Sponge cake with curd cream

Sponge cake with curd cream

I think that sponge cakes are prepared in virtually every family, because they are an undeniable classic for all times. Other types of cakes have their own admirers and enemies, but not many people will refuse a piece of juicy airy sponge cake with cream. Traditional biscuit dough does not contain butter, which is why such baked goods have the least harmfulness and calorie content, and, accordingly, are suitable for both small children and adults who follow a diet or watch their own figure. Another advantage of this cake is that it cooks very quickly. Although it is recommended to keep the sponge cake uncut for several hours to acquire the correct structure, however, if you use it immediately after cooling, the cake will still turn out to be very tasty and will be ready in less than an hour.

The biscuit dough is kneaded quite quickly and easily, but, unfortunately, the correct biscuit does not always come out and this depends mainly on the experience of the cook. In order to bake the highest, airiest and porous biscuit, it is important to follow several rules:

1) Egg whites and yolks should be very well beaten. To do this, you must definitely use chilled, fresh eggs and beat them at the highest speed of a mixer or food processor for a sufficient amount of time.

2) You need to combine the whites with the yolks, and you also need to add flour into the dough very quickly with several confident movements in one direction, without trying to achieve perfect homogeneity. Prolonged kneading of the dough leads to the fall of the beaten eggs and the most soggy sponge cake.

3) After kneading the dough, you must immediately put it in a perfectly preheated oven and not open its door for the sake of idle curiosity, but only at the very end of production, when you need to check the readiness of the baked goods. It is recommended to turn on the oven to preheat well in advance of mixing the biscuit dough.

By following these generally easy rules, you will get a surprisingly tender, airy and fluffy sponge cake, which is not bad even on its own. And if you add to it any type of cream of your choice, a fruit or berry layer, grated chocolate or chopped nuts for decoration, you can get a real masterpiece of culinary art.

I’ll show you now how to quickly and easily prepare the most delicate sponge cake with curd cream, which I always prepare for children’s parties, because I’ve never met a child in my life who didn’t like it. Well, adults constantly sweep away this delicious cake in an instant. Airy sponge cakes are layered with sweet and sour jam and a delicate cream made from cottage cheese and whipped cream. The result is a virtually flawless delicacy - tasty and healthy, one hundred percent natural and easy to make, which also contains only 259 kcal per 100 g, in other words, it can completely be considered a dietary dessert. Now take a close look at the list of ingredients and you will understand how little is needed for real gastronomic happiness!

Necessary information

How to make a sponge cake with curd cream - a recipe for traditional sponge cake and curd cream with step-by-step photos

INGREDIENTS:

• 3 huge chilled eggs
• 90 g flour
• 90 g sugar

• 200 g cottage cheese (12 – 18%)
• 200 g cream 33%
• 100 g sugar
• 1 pack vanilla sugar

• 6 tbsp. l. sweet and sour jam

COOKING METHOD:

1. In order to prepare a sponge cake with curd cream, first let’s knead the dough. To do this, separate the whites from the yolks and place them in the deepest mixing containers.

2. Beat the egg yolks with half the sugar (45 g) at high speed for 3 – 5 minutes.
They should double in volume and transform into a fluffy, viscous light mass. 3. Beat the chilled egg whites with a clean whisk at high speed until soft peaks form (approximately 3 minutes).
4. Add the remaining sugar (45 g) and continue beating for another 2 - 3 minutes until you get a very dense, shiny mass that perfectly retains its shape.
5. Transfer approximately a third of the whites to the yolks and carefully fold them in with a spatula.
It is most convenient to use a flexible silicone spatula for these purposes. 6. Add the remaining whites and mix them with the yolks.
You shouldn’t be too zealous, otherwise the proteins will settle, and in the end you should end up with a more or less homogeneous mass. 7. Sift the flour into the dough in parts (in 2-3 additions), each time carefully and briefly kneading the dough with a spatula.
The spatula must be moved along the sides of the bowl, slightly moving it towards the center. Under no circumstances should you knead the dough for a long time and randomly, otherwise the whites will settle and the sponge cake will turn out gummy. 8. Place the biscuit dough in a mold, greased and lightly sprinkled with flour, smooth the surface.
A round springform pan with a diameter of 18 cm would be perfect for this small cake. 9. Bake the sponge cake in an oven preheated to 180°C for 20 - 25 minutes.
Check the readiness with a wooden toothpick or skewer - it should come out dry from the middle of the dough. During the manufacturing process, you should not open the oven door, otherwise the biscuit may settle. If the dough is very browned but not yet baked, cover the top of the pan with foil. 10. Cool the finished biscuit in the mold for 10 minutes, then take it out and leave it on a wire rack for several hours, covering it with foil on top.
11. In order to prepare creamy curd cream for a cake, it is better to rub the cottage cheese through a sieve or grind it with a blender to remove all lumps and grains.

12. Pour cooled heavy cream into a separate container and add regular and vanilla sugar.
13. Beat the cream at the highest speed of a mixer or food processor into a fluffy and very dense mass.

