INGREDIENTS:
For the top:
120 g of flour;
4 eggs;
120 g of sugar;
¼ teaspoon of vanillin;
a teaspoon of baking powder;
a pinch of salt
For the cream:
200 g of sweet cheese 9-15%;
100-120 g of sugar;
250 ml of whipping cream 33%;
¼ teaspoon of vanillin.
For decoration:
cocoa powder – to taste.
METHOD OF COOKING:
Prepare the dough: beat the eggs with a mixer or whisk, gradually adding sugar.

Sift flour into a separate bowl and mix with baking powder, vanilla and salt.

Gradually introduce the dry ingredients into the egg foam, mixing thoroughly so as not to remove air from the resulting composition. Mix until smooth.

Line a rectangular baking sheet (20 x 30 cm) with baking paper greased with a small amount of butter. Pour the resulting dough into it, distributing it evenly.

Bake the top for 10 minutes in an oven heated to 200°C.

Prepare the cream: combine cheese, sugar and vanilla in a deep bowl. Grind them with a blender until smooth (make sure there are no lumps).

Beat the cream (just taken out of the refrigerator) with a mixer until stable peaks appear. Add it to the cheese mixture.

Assemble the cake: cut the cooled cake in half (lengthwise), align the edges.

Place the bottom half of the top on a pretty plate. Spread 2/3 of the cream evenly over its surface. Cover the cream layer with the second half of the top. Then grease the surface and edges of the resulting cake with the remaining cream.

Using a fine sieve, sprinkle the surface of the cake with cocoa powder.

Put the cake in the refrigerator for at least 2 hours to let it soak.

We wish you a pleasant appetite in the circle of your loved ones!