Swiss Cake
Description
The recipe won't take much time. For the cream, cheeses such as “Philadelphia” or “Almette” are suitable. If you can’t get cream cheese, replace it with spreadable cottage cheese. The cream can be replaced with homemade, very thick, non-sour sour cream. If desired, you can make one large cake or, like I did, two small ones. So I cut the sponge cake into 6 parts and then assembled them separately. The baked dessert is ready. Serve it to the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Swiss" cake.
- 2
Step 2
For the sponge cake layers, crack the eggs into the mixer bowl and beat until soft peaks form and the mixture doubles in volume.
- 3
Step 3
While continuing to beat, gradually add the sugar and beat at high speed for another 10 minutes until the mixture is fluffy and almost white.
- 4
Step 4
Mix the flour with the baking powder and sift it into the whipped mixture. Gently fold from bottom to top until the batter is smooth.
- 5
Step 5
Line a 38x40 cm baking tray with baking paper. Place the dough on the paper and spread it into a rectangle over the entire surface.
- 6
Step 6
Place in a preheated oven and bake for 18–20 minutes at 180 degrees, until done.
- 7
Step 7
Take out the finished sponge cake and turn it over onto another sheet of paper. Carefully remove the sheet of paper it was baked on. Trim the sides evenly and cut it into three parts. Let it cool completely.
- 8
Step 8
For the soaking syrup, pour sugar and instant coffee into a bowl. Add hot water and stir until dissolved. Let the syrup cool completely.
- 9
Step 9
Break the dark chocolate into pieces and place it in a bowl. Add the butter and one tablespoon of cognac. Pour water into a saucepan and bring it to a boil over medium heat. Place the bowl with the chocolate on top so that it does not touch the water. Stirring, melt everything until smooth.
- 10
Step 10
Using a brush, soak each strip of sponge cake with syrup and cover with the chocolate mixture. Place in a cold place so that the chocolate sets.
- 11
Step 11
Place the cream cheese, three tablespoons of powdered sugar, and the zest into the mixer bowl. Beat until smooth. Melt the white chocolate in a double boiler and add it to the cheese mixture. Beat a little more until smooth.
- 12
Step 12
Add the remaining powdered sugar to the cold cream and whip until stiff peaks form.
- 13
Step 13
Gently combine both mixtures and beat for 1 minute.
- 14
Step 14
Spread part of the cream on one sponge cake on the chocolate side and place the second sponge cake on top.
- 15
Step 15
Spread cream on the second sponge layer and place the third sponge layer on top, then spread it with jam.
- 16
Step 16
Grease the sides and top with the remaining cream and smooth it out.
- 17
Step 17
Grind the sponge cake trimmings into crumbs and coat all the sides of the cake. Sprinkle the top with cocoa and grated chocolate. Decorate to your taste; I decorated mine with berries and mint. Refrigerate for a few hours so the cream can set.
- 18
Step 18
Remove from the oven and serve warm or cooled.