Cake with cottage cheese and berries
12 servings
45 minutes
Cheesecake with berries is an exquisite dessert that combines the lightness of sponge cake, the tenderness of cheese cream, and the freshness of berries. Its roots can be traced back to European cuisine, where light and natural desserts are valued. The sponge soaked in creamy cheese cream reveals a harmony of sweetness and tartness from the berries, creating a perfect balance of flavors. White chocolate adds a touch of sophistication, turning this cake into a festive treat. Ideal for family celebrations, romantic evenings, or cozy tea times. Its chilled texture makes it especially refreshing in warm weather, while its rich berry flavor delights any gourmet.
1
Whisk the eggs with half a cup of sugar until thick foam. Add flour, baking powder, and gently mix.
- Chicken egg: 1 piece
- Sugar: 2 glasss
- Wheat flour: 200 g
- Baking powder (raising agent): 1 tablespoon
2
Place the dough in a greased round mold and put it in a preheated oven at 180 degrees for 35 minutes. Remove the sponge from the mold, cool it down, and cut it into 3 layers.
3
Mix the cream, cream cheese, and sugar, and beat well with a mixer. Divide the cream into three parts.
- Heavy cream 35% fat: 300 ml
- Cream cheese (curd cheese spread): 300 g
- Sugar: 2 glasss
4
Thaw the berries and divide them into three parts.
- Frozen berries: 500 g
5
Mix 2/3 of the cream with 2/3 of the berries. Spread half of the mixture on one layer. Cover with the second layer and repeat the process.
- Cream cheese (curd cheese spread): 300 g
- Frozen berries: 500 g
6
Spread the remaining third of the cream cheese all over the cake. Place the remaining berries on top of the cake. Decorate the cake with grated white chocolate. Refrigerate for an hour.
- Cream cheese (curd cheese spread): 300 g
- Frozen berries: 500 g
- White chocolate: 50 g
