkling with flour. We send the biscuit to the oven already preheated to 190 degrees, bake for half an hour. Readiness can be checked with a toothpick or a wooden skewer. We leave the finished biscuit to cool in the oven turned off, then remove it from the mold and let it stand in the refrigerator for 5-8 hours.

Proceed to the preparation of the cream. To do this, beat cream cheese with cottage cheese, adding powdered sugar and vanilla extract. If the cottage cheese is dry, the cream may turn out to be thick and too dense, so we adjust the consistency with milk or condensed milk. Add coconut chips, lemon zest and lemon juice to the fluffy cream. Whisk all the ingredients again and that's it - the cream is ready!

Divide the prepared sponge cake into 3 cakes, each of which is generously smeared with cream, counting on the fact that the cake will also need to be smeared with the same cream on top.

Decorate the cake, sprinkle with the remaining coconut chips and beautifully lay out the candy. The finished cake should stand in the refrigerator for 3-4 hours to have time to soak.

Bon appetit!