For the dough: beat the room temperature butter with powdered sugar and salt.
Incorporate the egg, sift the flour together with the cocoa powder and baking powder.
Mix, then form a ball.
Divide into 8 equal pieces and shape small balls.
Stretch each ball to a diameter of 20 cm.
Put it in the fridge for 1 hour.
Take one sheet of dough, pierce it with a fork in several places and bake for 8 minutes at a temperature of 200°C.
Cut out a circle with a diameter of 18 cm and remove the excess dough.
Prepare the cream. Whisk in a saucepan the cream, eggs, sugar, vanilla sugar, and cornstarch.
Boil the cream for 10-15 minutes over medium-low heat, stirring constantly.
Transfer the cream to a bowl, cover with plastic wrap directly on the surface of the cream, and refrigerate for 3-4 hours.
Take out the cream, add the mascarpone cream, mix with a mixer for 3-4 minutes, add the cottage cheese (grated through a sieve), and mix for another 1 minute.
On a serving platter, add a spoonful of cream in the middle and then alternately place a layer of dough, followed by cream, a few pitted sour cherries, and continue in the same way until we finish with the layers of dough and cream.
Put it in the fridge for 1 hour.
For the Decor Cream. Beat the cream cheese with powdered sugar and room temperature butter for 5 minutes.
Take the cake out after 1 hour and decorate both the base and the sides with the cream cheese.
Decorate with freeze-dried sour cherries.
Refrigerate for 6-7 hours.
Take out and decorate with mint, then cut and serve with pleasure.
