Homemade Kinder Pengui Cake

Whip eggs with sugar for 7–10 minutes until light and fluffy.

Fold in the sifted flour, cocoa, and baking powder gently until combined.

Bake at 350°F until a toothpick comes out clean, let cool, then slice into two layers.

Dissolve instant coffee in warm water and brush over both cake layers.

Bloom gelatin in water, then warm gently to dissolve (don't boil).

Whip cold cottage cheese, heavy cream, sweetened condensed milk, and vanilla until thick and creamy. Slowly stream in the warm gelatin while whipping, then whip once more.

Pour hot heavy cream over the chocolate for the ganache, stir until smooth, and let cool.

Layer the first cake in a mold, spread all the mousse on top, cover with the second layer, and finish with ganache.