Sponge Cake with Cottage Cheese and Fruit Cream

Baking and Desserts • Italian

Time 1 hour 30 minutes

Ingredients 15

Servings 6

Description

You can use cookies instead of the sponge cake.

Ingredients

Sugar 10 oz
Egg white 4 pieces
Egg white 6 pieces
Vanilla salt 0 oz
Wheat Flour 5 oz
Citrus Zest Mix 3 pieces
Starch film 0 oz
Baking Powder 1 teaspoon
Semi-soft cream cheese 20 oz
Meyer Lemon Juice 0 fl oz
Canned Peaches 30 oz
10% cream 15 fl oz
Strawberry 0 oz
Gelatin 0 oz
Chopped almonds 0 oz

Step-by-Step Guide

Step 1

Beat the egg whites with 50 grams of sugar until stiff peaks form.

Step 2

Mix the yolks, 100 grams of sugar, vanilla sugar, and zest, and beat until frothy.

Step 3

Gently combine the yolk mixture with the egg whites.

Step 4

Sift the flour, starch, and baking powder, and carefully mix with the resulting mixture.

Step 5

Pour the batter into a springform pan with a height of 1 cm.

Step 6

Bake in the oven at 345°F for 35 minutes.

Step 7

Soak the gelatin in apricot syrup.

Step 8

Mix the cottage cheese with sugar, zest, and lemon juice.

Step 9

Separate the apricots from the syrup and puree them.

Step 10

Puree the strawberries.

Step 11

Dissolve the gelatin and mix it with the cottage cheese mixture.

Step 12

Divide the mixture into 2 parts and mix each separately with the purees.

Step 13

Whip the cream and combine it with the different mixtures.

Step 14

Cool the sponge cake and cut it into 2 parts.

Step 15

Place one part at the bottom of the springform pan lined with parchment paper and pour in the strawberry cream, cover it with the second sponge cake, and pour in the apricot cream.

Step 16

Refrigerate the cake for 2–3 hours.

Step 17

Decorate the cake after it has set with almond flakes on the sides and fruits on top.