Sponge Berry Cake with Cream Cheese Frosting
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
4
Description
*The quantity of ingredients is calculated for a 20 cm pan.** Only very cold (I store the cream in the zero zone) heavy cream should be whipped—at least 33% fat content.
Ingredients
- Chicken Egg - 3 pieces
- Sugar - 3.2 oz
- Wheat Flour - 2.1 oz
- Starch film - 1.1 oz
- Baking Powder - 1 tablespoon
- 33% Cream - 17 fl oz
- Powdered Sugar - 6 teaspoons
- Cottage cheese - 7.1 oz
- Fresh Berries - to taste
Step by Step guide
Step 1
Remove the eggs from the refrigerator a few hours before cooking to let them warm up. Beat the eggs in a mixer without separating the whites and yolks. Start at a low speed, gradually increasing it. Beat the eggs for 5 minutes. While continuing to beat, slowly add the sugar. Beat the eggs with the sugar for another 7–10 minutes.
Step 2
It's easy to determine when the mixture is ready: it should turn white (light cream color) and increase in volume by 2.5 to 3 times. The mixture should not be liquid; it should be airy, fluffy, and creamy.
Step 3
Combine the flour with the starch and baking powder. Sift the flour mixture into the egg foam and gently fold it in with a spatula (the movements should be circular, as if enveloping). Do not mix too vigorously and avoid using a mixer! It is very important to maintain the airy structure of the whipped eggs during the mixing process.
Step 4
Line the bottom of the baking pan with parchment paper or foil (lightly grease the foil with oil). Do not grease the sides of the pan, as this will help the sponge cake rise better by 'gripping' them. Pour the batter into the pan immediately and rotate the pan around its axis to create a small well in the batter (this will prevent a dome from forming on the finished sponge cake).
Step 5
Place the baking dish with the batter in the preheated oven. Bake at a temperature of 160–356°F for 45–60 minutes (depending on your oven).
Step 6
The sponge cake is ready when it has slightly shrunk, the edges pull away from the sides of the pan, and it springs back quickly when gently pressed with your fingers. You can also check it with a toothpick; insert it into the cake, and if it comes out dry, the cake is done.
Step 7
During baking, do not open the oven door, as this may cause the sponge cake to collapse. After turning off the oven, do not remove the cake immediately. Just crack open the oven door and leave the cake inside for about 10–15 minutes.
Step 8
Cover the cooled sponge cake with a cloth or paper towel and let it sit for a few hours. If you've done everything correctly, the resulting sponge cake will have a height of 5–6 cm.
Step 9
Pass the cottage cheese through a sieve. Whip the chilled cream with powdered sugar and vanilla until thickened, then gently fold it into the strained cottage cheese.
Step 10
Cut the sponge cake into 2–3 layers. Spread cream on the bottom layer, add berries, then more cream on top, and cover with another layer. Repeat this process for each layer. Decorate the cake with your favorite berries. Let it soak.
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