Cake with Cream Cheese and Fruit

Baking and Desserts | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Cake with cream cheese and fruit

Ingredients

Chicken Egg - 4 pieces
Sugar - 7.1 oz
Vanillin - to taste
Wheat Flour - 7.1 oz
Salt - to taste
Semi-soft cream cheese - 14.1 oz
33% Cream - 7 fl oz
Powdered Sugar - 7.1 oz

Step by Step guide

Step 1

Line a springform pan with parchment paper. Whip the egg whites with 2 tablespoons of water until stiff peaks form. Beat the yolks with sugar and vanillin. Continue beating and add flour and a pinch of salt. Then gently fold in the egg whites. Pour the mixture into the pan and bake in the oven for 20–25 minutes.

Step 2

Cool the sponge cake (!), remove from the pan, and cut into 2 layers. Soak each layer on both sides (I soaked them with limoncello liqueur).

Step 3

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. In a separate bowl, whip the cream cheese for about a minute. Then add the whipped cream mixture. The cream should be airy.

Step 4

Assembling the cake is very simple — spread half of the cream on the bottom layer, optionally adding berries. Cover with the top layer, spread cream again, and decorate with fruits/berries. Optionally, you can also frost the sides.

Step 5

Fruits and berries are up to your choice; I used strawberries, blueberries, red currants, blackberries, and kiwi, and decorated the sides of the cake with starfruit slices.