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While the cake is baking, prepare the creamy cottage cheese filling.
In a small saucepan, heat 100 ml of milk gently and dissolve 5 g of gelatin in it. Stir until the gelatin is fully dissolved, then set it aside to cool slightly.
In a large bowl, mix 350 g of cottage cheese with a bit of yogurt and milk to thin the consistency to your liking. Add vanilla extract to taste for flavor. You can use a blender or a hand mixer to ensure the cottage cheese is smooth and creamy.
Once the gelatin mixture has cooled but is still liquid, slowly pour it into the cottage cheese mixture, stirring thoroughly to ensure even distribution. This will help the filling set properly.
3. Assemble the Cake
Once the sponge cake has cooled, spread the cottage cheese filling evenly over the top of the cake.
In the same saucepan used for the gelatin earlier, dissolve another 5 g of gelatin in 100 ml of milk. Then, mix it with 200 ml of hot milk to create a light jelly layer. Carefully pour this milk and gelatin mixture over the cottage cheese layer, making sure it covers the entire cake.
4. Chill and Decorate
Place the assembled cake in the refrigerator and let it chill for at least 1-2 hours, or until the jelly layer has fully set.
Before serving, garnish the cake with coconut flakes, sprinkling them evenly across the top for a decorative and flavorful touch.
5. Serve
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