Sponge cake with cheese and chocolate cream
4 servings
120 minutes
Sponge cake with cheese-chocolate cream is the embodiment of tenderness and sophistication in European pastry tradition. The airy sponge, made from whipped egg whites, has a light texture and a subtle vanilla aroma. The ricotta and dark chocolate cream gives the cake a rich flavor with velvety cocoa notes, harmoniously complementing the sweetness of the sponge. The top layer of whipped cream creates an airy cloud that melts softly on the tongue. This dessert is perfect for morning tea or as a finale to an exquisite dinner, leaving a pleasant aftertaste and sense of satisfaction. Such a cake will adorn any table and serve as an occasion for a cozy family celebration.
1
For the sponge cake, mix powdered sugar and flour.
- Powdered sugar: 1 tablespoon
- Wheat flour: 60 g
2
Beat the egg whites into a strong foam. Add sugar, vanilla sugar, and beat again until dense and shiny. Sift in the flour with powdered sugar and mix with a spoon. It should form a thick dough. Place in a small ungreased mold (for more fluffiness of the biscuit) and send to a preheated oven at 180 degrees for 30 minutes. Turn the finished biscuit out of the mold onto a rack to cool.
- Egg white: 1 piece
- Sugar: 50 g
- Vanilla sugar: 1 tablespoon
3
Whip the ricotta cream with powdered sugar. Melt the chocolate in a water bath and pour it into the ricotta, mixing thoroughly.
- Ricotta cheese: 200 g
- Powdered sugar: 1 tablespoon
- Dark chocolate 70%: 140 g
4
Spread cream on the cooled biscuit, cut into two layers, and cover with the second half.
5
For the top cream, whip the cream, and when it thickens, add powdered sugar and whip to stiff peaks. Cover the cake.
- Cream 35%: 100 ml
- Powdered sugar: 1 tablespoon