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Sponge cake with cottage cheese cream
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Sponge cake with cottage cheese cream

180 min4 serv.19 февр. 2026 г.

Description

The recipe won't take much time. For the cake layers, I choose a classic chocolate sponge cake recipe. If you like moist cakes, soak the layers with syrup from canned pineapple. Don't be lazy—whip the cottage cheese cream thoroughly so it turns into a light, fluffy cloud. You can use any fruits you like: pineapple, peaches, or mandarins. Happy cooking! Serve chilled.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the necessary ingredients for the sponge cake.

  2. 2

    Step 2

    Step 2

    and for the cream.

  3. 3

    Step 3

    Step 3

    Beat eggs, sugar, and vanilla with a mixer until a fluffy light foam forms. Sift flour and cocoa through a sieve.

  4. 4

    Step 4

    Step 4

    Gradually add the flour to the egg mixture, stirring with a spatula using an up-and-down motion.

  5. 5

    Step 5

    Step 5

    Preheat the oven to 180°C. Moisten a silicone mold (diameter - 24 cm) with water. Place the batter into the mold, cover the top with foil (to ensure even rising of the sponge cake), and bake in the preheated oven for 30 minutes. Carefully remove the foil—HOT STEAM will escape. Let the baked sponge cake cool slightly in the mold, then transfer it to a wire rack to cool completely. Cut the sponge cake into two layers. Place one layer into the silicone mold.

  6. 6

    Step 6

    Step 6

    While the sponge cake is cooling, prepare the cream. Pour water over the gelatin and set aside to bloom. Then dissolve it over a water bath or in a thick-bottomed saucepan. Do not boil!

  7. 7

    Step 7

    Step 7

    Pass the cottage cheese through a sieve or blend it using a blender. Beat it with powdered sugar and cream.

  8. 8

    Step 8

    Step 8

    Add the gelatin in a thin stream, continuing to whisk for 5 minutes.

  9. 9

    Step 9

    Step 9

    Add pineapple pieces, mix well.

  10. 10

    Step 10

    Step 10

    Pour the cream onto the prepared biscuit base, cover with the second layer, and refrigerate for at least 2 hours to set. I prefer to leave it overnight, as this allows the cake layers' flavors to develop better.

  11. 11

    Step 11

    Step 11

    Then carefully remove the cake from the mold.

  12. 12

    Step 12

    Step 12

    For the glaze, we will need: water, sugar, softened butter, and cocoa powder.

  13. 13

    Step 13

    Step 13

    Boil a syrup from 100 g of sugar and 50 ml of water.

  14. 14

    Step 14

    Step 14

    Mix 100 g of softened butter with 4 tbsp of cocoa powder until smooth. Pour the syrup into the cocoa mixture and stir.

  15. 15

    Step 15

    Step 15

    Frost the cake.

  16. 16

    Step 16

    Step 16

    Decorate it as desired. I dusted it with powdered sugar through a stencil.

  17. 17

    Step 17

    Step 17

    Serve at the table.