Sponge cake with cream cheese filling

8 servings

240 minutes

Sponge cake with cream cheese frosting is a true embodiment of European pastry tradition, combining the lightness of sponge cake, the tenderness of cheese cream, and an exquisite citrus soak. This cake evokes cozy family evenings and festive gatherings where each bite seems to melt in your mouth. The deep chocolate flavor of the base harmonizes with a refreshing orange note and soft mascarpone cream. A special soaking technique preserves richness and aroma, making the dessert sturdy yet delicate. It is adorned with fresh berries, adding vibrant colors and a hint of tartness. Such a cake is not just a treat but a true work of art that can be gifted to loved ones as a sign of love and warmth.

Energy value per serving

• Calories: 1214.2
• Proteins: 21.4g
• Fats: 85.3g
• Carbohydrates: 86.8g

Ingredients

• Dark chocolate: 220 g
• Chicken egg: 10 pc
• Almond flour: 40 g
• Powdered sugar: 180 g
• Cocoa: 40 g
• Sugar: 220 g
• Salt: pinch
• Oranges: 3 pc
• Cornstarch: 2 tsp
• Cointreau: 100 ml
• Cream 35%: 500 ml
• Mascarpone cheese: 800 g
• Fresh berries: 500 g

Cooking steps

1. We take 10 eggs, separating the whites from the yolks. We beat the yolks with half the sugar and a pinch of salt until white. We melt dark chocolate in a water bath and add the melted chocolate to the beaten yolks.

   Required ingredients:

   • Chicken egg: 10 pieces
   • Sugar: 220 g
   • Salt:  pinch
   • Dark chocolate: 220 g

2. Take the remaining egg whites, beat with sugar until peaks form. Gently fold the egg whites into the yolk-chocolate mixture with a spatula.

   Required ingredients:

   • Chicken egg: 10 pieces
   • Sugar: 220 g

3. Sift the almond flour, add cocoa, mix thoroughly - add to our previously obtained mixture. Mix everything well. Pour the resulting mixture into a baking pan (I have a 20 cm diameter pan with a removable bottom). Bake in the oven for 50 minutes at 180 degrees. I use special paper for baking, so the layers come off easily and do not break.

   Required ingredients:

   • Almond flour: 40 g
   • Cocoa: 40 g

4. Preparing the soak: Squeeze the juice of three oranges, add corn starch and Cointreau (sometimes I add cognac, it turns out just as good). Bring everything to a boil and cook for about 5-7 minutes. This procedure will protect us from the fermentation process of the orange juice, allowing the cake to last longer.

   Required ingredients:

   • Oranges: 3 pieces
   • Cornstarch: 2 teaspoons
   • Cointreau: 100 ml

5. Preparing the cream: Whip mascarpone, powdered sugar, and cream with a mixer until thick (the spoon should stand up).

   Required ingredients:

   • Mascarpone cheese: 800 g
   • Powdered sugar: 180 g
   • Cream 35%: 500 ml

6. After the biscuit is ready, it needs to be cut into three equal parts. If you have trouble cutting like I do, I recommend using a simple thread - make a cut on one side of the cake, insert the thread and pull it through to the end. This way we get three layers. We soak each layer with orange-alcohol syrup and leave it for an hour.

   Required ingredients:

   • Cointreau: 100 ml
   • Oranges: 3 pieces

7. After our layers have soaked, we carefully spread each layer with cottage cheese cream. We place it in the refrigerator for 2-3 hours.

   Required ingredients:

   • Mascarpone cheese: 800 g

8. The final and most enjoyable stage is decorating the cake. Here, it's up to your own imagination.

   Required ingredients:

   • Fresh berries: 500 g