What we will need:
Baking tin (rectangular or round, diameter 24 cm)
Cottage cheese 1 kg
Sugar 80 gr
Whipped cream 600 ml
Vanilla sugar 15 g
Eggs 6 pcs
Vanilla pudding (powder) 80 g
Sponge cakes with cherry filling (bottom)
Chocolate 150 g (for icing)
Whipped cream 150 g (for sprinkling)
Preparation:
1) Mix cottage cheese, sugar, vanilla pudding and whipped cream in a bowl. Beat everything until smooth.

2) Add the eggs and beat them thoroughly into the curd mass.

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3) Line a baking tin with baking paper, spread the dessert sponge cakes with cherry filling evenly on the bottom and cover with the cottage cheese mass.

4) Bake in an oven preheated to 180°C for about 30-40 minutes.

5) To prepare the icing, melt the chocolate with whipped cream in a microwave or in a water bath and mix with a whisk until a smooth structure is created.

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6) Pour the chocolate icing over the finished cake and put it in the fridge for at least an hour to harden.