Put the cottage cheese in a bowl, add the sugar, vanilla sugar, a pinch of salt, the yogurt (or sour cream) and the melted butter. Blend everything with an immersion blender until smooth.

Add the cornstarch and mix by hand with a spatula, then add the eggs one at a time - the batter is ready.

Line a rectangular 22x12 cm pan with parchment, pour in half the batter, scatter the berries on top and cover with the second half of the batter.

Bake at 150-160 C for 50 to 60 minutes, then let cool completely and remove from the pan.

For the glaze, melt the dark chocolate and add the neutral vegetable oil. Spread the glaze over the top and sides, and sprinkle with almond flakes if you like.

Refrigerate the syrnyk overnight - it's ready to serve in the morning!