Prepare the sponge cake.
Beat the eggs with the sugar until doubled in volume.
Add parts of the sifted flour to the beaten eggs, gently mix the mass from top to bottom, add vanilla. We try to keep the dough from falling off.
Transfer the dough to a greased baking dish.
Put in a preheated oven to 180*C, for 25-30 minutes. (check readiness with a toothpick)
After the biscuit is baked, put it on the Board and allow to cool completely. Then cut the cooled biscuit into three cakes. If you like a wetter sponge cake, then you can soak the cakes.
Prepare the cream cheese.
Soft butter is well beaten with a mixer with powdered sugar until a fluffy white cream (10 minutes). The main thing is not to interrupt the oil!
Enter parts of cottage cheese. Mix at low speed of the mixer.
Prepare the Cream cheese chocolate.
Melt the dark and milk chocolate in a water bath and cool it.
While the chocolate is cooling, beat the soft butter well with a mixer until you get a fluffy white cream (10 minutes). The main thing is not to interrupt the butter!
Enter parts of cottage cheese and cooled chocolate. Mix at low speed of the mixer.
Transfer the cream to the pastry bags. Leave the chocolate cream to line the cake. A little white cream is left for decorating the cake (I left 3 tbsp.)
Forming a cake.
1 layer-sponge cake, then white cheese cream, put chocolate cream on top of the white cream.
2 layer-sponge cake, then white cream cheese, on top of the white cream apply chocolate cream.
3 layer-sponge cake and chocolate cream.
Put the cake in the refrigerator for 30 minutes.
Take the cake out of the refrigerator and align with the chocolate cream cheese.
Cover the cake with chocolate cream cheese and put it in the refrigerator for 30 minutes.
Decorate the cake with white cream.
The cake is ready! This is how the cake looks when cut.