Sponge cake with cottage cheese cream and fruit

Step-by-step cooking

1. Step 1:

   

   How to make a sponge cake with cottage cheese cream and fruit? The first step is to bake a biscuit. Prepare everything you need for him. Sift the flour with baking powder through a sieve to saturate it with oxygen. Thanks to this, the finished biscuit will be the most lush and airy. I use eggs of the first category.

2. Step 2:

   

   First I'll tell you how to make sponge dough. Separate the whites from the yolks and distribute them into different whipping containers. Then whisk the yolks with half the sugar into a light, thick mass.

3. Step 3:

   

   Separately, whisk the whites with the remaining sugar into a lush, shiny mass that holds its shape well.

4. Step 4:

   

   Manually, using a whisk or a spatula, mix both masses. It is not necessary to beat, so that the existing splendor does not settle.

5. Step 5:

   

   Gradually introduce flour, gently stirring it from the bottom up, trying to do it so that the dough remains lush and airy.

6. Step 6:

   

   Put the finished biscuit dough into a detachable baking dish (18 cm), the bottom of which is covered with culinary parchment. The form does not need to be lubricated with anything. The biscuit rises well, "clinging" to the dry walls of the mold. Put the mold in the oven, preheated to 180 degrees, for 40-50 minutes. Be guided by your oven.

7. Step 7:

   

   Cool the finished biscuit, wrap it in cling film and put it in the refrigerator so that it rests. Before assembling the cake, cut the sponge cake into 3 cakes and soak them with any suitable syrup or just water.

8. Step 8:

   

   Prepare everything you need to assemble the cake. Use cream with a fat content of at least 33%. Cream with less fat content will not be whipped. You can use any jam. I have black currant.

10. Step 9:

    

    How to make cake cream? To make the cream, whisk the heavy cream with powdered sugar into a fluffy, stable cream. Set aside half of the cream to finish the cake.

11. Step 10:

    

    Combine the second half of the cream gradually with cottage cheese. Cottage cheese for the filling take 5-12% fat content. It should be homogeneous and moist. For uniformity, rub the cottage cheese through a sieve.

12. Step 11:

    

    Brush the sponge cake with cottage cheese cream and lay out the berry or fruit jam filling, a little before reaching the edges of the cream.

13. Step 12:

    

    So assemble the whole cake.

14. Step 13:

    

    With the remaining buttercream, line the cake on top and on all sides. Let the cake stand for a few hours in the refrigerator so that it gets soaked and freezes.

15. Step 14:

    

    Decorate the finished cake with any fruit or berries.

16. Step 15:

    

    The finished cake turns out to be very tender with a curd-creamy taste and a slight sourness of jam. Have a nice tea party!