Delicate Cottage Cheese and Raspberry Cake

Crack the eggs into a bowl, add the cold water and sugar. Sift in the baking powder, starch, and flour. Add the ovalex and beat with a mixer until light and fluffy.

Divide the batter into two portions and spread them onto baking sheets lined with parchment paper. Bake at 180°C (350°F) for about 10 minutes. Let the layers cool.

For the cream, combine the cottage cheese with sugar and blend until smooth. Add the condensed milk and cold heavy cream, then whip until firm.

Cut each cake layer in half to get four layers total. Generously spread with the cream and add raspberries. Sprinkle the top with coconut flakes.