Tiramisu cake

PREPARATION TIME: 2 HOURS
SERVINGS €“ 16
KCAL: 230
INGREDIENTS
For Genoese sponge cake:
•	6 eggs 
•	7/8 cup / 165 g icing sugar 
•	1/3 cup / 75 g butter 
•	2 cups / 225 g flour 
For cream:
•	4 eggs 
•	1 cup / 200 g sugar 
•	17.6oz. / 500 g cottage cheese 9% 
•	2 cups / 500 ml whipping cream 
For syrup:
•	3 tbsp. / 45 ml coffee (instant or brewed) 
•	½ cup / 110 g sugar 
•	1 cup / 250 ml water
•	Cognac 
PREPARATION STEPS
1.	Preheat the oven to 180°C / 356°F. Lubricate the mold (diameter-22 cm) with oil and line with parchment paper.
2.	Sift flour 3 times.
3.	Mix the eggs with powdered sugar, place in a water bath and beat for 8 minutes (until thick sour cream). Remove the eggs from the water bath and beat for another 3 minutes. Add flour, oil and stir properly.
4.	Place the batter in the prepared mold and bake for 25-30 minutes. The finished sponge cake is left in the form for 5 minutes, then removed from the mold.
5.	Cook the cream. Beat the yolks with ½ sugar, put in a water bath for 3 minutes (until thickened). Transfer to a clean bowl and beat for another 3 minutes until cool.
6.	Separately beat the whites with sugar. Separately, whip cream with cottage cheese. Combine 3 masses and mix everything.
7.	Cook syrup: Mix sugar, coffee and water. Let cool, add cognac.
8.	Assembly: Cut the sponge cake into 3 cake layers - Soak cakes with syrup. Grease each cake 1/3 of the cream.
9.	Sprinkle with cocoa or grated chocolate on top of the cake.