Egg whites separated from the yolks and whisk 1 Cup of sugar in a blender or with a mixer for 10 minutes until a thick mass. Add the yolks and whisk well.

Add lemon zest and a little whisk.

Take the flour, baking powder, cocoa and stir with a spoon.

To whipped egg mass add the flour mixed with baking powder and cocoa.

All mix well. Grease the form of vegetable oil and pour our dough (I bake it in a slow cooker). Mode pastries 50 minutes. If baking in the oven at 180 degrees for 30-40 minutes (ready look at your oven).

Now this cake turned out.

Allow to cool our cake and cut it in half. Slightly impregnated with the syrup (50 g. water + 3 tsp sugar). Impregnation as desired. While leaving our biscuit.

Start preparing the filling. Take cottage cheese (you can take a soft cottage cheese), add the cream, sugar, cocoa and beat with a blender until smooth.

In a saucepan, add water and pour gelatin. Put on fire and stir until dissolved. Pour the gelatin in our mass and all mix well. When the cream begins to solidify - take the bottom cake, put in the split form, pour most of the cream, put the top half and a well lubricated part of the cream (just keep). Remove the cake in the fridge for 2 hours. After 2 hours take out the cake, gently spread on a dish, the remaining portion of the cream lubricates the sides. Sprinkle with grated chocolate.

Our cake is ready!!!

Enjoy your tea!!!