Low-Calorie Bird's Milk Cake

For the sponge cake: whisk 3 egg whites until stiff peaks form.

Add soft cottage cheese, starch, vanilla, orange and lemon juice, sugar substitute to taste to 3 egg yolks. Mix well.

Carefully fold the egg white mixture into the yolk mixture. Taste it and, if needed, add more sugar substitute or enhance the citrus notes with additional orange and lemon juice.

Bake in a preheated 180 °C oven for 12 minutes (check for doneness). Leave the sponge cake in the pan to cool.

For the mousse: soak 2 tbsp of gelatin in 125 ml of milk until swollen.

Whip 3 egg whites until peaks form, then add citric acid and gently stir.

Dissolve the swollen gelatin over low heat, without bringing it to a boil. Let it cool.

Add sugar substitute and vanillin to 200 g of cottage cheese, mix well.

Pour in the cooled gelatin and beat until smooth and completely homogeneous, so that no cottage cheese lumps remain. First use a mixer, then if necessary, transfer to a blender.

Put the cottage cheese mixture in the refrigerator for 5 minutes.

Beat the chilled mixture with a mixer until the volume increases by 2 times. Many small bubbles should appear.

Carefully fold in the whipped egg whites. Taste it, and add more sugar substitute if needed.

Spread the soufflé over the biscuit in the same form. Refrigerate until set for 40 minutes.

For the glaze: soak 2 tsp of gelatin in 3 tbsp of milk until swollen.

Mix 125 ml of milk with cocoa powder and sugar substitute. Bring to a boil over medium heat, then let it cool down.

Dissolve the swollen gelatin over low heat without boiling. Pour into the brewed cocoa and stir well. Let cool and pour as the third layer over the mousse into the mold. Place in the refrigerator until completely set.