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

Difficulty level:	4*	Serving Size:	120 g
Preparation time:	1 hour	Calorie content per serving:
Number of servings:	8	Cost of one serving:	20 rub.

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.

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.

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

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:

Ready meals
kcal 5153.8 kcal	proteins 84.5 g	fat 231.4 g	carbohydrates 694.5 g
100 g dish
kcal 289.5 kcal	proteins 4.7 g	fat 13 g	carbohydrates 39 g