Sponge cake with curd-fruit cream
6 servings
90 minutes
Sponge cake with cheese-fruit cream is a true symphony of flavors inspired by Italian culinary tradition. The light, airy sponge soaked in notes of vanilla and lemon zest perfectly complements the delicate cheese cream enriched with apricots and strawberries. Italians love to use ricotta in desserts, giving them lightness and freshness. This cake is not only exquisite in presentation but also incredibly pleasant in taste—each layer reveals new shades of sweetness and tartness. Cold maturation for several hours makes the cream particularly rich, while almond flakes and fresh fruits add a harmonious texture. Perfect for festive occasions, it will adorn any holiday table, bringing a touch of Italian charm and sophistication to your day.
1
Whip the egg whites with 50 grams of sugar until stiff peaks form.
- Sugar: 300 g
- Egg white: 4 pieces
2
Mix the yolks, 100 grams of sugar, vanilla sugar, and zest and beat until frothy.
- Egg yolk: 6 pieces
- Sugar: 300 g
- Vanilla sugar: 10 g
- Lemon zest: 3 pieces
3
Gently combine the yolk cream with the egg whites.
4
Sift the flour, starch, and baking powder and gently mix with the obtained mass.
- Wheat flour: 75 g
- Starch: 25 g
- Baking powder (raising agent): 1 teaspoon
5
Pour the mass into a detachable mold with a height of 1 cm.
6
Bake in the oven at 175 degrees for 35 minutes.
7
Soak the gelatin in apricot syrup.
- Gelatin: 40 g
- Canned apricots: 850 g
8
Mix the cottage cheese with sugar, lemon zest, and juice.
- Soft fat-free curd cheese: 500 g
- Sugar: 300 g
- Lemon zest: 3 pieces
- Lemon juice: 1 ml
9
Separate the apricots from the syrup and mash them into a puree.
- Canned apricots: 850 g
10
Mash the strawberries into a puree.
- Strawberry: 50 g
11
Dissolve the gelatin and mix it with the cottage cheese mass.
- Gelatin: 40 g
12
Divide the mass into 2 parts and mix each separately with the puree.
13
Whip the cream and mix it with different masses.
- Heavy cream 35% fat: 500 ml
14
Cool the biscuit and cut it into 2 parts.
15
Place one on the bottom of a springform pan lined with parchment and pour in the strawberry cream, cover it with a second biscuit, and pour in the apricot cream.
16
Put the cake in the refrigerator for 2-3 hours.
17
Decorate the cake with flakes on the sides and fruits on top after it has set.
- Flaked almonds: 20 g
- Canned apricots: 850 g
- Strawberry: 50 g
