Easter Retro Cake

1. The Sponge:

1. Preheat the oven to 170°C (conventional top and bottom heat).
2. Separate the eggs. Mix the yolks with the erythritol and olive oil, then stir in the flour, cocoa powder, and baking powder.
3. Whisk the egg whites into stiff peaks, then gently fold them into the batter.
4. Pour into a 23x23 cm pan and bake until cooked through, but be careful not to dry it out.
5. Allow it to cool completely.

2. The Cream:

1. Mix the Vegajó Cottage with the erythritol and grated lemon zest.
2. Add the gelatin fix.
3. Spread the mixture evenly over the cooled sponge and refrigerate until set.

3. The Orange Layer:

1. Mix the pudding powder with the carbonated orange soda until smooth.
2. Cook over constant stirring until thick, then let it cool until lukewarm.
3. Carefully pour it over the cottage cheese layer and smooth the surface.
4. Refrigerate until completely set.