INGREDIENTS

For Genoese Sponge Cake:

• 6 eggs
• 165g Icing sugar
• 75g Butter
• 225g Flour

For Cream:

• 4 eggs
• 200g Sugar
• 500g Cottage cheese 9%
• 500ml Whipping cream

For Syrup:

• 45ml Coffee (instant or brewed)
• 110g Sugar
• 250ml Water
• Cognac (to taste)

COOKING PROCEDURES

1. Preheat oven to 180°C / 356°F. Grease a 22cm diameter mold and line it with parchment paper.

2. Sift flour 3 times.

3. Mix eggs with powdered sugar, place in a water bath and beat for 8 minutes until thick. Remove and beat for another 3 minutes. Add flour and oil, stir properly.

4. Pour batter into the mold and bake for 25-30 minutes. Leave in the mold for 5 minutes, then remove.

5. Cook the cream by beating yolks with half the sugar in a water bath for 3 minutes. Transfer to a bowl and beat for another 3 minutes until cool.

6. Separately beat whites with sugar. Whip cream with cottage cheese. Combine all three mixtures.

7. Cook the syrup by mixing sugar, coffee, and water. Cool and add cognac.

8. Cut the sponge cake into 3 layers. Soak cakes with syrup and grease each with cream.

9. Sprinkle with cocoa or grated chocolate on top.