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Instructions:
1️⃣ Sponge cake:
Beat the eggs and sugar until fluffy (approx. 7-8 minutes with a mixer). Add the sifted flours and baking powder and gently fold in with a spatula. Pour into a 24-26 cm springform pan lined with parchment paper and bake for 20 minutes at 180°C (350°F). Let cool.
2️⃣ Cheesecake Filling:
Dissolve the gelatin in hot water and let cool. Mix the cottage cheese with powdered sugar, then add the stiffly whipped cream. Finally, slowly pour in the gelatin in a thin stream, mixing at low speed. Pour it over the cooled sponge cake and refrigerate for 30 minutes.
3️⃣ Pudding:
Bring the milk and sugar to a boil, add the pudding, and cook according to the instructions. When it has cooled slightly, add the butter and mix until smooth. Pour the cooled pudding over the cheesecake. Chill again for at least 3 hours (preferably overnight).
4️⃣ Finally: Sprinkle the cake with powdered sugar and cut with a large, hot knife – the cut will be perfect.
This cake is a snowy dream for any sweet tooth – soft, creamy, and simply divine! ✨
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