For the batter and a 26 cm in diameter springform pan:
150 g of all-purpose flour
200 g of sugar
4 middle-sized eggs
50 g of cocoa powder
50 ml of hot water
50 ml of vegetable oil
8 g of baking powder
8 g of vanilla sugar
a pinch of salt
For the cream:
500 g of low-fat pastelike cottage cheese
400 ml of heavy whipping cream
150 ml of milk
150 g of sugar
15 g of gelatin
8 g of vanilla sugar
the juice and zest from a large lemon
cocoa powder for decoration
The cake is 1,8 kg