Cottage cheese dessert Miša řezy - slices

1. 

egg yolk 4 pcs • powdered sugar 2.75 oz (75 g)

Whisk the egg yolks and sugar into foam.

2. 

egg white 4 pcs

Beat the egg whites until they are foamy.

3. 

cocoa powder 0.25 oz (10 g) • sunflower oil 1 tbsp

Stir in cocoa and oil to the yolks.

4. 

flour medium 2.75 oz (75 g) • bicarbonate 0.25 tsp

Mix baking soda (or baking powder) in the flour and mix into the dough step by step.

5. 

Gently fold egg whites foam into the mixture.

6. 

unsalted butter • flour medium

Grease the baking form (diameter 28 cm) with butter and sprinkle with flour. Pour the dough.

7. 

Bake for 10 minutes at 180 °C.

8. 

unsalted butter 8.75 oz (250 g) • powdered sugar 4.5 oz (125 g)

Beat room-temperatured butter with sugar until creamy.

9. 

cream curd 1.1 lb (500 g)

Add cream curd...

10. 

...and whip.

11. 

Put the cream curd filling on the cooled base and smooth it out. Put in the refrigerator for 2 hours to harden.

12. 

unsalted butter 2.75 oz (75 g) • cooking chocolate 5.25 oz (150 g) • sunflower oil 1 tsp

Melt the butter with chocolate. Stir in the oil.

13. 

Pour the chocolate icing on the cake. The icing is pouring easily, there is no need to spread it, you just need to tilt the form. Let it harden in a coold place for another 2 hours.

14. 

After four hours of cooling, the dessert can be sliced and served, but we recommend cooling it for 24 hours.