Sponge cake with curd-fruit cream

6 servings

90 minutes

Sponge cake with cheese-fruit cream is a true symphony of flavors inspired by Italian culinary tradition. The light, airy sponge soaked in notes of vanilla and lemon zest perfectly complements the delicate cheese cream enriched with apricots and strawberries. Italians love to use ricotta in desserts, giving them lightness and freshness. This cake is not only exquisite in presentation but also incredibly pleasant in taste—each layer reveals new shades of sweetness and tartness. Cold maturation for several hours makes the cream particularly rich, while almond flakes and fresh fruits add a harmonious texture. Perfect for festive occasions, it will adorn any holiday table, bringing a touch of Italian charm and sophistication to your day.

Energy value per serving

• Calories: 776.2
• Proteins: 31g
• Fats: 36.1g
• Carbohydrates: 84.5g

Ingredients

• Sugar: 300 g
• Egg white: 4 pc
• Egg yolk: 6 pc
• Vanilla sugar: 10 g
• Wheat flour: 75 g
• Lemon zest: 3 pc
• Starch: 25 g
• Baking powder: 1 tsp
• Soft low-fat cottage cheese: 500 g
• Lemon juice: 1 ml
• Canned apricots: 850 g
• Cream 35%: 500 ml
• Strawberry: 50 g
• Gelatin: 40 g
• Almond flakes: 20 g

Cooking steps

1. Whip the egg whites with 50 grams of sugar until stiff peaks form.

   Required ingredients:

   • Sugar: 300 g
   • Egg white: 4 pieces

2. Mix the yolks, 100 grams of sugar, vanilla sugar, and zest and beat until frothy.

   Required ingredients:

   • Egg yolk: 6 pieces
   • Sugar: 300 g
   • Vanilla sugar: 10 g
   • Lemon zest: 3 pieces

3. Gently combine the yolk cream with the egg whites.

4. Sift the flour, starch, and baking powder and gently mix with the obtained mass.

   Required ingredients:

   • Wheat flour: 75 g
   • Starch: 25 g
   • Baking powder: 1 teaspoon

5. Pour the mass into a detachable mold with a height of 1 cm.

6. Bake in the oven at 175 degrees for 35 minutes.

7. Soak the gelatin in apricot syrup.

   Required ingredients:

   • Gelatin: 40 g
   • Canned apricots: 850 g

8. Mix the cottage cheese with sugar, lemon zest, and juice.

   Required ingredients:

   • Soft low-fat cottage cheese: 500 g
   • Sugar: 300 g
   • Lemon zest: 3 pieces
   • Lemon juice: 1 ml

9. Separate the apricots from the syrup and mash them into a puree.

   Required ingredients:

   • Canned apricots: 850 g

10. Mash the strawberries into a puree.

    Required ingredients:

    • Strawberry: 50 g

11. Dissolve the gelatin and mix it with the cottage cheese mass.

    Required ingredients:

    • Gelatin: 40 g

12. Divide the mass into 2 parts and mix each separately with the puree.

13. Whip the cream and mix it with different masses.

    Required ingredients:

    • Cream 35%: 500 ml

14. Cool the biscuit and cut it into 2 parts.

15. Place one on the bottom of a springform pan lined with parchment and pour in the strawberry cream, cover it with a second biscuit, and pour in the apricot cream.

16. Put the cake in the refrigerator for 2-3 hours.

17. Decorate the cake with flakes on the sides and fruits on top after it has set.

    Required ingredients:

    • Almond flakes: 20 g
    • Canned apricots: 850 g
    • Strawberry: 50 g