4-storey curd heaven
IngredientsFor a 26 cm staple cake tin size
Toss some biscuits into the cake tin so that the bottom of the cake does not stick to the tin. Mix the other ingredients with butter, 2 tablespoons of powdered sugar and as much milk as is requires for the dough.
Smash the cottage cheese with a fork, then mix it with 1 package of vanilla sugar and 2 tablespoons of powdered sugar. Beat 2 dl of cream into a hard foam, mix it gently with the cottage cheese cream and spread on top of the biscuit base. In 5 dl milk mix the remaining vanilla sugar and the cream powder. Beat it into to a hard foam with an hand mixer and pour over the cottage cheese layer. Add 1 tablespoon of powdered sugar from the remaining cream and whip it into a hard foam, which will be used to decorate the top of the cake. Grate the chestnut mass on it and refrigerate the cake for 3–4 hours.&Nbsp;Remove the staple of the cake tin and serve the dessert.