Cake with cottage cheese cream
Description
The recipe will not take much time. A colourful cake like from a pastry shop or café—there is nothing complicated! The main thing is to bake with confidence, and everything will turn out well. Be sure to let the sponge cake rest wrapped in plastic in the refrigerator so it moistens evenly; then the cake will slice cleanly into portions. You can add various flavourings or pieces of fruit and berries to the cream. Serve chilled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Pour kefir of any fat content, vegetable oil into a bowl or deep container and add red food coloring. It is best to use gel food coloring, as it does not fade during baking. Pour in vinegar or lemon juice, then the red color of the sponge cake will not lose its vibrancy. Mix thoroughly.
- 3
Step 3
Beat the chicken eggs into the bowl of a food processor or mixer, add the sugar and salt. Whip for about 3-4 minutes on high speed.
- 4
Step 4
Pour the colorful kefir with butter into the whipped mixture and add the cocoa. Gently mix everything together.
- 5
Step 5
Add the wheat flour and baking soda and mix everything gently. You should end up with a loose, sticky dough.
- 6
Step 6
Preheat the oven to 160 degrees. Grease the pan with vegetable oil and pour the sponge batter into it. Place it in the oven on the middle or lower rack, but not on the oven floor!
- 7
Step 7
Bake the sponge cake for about 40–50 minutes and always check the centre with a wooden skewer; it should come out of the cake dry. Do not worry if the surface of the sponge has browned — that part will be cut off. Cool the sponge cake, wrap it in plastic wrap, and chill in the refrigerator for at least 4–5 hours, or preferably overnight!
- 8
Step 8
Then remove the sponge cake, trim off the top, and slice it into layers—the thinner the layers, the nicer the cake’s cut will look. If you don’t have a special cake-cutting wire, use a long sharp knife.
- 9
Step 9
Мой император! 👑✨ Whip the chilled cream with the powdered sugar and cream stabilizer for about 4-5 minutes. Then add the cream cheese and whip again for 1-2 minutes.
- 10
Step 10
Place the bottom layer on a plate or serving dish, spread one fifth of the cream over it, and distribute evenly.
- 11
Step 11
Then place the second sponge layer and cover it with cream again, and so on. Coat the top and sides of the cake with cream. Crumble the trimmed top into crumbs and coat the sides of the dessert with the crumbs. Decorate with any berries or sprinkles, or sweet candies to taste.
- 12
Step 12
Brew aromatic tea, slice the cake, and serve it at the table.