Cake with curd-cream and fruits
8 servings
60 minutes
This cake is the embodiment of tenderness and sophistication of Russian cuisine. The light, airy sponge soaked in aromatic limoncello harmoniously combines with the velvety cheese-cream filling, creating a delicate flavor with subtle vanilla notes. Decorated with fresh fruits and berries, it not only pleases the eye but also delights with its rich flavor nuances. The origins of such desserts trace back to home baking traditions where every hostess aimed to create a tender, harmonious cake for family tea gatherings. Perfect for celebrations, cozy evenings, and romantic meetings, it brings a sense of lightness and festivity. Especially good when paired with fragrant tea or coffee, highlighting its creamy texture and the freshness of the fruits.
1
Line a removable mold with baking paper. Whip the egg whites with 2 tablespoons of water until stiff peaks form. Beat the yolks with sugar and vanilla. While continuing to beat, add flour and a pinch of salt. Then gently fold in the egg whites. Pour the mixture into the mold and bake in the oven for 20-25 minutes.
- Chicken egg: 4 pieces
- Sugar: 200 g
- Vanillin: to taste
- Wheat flour: 200 g
- Salt: to taste
2
Cool the biscuit, remove it from the mold, and cut it into 2 layers. Soak each layer on both sides (I soaked it with limoncello liqueur).
3
We prepare the cream. Whip the cream with a mixer, gradually adding powdered sugar until the mixture thickens. Whip until it reaches the consistency of thick sour cream. Separately, whip the cream cheese for about a minute. Then add the creamy mixture. The cream should be airy.
- Cream cheese: 400 g
- Whipping cream 33%: 200 ml
- Icing sugar: 200 g
4
The assembly process is very simple — spread half of the cream on the bottom layer, and optionally add berries. Cover with the top layer, spread cream again, and decorate with fruits/berries. Optionally, you can also grease the sides.
5
Fruits and berries of your choice; I had strawberries, blueberries, red currants, blackberries, kiwis, and I decorated the cake with star-shaped carambolas.
