The dish, which will do the cake must be smooth, in my case a cutting Board, covered with cling film. Pour warm milk in a wide bowl, dip in milk biscuits, a couple of times, turn over for 10 sec. so as not to limp. Spread on the prepared dish to each other closely.

If you take cottage cheese, then skip this step. If the cheese, in my case, then mix it with butter (50 grams), milk (50 grams) and sugar (to taste, I have 4 tbsp). I have a cottage cheese 15%. Whisk everything in a blender until smooth.

Cottage cheese divided into 2 parts, one add the raisins (washed and slightly steamed), the second part of cocoa. Part of the raisin spread a layer of cookies.

Then again a layer of biscuits soaked in milk.

The second part of cocoa as well spread on top of cookies.

Then again, cookie.

You can put the cake impregnated in the refrigerator, meanwhile, prepare the GLAZE. According to your favorite recipe or this one. 4 tbsp cocoa+ 4 tbsp sugar, mix thoroughly in a bowl, meanwhile heat the milk, pour in the hot milk cocoa + sugar, stir to dissolve the sugar, remove from heat, stirring add 50 g of butter. Apply cooled. The cake again put in the refrigerator to harden the frosting for about 30 minutes. ENJOY YOUR TEA!