A delicious cake with creamy curd cream and fruit will decorate the table. It is very delicate, moist and airy. This cake perfectly combines a biscuit base and an abundance of creamy curd mousse. And a simple and beautiful design with fruits and jelly will be within the power of everyone.
Preparing such a cake is very simple and fast enough. It is perfect for any festive table - even for the New Year, even for a birthday. The only nuance in the preparation that must be taken into account is that the cream must be filled immediately after its preparation. Otherwise, it will solidify right in the bowl. You can decorate this cake with any fruits and berries of the season. I made this cake with apples, strawberries, cherries, oranges, tangerines, and also mixed them together.
Be sure to try this simple sponge cake, it is very delicate and delicious and, moreover, has a beautiful and festive look.
Ingredients:
Biscuit:
- eggs - 4 pcs.
- flour - 140 g (4 tbsp. l.)
- sugar - 100 g (4 tbsp. l.)
- vanilla sugar - 10 g
Cream:
- sugar - 200 g
- cottage cheese - 300 g
- water - 70 g (1/3 cup)
- gelatin - 25 g
- cream 30-33% - 300 ml (1.5 cups)
- sour cream - 5 tbsp. l.
- vanilla sugar - 10 g
Decoration:
- apples - 2-3 pcs. medium size
- water - 100 ml (1/2 tbsp.)
- fruit jelly - 40 g
- sugar - 2 tbsp. l.
- gelatin - 5 g
Impregnation syrup:
- sugar - 1/2 tbsp.
- water - 1/2 tbsp.
Step by step recipe
Cooking a biscuit
1. We start by baking a biscuit.
Before kneading the biscuit dough, cover the bottom of the baking dish with parchment paper; you do not need to lubricate the sides of the form with anything.
Divide 4 eggs into white and yolk. Pour the whites into the mixer bowl, and the yolks into a separate glass. When dividing eggs, make sure that not a drop of yolk gets into the white.
It is possible not to divide the eggs into yolk and white, but then it will take much longer to beat.
2. Begin to beat the whites. As soon as the structure of the protein is destroyed and a light foam appears, we begin to add a little 100 g of sugar. Add 10 g of vanilla sugar to this.
Beat the whites until a strong, stable foam.
3. Into the whites, add one yolk at a time without stopping whipping.
4. Into the whipped whites, add flour in 2-3 approaches, sifting it through a sieve. Beat each time with a mixer briefly and at low speed. The dough should remain airy. Also, the biscuit dough can be mixed with a silicone spatula.
5. Transfer the finished dough to a baking dish. Smooth out the dough in the form.
We put the biscuit to bake in a preheated oven to 180 degrees, top + bottom mode. We bake for about 30 minutes.
6. The sponge cake is already baked and cooled down. We take it out of the mold and remove the parchment paper. Place the biscuit on the wire rack and leave it to rest for 6-8 hours.
7. After 6 hours, cut the biscuit into 2 parts. We only need 1 cake.
The second sponge cake can be used for another cake of the same type, or simply serve it for tea.
Cut off the edge of the biscuit cake with a thickness of about 1 cm.
8. Put the cut sponge cake in the form in which we will collect the cake.
Put the biscuit in the center of the form so that there is still space around the edge, which will later be filled with cream. Thus, the cake will have smooth and beautiful sides.
Cooking syrup to soak a biscuit
9. To prepare the syrup, pour 1/2 cup of sugar into a saucepan and pour 1/2 cup of water. We put on fire. The syrup has boiled, cook it for 1-2 minutes and remove from heat. Let the syrup cool to room temperature.
10. Saturate the biscuit cake with the finished cooled syrup using a silicone brush. If a silicone brush is not available, a spoon can be used.
Cooking cream
11. Now let's start preparing the cream.
Pour 75 ml of water to 25 g of gelatin. Mix everything well and leave the gelatin to swell.
12. While the gelatin swells, prepare the curd mass.
Pour 300 g of cottage cheese into the grinder, pour 100 g of sugar, 10 vanilla sugar and 5 tbsp. l. sour cream. Grind everything to a homogeneous consistency. You can also grind the curd through a sieve.
13. Whip the cream. Pour 300 ml of cold cream with a fat content of at least 30% into the mixer bowl. Begin to beat the cream at medium mixer speed. When the cream is slightly beaten, reduce the speed to a minimum and add the remaining 100 g of sugar little by little to the cream.
14. After adding sugar, whip the cream at high speed until a dense, fluffy mass.
15. Add the grated cottage cheese to the whipped cream. Beat everything a little.
16. We heat the swollen gelatin over low heat, stirring constantly. Gelatin should not be overheated and boiled, because it loses its gelling properties.
17. Pour the melted gelatin in a thin stream to the whipped curd-creamy mass, while constantly stirring everything with a mixer. Beat the curd cream a little more with a mixer or you can mix it by hand with a silicone spatula.
Folding the cake
18. We fold the cake immediately after making the cream. Pour half of the curd cream onto the soaked biscuit. Using a silicone spatula, fill the space between the biscuit and the mold with cream.
19. We spread the rest of the cream. Distribute the cream evenly in shape and smooth the surface. We do not fill the entire form with cream in height. There should be another 1.5-2 cm so that we can still lay out the apples and decorate the cake.
We put the cake in the refrigerator for 1-2 hours to freeze the cream.
Decorating the cake
20. After 1-2 hours, prepare a cake decoration.
First, let's prepare the jelly. Pour sugar, gelatin and fruit jelly into a saucepan (mine is orange). Mix dry ingredients and pour in 100 ml of cold water. Mix everything again and set aside until the gelatin swells.
21. Gelatin swells, dissolve it over low heat, stirring constantly. Remove the loose jelly from the heat and set it aside.
22. Cut the apples into four pieces and cut out the seed box. Cut the apple quarters into thin plates using a slicer. These are the thin slices of apples you should get.
The apples can also be sliced thinly with a knife.
23. Put the sliced apples on the frozen cake immediately so that they do not darken. We spread the apples in a circle overlapping each other, trying to adhere to the same distance. First, lay out the outer row of apples, and then the inner one. We put cocktail cherries in the center.
24. Gently pour the cooled jelly onto the apples with a spoon in two approaches. With the first layer of jelly, try to cover all the apples with a thin film. We put the cake in the refrigerator until the first layer of jelly hardens.
25. Pour the second layer of jelly onto the completely frozen first layer.
If your jelly is frozen in a saucepan, then you need to heat it up a little over low heat. You do not need to heat too much.
Put the cake in the refrigerator again for at least 2 hours.
26. After 2 hours, we take the cake out of the refrigerator and remove it from the mold. It is convenient to do this with a hair dryer. We turn it on at medium power and warm up the sides of the form from all sides. We do not stay in one place for a long time so that the cake does not melt.
Carefully open the split form and remove it. If somewhere the cake does not leave the mold, then in that place we warm it up a little more with a hairdryer. You can also help yourself with a knife.
27. We rearrange the cake on a plate or cake stand. The cake is ready.
Here is such a beautiful and very tasty cake with a biscuit base and creamy curd cream. You can also decorate it with other seasonal fruits.
Video recipe
The recipe is taken from my culinary site. gotovimop.com