Sponge Cake with Cottage Cheese and Fruit Cream
Baking and Desserts | Italian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
You can use cookies instead of the sponge cake.
Ingredients
- Sugar - 10.6 oz
- Egg white - 4 pieces
- Egg white - 6 pieces
- Vanilla salt - 0.4 oz
- Wheat Flour - 2.6 oz
- Citrus Zest Mix - 3 pieces
- Starch film - 0.9 oz
- Baking Powder - 1 teaspoon
- Semi-soft cream cheese - 17.6 oz
- Meyer Lemon Juice - 0 fl oz
- Canned Peaches - 30 oz
- 10% cream - 17 fl oz
- Strawberry - 1.8 oz
- Gelatin - 1.4 oz
- Chopped almonds - 0.7 oz
Step by Step guide
Step 1
Beat the egg whites with 50 grams of sugar until stiff peaks form.
Step 2
Mix the yolks, 100 grams of sugar, vanilla sugar, and zest, and beat until frothy.
Step 3
Gently combine the yolk mixture with the egg whites.
Step 4
Sift the flour, starch, and baking powder, and carefully mix with the resulting mixture.
Step 5
Pour the batter into a springform pan with a height of 1 cm.
Step 6
Bake in the oven at 347°F for 35 minutes.
Step 7
Soak the gelatin in apricot syrup.
Step 8
Mix the cottage cheese with sugar, zest, and lemon juice.
Step 9
Separate the apricots from the syrup and puree them.
Step 10
Puree the strawberries.
Step 11
Dissolve the gelatin and mix it with the cottage cheese mixture.
Step 12
Divide the mixture into 2 parts and mix each separately with the purees.
Step 13
Whip the cream and combine it with the different mixtures.
Step 14
Cool the sponge cake and cut it into 2 parts.
Step 15
Place one part at the bottom of the springform pan lined with parchment paper and pour in the strawberry cream, cover it with the second sponge cake, and pour in the apricot cream.
Step 16
Refrigerate the cake for 2–3 hours.
Step 17
Decorate the cake after it has set with almond flakes on the sides and fruits on top.
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