Sometimes you have an ingredient at home that you just have to use up. This is what happens with great cottage cheese. Over the weekend we went for a short hike in the mountains and also stopped at a Shepard’s hut where they had homemade cottage cheese. We ate most of it fresh, for breakfast with fruit and a little honey, but there was some left over and I used it for the quick but tasty pastries below.
Ingredients for the white core:
Ingredients for chocolate sponge cake:
Beat the eggs in a bowl and whisk them with the sugar and salt until the mixture has doubled in volume.
Stir in the sour cream and oil.
In another bowl, mix the flour, baking powder and cocoa.
Gently add the mixture into the egg mixture and mix them well.
Clean the bowl in which you mixed the dry ingredients, then shake in the cottage cheese and mix it with the eggs, sugar, vanilla and semolina.
Blend the mixture with a stick blender.
Preheat the oven to 180 degrees Celsius.
Grease a round cake tin, 20 cm in diameter, with butter.
Pour the chocolate mixture into the baking tray.
With a spoon gently add the white mixture into the centre of the tray in a circle, so that you can see the ring of chocolate mixture. Smooth the white mixture.
Bake the cake in the preheated oven for 40 minutes, and let it cool down.
It is a simple and not to sweat cake, ideal for a small snack or breakfast.
Thanks for reading,
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Best regards, 
