Sponge cake with pineapple, raisins and cottage cheese jelly

Sponge cake with pineapples, raisins and cottage cheese jelly can easily become a feast favorite. Indeed, on a fluffy biscuit lies the most delicate curd layer with raisins and pineapples on top. It's just tenderness.

Ingredients

• For the biscuit:
• Condensed milk - 190 g
• Egg (large) - 1 pc.
• Flour - 80 g (1/2 cup with a capacity of 250 ml)
• Baking powder - 1 teaspoon with a slide
• Vanillin - to taste
• Salt - 1 pinch
• For the curd layer:
• Curd - 400 g
• Condensed milk - 190 g
• Cream 20% - 200 ml
• Pineapple juice - 500 ml
• Canned pineapples (rings) - 340 g (1 can)
• Raisins - 40 g
• Gelatin - 20 g
• Vanillin - to taste

Directions

1. Prepare all the necessary ingredients for making a pie with pineapple and cottage cheese filling.
2. Turn on the oven to heat up to 180 degrees.
3. To prepare the biscuit, pour the condensed milk into a bowl and add the egg.
4. Beat the condensed milk with the egg until smooth and fluffy, about 2-3 minutes.
5. Sift flour here, add baking powder, vanilla and salt.
6. Mix everything and beat again until smooth.
7. Line the bottom of a springform pan with a diameter of 26 centimeters with baking paper and pour the dough into it.
8. Bake the biscuit for 15-18 minutes until done.
9. Remove the form from the oven, remove the biscuit, remove the paper from the bottom. Place the cake on a wire rack and cool completely.
10. Pour gelatin with 200 milliliters of pineapple juice and leave to swell for an hour.
11. Put cottage cheese in a deep bowl and add condensed milk.
12. Blend cottage cheese with milk with a blender until smooth. Pour in the cream.
13. Blend again with a blender until smooth.
14. Pour in the remaining pineapple juice and beat the mass until smooth.
15. Dissolve gelatin in a water bath until smooth and cool.
16. Pour the gelatin into the curd mass and mix until smooth.
17. Wash and dry the raisins.
18. Cover the mold in which the biscuit was baked completely with cling film and place the pineapple rings on the bottom. Cut the remaining pineapples into small cubes.
19. Spread the raisins in the middle of the pineapples and between them.
20. Gently pour half of the curd mixture over the pineapples.
21. Spread the sliced ​​pineapples over the surface.
22. Fill them with the remaining curd mass and smooth.
23. Lay a biscuit on top of the curd layer and press down a little.
24. Cover with cling film and refrigerate for 6-8 hours until firm.
25. Invert the cake onto a plate, remove the mold and foil.
26. Biscuit cake with pineapple and cottage cheese filling is ready.
27. Enjoy your meal.