Whisk whites and yolks with sugar apart, stir, add flour and starch.

Put the batter in a mold and bake over390°F. Cool the base and cut horizontally into two parts. To prepare cream, whisk cream with sugar, add cottage cheese and whisk.

Put cherries in the stewing pan, mix with cognac, add a dollop of water, sugar, bring to boil and cook through for 5 minutes. Melt soaked gelatin in water bath, mix with cherries and cool.

Brush one base with cottage cheese cream and cover with the second one.

Turn the torte with thick paper, making high rims. Put over cherry stuffing and cool the torte.