Cake with mascarpone cream and cottage cheese

White body:

1. Beat the egg whites together with a pinch of salt until stiff, gradually beat in the sugar, egg yolks, water and oil. Manually mix in smooth flour mixed with baking powder.
2. Pour into a mold lined with baking paper and bake at 170°C for 45-50 minutes.
3. Remove the baked body from the mold, turn it upside down and let it cool completely.

Cocoa body:

1. Beat the egg whites together with a pinch of salt until stiff, gradually beat in the sugar, egg yolks, water and oil. Mix in smooth flour mixed with baking powder and cocoa by hand.
2. Pour into a mold lined with baking paper and bake at 170°C for 45-50 minutes.
3. Remove the baked body from the mold, turn it upside down and let it cool completely.

White cream:

1. Whip the vegetable cream, add mascarpone, cottage cheese, sugar and beat until smooth.
2. If the cream is too thick, add a few drops of milk.

Cocoa cream:

1. Whip the vegetable cream, add cottage cheese and sugar.
2. Melt the chocolate together with the milk in the microwave and add to the cream.
3. Add Dutch cocoa and beat thoroughly.
4. We fill the cake with prepared creams, fruit, fruit in jelly or biscuits.
5. We decorate according to fantasy.

A good tip:
For the gluten-free version, just replace plain flour and baking powder with Gluten-free flour mixture Cake mix.