Easter cake with Oreo cookies

To prepare the dough, break the eggs into a bowl and add granulated sugar and vanilla sugar to them. Beat everything together with a mixer at high speed until you learn light fluffy foam. Next, add well softened butter and beat again until it dissolves. Put cottage cheese in the resulting mass. Of course, the fatter it is, the tastier the baked goods will be. It is optimal to use a product with a fat content of 9-12%. We continue to beat the resulting mass with cottage cheese with a mixer until relatively homogeneous. Next, add flour along with baking powder and mix with a spatula. Depending on the dryness of the curd and the characteristics of the particular flour, you may need a little more or a little less than indicated. We focus on getting a thick, soft dough that fits well into a spoon and is held in a slide.

Coarsely chop the Oreo cookies with the filling with a knife. Pour the resulting crumb into the prepared curd dough and mix with a spatula. Let the finished dough stand for five to ten minutes before baking.

Then we lay it out on tins for cakes greased with vegetable oil. Preheat the oven to a temperature of 170 degrees. We put the cakes in the oven on a medium level and bake for thirty-five to forty minutes. If the top is heavily browned, and there is a risk of burning, cover it with foil. After baking is complete, open the oven door and leave the cakes inside for fifteen minutes.

To prepare the cream, put curd cheese, powdered sugar in a high container and pour in the cream. Beat everything together with a mixer until a thick lush foam is formed.

Place the cream in a pastry bag and place the "roses" around the circle of the completely cooled cakes.

Place Oreo cookies between the "roses".

Serve the finished cake on the table as a whole and cut into portions just before use, so that the cut of the tender dough does not have time to dry out.