INGREDIENTS
For the Cake:
- 200g Kefir (room temperature)
- 2 Eggs (room temperature)
- 200g Sugar
- 130g Flour
- 10g Baking powder
- 15g Cocoa powder
- Â 30ml Refined vegetable oil
- Â Pinch of Salt
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For Curd Cream:
- 400g Cottage cheese (not granular)
- 350g Sour cream 20%
- 150g Sugar
- Â 30g Vanilla Sugar
For Chocolate Glaze:
- 150g Sour cream 20%
- 75g Sugar
- Â 8g Cocoa powder
- Â 20g Butter
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COOKING PROCEDURES
 1. Line a 21cm diameter mold with parchment. Preheat oven to 160°C / 320°F.
 2. Beat eggs with salt and sugar until fluffy for 3-4 minutes. Add kefir and vegetable oil.
 3. Combine flour, cocoa, and baking powder. Sift into the egg-kefir mixture and stir with a spatula until smooth.
 4. Pour batter into the prepared mold and bake for 40-45 minutes. Cool for 10-15 minutes.
  5. Remove the cake from the mold and place it on a wire rack to cool completely.
  6. For the cream, mix sour cream, cottage cheese, sugar, and vanilla sugar. Blend with a hand blender until smooth.
  7. Whip the cream with a mixer for 3-5 minutes until airy.
  8. Cut the cake into three equal parts. Grease each layer with 6-7 tablespoons of cream. Refrigerate for 3 hours.
  9. Cook the glaze by combining sour cream, sugar, and cocoa powder in a saucepan. Cook until bubbles appear, then let cool.
  10. Glaze the cooled cake and refrigerate until the glaze hardens.
  11. Garnish with fresh fruits.
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