Recipe for a delicious spring cake

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Glass 250 ml
Mold 18x28 cm
Ingredients:
300 ml of boiling water
1 orange jelly
Stir until the jelly dissolves completely. Set aside until the jelly begins to set.
300 ml of boiling water
1 red jelly
Stir until the jelly dissolves completely. Set aside until the jelly begins to set.
Sponge cake:
3 whole eggs (large) at room temperature
8 tablespoons of sugar (a little over half a cup)
Beat until white, fluffy
7 tablespoons of wheat flour (approx. 3/4 cup)
1 tablespoon of potato flour
Sift and mix gently
Pour the dough into an 18x28 cm form
Bake for about 30 minutes (until the stick is dry) without convection, using the top-down heater in an oven preheated to 160 degrees.
Curd:
1 cup of boiling water
2 colorless jellies
Stir until the jelly dissolves completely. Set aside to cool.
Leave to cool completely
200 ml of cold whipping cream 30%
Beat
3 tablespoons of powdered sugar
Reduce the speed and add powdered sugar. Mix just until ingredients are combined
800 g of cottage cheese from a bucket
Reduce the speed and add cold crystal jellies
Mix only for a while because the mixture will start to thicken
Cut off the top layer and leave for sprinkling the cake
Soak the sponge cake with water + vanilla sugar (1 sugar per glass of warm water)
Cover the sponge cake with a thin layer of cheese mass
Spread some of the thickening red jelly
Cover the jelly with a thin layer of cheese mass
Crumble the remaining part of the sponge cake (you can blend it) and sprinkle it on top of the cake. Place the cake in the fridge for a few hours until it hardens completely, preferably overnight
Music: You Tube Library - Exhale - Jeremy Blake

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