Place cottage cheese, cottage cheese, yogurt and erythritol in a spacious container. Beat on medium speed until creamy and homogeneous. The cream cheese is ready and holds its shape perfectly.
- Let's assemble the cake
Cut the biscuit into three parts with a knife and a bread file. We cut off the top to open the pores for better penetration of the cream cheese. Place the cake on a dish, brush with cream, cover with a second layer and continue until the end.
Apply cream cheese to the sides and top and level with a spatula.
- Refrigerate for several hours. Decorate with cream roses, tiny slices of boiled carrots and parsley leaves.
Serve it on the table and treat yourself to a delicious and healthy cake!
