Berry sponge cake with cream cheese frosting
4 servings
120 minutes
Berry sponge cake with cream cheese frosting is a true delight that combines airy sponge, delicate cream cheese frosting, and fresh berries. Its roots lie in the traditions of European pastry cuisine, where light textures and harmonious flavors are valued above all. The carefully prepared sponge base is airy and soft, while the cream made from whipped cream and cheese adds special tenderness. The berries not only decorate but also bring natural sweetness and a slight tartness, creating a perfect balance of flavors. This cake is suitable for cozy family tea times as well as festive events, impressing guests with its exquisite appearance and refined taste.
1
Take the eggs out of the fridge a few hours before cooking to warm them up. Beat the eggs in a mixer without separating the whites and yolks. Start at low speeds, gradually increasing them. Beat the eggs for 5 minutes. While continuing to beat, gradually add sugar. Beat the eggs with sugar for another 7-10 minutes.
- Chicken egg: 3 pieces
- Sugar: 90 g
2
It's easy to determine that the mixture is ready; it should turn light cream in color and increase in volume by 2.5–3 times. The mixture should not be liquid; it should be airy, fluffy, and creamy.
3
Mix flour with starch and baking powder. Sift the flour mixture into the egg foam and gently fold with a spatula (the movements should be circular, as if wrapping). Do not mix too vigorously and do not use a mixer for mixing! It is very important to maintain the airy structure of the whipped eggs while mixing.
- Wheat flour: 60 g
- Starch: 30 g
- Baking powder: 1 teaspoon
4
Line the bottom of the mold with baking paper or foil (lightly grease the foil with oil). Do not grease the edges of the mold, as it will be easier for the biscuit to rise by "gripping" them. Pour the batter into the mold immediately and rotate the mold around its axis to create a small vortex in the batter (this way, the finished biscuit won't have a dome).
5
Send the batter to a preheated oven at 160–180 degrees. Bake for 45–60 minutes (depending on your oven).
6
The sponge cake is ready if it has shrunk slightly, the edges pull away from the sides of the pan, and when pressed lightly with fingers, it springs back quickly. You can also check with a toothpick; insert it into the sponge cake, and if it comes out dry, the cake is ready.
7
Do not open the oven door while baking, otherwise the sponge cake may fall. After turning off the oven, do not take out the sponge cake immediately. Just crack the oven door and leave the sponge cake inside for 10-15 minutes.
8
Cover the cooled biscuit with a napkin or paper towel and let it sit for a few hours. If you did everything right, the resulting biscuit will be 5-6 cm tall.
9
We pass the cottage cheese through a sieve. Whip the chilled cream with powdered sugar and vanillin until thickened, then gently mix it with the strained cottage cheese.
- Cottage cheese: 200 g
- Cream 33%: 500 ml
- Powdered sugar with vanilla: 6 tablespoons
10
Cut the biscuit into 2-3 layers. Spread cream on the bottom layer, add berries, top with cream, and cover with another layer. Repeat the process for each layer. Decorate the cake with your favorite berries. Let it soak.
- Fresh berries: to taste