Cake with cream

6 servings

120 minutes

Cream cake is a delicate treat beloved in Russian cuisine. Its history traces back to traditional home recipes where the combination of airy layers and sweet cream creates a unique flavor. This dessert has a light texture with soft, cream-soaked layers. The delicate cottage cheese cream with a hint of vanilla adds sophistication, and cocoa can enhance the flavor if desired. The cake is made with simple ingredients but requires patience and care. After assembly, it needs to rest for the layers to soak and the flavor to become rich. It is perfect for cozy family tea times and festive gatherings. It can be decorated with nuts or sweet sprinkles, adding a touch of elegance. This cake embodies homey comfort and warmth, blending simplicity with exquisite taste.

Energy value per serving

• Calories: 358.2
• Proteins: 13.2g
• Fats: 8.6g
• Carbohydrates: 57.3g

Ingredients

• Wheat flour: 9 tbsp
• Chicken egg (large): 3 pc
• Sugar: 0.5 glass
• Cottage cheese: 250 g
• Powdered sugar: 16 tsp
• Vanillin: 2 tsp
• Wine vinegar: 3 tsp
• Soda: 0.3 tsp
• Sunflower oil: 1 tbsp

Cooking steps

1. First, prepare the ingredients. Whisk the eggs with sugar until the foam is five times higher.

   Required ingredients:

   • Chicken egg (large): 3 pieces
   • Sugar: 0.5 glass

2. Add flour and mix with a mixer. Then add baking soda, dissolved in vinegar.

   Required ingredients:

   • Wheat flour: 9 tablespoons
   • Soda: 0.3 teaspoon
   • Wine vinegar: 3 teaspoons

3. The dough is ready. Pour oil into the skillet and brush it on the edges. Pour the dough into the skillet.

   Required ingredients:

   • Sunflower oil: 1 tablespoon

4. Place the pan in the oven at 150–180 degrees for 25 minutes.

5. At this time, make the cream. Take powdered sugar, cottage cheese, and vanillin, and beat with a mixer until smooth. You can add cocoa if desired.

   Required ingredients:

   • Powdered sugar: 16 teaspoons
   • Cottage cheese: 250 g
   • Vanillin: 2 teaspoons

6. Once the cake is baked, let it rest for 20 minutes to cool. Put the cream in the refrigerator.

7. Take the cake and place a plate on it. Trim the excess. Cut the cake lengthwise into two layers.

8. Divide the cream into three parts. Spread one part of the cream on the bottom layer. Mix the crumbs from the trimmings with one part of the cream and spread it on the bottom layer. Cover with the top layer and spread the remaining cream on top of the cake.

9. Sprinkle the cake with nuts or sprinkles as desired. Let the cake sit for 1 hour.