Cake with a delicate curd cream

 
You will need:
Biscuit
5 eggs
1 tbsp. sugar
1 tbsp. flour
1 tsp grated lemon peel

Cream
20 g of gelatin
150 ml of water
300 grams of cottage cheese
5 tbsp icing sugar
250 ml cream
canned pineapple

Method of preparation:
Proteins whip with sugar until firm peaks. One by one to enter the yolks, beat well.
Often add the flour and stir gently.
Pour the dough into a split mold, laid by the paper.
Do not forget to rotate the shape of a couple of times in any direction. Bake for 25-30 minutes at 180 degrees.
Take the cake out of the mold. Remove the paper. Allow to cool completely. Then cut into two cakes.

Cooking cream:
Gelatin soaked in water. Cottage cheese mixed with cream, powdered sugar and beat well in a blender.
Heated to dissolve the gelatin and mix with cottage cheese.
Add pineapple. The bottom half of cake to put in split form, the sides lined paper.
When the curd begins to freeze, put on the cake.
Cover with second Korzh and put in the fridge for 6 hours.
Then remove from the mold, remove the paper. Sprinkle with powdered sugar.
Cut into pieces a la carte.