Eggless sponge cake with curd layer
6 servings
60 minutes
Eggless sponge cake with a cottage cheese layer is a delicate and airy dessert inspired by European baking traditions. Its base is a simple kefir dough that gains fluffiness from baking soda and vinegar. The cottage cheese cream adds a slight tanginess to the cake, while the berries provide freshness and vibrant flavor. This dessert is perfect for family tea gatherings or cozy evenings. With no eggs, it becomes an excellent choice for those on special diets. Its light yet rich taste makes it a favorite among homemade sweets.
1
Preheat the oven to 200 degrees. It must be hot in advance; otherwise, the biscuit won't rise. Prepare the baking pan by greasing it with oil and dusting it with semolina so that the dough can be easily removed.
- Sunflower oil: 6 tablespoons
- Wheat flour: 2 glasss
2
Sift the flour, add baking soda, vanillin, and cinnamon, and mix everything. Combine kefir with oil, then add sugar and vinegar.
- Wheat flour: 2 glasss
- Soda: 1 teaspoon
- Vanilla: pinch
- Kefir: 1 glass
- Sugar: 0.7 glass
3
Mix until the sugar dissolves well. Then start pouring the resulting liquid into the flour, mixing everything well with a whisk. The dough will be quite liquid. It's important to mix it so that bubbles form in it.
- Sugar: 0.7 glass
4
Then quickly pour the batter into the mold and put it in the oven to bake. It bakes for about 20-30 minutes, depending on the oven. The oven should not be opened for the first 15 minutes; otherwise, the batter will not rise.
- Wheat flour: 2 glasss
5
Once the biscuit is baked, remove it and let it cool.
6
Beat the cottage cheese and sugar until a uniform creamy mass is formed (it should not flow, meaning the mass stays on the spoon and does not drip). The cream is ready. Spread it on the layers. Sprinkle with thawed berries on top.
- Cottage cheese: 1 glass
- Sugar: 0.7 glass
- Frozen berries: 100 g