Cottage Cheese Fruit Cake

For the batter and a 26 cm in diameter springform pan:
5 large eggs
160 g of all-purpose flour
160 g of sugar
For the cream:
500 g of cottage cheese
400 ml of heavy whipping cream
30 g of gelatin
200 ml of water, juice or syrup out of canned fruit
150 g of icing sugar (or taste)
300-400 g of canned fruit
For soaking:
canned fruit syrup
For the decoration:
200 ml of heavy whipping cream
icing sugar to taste
30-50 g of almond leaves
1 tbsp of honey or jam
canned fruits
The cake is 2.6 kg
Classic sponge cake recipe - • Обычный Классический Б...