Cottage cheese tunnel

Made by:


6 pcs
6 tablespoons
4 tablespoons
2 tablespoons
unsweetened cocoa powder
half package
baking powder (6g)

for the cream:

20 dkg
Mizo vaj
20 dkg
powdered sugar
1 package
cooking vanilla flavored custard powder (4 dkg)
2 dl
Mizo milk
25 dkg
Mizo cottage cheese
1 lemon
finely grated shell
1 package
vanilla sugar (10 g)

for the glaze:

6 tablespoons
2 tablespoons
5 dkg
dark chocolate
5 dkg
Mizo butter
3 tbsp tablespoons
unsweetened cocoa powder



For the cream, cook the pudding powder in milk. Cool completely, then add the butter and stir in sugar with a food processor. Add the crushed cottage cheese, lemon zest, vanilla sugar and raisins in small portions.
For the sponge cake  beat the  egg yolk with the sugar. Beat the egg white into a hard foam  and mix it gently to its yolk. Mix the flour with the  cocoa and the baking powder, then gently mix with the mass. Pour it onto a baking tray lined with parchment paper and bake it ready at 180 degrees C for approx. 12 minutes. Allow to cool.
Place the dough in a baking tin,  cut off  the protruding parts so that you have a big enough part to cover the top. Fill the sponge-lined form with cottage cheese cream, cover it with the piece(s) cut off from the sponge cake and put it in the fridge overnight.
Melt the glaze ingredients over the steam of simmering water and coat the cake  with it. Serve sliced