14. Add the whipped cream into the curd mass in two additions and gently but thoroughly knead everything with a spatula until smooth.
The tender and airy creamy curd cream for the cake is ready! 15. Now let’s start assembling and decorating the cake.
To do this, cut the biscuit lengthwise into three shortcakes. You can do this with a long and narrow knife, thread or a special device. 16. Grease the first shortbread with 2 tbsp. l. at least some sweet and sour jam.

17. Place approximately a third of the curd cream and spread it moderately over the surface.
18. Place the second shortcake on top, lightly press it onto the first one and literally also grease it with jam and curd cream.
19. Grease the third cake with jam on one side only, place the greased side inward and press down lightly.
Coat the top and sides of the cake with the remaining cream. 20. Decorate the sponge cake at your discretion - with fruits, nuts, chocolate chips or colored sprinkles.

A sponge cake with curd cream can be cut and served immediately after production, but if you let it sit for a while and soak properly, it will become even tastier and more tender.
Enjoy your tea!

Sponge cake with curd cream

Cooking: 1 hour 30 minutes

Sponge cake with curd cream is a delicate vanilla cloud with a catchy jelly layer.

The cake really comes out very soft and fluffy, and thanks to the soaking, it’s also juicy. This cake has a very dangerous property - it has a light, unobtrusive taste, and therefore you won’t even notice how you eat not one, but a couple of pieces with a cup of tea.

The berry layer makes this dessert the most exciting and appetizing. And you can use any berries for the layer, so you can play with flavors for a very long time.

I prepared cottage cheese cream for the cake, but Charlotte cream, sour cream or whipped cream would be perfect here. You can choose any one that suits your taste best.

The best biscuit-based desserts

Despite all the prestigious trends associated with mousse cakes, sponge cakes remain favorites on our tables. Therefore, I offer several excellent recipes for sponge cakes:

Ingredients for sponge cake with curd cream

for biscuit

for curd cream

for blueberry jelly

for sweet syrup

How to make sponge cake with curd cream

We start by making a biscuit. The eggs must be divided into whites and yolks.

Eggs can be taken either from the refrigerator or at room temperature. For beating, it is important that the eggs are as fresh as possible.

Add vinegar to the whites and beat into a light foam, then you can gradually start adding sugar and add salt. Continue beating until stiff peaks form.

I used regular table vinegar 9%.

The whites must be beaten to strong peaks and so that they adhere perfectly to the beaters.

Add the yolks to the whites and mix well.

At this step, it is better to use a spatula or spoon instead of a mixer.

Then sift the flour with baking powder and vanilla into the whites.

If you use vanilla sugar instead of vanillin, add it at the step of adding regular sugar. And if you add vanilla extract in watery form, then it is better to add it at the very end.

At the very end, add milk and vegetable oil to the dough.

Both milk and butter should be at room temperature.

Transfer the dough into the mold and place in the oven preheated to 170°C and bake for 30-40 minutes.

I have a mold with a diameter of 20 cm.

Throw the finished biscuit in the switched off oven for 15 minutes, then take it out and leave it to cool at room temperature in the mold.

Cut the cooled sponge cake out of the mold, trim if necessary and cut into 2 cakes.

Prepare berry jelly. Soak the gelatin in water and let it swell.

Combine the berries with sugar and put on fire.

This time I used thawed blueberries, but you can use any fresh or thawed berries. Sugar can be adjusted to your own taste.

Bring the berries to a boil over heat, reduce heat to low and simmer for 15-20 minutes until slightly thickened.

The berries must be turned into puree and, while it is still warm, add gelatin to it. Stir until smooth.

To get the smoothest, homogeneous berry puree, the berries can be crushed in a blender and then rubbed through a sieve.

Now you need to take a ring from a springform pan 18 cm in diameter, cover the bottom of the pan with cling film and place it on a board or a dish suitable for the freezer. Pour blueberry puree into the mold. Place all this in the freezer for 30 minutes so that the jelly hardens.

Instead of a mold ring, you can use any container with a smaller diameter than the mold in which the sponge cake was baked.

Now you need to prepare the curd cream.

You can use cottage cheese of any fat content for this cream, but it is better if the cottage cheese is pasty. If there is no such cottage cheese, you can take any and use a blender to give it a suitable thickness.

While beating the cottage cheese with a blender, you need to add sweet powder and vanillin to the cottage cheese. If you have pasty cottage cheese, then simply combine it with sweet powder and vanilla and mash everything with a spoon.

Beat butter at room temperature for 3-5 minutes. The oil must have a fat content of at least 83%.

Add cottage cheese to the butter little by little. Beat everything into cream.

The result is an airy and very tasty cream.

For sweet syrup, you need to combine sugar with water in equal proportions and put on fire. Bring to a boil, reduce heat to low and simmer for about a minute. The finished syrup must be cooled one hundred percent.

Assembling the cake. Soak the bottom cake with cream. Place a layer of cream. Then comes a layer of blueberry jelly and a little more cream.

Cover the cake with the second cake layer and soak it in syrup as well.

