Cake
Description
Homemade treat for tea time. The light sponge cake and delicate cream made of cottage cheese and whipped cream will win over everyone. This cake is not difficult to prepare, yet it turns out incredibly tender and airy. The whipped cream and sponge give the cake a delightful texture. If you'd like to make it more aromatic, add a pinch of lemon zest to the cream. Be sure to dust the cake with cocoa powder to create a beautiful contrast between it and the white cream.
Instructions
- 1
Step 1
1. Beat the eggs with a mixer for 1 minute. Without stopping, gradually add the sugar. Sift the flour together with baking powder and vanilla.
- 2
Step 2
2. Add the flour to the egg mixture in small portions, stirring from top to bottom. Spread the batter evenly onto the baking paper.
- 3
Step 3
3. Place the baking sheet in a preheated oven at 200 degrees and bake for 10 minutes. Blend the cottage cheese with sugar and vanilla sugar using a blender. Whip the cream with a mixer and gently add it to the cottage cheese mixture.
- 4
Step 4
4. Let the sponge cake cool and cut it in half, trimming the edges. Place 2/3 of the cream on the bottom layer, cover with the second layer, then spread the remaining cream over the top and sides of the cake.
- 5
Step 5
5. Sprinkle the cake with cocoa powder. Refrigerate the cake for at least 2 hours.