Raspberry Charlotte - cooking recipe

Ingredients

2 None eggs, separated
3 tsp vanilla extract
1 1/4 cups granulated sugar + 2 tbsp
1/2 cup all-purpose flour
1 tsp baking powder
1/2 cup raspberry jam
2 1/4 lb cottage cheese
4 tbsp powdered gelatin, bloomed in cold water for 5 mins
2 1/2 cups heavy cream
36 None ladyfingers (6 cut into pieces)
1 1/2 lb frozen raspberries, defrosted
None None white chocolate shavings, to decorate
None None fresh lemon balm or mint leaves, to decorate

Preparation

Preheat oven to 325\u00b0F. Grease and line a 10 inch springform pan with parchment paper.
Whip egg whites with 1 tsp vanilla until stiff. Gradually whisk in 1/4 cup sugar. Beat in egg yolks then fold in flour and baking powder. Transfer to prepared pan and bake for 15-20 mins. Let cool in pan on a wire rack. Remove from pan and discard parchment paper. Return to pan and spread jam over top, leaving a 1/3 inch border.
Combine cottage cheese with 1 cup sugar and remaining vanilla. Mix 3 tbsp with 3 tbsp bloomed gelatin and heat over low heat until gelatin melts. Mix back into main cottage cheese mixture. Whip heavy cream to stiff peaks then fold in. Fold in broken ladyfinger pieces and 10.5 oz raspberries. Spread over cake. Chill for at least 4 hours.
Meanwhile, combine 2 tbsp sugar with 7 oz raspberries. Pass through a fine-mesh strainer. Combine 2 tbsp puree with remaining gelatin and heat over low heat until gelatin melts. Mix back into main raspberry puree. Fold in remaining raspberries then drizzle over raspberry charlotte. Chill for at least 1 hour.
Remove cake from pan and press whole ladyfingers around edges. Decorate with white chocolate shavings and lemon balm.