Coat the sides and top of the cake with cream.

The remaining cream can be colored with food coloring and used for decoration.

I colored the remaining cream pink and made strokes on the sides of the cake using a teaspoon.

Then I combined the remaining pink cream with the snow-white one and placed it in a pastry bag without a nozzle. And I simply decorated the cake with the remaining cream. Also sprinkled with chocolate shavings. The cake must be placed in the refrigerator to soak for about 2 hours.

When cut, it looks simply amazingly appetizing!

Sponge cake with curd cream

Airy chocolate sponge cake with delicate curd and butter cream. You can add fresh strawberries, cherries or any canned fruit to the cream. When making a sponge cake, you don’t have to add cocoa, then you will get a vanilla sponge cake. The cake comes out very tasty, soft and tender.

How to make sponge cake with curd cream

• To make a chocolate sponge cake, you need to sift the flour and cocoa a couple of times.
• Separate the yolks from the whites and beat with half the sugar and vanilla sugar until the mixture turns white.
• Beat the whites with the remaining sugar until stable foam.
• Add approximately 1/3 of the whipped whites to the beaten yolks and mix gently.
• Add flour and cocoa into the mixture and mix thoroughly.

For such a sponge cake, there are some aspects, you need to add flour evenly and stir carefully from bottom to top without whipping. Then add the whites, also from bottom to top without beating so that the whites don’t settle. And bake without opening the oven until ready for 45-50 minutes. And everything will work out. !

Mmmm yeah...no matter how many times I’ve made biscuits in my own life, they always came out, but with your recipe they didn’t. It didn’t rise a single gram and was just oaky.

The biscuit didn't rise very much... Next time I'll try it in a slow cooker. I made the cream with condensed milk and butter. Inside there is a bizet with peanuts... It turned out very tasty. Thank you

Overall, it's a crap recipe. Biscuit pancake. I'm upset. It’s my daughter’s birthday this morning, and I went looking for this recipe. I’d rather continue cooking with my own recipe.

This is a traditional sponge cake recipe. I’ve been preparing it the same way for years and it’s unsurpassed... The main thing is to follow the technology and not open the oven during the process.

The cake is really delicious. I added pineapple pieces to the cream. It wasn't a bad combination! But the biscuit didn’t rise very much, I wanted more volume (

You would write how to beat eggs. I wasted so many eggs in vain, and spent so much time trying to beat with a blender...

You can beat eggs with a mixer, but this is a simple fact, who said beat them with a blender?

I’ve been making biscuits for about 10 years now, and they always come out right. 6 eggs, 1 cup. sugar - beat with a massive mixer for 15 minutes - that's all. later, carefully add a glass of flour, stir for 30 minutes. in the oven - and it's ready. I don’t understand what might not work out there.

I baked a cream cake, a good sponge cake like a shoe, I did everything, I have baking experience, my worldview is that in the recipe they forgot to indicate that it was necessary to add baking powder, I didn’t experiment for the second time, I baked a chocolate sponge cake according to another tested recipe and am making this cake)

But mine, however, hasn’t grown very much either...))

The sponge cake does not rise if the whites are not beaten well, you must definitely beat until stable peaks form, when you turn the bowl in which you beat them, the whites will hold

I think it will be unsurpassed, beautiful recipe!

What kind of cottage cheese do you need?

Or you can add sour cream to the cream instead of cream.

I’ll write as soon as I bake it

Everything worked out, very good recipe

I always put flour at the rate of 1 tbsp for each egg. with a slide + 1 tbsp. above. Without rippers and soda. It rises wonderfully. The main thing is not to open the oven while baking and do not immediately take it out when it’s baked.

I decided to bake this cake. The sponge cake DOESN'T PUSH IN. NOT VIRUS. I tried everything according to the recipe, the masa came out too rare. The dough did not rise. You need to give either fewer eggs, for example 4 pieces, or add more flour. This recipe needs to be adjusted carefully.

eto mozhet bit potomu shto jajca nado vzbivat ochen dolgo shtobi obe massi uzhe bili potverzhe dazhe bez muki.

I really want to try your cream! Tell me what kind of cream should I use, for whipping or regular cream.

To make the sponge cake fluffy, you need to add yolks and flour 1 tablespoon at a time to the whipped whites, without beating with a mixer, but simply mix. There won’t be any lumps, don’t worry, but the sponge cake will be quite fluffy.

Sponge cake with curd cream

Friends, I present to you a sponge cake with the most delicate curd cream. The biscuit comes out very airy!

Ingredients for “Sponge cake with curd cream”:

Biscuit

• Chicken egg - 4 pcs
• Sugar - 250 g
• Wheat flour / Flour - 300 g
• Baking powder - 1 tsp.
• Vanillin - to taste

Curd cream

• Cream (35%) – 500 g
• Curd cheese – 150 g
• Sweet powder - 150 g

Impregnation

• Sugar - 2 tbsp. l.
• Water (boiling water) - 150 ml

Production time: 60 minutes

Nutritional and energy value:

Recipe for “Sponge cake with curd cream”:

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