Cow bar

These pictures are old and not very good, but the cake is nevertheless tasty!
You will again need to acquire the Hungarian 'turo' or Polish 'twarog' version of cottage cheese...or sacrifice your room mate's pillowcase (this was my math professor's suggestion in high school, when I looked to him for a solution to the soggy cottage cheese draining problem), of course, some of you may own a very high-tech cheese cloth for just this purpose.

Ingredients
cake:
10 tbsp sugar
10 tbsp vegetable oil
13 tbsp milk
13 tbsp flour
2 tbsp cocoa powder
4 eggs
1/2 tbsp baking powder

'filling':
1 pound drained cottage cheese
4 tbsp semolina/farina flour
1 egg
3/4 cup sugar
1 tbsp vanilla sugar (or vanilla extract+1 tbsp sugar)

Preparation
Preheat the oven to 375F.

Grease and flour a 9x11 inch baking shape.

Mix the cottage cheese with the egg, semolina, sugar and vanilla until smooth. Set aside.

Separate the eggs. Mix the egg yolks with the sugar until pale yellow and fluffy. Blend in the oil, milk and finally the flour pre-sifted with the baking and the cocoa powders.

Whip up the egg whites until it forms hard peaks. Fold into the rest of the batter.

Pour the batter into the baking shape and drop little spoonfuls of the cottage cheese mix all over on top. They will sink in to variable depths as you bake the cake.

Bake until knife inserted into the center comes out clean. Allow to cool for 2 minutes in baking shape, then flip it out onto a cake board. This is the test of your baking shape greasing and flouring skills.

The cake should come out beautifully in one piece. Use another board to flip the cake right side up. It looks just like a cow, right? A strange, rectangular, genetically-modified one.