Cottage Cheese and Orange Cake

Separate the egg whites from the yolks. Sift the flour together with the baking powder and dry milk, then combine with the yolks. Whip the egg whites until stiff peaks form, gently fold them into the yolk mixture, add sweetener, and mix until smooth.

Bake in a silicone mold at 180°C (350°F) for about 20 minutes. Once baked, be sure to let the cake cool completely by removing it from the mold and flipping it upside down.

Bloom the gelatin for the cheese layer in the milk. Once it swells, warm it up just until dissolved, without letting it boil, then let it cool.

Whisk the cooled gelatin mixture into the cottage cheese along with sweetener to taste until smooth.

Once the sponge cake is cooled, trim the top crust and place the cake back into the mold. Spread the cheese layer evenly over the top and chill in the refrigerator to set.

Squeeze the juice from half an orange and strain it through a sieve, reserving a few slices for decoration.

Bloom the gelatin for the fruit layer in water, let it swell, then heat gently to dissolve without boiling.

Remove the gelatin from the heat, stir in the orange juice and sweetener, and let cool.

Take the cake out of the fridge, decorate with the orange slices, and pour the orange glaze evenly over the top.