Cherry sponge cake with cottage cheese cream
Description
The sponge cake can be quickly prepared when guests are at the door. This cake took me 2 hours to make (including soaking the cake in the refrigerator). The cherry-cottage cheese cream perfectly complements the sponge cake and chocolate glaze. I highly recommend making this cherry sponge cake with cottage cheese cream exactly according to this recipe. The baking is ready. Serve it at the table.
Instructions
- 1
Step 1
1. Separate the egg whites from the yolks. Beat the yolks with sugar and butter, and beat the egg whites separately until stiff peaks form. Then combine the whites and yolks, gradually adding flour. The batter should have the consistency of pancake batter. Pour it into a baking form and place in a preheated oven at 180°C for 25 minutes. Once baked, remove the sponge cake, let it cool, then cut it in half.
- 2
Step 2
2. Beat the cottage cheese with cherries, butter, and powdered sugar.
- 3
Step 3
3. In a separate container, prepare the filling that will soak one of the layers: place chopped cherries in a saucepan, add a little water, and bring to a boil. Add a small amount of starch and cook, stirring constantly. When the mixture begins to thicken, remove it from the heat.
- 4
Step 4
4. Now spread the first layer with cream, the second layer with the soaking syrup, and the third layer also with cream.
- 5
Step 5
5. Prepare the glaze: mix cocoa with sugar, add a little milk. Bring to a boil and cook for 2 minutes, stirring constantly. Add butter and remove from heat. Then pour the prepared glaze over the cake and spread it evenly on all sides. You can decorate with any berries.
- 6
Step 6
6. Refrigerate for one hour, then the cherry biscuit cake with cottage cheese cream is ready to be served.
- 7
Step 7
7. This recipe makes a cake for 4-5 servings.